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European cuisine to be featured in April, May 11:06 a.m., April 4, 2006--UD's Dining Services will be offering international menus in all four dining halls for lunch and dinner throughout April and May. Once a week beginning with lunch on Tuesday, April 4, and ending with lunch on Monday, May 8, each dining hall will feature dishes from around the world, including Germany, Poland and Spain, as well as music and decorations. The success of the international menus during International Education Week, Nov. 12-18, and repeated requests from UD students on the Dining Services Advisory Committee brought back the international cuisine. With the theme “European Tour,” Dining Services will highlight dishes from selected European countries in their menus. The “European Tour” begins Tuesday, April 4, with a “Bavarian Pretzel Fest” lunch in Rodney Dining Hall. The menu will include Bavarian pretzel sticks, cheddar pretzel nuggets and cheese sauce. “April in Paris” will kick off the first European Tour dinner on Thursday, April 6, in Pencader Dining Hall. The dinner menu will include chicken cordon bleu, potatoes dauphanaise and a crepe bar with toppings. Other featured dinners include “Taste of Scotland” on Wednesday, April 12, in Russell Dining Hall and “In the Greek Tradition” on Tuesday, April 20, in Rodney Dining Hall. Lunch menus will include:
Bill McNabb, program coordinator for the Center for International Studies, said Dining Services has been working on the menus since the end of International Education Week. “We had received positive feedback but it didn't occur to us that it would be the food that would be the most significant,” he said. Debbi Miller, administrative dietician for Dining Services, said food from the different European cultures has been carefully selected both to appeal to students and reflect the country. “We're really excited about this,” Miller said. “Some menus are refreshed or have a few changes and some are brand new.” McNabb said the presence of the international menus is a unique aspect of Dining Services and an indication of how the University recognizes cultures around the world. “Our taste buds are set on American food, but it's just as interesting and important to experience the flavors of other cultures, and what better way than through their food,” he said. Miller said she hopes the international menus will make a lasting impression on students. “The Dining Services Advisory Committee members were really excited [that] we took their comments and made a whole month out of it,” she said. “We will see the response and hope it becomes a tradition.” Check the Dining Services web site for menu details. Article by Julia Parmley, AS '07 |
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