In early November, more than 3,300 undergraduates participated in our Residential Dining satisfaction survey. It was a fairly equal division of class years and dining locations, and participants gave the residential program an overall satisfaction score of 3.76 out of 5.
Scores across the board were almost identical with those of Fall 2009. We also see that the percentage of students who self-identify as vegetarian (8%) or vegan (less than 1%) remains unchanged from our last survey. The largest majority of undergrads are omnivorous, without any personally defined restrictions (72%).
While the survey scores and open-ended feedback did not reveal any significant issues or trends, we are always looking for ways to improve the residential dining experience, and to that end, we are using the winter menu to introduce some new recipes and variety, as well as provide opportunities for you to customize your food with make-your-own stations and topping bars.
Leading the way in the winter menu is the exceedingly popular Korean Barbecue station, which will appear every Tuesday. We’ll also have a new baked potato bar on Mondays, made-to-order omelets every other Sunday, and periodic topping stations for items such as hot dogs, burritos, tacos, and nachos.
In developing new recipes for the winter, our chefs focused on a mix of new meatless options, ethnic cuisines, homestyle favorites, and healthier preparations – all of which respond to your feedback. Here’s a sampling:
- Sweet & Sour Veggies with Seitan & Cashews
- Turkey Meatloaf with Cranberry Glaze
- Lemon Pepper Tilapia
- Hickory Smoked Beef Brisket with Chipotle Aioli
- Vegan Chicken Pita
- South American Beef Stroganoff
- Crab Cakes and Spicy Pepper Remoulade
- Creamed Spinach
- Vegetarian Ribwich
- Seitan Pepper Steak
- Sesame Pork Loin with Molasses and Soy
- Tomato Basil Rice
- St. Louis-style Baby Back Ribs
- Ethiopian Veggie Stew
- Shrimp & Okra Gumbo
- Honey BBQ Pulled Chicken
- Tempeh and Mushroom Fricasse
- Chicken & Sundried Tomato Risotto
- Sweet Teriyaki Pork Ribeyes
- Mushroom Ragout (with Wheat Penne)
- Salmon Burger with Green Godess Sauce
- Turkey Shepard's Pie with Cheddar Mashed Topping
- Turkey Tips with Peppers and Onions
- Pulled Pork Tacos
- Buttermilk Raisin Scones
- Cranberry Scones
On Wednesday, January 26, we hosted a tasting for some of our new meatless options. Roughly 20 students sampled 10 new vegan or vegetarian choices. That experience, and a few recent House-based activities, are documented in the new Food Literacy Project blog: http://foodliteracyproject.blogspot.com/