News

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Meet our Food Committee Members for 2008-2009!

If you would like to be a part of the Food Committee this year, please email Kbayer@emmawillard.org

Upcoming Events

Feb. 16 - Mardi Gras

Feb. 18 - Chinese New Year

Feb. 24 - RPI Executive Chef Jackie Baldwin preparing Tapas at dinner!

April - Colby College Executive Chef Chef Wendy Benny

May - Thunder Mtn. Curry

Winter Break Eating Tips!

You can’t wait for Break. You’re finally done with papers, exams & Revels practice, and you deserve a rest! It can be a good time to catch up with some friends and indulge a little at those holiday celebrations. But How do you indulge without bulging around the waistline? Here are a few tips:

Keep your distance
Holiday spreads at parties can make you go a bit overboard. Make sure once you have been to the buffet table that you circulate & mingle. Planting yourself next to the table keeps you at arm’s reach from second & third helpings you may not want. Choose a small plate, it helps people limit there portions

Give me the dish
Yummy homemade favorites and decadent desserts from last night may keep you coming back to the kitchen. If this is you, then keep this in mind. Always serve yourself in a plate or bowl. Research shows that people eat in units, and the ideal unit is not half the pie.

Don’t break your dates
Have you gotten into a regular exercise routine at school? Morning walks you look forward to or an afternoon workout or practice? Instead of meeting a friend for coffee or burgers, maybe meet-up for a power walk or run.

What's Fair Trade?
All of our Coffee is Green Mountain and Fair Trade & Organic

Our Divinitea Loose Leaf Hot & Iced Teas

Jasmine Rice

A quick glance at what is Local, Organic & Homemade

What's Local this Week? Available in Season
A Listing of Produce we are getting from local farms this week:
Cabbage - Corn - Squash - Pears - Pumpkins - Apples -Tomatoes - Gourds - Indian Corn - Hay
Provided By Wertman Farms, Deforge Farms, Black Horse Farms & Bowman Orchard

A Listing of Organic Items we offer regularly:
Raisins - Bread - Field Greens - Annie Naturals Salad Dressings - Yogurt Covered Raisins - Beans - Divinitea Hot & Iced Tea’s - Tabbouleh - Jasmine & Brown Rice - Hummus - Stoneyfield Yogurt

What's Homemade?
Beside our meals, here are some uncommon homemade items:
Granola - Yogurt - Croutons - Re hydrate Beans

Re hydrate Beans?                                                                                                     In our efforts to bring our students the freshest & healthiest ingredients we are now using all Organic Dried Beans for our meals. This also includes our all the beans on our salad bar & our homemade Hummus. This is better way to enjoy beans with enhanced flavor and no preservatives!

Homemade Granola
In our continuing effort to bring you the freshest & healthiest options, we are now offering our own homemade blend of granola made by us in our kitchen.

Homemade Yogurt
Homemade Yogurt is back new & improved!  We offer plain and a variety of fresh fruit flavors. Let us know your opinion on it!

Annie’s Naturals Dressings
Our salad bar will feature 3 rotating Annie’s Natural Dressings on a daily basis. All of the Annie’s dressings are made with natural ingredients and will have the original labeling to indicate if that dressing is organic, vegan and gluten free!

Tray-less
In an effort to lessen our water, energy, and food waste, we have removed the trays from the servery!

Organic Field Greens
We feature organic field greens daily on our salad bar and on most entrée salads.

Bragg Liquid Amino's - America's Healthy All Purpose Seasoning!
We have introduced a new condiment over by the rice station, soy sauce alterative Bragg Liquid Amino's. Bragg Liquid Aminos is a certified non-GMO liquid protein concentrate, derived from healthy soybeans, that contains 16 Essential and Non-essential Amino Acids in naturally occurring amounts.

Display Table
You may notice something new as you come through the main entranceway of the servery. We have set up a display table that will feature our menu options. This will help in deciding what you would like while also educating you as to what the proper portion sizes are.

Winter Break Eating Tips!                                                                                              You can’t wait for Break. You’re finally done with papers, exams & Revels practice, and you deserve a rest! It can be a good time to catch up with some friends and indulge a little at those holiday celebrations. But How do you indulge without bulging around the waistline? Here are a few tips:

Keep your distance
Holiday spreads at parties can make you go a bit overboard. Make sure once you have been to the buffet table that you circulate & mingle. Planting yourself next to the table keeps you at arm’s reach from second & third helpings you may not want. Choose a small plate, it helps people limit there portions

Give me the dish
Yummy homemade favorites and decadent desserts from last night may keep you coming back to the kitchen. If this is you, then keep this in mind. Always serve yourself in a plate or bowl. Research shows that people eat in units, and the ideal unit is not half the pie.

Don’t break your dates
Have you gotten into a regular exercise routine at school? Morning walks you look forward to or an afternoon workout or practice? Instead of meeting a friend for coffee or burgers, maybe meet-up for a power walk or run.

Past Events

• November 13th -UNH Executive Chef Rob McFarlane- Traveling Chef

1. Thursday Night at Dinner, we are going to be featuring a Local Apple Foster cooked to order with a guest Chef Rob McFarlane from the University of New Hampshire.

   It will feature, Apples & Cider from Bowman & Goulds orchards, Doughnuts from Bella Napoli, and Hood ice cream.

         Sustainable Food Speaker                                                               

   Varun Avasthi, director of food services at Colby College in Waterville, Me was on campus on Wednesday, April 16 to deliver the presentation on sustainable food.  During his presentation he enlightened us about Sodexo's comprehensive efforts towards more sustainable food operations.

   You can read more about Colby College’s sustainable food program at http://www.colby.edu/green/dining.htm.

• March 4th - Mike Gordon Owner & Chef of Thunder Mountain Curry present "a Taste of South East Asia" at Dinner
  A brief bio:
  
   "Classically trained at the Culinary Institute of America, Chef Mike
  Gordon and Thunder Mountain Curry (TMC) have been serving authentic Pan
  Asian cuisine in Troy at the Troy Waterfront Farmer's Market and on 15th
  street in front of the RPI student union for years.  TMC is now inside
  the RPI student union Monday through Friday 11-2:30 and at the farmer's
  market on Saturdays."
• April 1st – ???????

1. April 8th - Traveling Chef - Sodexo Regional Chef Stephanie Petreccia will be rolling sushi for Dinner!
3. Sept 30th, 2009

   • Divinitea Seminar & Demo  !                                   Divinitea, a certified organic loose leaf tea program, has grown in popularity tremendously since we first introduced it on campus last January. Owned and operated by Master Tea blender Linda Smith, Divinitea is an international company based out of Schenectady NY. Linda has over 25 years experience in blending teas and her company was the first organic tea company in the United States.

   • Linda Smith conducts lectures & seminars nationally on the process of tea blending and the importance of being a socially and environmentally conscious business owner.

     Ms. Smith will be here on Wednesday, September 30th, at Dinner talking about the tea process, providing samples of new teas, and her message of creating peace on cup at a time