Dining Services will be offering new foods to give students the opporutnity to exapnd their familiarity.
Courtesy of Google.com
“Taste” is a program offered by the University of Hartford Dining services for the first time this semester at the Commons.
The “taste” is offered twice a month, and the next course will be served on Wednesday, Feb. 27 at the Commons starting at 11:30 a.m.
The goal of the program is to offer students the opportunity to expand their normal palate and experiment by trying foods with which they may not be familiar.
The new meal that will be introduced is braised pork ossobucco with a butternut squash risotto and haricot verts. The first meal that was served through the program was salmon with a red pepper gastrique.
Bridget Stapleton, from Aramark at the University of Hartford, said, “The idea behind it was to introduce items not currently offered on our menu that may appeal to a more adventurous diner. We are also taking the opportunity to explain to our students either what an item is or its origin.”
She also added that “taste” offers/9go“a higher end menu item that takes a considerable amount of time and culinary skill to produce. A number of our UHa staff have a rich experience in the culinary arts,” she said. “Taste” allows us to showcase our talents and give our students a special treat.”
Stapleton is a primary example of experience in the culinary arts. She has planned and worked on the last five summer Olympic projects.
“Living and working in Sydney, Athens, Beijing and London certainly has exposed me to many different cultures, business environments and challenges beyond belief,” Stapleton said.
Her experience serving over 39,000 meals a day at the Olympics has equipped her and inspired changes in dining services for the University of Hartford.
The athletes Stapleton served are close to the age of college students, consuming large amounts of food and filling 4,000 seats in the dining halls.
The “Taste” program hopes to incorporate and educate students about other cultures, as well as opening their minds to embracing unfamiliarity.
The meals served “may appeal to a more adventurous diner,” according to Stapleton.
Portions are limited and will be distributed on a first come first serve basis.