Monday, April 14, 2014
IN THIS ISSUE
Two of our award-winning chefs are competing head-to-head for the title of Best Chef of Bruff’s Kitchen, Thursday, April 24. Details inside!
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Dining and Auxiliary Service s 110 Butler House 6823 St. Charles Avenue New Orleans, L A 70118
FINDING RIPTIDE Hello, everyone!
I hope I’m not the only one who never realized how many different ways there are to grill a cheese sandwich. Last week was Grilled Cheese Week at Bruff, with a different take on grilled cheese each day of the week, and every one was so “gouda!” The talented chefs produced crispy sandwiches grilled with fruit, meat, and even nuts – so many surprising combinations and perfectly balanced flavors I was in gourmet grilled cheese heaven.
On another note, did you know how exciting our campus composting program is? Turning scraps from old food into soil for new food is the way to go.
game plan for hitting as many crawfish sources as possible between 11 A.M. and 2 P.M. What do you think I should sample first: Crawfish Bread, Crawfish Monica, or Crawfish Pies? Lots of fresh stuff, too, so check it out.
Just a heads-up, we are planning a “big fish finish” for the end of the semester – check out the newsletter for details on Cram Jam!
Love,
Riptide
We work with local non-profit, NOLA Green Roots to take our compost and create nutrient-rich soil
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for community gardens across the city. Makes me
@UptownCamDining
proud to eat more fruit and veggies!
@UptownCampusDining
Speaking of eating well, that big red circle on my calendar means Tuesday, April 15th is Craw Dat! Get to Bruff on Tuesday for a crawfish-infused dish to every single station. I’m mapping out my
Weekly Specials Buffalo Popcorn Chicken Mindful Asian Steak Salad Â