Pleasing every palate

Pleasing every palate


[upbeat music] [Pleasing every palate: What’s new in Campus Dining] [students eating in an inviting-looking dining hall] [Megan Moynihan, chef manager of Campus Dining and Shops, speaking] Campus dining and shops
serves thousands of students every single day, so we
understand that there’s a variety [shots of students eating, from salad bars to hamburgers] of palates out there. We are finding that students
eat a lot less red meat [Meghan unpacking and preparing fresh salmon] and so we decided to
introduce some fresh fish. [brushing oil on fresh salmon] The fish that we offer comes
from the Atlantic Ocean. [a flier advertising Fresh Fish Fridays] [ Moynihan continues] We offer things like Sole and Haddock and Salmon. We prep them in a variety of ways. [more salmon preparation] Most of the time they’re baked. [Moynihan puts trays of salmon in the oven] We’re trying to get away from
doing fried fish and battered. So we use light seasonings and oil. [Moynihan slicing lemons and seasoning the fillets] It’s definitely a healthier option. [Elizabeth Amato, manager of Capen Cafe] We started featuring
the Chameleon Nitro Brew [shots of Chameleon Nitro Brew dispenser in Capen Cafe] at the beginning of this semester [Nitro Brew being poured into a cup] [Amato talking] and the idea was actually brought to us by our representatives that
we partner with Starbucks. Cold brew, unlike iced coffee, [ice cubes rattling, cup being filled with coffee]] is just more caffeinated
and then once you add [student filling up] the Nitro to it, it’s
even more caffeinated. [cup of Nitro filling up] We actually only offer it in the 16-ounce as a recommendation from Chameleon, [students drinking Nitro Brew and smiling] just for the amount of
caffeine that’s in it. [Julie Gow, line cook at Sizzles speaking] At Sizzles we do have a new item, and it’s called the Angus Hoagie. [meat for the Angus Hoagie sizzling on the grill] It’s Angus beef. [Gow prepares the sandwich with onions, a toasted roll and cheese, cooking on the grill] It has specialty seasoned onions, sauteed on the grill. [more on-grill scenes of preparing the Angus Hoagie] You put a white cheddar cheese on it. You get lettuce and tomato on it, and you get a special sauce over the top. [the final, prepared version of the Angus Hoagie] [Dylan Cohen, student in the School of Management] It was very juicy. The steak was seasoned to perfection. The sauce was amazing
and in addition to that, the bread was toasted which
not a lot of people do. [sauce being poured over the hoagie] Overall, it was just a lot better than any other sandwich I’ve had. [Megan Breen, student, School of Public Health] I was diagnosed with celiac disease a few years ago, [quick shot of the Simple Kitchen] so that means that I can’t eat
any foods containing gluten. [Megan entering the Simple Kitchen] [clanking and beeping as Megan enters the Simple Kitchen] So that’s a little bit difficult at college because I have to be really
conscious of what I’m eating. [sign with Simple Kitchen menu] [Lori Bendersky, registered dietitian for Campus Dining and Shops, speaking] Simple kitchen is a home-like pantry that is certified free from gluten as well as five of the
big eight allergens. [scenes of Megan in Simple Kitchen looking over supplies] So as a dietitian I see
more and more students that require that type of accommodations, and we wanted to create a space [Megan preparing her meal] where they can feel a bit more independent [Megan talking] They give us opportunities to eat things that we might not have been
able to eat in other areas. So they have a gluten free waffle iron. [Megan pouring waffle batter in the iron mold] It’s so nice being able
to eat fresh waffles. So it’s really exciting. The food is awesome. It’s
fresh, it tastes good. [Megan pouring syrup on freshly made waffle] I love it. [Interlocking UB logo]

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