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Department - Dining Services

A Night at the Oscars

Duke Dining hosted "A Night at The Oscars" themed dinner event at the Marketplace on Tuesday, 2/17. The event featured a Best Dressed contest and Oscars themed decor to include the nominated movie posters, Oscar statue centerpieces on top of a filmstrip overlay on each dining room table, a Hollywood style backdrop, glitter and glam throughout the Marketplace, strobe lights to mimic the Paparazzi, Oscar nominated movie songs and a limo for our guests to experience as they stepped out onto the red carpet. The "A List" menu included featured menu items such as Duck Consommé, Wild Mushroom Bisque, Deep Fried Pork and Vegetable Pot Stickers, House Smoked Salmon Display, Tenderloin of Beef with a Red Wine Demi-Glace, Seitan Wellington with Roasted Red Pepper Coulis, Squid Ink Linguini with Scallops, Shrimp and Pancetta, Rotini Pasta with Lamb Bolognaise, Beef Burger Sliders on Brioche Bun, Parmesan Basil Cod Fries, Goat Cheese and Fennel White Pizza, Cannolis, Chocolate Shells filled with Assorted Flavored Mousse, and Mini Vanilla Cheesecakes with Chocolate Curls. Take a look at our "A Night at The Oscars" photo album!

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Celebrating Our Bodies!

Why are we celebrating our bodies, you ask? Read more...

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Time to Rethink the Midnight Snack?

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International Hot & Spicy Foods Day

Happy International Hot and Spicy Foods Day-a day to celebrate all things spicy! DID YOU KNOW...that not only does adding certain spices to your cuisine enhance the flavor and more often than not "makes" the dish come alive, but that certain spices have bacteria fighting health benefits that can be used for natural remedies for many ailments. Check out this chart to find out about health-benefitting herbs and spices! 

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Count Calories? Maybe It's Better if We Don't!

It’s ironic that at a time when new legislation will demand that restaurants (having more than 20 locations), and vending machines (anyone owning more than 20) will have to disclose calorie and nutrition information, we are also learning that counting calories might be counterproductive to addressing the obesity epidemic in this country. Read More...

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Thanksgiving @ the Marketplace

Did you happen to miss this year's Thanksgiving at the Marketplace? Well, if so we are so sorry that you had to miss this spectacular annual event! This article will detail the Marketplace Thanksgiving in hopes that you will put it on your calendar for next year! Read More...

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Healthy Holidays

Check out these healthy eating tips for the holidays!

Healthy Eating Holiday Tips

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Just Smile!

SMILE and follow these tips for a healthy immune system!

https://studentaffairs.duke.edu/blog-entry/smile-your-way-staying-well

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Are You "Soy" Confused?

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The Big Three

More carbs! Less carbs! No carbs! More protein! Less protein! No protein? Swimming in a sea of conflicting nutrition advice? Have no fear! The "BIG THREE" are here! Read more...

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Artificial Sweeteners: Generally Regarded As Safe?

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How to Eat Like a Healthy Devil

Welcome to Duke!

Whether you are a first year student away from home for the first time, or returning as an upperclassman and ready to explore your dining options on West, you might want some tips about how to eat well on campus. Don’t worry, we’ve got you covered.

Think of healthy eating as having three components, timing, balance and mindfulness.

1.       Timing. Remember to eat regularly throughout the day; you can’t expect to get through your busy days if you don’t have energy (and food is energy!). A common mistake many students make is skipping meals or going too many hours without eating. If you have the First Year Board plan don’t forget to eat a small meal or snack to keep you going between meals.  

If you are too hungry and faced with an “all you care to eat” meal option at dinner, you are likely to overeat. You might think you are getting your money’s worth, but your body will pay the price.

 

Think you are too busy to stop and eat? There are many options for grab and go meals and snacks on West campus or Trinity Café on East.

If you have time for a sit down meal midday that’s even better.  Check out your options here.

 

2.       Balance. Make sure to include some lean protein, veggies and/or fruit and whole grains at most meals. Balancing Your Plate will keep you on the right track to healthy eating, sustained energy and weight management.

 

3.       Mindfulness. Above all remember to eat when you are hungry and stop when you are comfortably full. Eating too little or too much will keep you thinking about food instead of focused on all the other things you want to do at Duke.

Eat what you like, get enough of it and get on with your day!

 

Have a great year!

 

Additional Resources:

Healthy Eating at Duke- it’s “Devilishly” Easy

Smart Snacking

Duke Student Health Nutrition

For more information on eating well at Duke meet with a Student Health Nutritionist

919-681-9355

 

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4th of July Recipes

Check out this Duke Today article for some 4th of July recipe ideas, featuring Duke Dining Chefs Darelle Bey, Wallace Burrows and Gloris Daniels! 4th of July Recipes

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Passport to Penn Winners!

We are proud to announce the winners of our Passport to Penn Pavilion promotion that took place 3/19-4/23 where students, faculty and staff had the opportunity to purchase an entree from each venue at Penn Pavilion for a chance to win one of three prizes! Drum roll please.....

Our winners are:

Junior Nana Amma Mpiani won the IPAD!

Freshman Keith Sobb won the 26" Men's Mountain Bike!

Sophomore Allison Draper won the Duke Gift Pack!

Thanks to all for your participation-stay tuned for more Duke Dining fun in the upcoming year!

 

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Customer Appreciation Dinner Highlights

Duke Dining hosted their annual Customer Appreciation Dinner at the Marketplace with a Cruise theme featuring menus from the Caribbean, Bahamas, Hawaii, Asia, New Zealand, South America and Europe! Check out the video highlights here!

 

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Green Dining Awards

Duke Dining locations recognized for sustainability efforts!

It isn't uncommon for Fares Hanna, the owner of Twinnie's and Blue Express eateries on campus, to spend time researching user-friendly, compostable to-go containers or rearranging his kitchens to accommodate reusable china and silverware.

Both locations were just crowned "Most Improved" in the Green Dining Awards, which highlights Duke eateries and their sustainable practices every year, since 2010.

Read more.

 

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No More Utensils for Duke Dining!

A new study has recently been published by the American Academy of Food Science that eating with your hands, instead of utensils, is better for your body. According to a study published by AAFS, where 100 men and women were tested over a four-year period, eating with your hands enables your body to absorb more nutrients because the food is easily absorbed through your hands as opposed to eating with forks and spoons. By eating with your hands you are getting twice as many nutrients because you are not only taking the food orally, it is also absorbed into your bloodstream through your hands. In addition eating with your hands curbs the appetite and makes you feel full, sooner, than if utensils were used. The groups were split into two with one group using utensils for 5 meals a week and the other group using their hands. It was noted at the end of the four-year period that the group that used only their hands for eating had a significantly higher amount of vitamins B, D & A in their system, which correlates directly to the foods they were given in the mentioned time period. Western cultures have been using this model for years and the AAFS is encouraging our generation to forgo Emily Post’s Table Manners Etiquette and get down and dirty while reaping the benefits of eating with our hands. Duke Dining is climbing aboard and embracing this new table model and will be withholding all utensils until further notice! April Fools!

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Duke Dining Bans Styrofoam

Read about it here on Duke Today!

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Collaborative Efforts Help to Feed Those in Need

On any given day, Urban Ministries of Durham may provide about 600 meals between breakfast, lunch and dinner. Thanks to a partnership between Duke Dining and Urban Ministries of Durham, some of those meals are easier to plan, prepare and provide to people in need. Last week, Duke handed over between 50 to 75 pounds of food to the local shelter that will use it to feed local residents. Read full article here.

 

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Penn Pavilion Candy Corn Winners

In a glass jar of unspecified height and width, lay an indeterminate number of candy corn treats.  Indeterminate? No! The officials of the Candy Corn Contest knew that there were precisely 2676 candy corn treats in the jar.  It remained to be seen who could come closest to guessing that number.

However, as the final hours of the contest drew to a close, the winners were determined.  Sophomores Rowland Pettit and Hannah Barreca guessed 2700 candy corn treats, thus placing them closest to the actual number with a difference of merely 24 treats!  Their prize – a chef’s table for up to 6 people – with a local menu served by Executive Chef Joseph Dowe and the Penn Pavilion team in the Pavilion kitchen. 

What did Chef Dowe and team cook up for the contest winners?  We’re glad you asked!  The menu consisted of tender spicy Asian mustard greens freshly picked from the Duke Campus Farm, tossed local Asian pears in a honey lime dressing, local Mapleview dairy brown butter sautéed Alaskan Turbo with roasted pistachios set on a bed of creamy risotto with fresh herbs and romano cheese, and roasted cauliflower and brussel sprouts with applewood smoked bacon, roasted beets and Jerusalem artichokes from Lyons Farms. Finally, to cap off the savory experience, the Chef created a dessert trio of chocolate mousse, Lemon curd, and crème brulee!

More Chef’s Table opportunities to come! Congratulations to Rowland and Hannah on a fabulous win!

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