Dynamite Dining Devil

Introducing our “Dynamite Dining Devil” program where each week we will feature a Duke Dining employee recognized for going above and beyond in the workplace. This week’s “Dynamite Dining Devil” is Residential Dining Sous Chef, James Prince!







(V-Vegetarian, V+-Vegan, GF-Made-without-Gluten)


Southern Fried Chicken (EGG, MILK, SOY, WHEAT, GLUTEN)


Pinto Beans (GF) (V+)

Collard Greens with smoked turkey (GF)

Mac and Cheese (WHEAT, GLUTEN, MILK) (V)

Seasoned Corn (SOY) (V+)

Cole Slaw (GF) (V) (EGG, SOY)

Tartar Sauce (V) (MILK, EGG, SOY)

Jalapeno Cornbread (WHEAT, EGGS, MILK, SOY) (V)


Brunswick Stew (GF)

Vegan Gumbo (WHEAT) (V+)

Traditional Salad Bar

Red skin Potato Salad (GF) (SOY, EGG) (V)



Please join us as we celebrate Martin Luther King Jr. with a dedicated menu of some of the Reverend's favorite foods.

Monday, January 18th, 2021

Menu (served at the Durham Market station):

Fried Chicken (wheat, milk, egg, soy)

Country-Style Steak (wheat) and Gravy

White Rice (v) (wheat, milk)

Mac and Cheese (v) (wheat, milk)

Black Eyed-Peas (v, gf)

Southern-Style Green Beans (v,gf) (soy)

Blog Author:
Todd Dumke, Marketplace Executive Sous Chef
Backyard Burger


Rarely, if ever, can you buy a burger that is better than the one from your own backyard grill. Here are a few tips and a recipe to take your burger making to the next level!


Chef's Tips:

1) Use 80% beef 20% fat for the best burger- fat is flavor! The 93% 7% burgers can be very dry and can fall apart easily.

Blog Author:
Todd Dumke, Marketplace Executive Sous Chef
Short Ribs

We have all heard statements like, “I’d cook more if I had the time” or “ cooking just takes too much time” and the next thing you know you’re ordering out, which isn’t a bad thing but

with a little planning and forethought you can actually cook with the intention of having leftovers to re-purpose!  For example, let’s take a look at rice.

Blog Author:
Toni Apadula, RDN/LDN, CEDRD

Practice, Pause and Patience……

Like all Mindfulness activities (meditation, yoga), mindful eating is a practice. The practice involves experiencing eating more intentionally by being present at the meal or snack. With the eventual hope of making peace with food and eating, as well as learning more about how, what and how much you like to eat.

Contrast this with mindless eating which can often result in overeating due to not feeling full or satisfied. Mindful eating helps you eat in a way that allows you to tune in to your body’s signals- hunger, fullness and satisfaction and honor them without judgement. In order to do this though we have to hear these signals.

So what gets in the way of mindful eating?

Generally two things, 1) distraction and 2) speed of eating.


Blog Author:
Marketplace Sous Chef, James Prince
James Prince Chopping Onions

If chopping onions makes you gush rivers of burning tears, it's time for a few changes to your approach. First, use the sharpest knife you have. Chopping onions ruptures the veggies' cells, releasing noxious compounds into the air. The sharper your blade, the fewer ruptured cells.

Blog Author:
Toni Apadula, RDN/LDN, CEDRD

On the one hand everything seems a bit harder now doesn’t it? Things we took for granted like ordering a pizza or picking up a few groceries are just not the same. On the other hand, you might be enjoying some extra time connecting over food or experimenting with some new recipes or flavors that you haven’t tried in the past.

Whether you are a new cook, experienced chef or a regular “ take out “ person, we’d like to share a few tips to help you stay well when buying and preparing food during this less than ordinary time.

First let me say that there is currently no evidence suggesting that the virus can be transmitted through either food or water. You should however continue to practice good hygiene and not share food or beverages because, well yuck in ordinary times, but now more than ever keep your “germs” to yourself.


Where can I eat on campus? 

For the most up-to-date information on our locations’ operating hours, please visit 


What is Duke Dining doing to protect students’ and guests’ health and safety?  

Now and always, the safety of Duke’s students, guests, and employees is our number-one priority. We are working directly with Duke’s COVID-19 response teams to closely monitor the situation and take proactive steps to protect the health and safety of our community.  

In addition to our existing stringent health and safety protocols, we are taking extra precautions to ensure we’re doing everything we can to keep our community safe.