Also, these scores are roughly equal to the historically higher Fall numbers. That suggests that our Winter menu efforts, such as new entrees, Thursday chef tastings, an improved Sunday brunch, and just a general focus on making every meal fresh and satisfying, has come through to you.
And for a lot of you, food is a serious consideration, with 32% labeling yourselves foodies, and 41% thinking of food as a regular enjoyment. You make your own recipes regularly out of our staple ingredients, and more than 600 of you shared recipe suggestions.
While roughly half of you (53%) are meat-eaters, the remainder eschew some forms of protein. This may contribute to your assessment of menu variety equaling several entrees to choose from. You also want to see new recipes or ingredients regularly.
Some common compliments: you love your dining hall staff, many of you have specific food favorites, and you’ve especially like the winter menu fruit, fish and brunch.
There were also some common themes in your suggestions for improvement:
- Interhouse restrictions – these are set by House masters
- Brain Break – Every HoCo has the opportunity to help plan the menu, though not all do; next year, to establish greater consistency and efficiency, we will develop a cycle menu of offerings
- Nutrition info – make sure you check out the new provision of information, as detailed on the prior blog entry
- And a number of menu suggestions, most of which we hope to address in the new Spring Seasonal Menu, which starts today (Wednesday, March 18).
Generally speaking, the Spring seasonal menu offers lighter fare, after a winter of heartier, warming foods. Here are some things you asked for or can look forward to with the new cycle:
- A greater balance of healthy options, and of entrees within a meal, providing choices between lighter fare and heavier foods
- At least one vegetable per meal prepared in a simple sauté or steam
- New vegetarian entrees including some spring quiches, tofu parmesan, grilled vegetable paninis, and a continued effort to offer a vegetarian parallel to meat-based entrees, such as meatballs and stir-frys
The spring menu will also feature nightly culinary stations:
- Monday: MYO Soba Noodle bowl
- Tuesday: Cheeses & crackers
- Wednesday: Carvery, including London broil, leg of lamb, sirloin strip, and whole chickens
- Thursday: Chefs tastings
- Friday: - International menus, including Mediterranean, Chinese, Mexican and Thai
- Saturday: Spanish Table
- Sunday: Rustic Breads with dipping oils and spreads
The salad bar will also feature three composed salads a day, with variety to include such new options as orzo & artichoke, butterbean salad, roasted mushroom and red pepper, olive antipasti, Mediterranean tomato, and cucumber calypso, as well as old favorites like Asian noodles, and tabouleh.
We also have some new desserts, including New York cheesecake, MYO whoopie pies, carrot cake, sour cream cake, chocolate éclairs, and tiramisu.
So enjoy a peek of the new Spring menu as you head off to Spring Break, and we’ll look forward to welcoming you back with lots of new offerings as we head into the warmer months.
P.S. – Just as a reminder: we try to answer comments or questions to the blog on a weekly basis, in the column to the right. Requests for dining-hall specific foods or services are best addressed within your House or Annenberg, so that your manager can work with you. If we’re a little slow sometimes, please forgive us: food will always be Job #1, but we will check back in ASAP!