VOLUME 2 | JULY 2010 | www.emory.edu/dining
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SUMMER DINING 2010
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S E T I BFOR JULY
Come enjoy the taste of summer at The Dining at Dobbs and Cox Hall. These two dining facilities are featuring local items on the salad bar on a daily basis, using the freshest ingredients from Georgia and the Southeast Region. Some of the featured salads include, “Sweet potato and red bliss potato salad,” using North Carolina potatoes, as well as “Grilled squash, zucchini, and onion salad” with vegetables from Georgia. These and many more delicious local items will be highlighted at the DUC and Cox Hall throughout the summer. Salads will change on a daily basis due to availability of the products. These salads will make your taste buds dance. Bon Appetit!
By Chef Mollie Walsh
inability Executive Chef of Susta
Fresh From the Farm in July:
Asparagus Watermelon Broccoli Cauliflower Peaches
EMORY
FA R M E R S MARKET Cox Hall Bridge | Noon – 5:00 p.m. July 20
Favorite Flavors of Summer
Come out to the Cox Hall Bridge from 12-2 p.m. to enjoy a Summer Cookout. We will be featuring roasted organic corn, local artisan hot dogs with all the fixin's, and Georgia grown watermelon. There will also be a watermelon seed spitting contest beginning at 12:30 so bring your powerful lungs and a hungry stomach! Grand Prize for the winner of the contest.
August 31
Tomato Centric
regular market resumes, with a special event to kick off:
A celebration of a summer favorite, featuring a tomato - centric menu and chef demo on the bridge from 12-2 p.m. Our guest chef is Kevin Gillespie, runner up on Top Chef in 2009. Gillespie is partner and chef of the Atlanta restaurant, Woodfire Grill, supporting local, organic, and sustainable ingredients.