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The Best Places to Meet & Eat around
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Affordable, upscale dining now available to UNT students through Avesta Harrison Long | Editor-in-Chief NORTH TEXAS DAILY
NORTH TEXAS DAILY
North Texas Daily ADVERTISING & PUBLISHING PRINT • DIGITAL • TV • RADIO NTDAILY.COM
Director
Adam R. Reese Advertising Director
Adela Francis
Advertorial Editor-in-Chief
Harrison Long
Art Direction & Design
Jared Peers
Advertising Executive
Anfernee Chachere Advertising Executive
Dane Fuentes
Advertising Executive
David Tuck Staff Writer
Karla Polanco Staff Writer
Shain E. Thomas This publication was brought to you by North Texas Daily Advertising to provide the UNT community with the vast dining offerings on campus. A special thank you to UNT’s Dining Services, for their support, service and for being the largest employer of UNT students. Another special thank you to UNT Dining Services’ Marketing Director Kevin Hosey and cover artist Dianna Sanchez, Graphic Designer for their collaboration in making this issue possible.
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The college experience is often defined by cheap meals, served on-the-fly, often with little prep time and occasionally to less-than-desirable results. This diet of experimental ramen concoctions, quenched by tap water and flavored with expired items stolen from one’s mother’s spice rack is of near-folklorish proportions. But those people have never tried “Avesta”. Tucked neatly on the second floor of the university union, “Avesta” is a fine-dining experience reminiscent of the big city created to meet the budgets and needs of broke and overbooked college students. “Sometimes students walk by and don’t even know that they can eat here because of how it looks on the inside,” manager Ashley Bridges said. “We are open to everyone. We even take flex dollars.” Complete with a fully operational kitchen and energized staff, “Avesta” is a hidden gem within the UNT dining community, an institution whose goal is to feed its customers and reflect an experience beyond the region it is located. Frank Russ, the head chef of “Avesta”, is committed to maintaining the strides achieved since his tenure began. Among the most interesting aspects of Russ,
Avesta’s specialty burger “Toulouse Biftek Hache Sandwich” sits after being prepared by head chef Frank Russ. Credit: Harrison Long
as well as his disposition towards leadership and vision, comes from his professional background. “I was a [University of] Toledo engineering student to begin with,” Russ said. “A couple of semesters in I got tired of it and decided to go to culinary school- I haven’t looked back since.” The culture of “Avesta” extends beyond the region in exists within- both in items served and in those whom it employs. Like other dining institutions within the UNT community, the fine-dining restaurant is inclusive, representative of the student body it serves, and unapologetically diverse. Shekaih Dadla, a graduate student in Information Sciences, speaks about the experience with fervor and aplomb. “I love it,” Dadla said. “One of my new hobbies is cooking- I used to hate it when I was in India, but since working here I have found out that I really like it.”
Having only been open since the spring semester of 2016, “Avesta” is still in the process of exposing itself and its brand to UNT students, who are often unaware of the very existence of the restaurant, despite the level of its accessibility and the degree of service it provides. “In order to grow we will have to continue doing what we’ve been doing- bringing people to eat and staffing [the restaurant] with interested people,” Bridges said, noting the rigors “Avesta” went through in hiring its workers. “We have interviewed over 800 people since May,” she said. Avesta is student run, and its menu inspired from “classic and distinctive dishes featuring pasta, beef, chicken, seafood, and salads,” according to its website. “Everything is made to order with only the freshest ingredients gathered from local and regional sources.” “Avesta” is open from 11 a.m. to 2 p.m., Monday through Friday.
Health & Fitness Expo Wednesday, 9/21 @ 11AM-1pM UNT LIBRARY MALL
Free food and beverages while supplies last
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Meal plans bring fresh, affordable options to feed UNT students Karla Polanco | Staff Writer
DENTON -- Saving time and money is essential, especially when you’re a college student. Juggling classes, homework, projects and exams while finding time to prepare a healthy meal to then clean after yourself is not exactly an easy quest. Fortunately, the University of North Texas has already installed an affordable and nutritious system of meal plans to help busy students like you. “A meal plan is basically packages of options that we put together – all based on every student with every budget out there,” Marketing and Sales Director Kevin Hosey said. “It’s designed to be convenient
for them and to save money if they’re going to be eating on campus a lot.”
There are two basic meal plans – the Commuter Meal Plan and of course, the Residential Meal Plan. Within the Commuter Meal Plan, there are four options: Rollover Cafeteria Plans, Advantage Flex Plans, Weekly Cafeteria Plans and West Cafeteria Super Low-Cost Plans. With a Commuter Meal Plan, the price per meal is as low as $3.97. It is true that students who have lived on campus are more aware of the different choices for meal plans. However, more often than not many students who have transferred and are
commuters might not be well informed of the variety of meal plans that the dining services offers. Nonetheless, wherever there’s food, word spreads around. “Part of it is having the word of mouth,” General Manger of Bruce Cafeteria Andrew Klipsch said. “Having the respect of the students and them saying ‘hey, let’s go eat here’ and I see that every once in a while – the professors bring students in, other students bring students in and I have other professors bring other colleagues.”
From the Residential Meal Plan students can choose either the Eagle Plans or the Scrappy
Plans. The price per meal starts at $3.11. All freshman students living on campus are required to have a resident meal plan as part of their housing contract.
“It was included,” speech and language pathology major Bailey North said. “I’m a freshman, so it what was just like – I had to have a meal plan. Personally, I think I eat more healthy than I would at home just because I have those options. I think it has helped me save time and money.” The options North was referring to include five cafeterias and twenty-one retail food shops including a restaurant called “Avesta.” Moreover, the dining services at UNT offers catering and a full-service
bakery. The cafeterias are open Sunday through Friday, which means on Saturdays they are closed. “Not having the cafeterias open on Saturday I think it is a huge loss to them,” said sophomore and broadcast journalism major Kaitlin Griffin. “There [are] not really many healthy options, like a healthy chain option – you have to go off campus.” Overall, no matter what meal plan a student chooses it is designed for convenience and affordability. “We’re a big believer,” Hosey said, “that having food available and eating well it’s going to help you succeed.”
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Mean Greens cafeteria an international and unique institution Harrison Long | Editor-in-Chief
Many students find themselves out of luck when attending college as they discover the lack of options that conform to their diet- not the least of these are those of the vegan variety. Enter Mean Greens, the vegan cafeteria located behind Maple Hall. Having earned an “A” on its Vegan Report Card by the advocacy group peta2, Mean Greens is not exclusive to those who have stricken fish or meat from their diet- while all of their meals are delicious, they do their best not to exclude anyone. “A variety of people eat here,” Chef Manager Carla Trujillo said. “It’s open to the public, not just students.” Trujillo prides herself on doing her part in keeping the direction of Mean Greens Cafeteria innovative and focused on self-sustainability. “Really it’s about trying to find a balanced diet for all backgrounds,” Trujillo said. “A lot of people come eat here just because they like the ambiance.” This is apparent, as the cafeteria serves over 1,000 people a day, and keeps up to date with the newest information in maintaining a dietary balance while also keeping their options open.
Chef Manager Carla Trujillo and Sous Chef Cristopher Williams in Means Greens Cafeteria prior to opening. The cafeteria has recieved praise in recent years for its variety of vegan options. Credit: Harrison Long
“There is a new trend in vegan options where the course is mainly vegan, but garnished with meat,” Trujillo said. “Also using more vegetables, and taking the exotic and turning it into something familiar or meaningful.” Trujillo and Sous Chef Cristopher Williams also discuss the international influence that is apparent upon entering Mean Greens. Apart from employing many international students in many different facets throughout the cafeteria, Trujillo and Williams also like to have their menu reflect the diversity that can be found throughout the
campus. Trujillo, who is of Venezuelan heritage, takes elements from her culture and infuses it with the menu on Fridays in an effort to create an international vibe throughout the location. “People with different backgrounds come to you with compliments and that feels nice,” Trujillo said. “I am open to anyone’s input on the menu.” “We definitely like to keep it fun and different,” Williams said. “Everything’s from scratch, and we can find a vegan way to make most things.” Among the students employed at Mean Greens is
hospitality management sophomore, Lu Yang, an international student from Chengdu, China. Yang began working at Mean Greens during the spring semester of 2016, and has since elected to continue working at the job where she considers her co-workers “family”. “I work at the main line for the buffet, but I’ve also worked in the kitchen and washroom,” Yang said. “Everyone helps each other, it’s a great place to work.” Yang also said that her employment at Mean Greens was the first time she had worked in the United States since mov-
ing from China in 2013 and that the experience couldn’t have gone better. “I’m happy every day,” she said. “I have a sense of achievement and usually, ask for help, but now I am the one helping people.” As Mean Greens inches closer to its 5th anniversary of its opening, the mission that was declared at the onset begins to come to fruition. “Really we just want to embody the scene from Ratatouille where the food critic takes a bite and it transports him to his childhood,” Trujillo said, “that’s the goal.” 5
Above: A fresh batch of chocolate chip cookies waft their scent through Clark Hall Bakery. Right: A worker at Clark Hall bakery smiles next to delicious assorted pastries. Credit: Harrison Long
Clark Hall Bakery Harrison Long | Editor-in-Chief @HarrisonGLong
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The University of North Texas is esteemed for many of the institutions that reside in its educational network: from a world-class music program, to the No. 6 logistics and supply-chain management curriculum in the country, UNT is a wonderful place for one to seek an education. And yet, there are many facets of the diverse and progressive Eagle community of which many are unaware. An almost criminally under-appreciated aspect of the campus in Denton is the bakery tucked away in the shell of former Clark Hall cafeteria, where all baked goods and pastries con-
sumed on the campus are crafted. “Before, every cafeteria had its own baker – now instead of using contractors we produce all baked goods internally,” Bill Hunter, Executive Pastry Chef at Clark Bakery, said. “We’ve been in-house for about two-anda-half years. In fact, we outgrew this space three months after we moved in because of demand.” Since then, Clark Bakery has been getting busier and busier. It provides baked goods for all five cafeterias, as well as the fresh packaged treats sold through the Corner Store and other retail food shops. It also prepares desserts for UNT Dining’s two catering services: Verde Catering and Food-To-Go.
Hunter arrives at the bakery at about 5 a.m., often staying until the same time in the evening as pastries from donut holes to chocolate-chip cookies are carefully made. With the operations of the bakery rapidly expanding into unused space within the building, Hunter says the future is bright for Clark Bakery’s set-up. “We just added new bigger ovens to handle the growing demand,” Hunter said, pointing out renovations currently underway in the common area of the old cafeteria, which will add 3,000 square feet to the operation upon completion. “We’re also expanding our freezer space so that we can take over production of ice cream and gelato from Kerr
Cafeteria.” Though the smell is detectable from the street outside the building, it is only inside, among the hustle and bustle of busy workers, that the full effect of the process can be felt and appreciated. One cannot help but feel a sense of serendipity upon entry into the bakery – as if they might have fulfilled a childhood dream of stumbling into the Keebler Elves treehouse. The atmosphere is all at once fun, busy and seductive with its pleasant scents and smiling faces. Also found behind the scenes was a mixing bowl where up to 400 lbs. of cookie dough can be made at one
time, a bagel former, and a machine which handles every aspect of cookie creation from baking to forming to packaging – each seemingly fit to find their place within Willy Wonka’s own factory. Clark Bakery provides its services to all campus functions and is expected to continue growing in the years to come. Its even looking into offering its own candy line. “It’s still in the planning stages, but we wan to start making molded candies right here [for area distribution],” Hunter said. “Chocolate, fudge, lollipops and lemonheads, to name a few.”
https://speakout.unt.edu
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DENTAL OFFICE
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World class catering comes to UNT with Verde Shain E. Thomas | Staff Writer Verde Catering, a full-service catering organization with exceptional culinary skill and ample style, is the real deal when it comes to providing the level of service special events require. There are approximately 425 student organizations at the University of North Texas’ Denton campus, and each should consider utilizing the excellent service available at their fingertips. Considering the convenience of having Verde Catering on campus, there is no reason why faculty, staff, and students should be looking off campus to outside catering firms.
“Verde Catering is full-service and provides everything anyone could possibly want in making an event successful,” Mike Sood, the Director of Food Services at the University Union, said. Be under no illusion that full service pertains solely to providing the food ordered. Verde Catering provides waiting staff. Close your eyes and picture a professional corporate setting. It might be a board room with faculty and staff discussing which courses should or should not be offered for the next academic year. Now imagine you
SATURDAY, 9/10/2016 11:00 A.M. UNTIL 2:00 A.M.
are attending a meeting of an honor society. It would be folly to think there are no honor societies attached to the UNT. There are honor societies for most of the academic departments on campus. “Verde Catering,” Sood said, “is more than capable of handling any event that requires catering service.” Professional service is key to ensuring an event not only unfolds smoothly, but also has a successful happy conclusion. Happily-ever-after conclusions to an event is what a
groom and bride-to-be look for when looking for the right professional catering service. There is an atmosphere to intimate weddings which cannot be replicated by slap happy unprofessional caterers with shoddy reputations. “Verde Catering,” based on a brief conversation with the Director of Food Services, has quickly established a reputation for quality cuisine. One could quite easily picture a Verde Catering chef preparing an Italian Lasagna or a full themed buffet for as few as thirty persons. As the saying goes, the proof
of the pudding is in the eating. The truth is no one establishes themselves as world class chefs of threestar Michelin establishments overnight. Chefs such as Graham Elliot and Gordon Ramsay did not get to where they are by accident. It takes years of training, dedication, and hard work. Even the children that appear on Masterchef Junior have spent a few years in their respective home kitchens before venturing into the jaws of what is Masterchef. The people that prepare the food, culinary masterpieces worthy of being called art, have mastered the craft of cooking food well.
ALL AGES UNTIL 9:00 P.M. 18+ AFTER 9
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Courtesy: UNT Dining Services If you are interested in employing Verde Catering to cater an event, there are two easy ways to establish an order. The first way is to place your order over the phone. It is easily done. You would need to reserve a room with Scheduling Services. Once you have accomplished this first step, be sure to ask the person you are speaking with in Scheduling Services to transfer you to a catering representative. Being transferred cuts down on the hassle of having to make multiple phone calls. This is when you plan and order the food you want for the event.
your order. Let’s say, for example, one of your guests is vegan, vegetarian, or has religious dietary requirements. There is no need to fear. The online system not only allows you to track and manage your orders, it provides a quick and easy way for customers to revise the menu, quantity and or serving time.
The second way to place an order is to carry it out online. Virtually everything in the twenty-first century can be done online. Placing an order with a professional catering organization, such as Verde Catering, online is as easy as π. After you have scheduled a room with Scheduling Services, all you need to do is use Verde Caterings web link to complete
Food-To-Go is able to provide customers with a range of sandwich and fruit platters, as well as box lunches, and well-known national brands, such as “ChickFil-A” and “Which Wich.”
If Verde Catering sounds a little too formal for your tastes, there is always FoodTo-Go. The Director of Food Services compared Food-To-Go with Jason’s Deli. If you have been to Jason’s Deli, you will know the lay of the land.
Students are typically on a budget, there is little doubt. Not everyone has deep pockets with reams of bills ready to unfold at
the drop of a hat. FoodTo-Go provides customers with delicious kitchen fresh cuisine at a modicum of the cost off-campus outlets charge. “Customers,” Sood said, “place orders at least 48 hours in advance. The customer can pick up the order from the Krispy Krunchy / Food To Go Pantry in the University Union between 7:30 am – 5:00 pm. If the customer does not have the time to collect their order in person, the food can be delivered. It should not matter whether you are seeking food for a formal or informal event, the University of North Texas has you covered in more ways than you can possibly imagine. Everything you could possibly need is within reach. http://www.dining. unt.edu/catering For more information about ordering online and catering services, visit https:// verdeonline.catertrax.com or contact them directly at 940-565-3804. 11
MEAL PLANS
• ALL-YOU-CAN-EAT MEALS FOR $3.97 • SAVINGS AT 21 RETAIL FOOD SHOPS!
which MEAL PLAN IS RIGHT FOR YOU? COMMUTERS! Live off campus? Eat ON campus.
All Commuter students can choose any of the Commuter meal plans below.
RESIDENTS! Upperclassmen living in:
college inn, honors hall, mozart, or santa fe
DORM LYFE
PLANS
FOR
can choose any of the Commuter Meal Plans below.
COMMUTERS COMMUTERS
Cafeterias and Retail Food Shops. One semester only. Base price refunds available.
ADVANTAGE FLEX PLANS
PRICE + TAX
PLAN advantage 660 advantage 805 advantage 960
AS LOW AS
$660 FLEX $805 FLEX $960 FLEX
ROLLOVER CAFETERIA PLANS
= TOTAL
SAVINGS**
$ 600
$49.50
$ 649.50
$ 700
$ 57.75
$
757.75
13%
$ 800
$66.00
$ 866.00
17%
9%
Cafeteria meals only. ROLL OVER from semester to semester. Refundable at any time.
= TOTAL
PRICE + TAX
PLAN
MEALS
$/meal
commuter 160 COMMUTER 120
160 120
$ 5.94
$ 950
$ 78.38
$1,028.38
21%
$6.25
$ 750
$ 61.88
$
811.88
17%
commuter 80
80
$ 7.00
$ 560
$46.20
$ 606.20
7%
WEEKLY CAFETERIA PLANS
SAVINGS**
Cafeteria meals only. One semester only. Refunds available based on a 10 week proration.
PRICE + TAX
= TOTAL
PLAN
MEALS
$/meal
COMMUTER WEEKDAY COMMUTER any 10
unlimited m-f
$ 3.97
$1,350
$111.38
$ 1,461.38
47%
10/week*
$ 5.18
$ 880
$ 72.60
$ 952.60
31%
8’s enough 1-a-day
8/week*
$ 5.29
$ 720
$ 59.40
$ 779.40
29%
mon-fri
$ 5.47
$ 465
$ 38.36
$ 503.36
27%
$
3.97
PER MEAL!
WHAT ARE
dollars?
$
FLEX is a spending perk included with all Resident and certain Commuter meal plans. It’s loaded on your account, and you can spend it at our Cafeterias and Retail Food Shops using your Student ID like a debit card. If you run out, get a 25% savings when you add more with our FLEX Reload option (Resident plans only). All FLEX expires at the end of each semester, so be mindful of how much you add at a time.
SAVINGS**
BUY A PLAN ONLINE & SAVE TIME! Commuters and Upperclassmen in non-required dorms can purchase a plan at dining.unt.edu.
*Cafeterias are open Sunday through Friday. **All Commuter Meal Plan savings based on the pre-tax door price of $7.50/meal at Bruce, Champs, Kerr, and Mean Greens, and a $5.00 door price at West.
CALL US
GO ONLINE
VISIT US
940.565.2462
dining.unt.edu
Crumley Hall #132