A year of food and friends Fall 2014 - Spring 2015 by Tulane University Dining Services by Sodexo

A year of food and friends Fall 2014 - Spring 2015

2015 A year of food and friends Nothing makes a university feel like home the way a good meal with friends does. We spent the 2014-2015 school year doing everything we could to make sure there were good meals and good times at every opportunity! Whether youâ&#x20AC;&#x2122;re dining at Bruff Commons, in the LBC, or on the Quad, Tulane University Dining Services and Sodexo spent this year building up our community with celebrations of the things that matter to our dining guests: traditional New Orleans cuisine, local and sustainable food, and the joy of being part of the Tulane family. From meals tailored to individual studentsâ&#x20AC;&#x2122; health needs to foodfilled festivities where the whole student body was invited to the party, we had a great year for campus dining!

table of contents Only in New Orleans, Only at Tulane. Farmers’ Market 6-9 Wellness Wednesday 10-11 Carnival Kick-Off 12-13 Food Day 14-15 Healthy Dining 16-17 Geaux Veggie Day & Pie Day 18-19 Breast Cancer Awareness Fundraiser 20-21 Meet Toni Day 22 Steak Night with Chef Oz & Jonathan 23 Diwali Celebration Chef Hari Nayak 24-25 Recipe from home 26-29 Stop Hunger Food Drive 30-31 Surf N’ Turf night 32 Little Italy 33 Jazz Brunch 34 NOLA Tracks 35 Bruff Favorites 36-37 #BruffSuperFans 38-43 Ironsides Waffles 44-45 Football Games 46-49 Tabasco Day 50-51 Greenbaum Cooking Demo 52-55 Bruff’s Kitchen 56-81 Bruff’s Kitchen Legends Cook-Off 82-99 Cram Jam 100-103 Bruff Renovation 104-105

Farmers’ Market This year our Farmers’ Market grew in popularity across the uptown and downtown campuses. Both an educational enterprise and a tool for building sustainability, the markets highlight Tulane and Sodexo’s commitment to local, sustainable and seasonal produce, value-priced for our campus community. Tulane Dining Services hosted a total of six markets throughout this year featuring local produce as well as exotic fruits and vegetables from across North America including Louisiana strawberries, sweet potatoes, organic kale, dragon fruit and ya pears. Each market featured a variety of over 35 options!

Bruff’s fruit offerings come fresh from the farm, not

from a can. As part of our mission for sustainability (and delicious taste!), we use locally grown fresh produce whenever it’s seasonally available – the same produce you can buy at the Farmers’ Markets we sponsor.

3345 likes

rissareen #UptownCampusDining #FreshFridaySelfie

Anne Wolf @iamwolff3 Nov 7 @UptownCamDining Thank you for bringing fresh produce to campus! The healthy options make me happy.

2117 likes

kmaheu_goat Getting some fresh veggies today on campus! @uptowncampusdining #FreshFridaySelfie

Sidney Nurnberger @ssanne95 Jan 14 Getting my fruit @UptownCamDining the dragon fruit was enticing.

1685 likes 1964 likes

averyfifff @uptowncampusdining is my favorite for having a farmers market on campus.

lestyy207 Tulane Farmers market @uptowncampusdining

Christopher Sloas @sloasbutnocigar Jan 23 Gooseberries at Freret and McAlister. Gooseberries! @UptownCamDining

Wellness Wednesdays Tulane University Dining Services partnered with the Tulane Center for Wellness and Health Promotion in an effort to boost social, physical and mental health with free, fun events each month during the semester. Each month, Dining Services provided a healthy dining option including Mindful meals, vegetarian foods, and local options that support a commitment to healthy eating.

Carnival Kickoff New Orleansâ&#x20AC;&#x2122; favorite time is Mardi Gras, and Tulane University Dining Services loves New Orleans! Team members from the LBC Food Court, Bruff Commons, Concessions, and Olive Blue Catering decorated floats for the Carnival Kickoff. The floats escorted the Tulane University Marching Band, Mardi Gras Indians, and the famous Dancing Man into the festivities, while eager onlookers reached for beads, Moon Pies, and stuffed animals tossed into their hands.

Food Day National Food Day provided an opportunity to celebrate local produce as part of a healthy diet. Fresh, locally grown satsumas became part of a demonstration recipe developed by Chef Leah Sarris from the Center for Culinary Medicine and prepared by District Executive Chef Travis Johnson from Tulane University Dining Services. Students with nutritional questions consulted Tulaneâ&#x20AC;&#x2122;s registered dietitian, Sarah Walsh, while they enjoyed a tasty meal.

Registered Dietitian Sarah Walsh, MS, RD, LDN offers students at Tulane University one-on-one nutrition counseling for all nutrition-related needs including, but not limited to, weight management, eating disorders, medical conditions, healthy lifestyle and sports nutrition. All nutrition sessions are individually tailored to meet the specific needs and goals of the students. The initial session lasts up to 60 minutes and determines the appropriate goals for the individual studentâ&#x20AC;&#x2122;s lifestyle. Follow-up sessions usually last an average of 30 minutes and are scheduled depending upon need decided by the student and the dietitian together. Appointments are scheduled from 8:30 am to 5 pm, Monday through Friday at the Uptown Student Health Center. Appointments can be scheduled online at http://tulane.edu/health/nutrition.cfm or by calling the Student Health Center at (504) 865-5255 Presentations and outreach are also available on request. Presentations available include Nutrition 101, How to Eat Healthy on Campus, Intuitive Eating, and other topics as requested.

Do you know? Tulane University Dining Services offers a gluten free station at Bruff for students with special dietary needs. 16

Healthy Dining Options at Tulane University One-on-One Dining Consultation with our Resident Dining Executive Chef Bruff Commons is committed to offering a wide range of culinary options. Our team of dietary experts, led by a resident dining executive chef, is pleased to serve more than 300 meals per day for those with specific dietary needs or preferences. Dining Services offers students oneâ&#x20AC;&#x201C;onâ&#x20AC;&#x201C;one dietary consultations with a certified expert for all nutritionbased needs including, but not limited to, food allergies and intolerances, vegetarian and vegan diets, weight management and modified diets. Dining tours are also offered to assist with locating healthy and food allergy specific items as well as education on ingredients, nutrition fact data and sourcing for foods served in Bruff Commons.

Geaux Veggie Day Some Tulane students find a vegetarian diet is a path to their best health, and Resident Dining Executive Chef Jonathan Leonard led the Bruff team in crafting vegetarian and vegan meals to celebrate Geaux Veggie Day on October 1. Students toured the vegan options already available at Bruff Commons â&#x20AC;&#x201C; and tried veggie specialties prepared for the day.

Pie Day Bruff celebrated the ultimate mathematical holiday with a variety of pies, including crawfish pie, pot pie, and pizza pie, for lunch and dinner on March 14 â&#x20AC;&#x201C; 3.14.15. 18

Do you know? Dining Services staff arenâ&#x20AC;&#x2122;t overly fond of bringing in prepared foods. Our award-winning chefs do 90% of the cooking on the spot. This means better-tasting meals for diners made from fresher food. 19

A Month of Breast Cancer Research Fundraising Tulane University Dining Services hosted or participated in eight events during October 2014, raising nearly $2,000 for breast cancer research and patient support.

Cookies for a Cure Three minutes of hasty indulgence created an opportunity to raise major funds to fight breast cancer at the Cookies for a Cure cookie-eating contest! A part of Fridays at the Quad, this contest fostered some healthy competition to bring in the cash for research funding.

Pink Wednesdays Each Wednesday during the month of October, students who wore a pink shirt in honor of Breast Cancer Awareness were rewarded with an iced sugar cookie crafted by Bruff’s award-winning pastry chef, Nicole Honoré. Those who forgot to wear pink could still enjoy a treat, though, by making a donation – resulting in $600 for the event’s partner, Tulane Lives Beyond Breast Cancer. 20

Fleur De Cure Delicious vegetarian alternatives to meaty favorites helped attract visitors to Fleur de Cure, a breast cancer education event. Partnering with Tulane Resident Life, Chef Travis offered up portobello burgers with herbed cheese and zucchini fries, making the most of vitaminpacked foods that have been shown to increase long-term health.

Cash for a Cure At the fourth annual Cash for a Cure event in the 1834 Club, Tulane’s own Olive Blue Catering “closed the registers” on October 17, and instead donated the $10 meal price to Tulane Lives Beyond Breast Cancer. The $1,145 they raised will benefit current patients and survivors. 21

Meet Chef Toni Day The new culinary supervisor at Le Gourmet showed off her skills â&#x20AC;&#x201C; and her belief that food should be fun to eat â&#x20AC;&#x201C; to guests at an August luncheon event celebrating her promotion. An 11-year Bruff veteran and an enthusiastic vegetarian, Chef Toni provided samples of her culinary prowess, including her seafoodbased Popcorn Salad and an Aubergine Dream Sandwich composed of velvety roasted eggplant, cheeses, and peppers on whole wheat French bread.

Valentine’s Steak Night What do Tulane students love more: a good steak or Bruff team member Oz? It’s hard to say, so they came together at the Valentine’s Day Steak Swipe Plus event. Students who opted to pay a small extra fee dined on a gourmet steak cooked to order by Grill Master Oz and Resident Dining Executive Chef Jonathan Leonard. The event was such a huge success that a follow-up steak night is planned for next Valentine’s Day.

Diwali Celebration Chef Nari Hayak, the creator of the Cafe Spice stations at Bruff Commons and the LBC Food Court, hosted a celebration of the ancient Indian festival of Diwali. Authentic Indian music and a henna tattoo artist added the celebratory trappings to the meal.

Recipe From Home Contest The November 14 Jazz Brunch included a special dish from a recipe by Elizabeth Belzer, the mother of Tulane student Antanina Belzer. A family version of a salmon curry they discovered in Runnerâ&#x20AC;&#x2122;s World magazine, the proteinpacked Belzer family dish (with its deliciously complex sauce) was unanimously selected winner in the Recipes from Home contest.

Salmon Coconut Curry By Elizabeth Belzer and Antanina Belzer Antanina Belzer and her mother Elizabeth come from a family of runners – some more competitive than others – so food that fuels the body and helps it heal from a tough run is important in their house. Their winning dish for the Recipes from Home contest, Salmon Coconut Curry, is their take on a curry from the Runner’s World cookbook. Salmon and sweet potatoes provide lean protein and energy-building carbs, while the antioxidants in the complex curry sauce help reduce inflammation. Best of all, the deliciously complex sauce is even better when reheated the second day, so it’s easy to have a healthy, tasty meal without spending too much time on preparation. Ingredients 2 tsp. canola oil 2 shallots, chopped 2 cloves garlic to taste, minced 2 c. chicken broth 1 (13.5 oz.) can light coconut milk 2 sweet potatoes, cubed 2 Tbsp. tomato paste 1 Tbsp. fresh ginger, peeled and minced 1 Tbsp. curry powder 1 tsp. cumin, ground 1/4 tsp. black pepper, ground 1/4 tsp. cayenne pepper 1/4 tsp. salt 1 lb. salmon, skinless, cut into 1” cubes 1 1/2 c. green peas, frozen juice of 1 lime fresh cilantro to taste Preparation Heat canola oil in a large pot over medium heat. Add shallots and garlic and cook, stirring frequently, for 2 minutes. Add chicken broth, coconut milk, sweet potatoes, tomato paste, ginger, curry powder, cumin, peppers, and salt. Raise the heat to high and bring to a boil, then reduce heat to low and simmer for 20 minutes. Add salmon and simmer for 4 minutes or until just underdone. Add peas and lime juice and simmer about 3 minutes or until heated through, taking care not to overcook. Garnish with cilantro. Makes 4 servings

We are proud to serve culturally diverse menus, featuring traditional New Orleans favorites, ethnic dishes and international flavors. 29

STOP Hunger Food Drive The December 6 Tulane football game was not only a great local sport event, but also the site of a $4,685 donation to the New Orleans Second Harvest Food Bank. Raised in partnership between Housing, Dining Services, Tulane Athletics and Tabasco, the donation included $533 raised by retail team member Angie Hilton, as well as a huge effort by Phelps Residence Hall, Athletics and a $1,000 contribution from Tabasco. 30

Surf Nâ&#x20AC;&#x2122; Turf Steak Night In a city with a reputation for the best seafood and Creole cuisine in the country, sometimes the pleasure of a perfectly prepared steak can be forgotten. The Tulane Community saw a reminder that steak and regional seafood go great together with the Bruff Commons Surf Nâ&#x20AC;&#x2122; Turf Steak Night. Resident Dining Executive Chef Jonathan Leonard developed this special menu to mimic the flair of a true steakhouse, including such palate-pleasing dishes as a crab, lobster, and steak mac & cheese. Hosted seating and table side service completed the restaurant experience.

Taste of Italy in Bruff On November 18, guests were invited to experience a Taste of Italy, a premium four-course dinner at Bruff Commons Dining Room. The menu, crafted by Resident Dining Executive Chef Jonathan Leonard, featured an appetizer of fried calamari, followed by a decadent garden salad tossed in an Italian vinaigrette. Entree choices included such authentic favorites as chicken parmesan, gnocchi pescatore, and veal sorrento. Dessert was tiramisu prepared by Chef Nicole HonorĂŠ.

Jazz Brunch Students and parents took time off from their hard work for Jazz Brunch on the Saturday of move-in weekend. Entertained by a five-piece jazz band â&#x20AC;&#x201C; and joined by President Fitts â&#x20AC;&#x201C; out-of-towners enjoyed decadent seafood staples of the Southern brunch, like shrimp creole and crawfish monica, prepared by Executive Resident Chef Jonathon Leonard, Chef Diane High and the rest of the Bruff team.

Nola Experience teams up with Dining Services New Orleans offers a social, cultural, and historical experience all its own, and NOLA Experience helps bring students into its beautiful world through small and large group activities. Dining Services partnered with NOLA Experience to give 19 students a taste of New Orleans culinary diversity. Over a three-day period the students were taken on several tours including the New Orleans Culinary Walking Tour that featured the world famous Antoineâ&#x20AC;&#x2122;s, which reached its 175th anniversary this year; and Tujagueâ&#x20AC;&#x2122;s, the second oldest restaurant in the city. The students were also given private cooking lessons from the New Orleans School of Cooking and volunteered at Second Harvest New Orleans Food Bank. Seven of those 19 students participating in the NOLA Experience now serve on the Dining Advisory Board to help bring that rich tapestry of food to their peers.

Bruff Legends Artisan Cheese Day Held once a month at Bruff, Artisan Cheese Day gave students a chance to increase their “gourmet literacy” by not only sampling cheeses from all across the United States at lunchtime, but also pairing them with various artisan breads to experiment with combinations that brought out the cheeses’ best flavors. This became one of our most anticipated events, with students expressing how wild they were about Cheese Day on social media before and after each lunch.

Milkshake Monday Every Monday, Bruff featured a specialty milkshake that guests could enjoy as a break from the normal desserts. Ranging from Oreo Cookie to strawberry and many more, guests always left with smiles! 36

Fried Chicken Wednesday Have you ever tasted something so good you would willingly wait in a 30-minute line just to enjoy that taste again? That is exactly what happened every Wednesday this school year at Bruff Commons for Fried Chicken Wednesday. Students stood in lines stretching outside of the building at times just to get a piece of Bruffâ&#x20AC;&#x2122;s famous fried chicken, and we were happy to serve them!

345 likes

fightingthefreshman_15 After a long day of snacking, I am happy to have a balanced healthy dinner. #healthyfiid #weightloss

3451 likes

ilikeitbruff Waffle ice cre4am sandwich #eeeeeats #ilikeitbruff

3451 likes

ilikeitbruff Waffle ice cre4am sandwich #eeeeeats #ilikeitbruff

681 likes 189 likes

mmaboelter Bruff holds the â&#x20AC;&#x153;key-wiâ&#x20AC;? to my heart #artsyfruit view all 16 comments

wackyjillits Bruff feeds my soul #bruff #omelettesonsunday #worththewait #oztheomelettechef #princessofbruff

209 likes

jakobeatsfood My first #bruff masterpiece of the year #TwoPatties #PotatoSalad #BaconBits #Cheese #Tomato #Lettuce #foodporn

681 likes 521 likes

dh504 Breakfast of champions #Tulane #bruff

themacappella The last THEM supper #bruff #THEM #brunch #bottomlessmimosas #kvby

151 likes

publichealthvegan Happy Friday everyone! #TGIF #801010 #9055 #raw #rawvegan #fruitarian #vegan #vegetarian

3451 likes

miamao_316 Happiness comes from breakfasts #eeeeeats #ilikeitbruff

62 likes

smpatel531 â&#x20AC;&#x153;We just fallin in loveâ&#x20AC;? - Miss Joi view all 6 comments

81 likes

lberms #nolafood #foodstagram #foodporn #slurge #imphat #potatoandtheworks #bae view all 11 comments

Andrew Lemoine @ajrunner Dec 2 Hiring: bruff buddy. When: 11:15ish am. Payment: friendship and hugs Apply within

Andrew Lemoine @ajrunner Oct 8 Shamless plug for fried chicken day Bruff buddy?! Please apply within.

Andrew Lemoine @ajrunner Sep 9 Bruff has stepped up cheese day!! Over 15 cheeses!

Ilana Ruben @lansruben 11:11 I wish for cheese day at Bruff

Christopher Sloas @sloasbutnocigar Jan 23 Gooseberries at Freret and McAlister. Gooseberries! @UptownCamDining

Leanne Norden @LeanneNorden Aug 30 Swipe me into bruff #SoIKnowItsReal

Dec 12

.a.c.o.b @jacobhill93 Feb 23 the things I’d do to get into bruff right now...

Jamie @tokeahontassss Take me to bruff #SoIKnowItsReal

graco79 @graco79 I see you @UptownCamDining Y’all really have me thinking about upgrading my mean plan for next semester!!!!

blane @blanetwin Nov 30 @letsgitRACHet wow never thought i’d miss bruff

Mar 3

Sep 15

EmSwan @emswanso Sep 24 I like really really miss @BruffCommons right now

Carly Goldberg @chlorophyllcat Nov 11 Reunited with the bae at his house and by house I mean Bruff and by bae I mean CHEESE

Joshua Heidegger @jheidegger Oct 17 @UptownCamDining your food is delicious! Thanks for taking care of our athletes! Parker Waters @ParkerWaters Aug 14 @UptownCamDining Last week I ate at Bruff. It had been 40 yrs since I ate there, as a student. Know what? It was pretty darn good! #Tulane

Michael Fitts @TUFitts Aug 22 Wow- try the BBQ shrimp at Bruff! How many colleges in the US have lunch like this?

Tyler @TylerJMarg Sep 5 Tulaneâ&#x20AC;&#x2122;s dining hall Bruff had pho today in the soup section. I obviously chose the right school.

Anne Wolff @iamwolff3 Aug 29 Happiness is mac n cheese, catfish, watermelon, and bananas. Unexpected Bruff goodness. @UptownCamDining

Sara @sarafass05 Sep 9 I had so much fun and such good food at Bruff Today with my friends! I love the school dining hall! @lizdonhauser @mandacampbell

Lira Casborne @dat_cazz Sep 19 Now I can put Bruff super fan on my resume. Killinâ&#x20AC;&#x2122; it.

Eli Engelman @Eli_2317 Sep 19 @UptownCamDining IM YOUR BIGGEST FAN I LOVE BRUFF SO MUCH graco79 @graco79 I see you @UptownCamDining Y’all really have me thinking about upgrading my mean plan for next semester!!!!

LE B @ellisss24 Sep 30 bruff is a verb #justtulanethings

Mar 3

Kate Clouatre @miriam_kates Sep 21 I had a dream that Beyoncé and I ate coconuts together at Bruff.

Amelia Walley @sickofamelia I’m a #BruffSuperFan. @UptownCamDining

Angi xo @Angelic_Lanore Aug 29 Let me go get a real dinner and save these noodles for a hard time. Bruff’s here I come.

blane @blanetwin Oct 16 Bruff is life @UptownCamDining Bruff game on point today. #welldone #1 bruff fan approval

Oct 2

Jackie @JackieWegner Oct 24 “You can never complain about this place, it’s perfect and I love it” -Becca about Bruff #shewasserious

JENNIFER @JenniferPollack Jan 21 My name is Jennifer and I’m not afraid to eat in Bruff alone

Chlo @chloeebea Feb 10 If I ask you to bruff cheese day with me you should feel honored cause I’m basically inviting you to share the best day of my life with me 43

Tulane University Dining Services Puts Comfort Food on Wheels Superhero-themed waffle truck offers locavore dining, charitable options and social media engagement to university students. A mobile dining option joined the Tulane University Dining Services lineup on September 16 with the grand opening of the Ironsides Waffle Truck, a superhero-themed source of freshly baked waffle sandwiches. Offering both sweet and savory gourmet waffles, Ironsides brings locally sourced comfort food to different locations around the Tulane uptown and downtown campuses. Tulane students turned to social media, including Twitter, Instagram and Facebook, to find Ironsidesâ&#x20AC;&#x2122; daily location and specials.

93 likes

_wayjay me&ironside mckenna_niland tbhâ&#x20AC;˘willllll imysm

22 likes

sollythemonster Spicy chicken waffle sandwich. I am so about this #NOLA #onlyattulane #waffles #foodporn

Morgan Wittenberg @TulaneMorgan Sep16 Highlight of the day: hearing studentâ&#x20AC;&#x2122;s comments and initial reactions to the @UptownCamDining waffle truck. We love our waffles. #RollWave

65 likes

averylane14 First customer at the waffle truck, free t-shirt, delicious waffle sandwich... My day is off to a good start. #ironsideswaffles

Roll Wave For the first time in 40 years, Tulane students cheered on the Green Wave Football Team on their own campus. The inaugural season of Yulman Stadium was a year of firsts for many – tailgating before the game, a packed football stadium, and a new level of school spirit. Tulane Dining was there to experience it all. Superior dining was part of Green Wave hospitality inside and outside of Yulman Stadium. The football fan experience featured regional cuisine, restaurant partners, and locally sourced ingredients. From tailgating to premium clubs to Tulane’s own food truck, Ironsides, the perfect mix of excitement and energy was accompanied with tasty food arranged by Joi Solomon, Sodexo’s Hospitality Coordinator.

Tabasco Day Dining Services partnered with Tabasco to bring some NOLA-native culinary heat to Bruff Commons on the third annual Tabasco Day. Bruffâ&#x20AC;&#x2122;s culinary team created a menu of eight items using Tabasco in different ways. Hundreds of Tabasco-themed prizes were won from a prize wheel, and $168 was raised for charity â&#x20AC;&#x201C; which Tabasco rounded up to a total of $1,000 with a donation of its own.

Victoria Sunkel @Victwizzle14 Nov 5 @UptownCamDining i loooooooove Tabasco DAY #happiness

Nov 5 Aaron Geldner @AGGeldner Bruff straight killed it today. Smoothies and Tabasco #OnlyAtTulane #OnlyInNewOrleans

paige @paigemandelman Nov 5 Dear bruff and bruff workers, you dont get enough credit. S/o for a successful tobasco day! Twas tasty @UptownCamDining

55 likes

montreeck #selfie with @uptowncampusdining #TabascoDay #bruff #worththewait #Tulane

Tulane believes in sustainable seafood â&#x20AC;&#x201C; a commitment proven by Dining Servicesâ&#x20AC;&#x2122; partnership with the Louisiana Seafood Exchange. Regionally sourced fresh fish is essential to meals at Tulane. 52

Cooking demo at Greenbaum Teaching Kitchen Living on the Tulane University uptown campus definitely has its culinary perks. In the new teaching kitchen at the Barbara Greenbaum House, students are learning how to prepare gourmet dishes from the top chefs of Tulane Dining Services and Sodexo. Greenbaum Teaching Kitchen provided dinner and education at monthly events where students watched Dining Services chefs prepare themed meals. After attending an event, students left with the ability to break down a beef tenderloin or whip up a gourmet dessert â&#x20AC;&#x201C; and with a different chef hosting each month, they were able to learn different methods of preparing food. The kitchen has professional-grade appliances, a prep area behind the kitchen and an overhead camera that allows students to watch the preparations closely.

DO YOU KNOw?

Chef Tom Beckmann, C.E.C., general manager of Tulane University Dining Services, was honored in 2011 as one of the Best Chefs in Louisiana by the American Culinary Federation, New Orleans chapter. The same honor went to District Executive Chef Travis Johnson. Also, pastry chef Nicole HonorĂŠ was named Top 25 Chefs Louisiana for 2014 and 2015. These chefs and their culinary staffs cater to the tastes of Tulaneâ&#x20AC;&#x2122;s diverse population while designing menus that incorporate the rich culinary traditions of New Orleans and Louisiana.

Bruffâ&#x20AC;&#x2122;s Kitchen is a program created to reward staff members by inviting them to prepare their favorite dishes and have them featured on the My Kitchen Station at Bruff Commons. Being a Bruffâ&#x20AC;&#x2122;s Kitchen Chef provides the opportunity to interface with the students and break away from the behind the scenes work in the main kitchen. The chefs are encouraged to develop dishes based on family recipes, which introduces southern signatures to students such as cornbread, shrimp nachos and many more treats that guests are not privy to on a daily basis.

Chef Zelda Williams Cornbread Quartet

Some people eat corn dogs one bite at a time, and some people peel off the breading to get to the dog. Chef Zelda simply sticks to the cornbread coating and skips the dog. She has a long and loving history with cornbread, starting with eating cornbread in milk for breakfast instead of cereal. Maybe that’s because her family cornbread recipe originated with her grandmother and Zelda has loved it since she was six years old. Learning the family secret from her mother, Zelda is proud to dedicate her Bruff’s Kitchen dish, a cornbread quartet, to her grandmother, Catherine Williams. Even now, when Zelda is having a bad day, her grandmother tells her, “C’mon in the kitchen, sit down,” and puts a plate of cornbread and milk in front of her. Zelda doesn’t much care to cook – she says that she’s lost count of the number of pans she’s burned, and also that she eats out a lot – but the chemistry and artistry of baking come naturally to her. Her four featured cornbread dishes for Bruff’s Kitchen balance sweet and savory notes. Her sweet honey cornbread is a traditional choice that’s great with fruit spreads, like strawberry preserves and blueberry jam. Butternut squash cornbread also has delicious creamy notes, but it’s a more savory selection. Zelda’s favorite is the zucchini cheddar cornbread. One of her coworkers, Chef Maria, helped her develop a salsa to top the zestiest option, a Mexican-style cornbread. About Zelda As a pastry chef for Tulane Dining Services, Zelda Williams is responsible for producing desserts served all over campus, but especially at Bruff. She started off as a line server more than 25 years ago, then was inspired to learn how to bake when her coworkers made her a bookworm cake for her birthday. Now she hopes to inspire others to pursue their goals with the love and energy baked into her desserts!

Mexican Cornbread

Zucchini Cheddar Cornbread

Ingredients 1 cup cornmeal 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ½ cup buttermilk ½ cup butter (melted) 2 eggs, beaten 1/4 cup sugar 5 green onions, chopped 1 fresh jalapeno pepper, chopped

Ingredients 1 ½ cups zucchini, coarsely chopped 1 cup milk ½ cup onion, chopped 2 eggs 1/4 cup butter, melted and cooled 1 1/4 cups cornmeal 1 cup whole wheat flour or 1 cup all-purpose flour 1 tablespoon dried dill 4 teaspoons baking powder 1 teaspoon salt 1⁄8 teaspoon pepper 1 cup shredded cheddar cheese, shredded

Preparation Preheat oven to 350°F.

Preparation

In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir until evenly blended.

Thoroughly grease a 10-inch cast-iron skillet and place in oven. Preheat oven to 400°F. In a blender, process zucchini, milk, onion, eggs, and melted butter until thoroughly mixed, ensuring that zucchini and onion are entirely chopped into small pieces.

In a second bowl, combine beaten eggs, buttermilk, oil, cream-style corn, onion, chopped peppers, and cheeses. Mix, then blend into dry ingredients until moistened. Pour batter into a greased 9-inch square baking pan. Bake 30 to 35 minutes or until cooked through.

In a large bowl, mix cornmeal, flour, dill, baking powder, salt, pepper, and cheddar cheese. Pour blended zucchini mixture into cornmeal mixture, stirring to combine.

Sweet Honey Cornbread

Carefully pour batter into hot skillet and smooth surface with a spoon. Bake 30-40 minutes or until a toothpick inserted near the center comes out clean.

Ingredients 1 cup cornmeal 1 cup all-purpose flour 1/4 cup sugar 2 teaspoons baking powder ½ teaspoon salt 2 eggs, beaten 1/4 cup vegetable oil 1 cup milk

Butternut Squash Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1 ½ cup butternut squash 1/4 cup sugar ½ teaspoon nutmeg ½ teaspoon vanilla 2 teaspoons baking powder ½ teaspoon salt 2 eggs, beaten 1/4 cup vegetable oil 1 cup milk

Preparation Preheat oven to 400°F. In a large bowl, mix cornmeal, flower, baking powder, sugars, cinnamon, and salt. In a second bowl, whisk together milk, eggs, butter, and honey. Pour wet ingredients into dry and stir until just mixed.

Preparation

Place paper liners in the cups of a 12-cup muffin pin. Evenly divide batter into cups. Bake for 15 minutes or until golden.

In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, salt, and brown sugar.

Preheat oven to 375°F.

In a separate bowl, whisk together egg, 1/2 cup of buttermilk, squash, and vegetable oil. Combine wet ingredients with dry ingredients. Batter should be thick but easy to stir by hand; if stiff, add more buttermilk as needed.

Makes 4-6 servings

Spread batter in a greased 8-inch square baking pan or deep-dish pie plate. Bake 25-30 minutes or until well browned.

Chef Diane High Meat Lasagna

When someone orders a simple lunch at Bruff – say, a sandwich and a bowl of soup – there are at least 10 different ingredients that have to be in stock to make it, and it’s Diane High’s job to make sure that all 10 of them are ordered, ready, and as fresh as possible. This is a complicated job, but someone in every kitchen has to do it. She realized that she was made to be that person. She and her supportive husband took to moving all over the country while she pursued fast-paced, detail-oriented work in the culinary field. Now, instead of having a set routine, she spends her days making sure every detail is in place when it’s time to prepare a meal in the dining hall. Every day is different in her position at Bruff, and that’s just the way she likes it. Diane believes in comfort food, and she likes a meal that can stretch when friends come over. In her youth, she ate at home most of the time, dining on simple foods like tacos, pork chops, and spaghetti. Her signature meat lasagna is based on a recipe her mother prepared when she was a child, embellished with tips she learned while working at a Tallahassee Italian restaurant called Anthony’s. This hearty dish pleases everyone and can be made a day in advance, so it’s ready when people need a dense bite of delicious Italian comfort food. Diane makes her lasagna with a couple of secret ingredients: mushrooms and nutmeg, which add a slightly sweeter, more complex undertone to a dish that’s full of happy associations and sensational flavors. About Diane Diane High is a Production Chef at Bruff. She joined Tulane Dining Services in 2012, and she loves the detail-oriented, organized work of keeping kitchens stocked for the staff. Her favorite part of the job is the creative engagement it allows her to have with the cooking process, especially as she figures out new ways to incorporate local and sustainable ingredients into daily meals.

Meat Lasagna Ingredients ½ lb. Ground beef, cooked 1 (10 oz.) can tomato paste 1 (10 oz.) can tomato juice Mushrooms to taste, quartered Garlic salt to taste Worcestershire sauce Black pepper Italian seasoning blend Nutmeg ½ lb. Ricotta cheese ½ lb. Mozzarella cheese 4 eggs Salt and pepper to taste Lasagna noodles, cooked Preparation In a large bowl, combine ground beef, tomato paste, mushrooms, and next 5 seasoning ingredients. Set aside. In a second bowl, combine ricotta cheese, half of mozzarella cheese, eggs, and salt and pepper. Set aside. Preheat oven to 375°F. Lay cooked lasagna noodles in the bottom of a large, deep pan so that noodles cover the pan in a single layer. Add alternating layers of meat and sauce mixture, cheese mixture, and additional pasta noodles until all ingredients are used, finishing with a layer of noodles. Top with remaining mozzarella cheese. Bake 40-50 minutes or until cheese is browned and lasagna is thoroughly heated. Serve with additional sauce and Parmesan cheese. Makes 4-6 servings

Chef Maria Osorio Arroz con Pollo

When Chef Maria Osorio was thinking of starting her own catering business, her grandmother Maria Ana Ubeda – a single mother who raised six children while running a home business in their Guatemala community – presented Maria with $50. Her grandmother said, “I give you this, and if you let it go, you're stupid; if you make it grow, you're smart.” She's clearly made it grow, as she and her daughter are now engaged in a few different charities, offering a little of what they have to philanthropic efforts that give back to Maria's native country. Maria has been in the United States for over 35 years, but she's still proud of her heritage and loves to share it with the students she cooks for at Bruff. In addition to the city's vibrant food culture, part of the reason she wanted so badly to move to New Orleans is because the small, romantic courtyards of the French Quarter reminded her of the place where she was born. In Guatemala, it's not as common to eat meat with every meal as it is in the U.S., so a dish focused on chicken is special-occasion food – Maria learned her Arroz con Pollo recipe when her grandmother cooked it for Maria's quinceañera. Made with chicken and rice, this dish has an exciting fresh sourness and a slight, tender crunch introduced by olives, capers, and bell peppers. About Maria After cooking with Tulane Dining Services by Sodexo for 11 years, Maria is now the soup chef at Bruff, responsible for simple meals and warm comfort foods as well as other supplemental dishes. She finds inspiration for ever-better soups in daily cooking that uses the kitchen skills her grandmother taught her.

Arroz con Pollo Ingredients

Preparation

1/3 oz. onions, diced 1/3 oz. green bell peppers, diced 3 tsp. minced garlic 2 Tbsp. olive oil 6 Â˝ oz. chicken, pulled 2 cups chicken broth 8 oz. rice 1/3 oz. capers 3 Tbsp. green olives 3/4 oz. green peas 3/4 oz. carrots, diced

SautĂŠe onions, peppers, and garlic in olive oil for about 5 minutes or until onion is translucent. Add chicken and cook for an additional 10 minutes. Add rice, chicken broth, capers, green olives, peas, and carrots. Let simmer until rice is fully cooked and carrot is tender. Season to taste with salt and pepper. Makes 4 servings

Chef Donald Garnett Blackened Redfish Amer

Some would say that gourmet presentation is lost on college students, but Donald Garnett doesn't think that appreciating good food is generational. Donald has been cooking for over thirty years, and when he's overseeing a meal at Bruff, he brings those decades of experience to bear in making sure that all 300-plus students have a chance to enjoy a meal that shows gourmet quality. And he's choosy about what quality means. He says that he doesn't eat out often because his mother taught him to cook, and restaurant cuisine doesn't often compare to the flavors of his mom's food. When he's in the restaurant kitchen, though, the sound of forks clicking on plates is as good as a symphony. Donald feels that Tulane students have particularly sophisticated palettes, so he used his turn in Bruff's Kitchen to prepare a seafood favorite. Since seafood has its own complex flavor, it doesn't take much seasoning to make it perfect â&#x20AC;&#x201C; but it deserves time and attention to presentation. His Blackened Redfish Amer uses a Gulf Coast fish as the foundation for a succulent layer of grilled shrimp, all perfectly accented by a creamy sauce where mushrooms, crawfish and crab create a rich, flavorful harmony. It takes time to make this gourmet seafood dish look right â&#x20AC;&#x201C; but to Donald, the time commitment is worth it to offer up a plate that appeals to every one of the eater's senses. About Donald Donald is a long-time professional cook who loves to work in high-volume kitchens and firmly believes the old adage that you can reach anyone's heart through their stomach. A Bruff supervisor, he oversees the making of huge and varied meals to ensure that they use fresh ingredients and follow the recipe, especially those for the popular Peak Performance station.

Blackened Redfish Amer with Crawfish Cream Sauce Ingredients

Preparation

4 oz. olive oil 2 oz. blackening seasoning 2 â&#x20AC;&#x201C; 8 oz. redfish filets 16-20 shrimp

Heat 2 oz. olive oil in a cast iron skillet over high heat. Meanwhile, in a separate dish, stir 2 oz. blackening seasoning into the remaining 2 oz. of olive oil, mixing well. Add fish filets to seasoned oil and mix until coated. Drain. Add seasoned fish and shrimp to heated skillet, and cook for 2 minutes on each side.

For sauce 1 stick margarine 6 oz. mushrooms, chopped 6 oz. crawfish tails 1 oz. blackening seasoning 2 oz. seafood base 1 qt. heavy whipping cream 4 oz. crab meat 2 oz. green onions

For sauce, sautee mushrooms in margarine, then add crawfish, remaining 1 oz. blackening seasoning, and seafood base. Cook 5 minutes, then add heavy whipping cream and reduce until thickened. Add crab meat and green onions. To serve, top redfish fillet with shrimp and portion sauce over shrimp. Makes 2 servings

Chef DeShanda Bryant Crawfish-stuffed eggplant

For DeShanda Bryant, there’s no number of crawfish that’s too many to make a meal. When her first job in a restaurant gave her the chance to master a shrimp-stuffed eggplant dish, she immediately knew it would be that much better with crawfish. DeShanda had been cooking for years – as the middle child of six, she had often made dinner for the family – so she knew the power of New Orleans’ favorite crustacean. When she made a full Thanksgiving dinner by herself as a teen, the experience inspired her to attend school in the culinary arts, and her journey through the world of seafood soon brought her to Tulane Dining Services. Though she’s studying to become a dietetic technician while she works as a retail manager for Dining Services, DeShanda returned to the cooktop for her crawfish-stuffed eggplant. She’s troubled by the knowledge that many people don’t realize what their nutrition is missing – fad diets scare her with their lack of balance – so she prepared two versions of this time-intensive dish. Both recipes have a delicious mix of lightly fried eggplant and golden-baked crawfish tail meat, but one is made with a buttery breadcrumb stuffing and one is prepared with a couscous filling for those who need a higher dose of grains. And neither recipe can be undertaken lightly. It takes two hours to make 40 servings of crawfish-stuffed eggplant, but DeShanda thinks it’s worth it for this succulent meal!

CrawfishStuffed Eggplant Ingredients 2 eggplants 1 Tbsp. butter 1 cup onion, finely chopped 2 cloves garlic, minced 1 ¼ cups crawfish tail meat (about 14 oz.), cooked ½ cup dry French breadcrumbs, fine 1 Tbsp. fresh parsley, chopped 1 tsp. salt ¾ tsp. hot sauce ½ tsp. thyme, ground 1 large egg, lightly beaten Preparation For each serving, peel one medium-sized eggplant with a paring knife and cut in half lengthwise. Carefully hollow the center of the eggplant half with a paring knife or melon baller, taking care not to pierce the bottom, so that the eggplant half resembles a dugout canoe. Hold vertically and slice away the curved side so that the eggplant canoe has a flat spot on which to rest. Chop scrap eggplant and reserve. Dredge eggplant canoe in flower, then dip into lightly beaten egg. Season breadcrumbs with black pepper and sea salt, then dredge egg-dipped eggplant canoe through breadcrumbs. Heat 6” of vegetable frying oil to 360°F in a high-sided pot. Fry eggplant to a light golden color (this will only cook the eggplant about halfway through, as the eggplant will finish cooking in a later step). Preheat oven to 375°F. Melt butter over medium heat in a medium nonstick skillet. Add onion and garlic; cook six minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients to previously reserved chopped eggplant and stir to combine. Spoon about ½ cup crawfish mixture into each boat and place stuffed eggplant boats on a baking sheet. Bake for 30 minutes or until crawfish mixture is thoroughly heated and golden. Makes 4 servings

Jermaine Davis Grilled Shrimp Nachos

Chef Jermaine Davis is no stranger to some people's nervousness about trying new foods â&#x20AC;&#x201C; and to tell the truth, seeing people line up for their lunch when he's developed a new recipe can make him a little nervous, too. But he tells his diners to close their eyes and sample the dish without thinking about the ingredients. When he sees people smile in delight at an unexpected mix of flavors, it's all worth it! Jermaine developed his fascination with the way that foods speak to each other on the palate when he was young and helping his mother prepare meals for five younger siblings. After living away for the past eight years, this New Orleans native came back to the city to be closer to his family, and the skills he developed as a line cook specializing in soul food are helping him put his personal spin on high-volume cooking at Bruff Commons. He develops new combinations all the time â&#x20AC;&#x201C; lately, olives in salads are his flavor obsession. Jermaine created his Grilled Shrimp Nachos while working for a Texas restaurant, The Fifth Quarter. The manager asked him to introduce a new special to the restaurant's lineup, and the Grilled Shrimp Nachos quickly surpassed everyone's expectations to become one of the top sellers on the menu. Jermaine was excited to revive this special seafood dish for Tulane students to try. About Jermaine After recently beginning work for Tulane Dining Services as a Culinary Supervisor, Jermaine has the responsibility of making sure everyone in the kitchen is ready to go when the doors open. He's getting used to cooking and prepping the massive volumes that Bruff Commons requires to feed hungry students, and his favorite part of the job is talking about food with guests â&#x20AC;&#x201C; and seeing their excited expressions when something special shows up at a dining station!

Grilled Shrimp Nachos Ingredients Meanwhile, cut cheese into blocks and add to pan, along with enough milk to cover cheese. Melt over low heat until combined. Dice fresh and pickled jalapeños and stir into melted cheese.

1 lb. butterfly shrimp, raw, peeled, and deveined 1 pkg. flour tortillas vegetable oil American cheese, to taste milk, to taste ½ cup jalapeños, fresh ½ cup jalapeños, pickled with juice 1 stick butter sour cream, to taste chives, for garnish

Place fried tortillas on a plate and drizzle cheese mixture over the tortillas to taste. Top with grilled shrimp and sour cream, then garnish with fresh chives. Makes 12 servings

Preparation Grill shrimp until flesh takes on color; set aside. Cut flour tortillas into quarters and deep-fry in vegetable oil until crisp.

Bruff’s Kitchen Legends Cook-Off Tournament VS

Cardero Davis Olive Blue Catering Chef

Travis Johnson Executive Chef Uptown Campus Dining

Tom Beckmann, C.E.C. General Manager

Toni Jacobs Culinary Supervisor Le Gourmet

Nicole Honoré Pastry Chef Bruff Commons

Jonathan Leonard Resident Dining Executive Chef

Tulane University Dining Services achieves diner engagement at Bruff Commons through the Bruff’s Kitchen program, an effort to show the day-to-day work of running the kitchen. The program culminates in a cook-off between two award-winning Best Chefs of Lousiana from the Tulane Dining team. Inviting Tulane students to participate in the process through a voting system, Bruff’s Kitchen serves as a locus of interaction for stakeholders in the campus’s Dining Services programs while highlighting the achievements of top members of the culinary staff.

Cardero Davis Olive Blue Catering Chef

Nicole Honoré Pastry Chef Bruff Commons

Cardero Davis, Olive Blue Catering Chef

Citrus Seared Tilapia Tacos Smothered in Corn Crema Sauce Makes 4 Servings Ingredients

Preparation

For each taco: 2 oz. tilapia 1 whole lemon 1 6” flour tortilla 1 oz. red cabbage and/or radish, julienned 1 oz. fresh cilantro 1 oz. fresh jalapeño, sliced

• Marinate tilapia and whole lemon in olive oil with garlic, cumin, sliced lemon, cilantro, lime zest, and salt and pepper. Let flavors marry overnight. • Roast corn on cob in a 350-degree oven for 15 minutes. Cut 2 oz. corn kernels per taco from the ear, then press the cob with a knife to produce corn milk. Mix kernels and corn milk with remaining ingredients and set aside. • Grill tilapia and whole lemon on a medium-hot grill. Remove from grill and quickly chop lemon. Add lemon and tilapia to a warm tortilla and top with 1 oz. fresh cilantro and 1 oz. corn crema, then garnish if desired with julienne fried tortilla strips.

For marinade: 1 oz. olive oil 1 tsp. garlic 1 tsp. cumin ½ lemon, sliced 1 oz. cilantro zest of ¼ lime salt and pepper to taste For corn crema: 1 ear corn 1 oz. mayonnaise 1 oz. sour cream 1 tsp. cumin 1 tsp. lime juice

Travis Johnson, Uptown Campus Dining Executive Chef

Pecan Crusted Tilapia Po-Boy with Praline Sauce & Hand Battered Onion Rings Makes 4 Servings Parmesan Panko Crusted Tilapia

Tilapia Baked with a Parmesan, Louisiana Pecans & Panko Breadcrumb Topping Servings: 4 portions Ingredients

Preparation

1 cup Panko Bread Crumbs ¼ cup shredded Parmesan Cheese ¼ cup finely chopped Louisiana Pecans 1 cup all-purpose flour 2 Tbsp unsalted butter 4 large eggs 4 (6) oz Tilapia Filets (cut into 2 oz pieces) Pinch S & P

• Combine panko bread crumbs, pecans, parmesan & butter in a bowl • Mix until all are evenly moistened by butter • Cut Tilapia into 2 oz portions • Dredge Tilapia into all-purpose flour • Dip into Egg wash • Dip into Combined (panko, pecans & parmesan) • Bake or Fry • Bake: Preheat oven to 350 & bake for 10-12 minutes • Fry: Heat oil to 350 degrees; fry for 3-5 minutes or until golden brown & 165 degrees internal temperature

Battered Onion Rings

Sweet Onion Rings Soaked in Buttermilk, Then Breaded and Fried Servings: 4 portions Serving Size: 4 Onion Rings Ingredients

Preparation

10 oz Vidalia onions 1 pint buttermilk 3 oz all purpose flour 4 oz eggs-liquid 3 oz panko bread crumbs 8 oz frying oil

• Slice onion into 1/4” rings. Place onion rings in pan with buttermilk. Cover • Drain onions • Flour onions • Egg wash onions • Add to panko blend • Deep fry until golden brown.

Praline Sauce: Yields 1 cup or 4 (1) oz servings: 4 oz unsalted butter 3 oz light brown sugar 2/3 cup heavy whipping cream Half orange 1 tsp vanilla 1 oz white chocolate 1 tsp Your Favorite Whiskey or Bourbon (Praline liquor works well)

Praline Procedure: • In small sauce pan, combine butter & brown sugar. Heat & mix thoroughly • Add vanilla, whiskey or bourbon & white chocolate • Add heavy cream • Add half orange • Allow orange too steep for 20 minutes • Remove Orange, Taste and ready to serve

Po-Boy Bread: Leidenheimer Cut Po-boy Bread into 4 inch sections. Add Pecan Crusted Tilapia, Onion Rings & Praline Sauce Dress with lettuce & tomatoes if desired!

Toni Jacobs, Le Gourmet Culinary Supervisor

Tilapia Meunier With Crab Salad Makes 2 Servings Ingredients

Preparation

For crab salad: 2 oz. lump crab meat 2 Tbsp. mayonnaise 1 Tbsp. Creole mustard 1 tsp. Tabasco sauce 1 ½ tsp. garlic juice of 1 lemon salt and pepper to taste

• Combine crab meat, mayonnaise, mustard, Tabasco, garlic, and lemon. Mix ingredients thoroughly and set aside. • Season flour with salt and pepper to taste. Whip together egg and milk to make an egg wash. Dredge tilapia through seasoned flour, dip in egg wash, and dredge through flour again. • Heat 2 Tbsp. oil in a skillet over medium heat. Brown coated tilapia for 3 minutes on each side, then remove from heat and plate. • Melt butter in skillet, then add veal stock, Worcestershire, lemon slices, and Tabasco. Mix thoroughly, then pour over cooked fish filets. Top fish with crab salad and garnish if desired with julienne green onions.

For fish: 4 oz. tilapia 2 c. flour 1 egg ½ c. milk salt and pepper to taste For sauce: 1 oz. butter 5 oz. veal stock 3 Tbsp. Worcestershire sauce 1 whole lemon, sliced 2 Tbsp. Tabasco sauce

Nicole Honoré, Bruff Commons Pastry Chef

Tilapia Cakes With Rice Almondine Makes 4 Servings

Ingredients

Preparation

For fish cakes: Tilapia filets 1 lb. onions, diced 1 lb. bell peppers, diced 1 c. fresh garlic 4 eggs 4 c. bread crumbs salt and black pepper to taste

• Bake tilapia filets at 375 for 20 minutes. Crumble baked fish with other ingredients, then form into small cakes and fry until golden brown. • Cook rice until tender, adding chicken stock to water. Sauté onions with butter and garlic until translucent, then add rice to pan with onions. Stir in almonds and parsley and mix well. Serve fried fish cakes over rice.

For rice: 4 lbs. white or brown rice 2 Tbsp. dhicken stock 1 c. onions, diced ¼ c. garlic, minced 2 Tbsp. butter ¼ c. almonds parsley to taste

Cardero Davis, Olive Blue Catering Chef

Treme Street Wings With 2-way Cajun Ranch Fries Makes 4 Servings Ingredients

Preparation

For wings: 16 chicken wings ⅓ c honey mustard ⅓ c Sweet Baby Ray’s BBQ Sauce ⅓ c Frank’s hot sauce ¼ c brown sugar salt to taste black pepper to taste granulated garlic to taste

• Preheat fryer to 350 degrees. Rinse chicken wings and season with salt, pepper, and garlic. • In a mixing bowl, combine honey mustard, barbeque sauce, hot sauce, and brown sugar. Mix until thoroughly blended. • Fry wings until they reach an internal temperature of 160 degrees. Toss fried wings in sauce mixture. • In a second mixing bowl, toss both types of fries with seasonings to taste. Plate with wings, then drizzle 2 oz. of ranch dressing over each serving of fries and top with a sprinkling of remaining Cajun seasoning.

For fries: 2 handfuls sweet potato fries, pre-cut 2 handfuls French fries, pre-cut 8 oz. ranch dressing cajun seasoning to taste ranch seasoning to taste

Tom Beckmann, C.E.C., General Manager

Asian BBQ Chicken Eggrolls With Creole Dipping Makes 12 Servings Ingredients

Preparation

¼ c vegetable oil ¼ c onions, finely minced 2 Tbsp garlic, finely minced 1 tsp ginger, finely minced 1 lb. chicken tenders 1 Tbsp hoisin sauce ¼ c Thai-style sweet chili sauce 2 Tbsp sesame oil 2 c barbeque sauce 1 ½ c mozzarella, shredded 12 egg roll wrappers, 7.5-inch

• Heat vegetable oil in heavy-bottomed skillet over medium heat. Add onion, garlic, and ginger and sauté lightly, but do not brown. Add chicken tenders and cook them 8-10 minutes or until thoroughly done. • Reduce heat to low. Add hoisin sauce, sweet chili sauce, sesame oil, and barbeque sauce. Allow to simmer over low heat for 20-30 minutes, then remove from heat and let cool. Shred cooked and cooled chicken by hand. • Place egg roll wrapper in front of you, on diagonal. Place 1 oz. Mozzarella 3 inches from the bottom corner (the tip facing you). Place 2 oz. Prepared and shredded chicken on top of mozzarella. Fold bottom corner over meat and cheese, then fold in left and right corners. Using a small paintbrush, wet top edge of wrapper with plain water to help form a seal, then roll packet of meat and cheese upward toward the moist edge to form a traditional egg-roll shape. • Heat frying oil to 350 degrees. Place egg rolls in baskets and fry for 4 minutes or until golden brown. Place on paper towel, not touching, to drain. • Cut each egg roll in half with one diagonal slice through the center. Plate with Creole Ranch Sauce for dipping.

Jonathan Leonard, Resident Dining Executive Chef

South Beach Chicken & Bacon Quesadillas With Local Red bulb Green Onions & Tomatoes with Avocado Ranch Crema Makes 4 Servings Ingredients

Preparation

Quesadilla: 4 - 8in flour tortilla shells 1 lb. chicken, cut into bite-sized pieces salt and pepper 1/2 cup Roma Tomato, diced 1/2 cup local red bulb scallions, diced 8 strips of apple-wood smoked bacon, cooked & crumbled, grease reserved Cheddar Jack cheese, shredded 3 tbsp. cilantro 1 tsp. cumin 3 tbsp. Jerk seasoning 2 tbsp. butter

Quesadilla: • Arrange bacon on a sheet pan. Place bacon in a cold oven, turn heat to 400, and cook 15 min per side. • Add 1/2 tbsp. bacon drippings to a skillet over medium heat. Add the scallions and sauté about 2-3 min until softened. Set aside. • Pre heat grill. Season chicken with jerk seasoning and cumin. Cook chicken until it reaches an internal temperature of 160F, flipping just once during cooking. • Add about 1/2 tbsp. butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, scallion, tomato, cilantro and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 3-5 min on each side or until golden brown and crispy. • Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed.

For crema: 16 ounce sour cream 1 ounce package ranch dressing mix 3/4 teaspoon Texas Pete sauce 1 lime, juiced 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 2 avocados, peeled and pitted

To Make Crema: • In a food processor, mix the sour cream, lime juice, ranch dressing mix, hot sauce, garlic salt, and celery salt. • In a bowl, mash the avocados, and mix in the sour cream mixture until well blended. Cover, and chill until serving.

Nicole Honoré, Bruff Commons Pastry Chef

Grilled Chicken Sliders Makes 1 Serving

Ingredients

Preparation

For each sandwich 1 – 4 oz. chicken breast ½ tsp. Paul Prudhomme’s Meat Magic seasoning 1 brioche slider bun 1 oz. smoked gouda cheese crispy shoestring onions, to taste Sweet Baby Ray’s barbeque sauce, to taste

• Season chicken breast evenly with Meat Magic seasoning. In a skillet over high heat, cook chicken thoroughly to an internal temperature of 160F. • Transfer chicken breast to bottom half of brioche bun and top with thick-sliced gouda cheese. Sprinkle generous pinch of shoestring onions over cheese, then top with other half of bun. • Serve with waffle-cut fries and Sweet Baby Ray’s barbeque sauce for dipping.

Cram Jam Cram Jam is a Tulane tradition that provides a study break before finals with a party open to any student with a valid ID. Staff were determined to make the December 3 Cram Jam the most epic one yet. Carnival foods fueled a three-ring pre-exam celebration with all the ingredients for midway-style fun: face painters, magicians, prize wheels, and a live DJ.

100

101

102

103

Come back next year: same Bruff time, different Bruff table Bruff is going through a renovation this summer to better serve you. Peak Performance will be moved to the spot where the current pasta station stands. As the most popular station in Bruff, itâ&#x20AC;&#x2122;s getting a central location to show off improved veggie offerings with more emphasis on local farms. As for the pasta station, an expanded sauce and topping bar will increase the variety so you can customize your food. Fresh fish will be available every day of the week for that Gulf Coast flavor you love. The salad bar will be revamped and expanded, with more fresh protein options to power up your garden-fresh meals. A new and improved soup bar will offer light summer lunches and comforting winter warmth. And all this will be easier to access and share with a new open floor plan. The new layout will optimize the walking paths between stations, making it faster to get your food so you can focus on dining with your friends at Bruff, where everyone gets just what they want to eat! Good food in a convenient spot makes it easy to come back together with your Tulane family. Plan for your return to campus with a Bruff meal plan to see the new and improved Bruff. Renew your new plan at https://audubon.tulane.edu/ mealplan

104

105

LL COOL J @beefjervey Dec 2 Countdown to Cram Jam 2014: 30 hours @UptownCamDining

134 likes

meeraakumar Life’s a circus, enjoy the show. #cramjamcarnival #finalsweek #ilikeitbruff

Carly Goldberg @chlorophyllcat Dec 3 I’ve never been more excited for anything in my entire life #CRAMJAM @UptownCamDining

Laruschka Joubert @Laruschka1 Party in BRUFF lol. Carnival-at-midnight-fun!

Dec 3

Carly Ng @CarCarNinja Dec 3 Only at Tulane would we have a carnival party in the dining hall for a study break

Dec 5 Aves @AveryFifff OMG @allieeekinzz @barnardolivia “@TulaneEvents: Cram Jam, the party at Bruff, with your most loved foods, music, entertainment, and prizes”

685 likes

sydneyclarke Camp Tulane takes on finals sbierbrier I love it view all 8 comments

See you next year! Love, Tulane University Dining Services For more photos visit: @TulaneDining

107

Laissez les bon temps rouleZ Only in New Orleans, Only at Tulane.

Let the good times roll when you renew your meal plan for next semester at https://audubon.tulane.edu/mealplan