Thursday, Dec 05, 2013Novack Cafe
Soup of the Day: Vegetarian Vegetable
DDS is pleased to announce that Ralph Coughenour CEC, AAC, CFBE has joined our staff as the Executive Chef. Ralph has many years of restaurant, country club, and resort culinary experience. Most recently, Ralph was the Director of Culinary Services for Food and Beverage Operations at the University of New Hampshire.
A long-time member of the American Culinary Federation, Ralph has been named the ACF regional Chef of the Year, awarded the ACF's National Presidential Medallion and was honored with an invitation to join the American Academy of Chefs.
Dear Dartmouth Students,
We would like to let you know of meal plan adjustments for this spring and next year. Meal exchange values for dining in Collis, Courtyard and Novack have been increased to $7.75 for lunch and $10 for dinner, effective this term. This gives you additional buying power in these venues within the costs and terms of your current plans. We are also continuing the extended weekend late night hours at Novack until 2:00 am on Friday and Saturday nights, and at Collis to 1:30 am on Friday and Saturday nights. You can find the full schedule of spring term dining venue hours at http://www.dartmouth.edu/dining/locations/
Looking ahead to 2012-2013, we know that many of you have asked for a dining plan option between the five-meal and fourteen-meal plans. I am happy to announce that next year, we will be offering more flexibility for students living on campus. Students who want a guaranteed number of meals per week from the beginning of the term through the end of exams will be able to choose a 5, 10, 14 or 20 meal plan. Students who would prefer a guaranteed number of meals per term will have a new "BlockChoice" series of options providing 45, 90, 125 or 180 meals per term. The SmartChoice and BlockChoice plans will be similarly priced, and each will include DBA flex dollar values. We will also continue to offer the SmartChoiceOC for students living off-campus.
You can find more information about the specific 2012-2013 meal options and costs at http://www.dartmouth.edu/dining/plans/index.html. All of the options available will be covered by financial aid packages. You will receive information about how and when to elect your 2012-2013 dining plan later this term.
While it is clear that no one dining plan can meet every individual request articulated, your feedback this year has been considered in developing these plans. It is important to us to continue to hear from you to inform our longer term plans for dining options at Dartmouth. If you have questions or comments about the spring term or 2012-2013 dining plans, please write to DDS.Feedback@dartmouth.edu. We are doing our best to take your input into account as we work to maintain the range of menu selections and hours provided in all of our DDS venues.
Thanks to the generosity of the Class of 1953, Thayer Hall has been transformed into the Class of 1953 Commons. As Dartmouth has brought its meal plans more in line with the national best practices of college food service providers, FoCo has been transformed into a modern all you care to eat facility. '53 Commons has multiple stations, catering to many kinds of diets ranging from kosher to vegan. Although you can always find fried chicken and pizza, you will also find some of the healthiest food Dartmouth has ever regularly offered. Find out more about the new stations offering different styles of cuisine in '53 Commons.
Over the coming year, DDS will be making nutritional information about every dish available online. You can select from our automated menus to view the standard nutritional label including ingredients. If your online selections match your plate, you can even check the nutritional values of your entire day and compare it to the USDA recommended allotments. Click here to give it a try. Currently, only '53 Commons is available, but we will be working to expand this to all of our locations.
To celebrate Cinco de Mayo, '53 Commons hosted Ballet de Folklorico in the North Dining Room for dinner. While accompanied by authentic Mexican folk dancing DDS served up some of our favorites like Pollo en Mole Verde, Carne Asada, Chili Rellenos, Roasted Tomatillo Chicken, and Churros along with many other Mexican style dishes.
In April, Grace Young took some time away from her television appearances and writing award-winning cookbooks to teach the staff of '53 Commons. Chef Young delighted our staff and customers with new recipes and techniques that we are working into our routines. She also held a private demonstration for Dartmouth students who wanted an introduction to the art of stir-frying.
Sustainable chef Beth Dooley, author of The Northern Heartland Kitchen cookbook, visited Dartmouth on March 6th to serve up some local eats and talk to Dartmouth students about environmental issues. Menu choices included Cornmeal-Dusted Tilapia, Squash Lasagna and Potato, Prosciutto and Rosemary Pizza. For dessert, a delicious gingerbread stout cake was served. Beth also hosted a dinner discussion sponsored by Sustainable Dartmouth in which she talked about the importance of and direct link between eating locally and eating healthily. According to Beth, eating food that is good for us and society is a "moral and health imperative."
Last November, notable chef, author, and environmental leader Barton Seaver came to Dartmouth to share his recipes and spread his message of sustainable consumption practices to students. Seaver, a graduate of the Culinary Institute of America and veteran of many fine dining restaurants, has become the only National Geographic Fellow focusing on the sustainability of seafood in its relationship to our meals and oceans. Chef Seaver prepared many dishes, some of which continue to be featured in '53 Commons as our sustainability efforts continue to expand. Be on the lookout for tilapia with a cranberry chutney, clove braised fennel and chard, maple roasted potatoes and cider glazed parsnips.
Vermont's prominent producer of Korean cuisine joined Dining Services to teach us some Korean style dishes. Sunja's marinated bulgogi-style beef and chicken were served up at the World View station along with steamed rice, seaweed salads and Asian style vegetables and egg so that our customers could make their own bibimbap. Look for Sunja's kimchi and Korean inspired dishes, which are now regular features in '53 Commons
The staff of '53 Commons brought back the chocolate fountain to celebrate Valentine's Day. The fountain has become a tradition, providing both a centerpiece for the decorations in the serving area and an attraction of the evening’s special menu. The Valentine’s menu included carved roast tenderloin of beef, red curried shrimp with blood orange salsa; and, tortellini with tomatoes, lemon and basil. The sides offered included a special Valentine’s spinach salad, roasted red bliss potatoes, and candy cane roasted beets. World View featured a Risotto Bar, in which students could choose from a wild mushroom, mussel, or pancetta and asparagus. The Hearth served up heart-shaped pizza in honor of the holiday. In addition, since no Valentine’s Day celebration is complete without dessert, ’53 Commons had no shortage of sweet treats. The tempting desserts included the chocolate fountain with fresh strawberries, marshmallows, and pretzel rods for dipping; the bakery case included mocha chocolate mousse cups, citrus mousse cups and fresh berry tarts.
Mardi Gras in '53 Commons was a big event. Aside from the decorations, '53 Commons offered many Cajon-style dishes including a spicy Cajon alligator, seafood gumbo, shrimp étoufée andouille pizza, fried okra and several different styles of sweet potatoes.
In February, our friends in Alpha Phi teamed up with DDS to bring attention to heart healthy menu choices in '53 Commons. While pizza and chicken nuggets may be available every day, Alpha Phi helped us draw attention to the other food that are available daily which are important for long-term cardiac health
Last Updated: 11/13/12