March 31-April 4, 2007

We hosted Master Chef Ken Arnone on Campus. He taught Regional Italian dishes to the Dining & Culinary Staff and hosted some demonstration classes for students, staff and faculty.
Check out what happened here.

Some Featured Items in The Commons

• Sustainable All-You-Care-To-Eat Dinners: Students have to budget their Dining Dollars at Breakfast and Lunch, we want to provide you with the healthiest choices we can for dinner. The Sustainable dinners offer you many choices.

• Grass Fed Beef: This beef with no added hormones or antibiotics is from Thundering Hooves farms in Walla Walla, WA. We roast the beef in our kitchen and slice it thin for all of the Roast Beef sandwiches served on campus. This amazing beef is also used at Crave dinners for pot roast and french dips.

• Organic Chicken Breasts: Featured at Crave, these chicken breasts from Pristine Cuisine contain No Antibiotic, Hormones or Artificial Ingredients, the chickens are free range and fed only organic corn and soybeans, they are certified organic by QAI (Quality Assurance Inernational) and by the USDA.

• Wild Alaskan Salmon: This is the fish we serve at Crave. Wild Alaskan Salmon complies with the Monterey Bay Aquarium's Seafood Watch for sustainable seafood choices.

• Hormel Deli Meats: Featured at Good Things, all of our Hormel deli meats are hormone and antibiotic free.

• Local Organic Produce: The veggies we serve at Crave and Aglio are all supplied by local farms who farm organically. Some of the local farms are: Alvarez Farms, Mabton, WA; Glory B Farms, Grays River, WA; Carpintino Brothers, Kent, WA; Farmer's Own Organic Supplier, Burlington, WA; Cerqui, Fife, WA; Duris Farms, Puyallup, WA; Skagit Flats, Mt. Vernon, WA; Lakeside Organic Gardens, Watsonville, CA; Mann's Foods, Salinas, CA and many others in the Pacific Region.