Eating Globally and Locally – at Danforth

By Melissa Greco Lopes
Univ. Communications

During Global Local Dinner, students at the University of Rochester sampled Sambusak pitas, Aloo Dum spiced potato stew, and pulled pork tostada, three very different dishes with one main ingredient. Each entrée was made to showcase food purchased from local farmers and producers. The dinner, which is a capstone event during the University’s Local Foods Week, was held on Tuesday, Nov. 12, in Danforth Dining Center.

Now in its eighth year, Local Foods Week spreads awareness of Rochester’s initiatives to support local produce and provide sustainable food options. Over the last decade, the University has made a concerted effort to bolster its commitment by expanding its partnerships with vendors and producers. Today, nearly 40 percent of everything sold in the University’s dining facilities is sourced, manufactured, or packaged from more than 40 vendors across New York State. University partners range from Upstate Farms Cooperative in West Seneca to the Baker Street Bread Company on Park Avenue.

While Local Foods Week typically spotlights autumn entrées, this year chefs Keith Rosengren and Chris Cameron planned a menu that also celebrated International Education Week, which promotes ways students can internationalize their educational experiences. The result: Chinese chicken lettuce wraps using bibb lettuce from Bolton Farms, French cauliflower au gratin, and Belgium pumpkin waffles with local fruit compote, among other dishes.

Representatives from the Pierogie Guy showcased Polish deconstructed Galumpkis stew with cheddar potato pierogies and the owners of Le Petit Poutine food truck brought their Canadian specialty to the grill. Additionally, 3 Square Kitchen, a local foods distributor, and Buffalo-based Rich’s Products were on hand to speak with students about their products.

The Global Local dinner also featured tinikling dancers from the Filipino American Students’ Association and a performance by members of the Korean Percussion Group, among other entertainment.

Video courtesy of Dawn Wendt and photo courtesy of Blake Silberberg.

New Dining Digs Have Students Chowing Down In Style

Univ. Communications – Members of the University community celebrated the grand opening of the newly renovated Danforth Dining Hall and a new campus marketplace in late August, just in time for the arrival of students for the 2011–12 school year.

Check out Danforth in person – or see the slideshow here.

The newly designed dining center features Danforth Fresh Food Company, an all-you-care-to-eat residential restaurant that features fresh, made-to-order meals for students at the University. With a daily, rotating menu, the facility offers a variety of culinary options, including vegetarian and vegan.

The restaurant’s new design brings the cooking out of the kitchen and into visible, open stations with fresh ingredients front and center so that students can watch—and direct—the cooking of their meals. The facility will have an open-hearth oven, two sauté areas, a Mongolian grill, deli/salad bar, and grill. The new space also includes modern furniture with an eco-friendly twist; plastic chairs in the restaurant were created using 100 percent recycled Coca Cola products, while the facility’s aluminum chairs incorporate 80 percent recycled products.