2008 Woodie Awards
Rocky Mountain delights satisfy students' taste
A.J. Focht
Issue date: 12/7/07 Section: News
- Page 1 of 1
Buffalo meatloaf, elk and Rocky Mountain Oysters were aplenty during the Dining Services' Holiday Dinner Wednesday evening.
The theme to this year's dinner was "Holidays in the Rockies." This meant they were serving many foods that were native to the Rocky Mountains.
"The meal was really good, I couldn't believe they had elk," said Josh Winans, a senior music education major. "I tried it all and there was nothing I didn't like. It was better than the last one I went to, three years ago."
The feast kept Dining Services busy and the staff was required to work to keep lines running smoothly. Toby-Kendel Dining Hall was filled with students enjoying the holiday meal, both dining rooms were packed and many had to squeeze extra chairs onto their tables.
"This is a tradition for dining services," said Aran Essig, the executive chef for UNC dining services. "We start planning for the event in May. It is the busiest night of the year for the dining halls, we use all staff on this evening."
A large variety of food and drink were available to the students including stuffed trout, chili bread bowls and a personalized hot cocoa station. This was all topped off by a fruit and salad bar and a cheesecake desert table.
"It was good, not as good as the last two years though," said Katrena True, a junior music education major. "It is the best meal served during the year. I enjoyed the elk and pomegranate most."
Everyone interested in helping out with planning for this event or similar events can talk to Dining Services about joining the Food Advisory Board (FAB), which is a group of students who help make decisions for Dining Services.
The theme to this year's dinner was "Holidays in the Rockies." This meant they were serving many foods that were native to the Rocky Mountains.
"The meal was really good, I couldn't believe they had elk," said Josh Winans, a senior music education major. "I tried it all and there was nothing I didn't like. It was better than the last one I went to, three years ago."
The feast kept Dining Services busy and the staff was required to work to keep lines running smoothly. Toby-Kendel Dining Hall was filled with students enjoying the holiday meal, both dining rooms were packed and many had to squeeze extra chairs onto their tables.
"This is a tradition for dining services," said Aran Essig, the executive chef for UNC dining services. "We start planning for the event in May. It is the busiest night of the year for the dining halls, we use all staff on this evening."
A large variety of food and drink were available to the students including stuffed trout, chili bread bowls and a personalized hot cocoa station. This was all topped off by a fruit and salad bar and a cheesecake desert table.
"It was good, not as good as the last two years though," said Katrena True, a junior music education major. "It is the best meal served during the year. I enjoyed the elk and pomegranate most."
Everyone interested in helping out with planning for this event or similar events can talk to Dining Services about joining the Food Advisory Board (FAB), which is a group of students who help make decisions for Dining Services.
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