A year of food and friends Fall 2015 - Spring 2016 by Tulane University Dining Services by Sodexo

A year of food and friends Fall 2015 - Spring 2016

Fall 2015 - Spring 2016 Last year, Tulane Dining Services by Sodexo “waved goodbye” to spring 2015 with a fabulous Hawaiian luau-themed Cram Jam – and went out with a bang as seven different award-winning chefs from Tulane Dining Services competed in the Bruff’s Kitchen cook-off. Chef Cardero Davis won the title of Bruff’s Kitchen champion in one of the final events held at Bruff before summer brought a renovated layout. We opened fall 2015 with a newly-remodeled Bruff Commons and a new Resident Dining Executive Chef, Scott Goodstal. As another year comes to an end, here’s a look back at how we celebrated food and welcomed new members into our Tulane Dining family – without ever losing sight of what makes our campus unique! Check out what we’ve been up to this year – it’s sure to make your mouth water.

Backyard BBQ

Bruff LIFE Voted most likely to create new #BruffSuperFans was the refurbished Bruff Commons space in fall 2015. Employees asked students to come back to Bruff to see the new and improved resident dining hall. To celebrate all that space, Bruff’s all-year menu of special events brought back old favorites and kicked off tasty new celebrations. Among the most popular? Fried chicken Wednesday and the monthly artisan lunches – plus a prix fixe serving of one-of-a-kind themed meals throughout the 2015-2016 school year!

How to say goodbye to summer? Spotlight fall veggies? Celebrate the first hints of warm weather returning? The answer is always “eat outside!” Bruff’s Backyard BBQs brought us together with baby back ribs and king crab legs, with ribeye and salmon, and always with fresh-off-the-grill veggie sides, making up big BBQ feasts to share with friends in our little corner of the Big Easy.

Prime Rib Night

Everybody’s favorite for big buffets and Sunday dinners. How could we resist? Just a little extra on top of our Bruff swipes got hot-off-the-grill meat, twice-baked potatoes, and everybody’s favorite broccoli and cheese.

Tabasco day

Tabasco Day spiced up our meal swipes with Tabasco-infused dishes at every station, plus souvenir Tabasco bottles from tiny to huge. Bruff also hosted zydeco music and WGNO’s Wild Bill to flavor the day. 6

Eric Dekowski @erndekowski Sept 9 That moment when you Bruff just a bit too hard

Geneva Seana @onlydifference_ Pretty sure I’m in love with every @TulaneDining employee ever

Marie Markoff @mariemarkoff Thank u for keeping me alive @TulaneDining

Aug 31

Aug 20

Mariana @mariana_wilson Aug 31 @TulaneDining so excited to go back to Bruff since it’s all ~fancy~ now

21 likes

bruffbowls_fatrolls It can always b brinner at BRUFF!

Amelia Walley @sickofamelia New Bruff, same #BruffSuperFan

Danielle @drkrefft Aug 26 @TulaneDining I keep coming back because Mrs. Marie is basically my guardian angel.

Aug 21

Lauren @laurenarae Aug 7 I’ve worn the same exact outfit to bruff 3 times in a row it’s my uniform now I love my bruff uniform

Ally Gerstley @ally_gerstley Sept 12 The two places I never want to leave: my bed and Bruff

Maia Schoenberg @maia_scho Oct 24 got an omelette AND the hash brown cubes at bruff so today is gonna be a good day

Brooke Payton @acornbrooke All I want is a bruff omelette

Childish @morganjrea Oct 13 I accidently said I lived in Bruff instead of Butler but then I shrugged cause where’s the lie?

Alie Singer @AlieSinger

Sept 24

Oct 2

Bruff had French toast today so you know it’s gonna be a good day

Dylan Koester @KoesterDylan Feb 1 Why Mondays are actually great: milkshakes and red beans and rice at Bruff. #RollWave @TulaneDining

159 likes

tulaneu #Repost @tulanedining President Fitts stopped by

Jennifer Janowsky @j_janowsky Aug 1 @TulaneDining I keep coming back to Bruff because I want all the melon at the fruit bar. #BabyComeBack #MissYou #SwipeMeIn

#Bruff and had some great conversations with students during lunch!

Starting off the night with this funfetti waffle before we go have fun with friends! #brinner #waffles #funfetti #fettywap #679

Yogurt Parfait

How to Bruff

1. Scoop yogurt into a bowl.

Getting tired of the same old Bruff? Tulane Dining’s YouTube channel is filled with Bruff hacks showing you how to whip up your own creative menu items – just by taking advantage of what’s always at our favorite stations.

2. Add a layer of cereal or granola for a healthier option. 3. Place a second layer of yogurt on top of the cereal. 4. Add a layer of fresh fruits 5. For an additional crunch, top off your parfait with more cereal.

The Elvis Waffle 1. Cook your waffle. 2. Spread peanut butter on one side of the waffle. 3. Add banana slices on top of the peanut butter. 4. Layer bacon on top of the peanut butter. 5. Fold the waffle in half and take to the panini press. 6. Flatten folded waffle 7. Pour syrup on and enjoy.

Chili BAKED Potato

Grilled Chicken Salad

1. Get a fresh baked potato

1. Start at the Salad Bar and get

from the Peak Performance

your favorite salad toppings.

station.

We used kale, broccoli, peppers,

2. Carefully split open your potato.

tomatoes, Parmesan cheese,

3. Go to the soup bar and

carrots and tofu.

pour some home-made chili

2. Head to the Grill and ask for a

over your open potato.

fresh grilled chicken breast.

4. Head back to the Peak

3. Carefully cut your chicken

Performance station and add

breast into strips and place on

your favorite toppings. Our

top of your salad.

personal favorites are cheese,

4. Finish your salad with your

sour cream, bacon and chives.

choice of salad dressing.

For more tips on How To Bruff, visit our youtube channel

@TulaneDining 10

Healthy Dining Options at Tulane University Healthy eating is just easier at Tulane – no matter what that means to you!

Students with special dietary needs ate their best this year with these services:

Did YOU KNOW? Bruff prepares 350 total meals per week to suit students’ dietary restrictions while still being delicious!

• Consultations with our Resident Dining Executive Chef or our Special Dietary Culinarian to communicate special needs and preferences. For a personalized resident dining tour, contact Scott.Goodstal@Sodexo.com • One-on-one nutrition consulting with our campus dietician, Sarah Walsh. To request a nutritional consultation visit: http://tulane.edu/ health/shc/nutrition-services.cfm

Everybody loves a fresh omelette – and if you’re having it at Tulane Dining, that means the chickens love it too! We proudly serve cage-free shelled eggs, which means a healthier and more sustainable lifestyle for the laying hens that provide them. 12

DID YOU KNOW?

One of our favorite suppliers here at Tulane is Capitol City Produce® This is our regional

Tulane Dining hosts farmers’ markets on campus featuring fresh, local, and seasonal items. We serve only the best products to uphold our culinary standards. It’s the same quality ingredients used in our kitchens.

source that helps Tulane Dining maintain a campus commitment to buying fresh and local first. Capitol City Produce® is our partner in sustaining local economies and building up a regional foodshed that’s rooted in the ways we grow, cook, and eat on the Gulf Coast!

Locally Grown Order fruits and veggies from any Tulane Dining spot, and 90% of the time it’s locally grown and prepared from scratch in-house! How do we do it? Through partnerships with these local farms:

• Liuzza Produce Farm, 70 miles from Tulane

• Eubanks Produce Farm, 146 miles from Tulane • Red Hill Mushroom Farm, 68 miles from Tulane • Sunset Farm, 145 miles from Tulane • Blahut Farms, 59 miles from Tulane • Poche Farms, 59 miles from Tulane

Cajun Quinoa Cakes

Recipes from Home

By Dean Hanewinckel and Emma Hanewinckel

Campus dining is great, but sometimes we miss what our parents used to make. The Jazz Brunch on the Friday of Homecoming weekend was a perfect time to invite families to the table and show them an authentic NOLA experience! The 2015 wining Recipes from Home dish, Cajun Quinoa Cakes by Emma and Dean Hanewinckel, was a featured item on the southern brunch menu while a five-piece jazz band let the good times roll for residents and out-of-towners alike.

Ingredients 2 medium eggplants, peeled and grated 1/2 c. quinoa, cooked 6 oz. andouille sausage, quarter-inch cubes 6 oz. boiled shrimp, quarter-inch cubes 1/2 c. Parmesan cheese, grated 3 oz. onion, finely chopped 3 oz. celery, finely chopped 2 eggs 1/2 tsp. garlic powder 1/2 tsp. thyme 1/4 tsp. cayenne pepper 1/3 c. olive oil Preparation Drain eggplant of water by squeezing gratings in a double layer of cheesecloth or several layers of paper towels. In a large bowl, mix eggplant, cooked quinoa, sausage, shrimp, Parmesan, onion, celery, eggs, garlic, thyme, and cayenne. Form mixture into 12 small, round patties. Heat olive oil in skillet, then fry patties in batches about 5 minutes on each side, or until edges are crisp. Serve cakes hot. If desired, top with additional Parmesan cheese and serve with remoulade. Makes 12 servings

I make an eggplant, sausage and shrimp casserole for holiday meals. We wanted something that wasnâ&#x20AC;&#x2122;t a side dish and modified my casserole recipe.

Ironsides Waffles Celebrates first birthday

TRUCK-IN TUESDAY Many Tulane students come from the coasts and have seen the birth of the gourmet food truck, and Tulane Dining makes sure to keep our comfort foods coming as we ride the wave of mobile meals toward the middle of the country! Once a month in the spring semester, we brightened up Tuesdays with NOLA’s best local food trucks converging on the corner of McAlister and Drill: | Frencheeze | Rue Chow | La Cocinita | Mr. Choo | | and Tulane’s own Ironsides and Roulez trucks |

It’s a snack! It’s a meal! It’s Mr. Ironsides! Our local boy was a big deal by his first birthday with two industry awards and over 10 publication appearances. The first year of the Ironsides Waffles food truck was celebrated city-wide – and every guest had the chance to try a creative party favor, Avery Werther’s contest-winning recipe for the Monte-Crusader. We loved the melty Gruyere inside this deep-fried ham and cheese sandwich with local berry preserves.

ROULEZ NOLA FOOD TRUCK Food trucks are great, but there’s never been one totally dedicated to meal plans in the U.S. before. What gives? That’s why the grand opening of Roulez called for a carnival in the Big Easy style! Roulez is a real full kitchen on wheels, set up to prepare lunch portions of all our Gulf Coast faves – it even hosted Ernest Servantes, a celebrity chef and winner of Food Network’s “Chopped!” Roulez served his brisket tacos and Mexican street corn, and he did a complete cooking demo for students at Greenbaum Teaching Kitchen, too.

Livia Charles @LiviaCharles March 3 Hello my 20,000 twitter followers. Go check #Roulez for some tasty tasty snax.

Alexandra Downs @Adowns896 Sept 1 God bless the food trucks and taking Bruff Swipes.

sustainablY Sourced seafood matters Catfish po’boys at Roulez? Grilled garlic shrimp sauce at Bruff? Whatever your seafood favorite at Tulane, it’s sure to be delicious because of our continued partnership with the Louisiana Seafood Exchange. That means freshness, flavor, and high standards – like daily fish deliveries that adhere to the Monterey Bay Standards for safety and sustainability.

Emma Discher @EmmaDischer

18 likes

March 3

So blessed my campus has a food truck that accepts meal swipes!! #roulez #cheesefries

aveylane14 Roulez for days. #Sogood

@Tulanedining

Did You Know? All the seafood we eat here is caught in the Gulf of Mexico or in Louisiana waters, then packed, processed, and cooked in-state to keep it fresh. That’s what Tulane

Dining’s Louisiana Wild Seafood certification means to diners! 23

Pickles Flavorless chain sandwiches? Fahgeddaboutit! Pickles, Tulaneâ&#x20AC;&#x2122;s unique New Yorkstyle deli, opened this year in the LBC Food Court. The new delicatessen serves up a delicious range of highquality sandwiches that bring Big Apple favorites to the Big Easy â&#x20AC;&#x201C; and, of course, homemade pickle spears!

Phillip Leyoub @@PHILLIP_LEYOUB SANDWICH AT PICKLES WAS AWESOME!

Talia Bermin @TALIABERMAN1 March 3 Just had the BEST sandwich with the freshest ingredients #pickles

Mike Klug @MIKEKLUG1 Pickles is always great

Mr Photographer @MALCXLMJ LOVING the new Pickles market they have on Tulane campus!

March 3

Sam Black @SAMELLISBLACK My sandwich was dope at #pickles from @TulaneDining

Mariel Pressler @iMPRESSive17 @TulaneDining #Pickles is the BOMBBBB. best chips around

Sep 14

March 3

Sep 3

Pickles proudly features Boar’s Head PRODUCTS

Boar’s Head meats and cheeses, the top-of-the-line brand that Tulane Dining chose to serve exclusively at Pickles, are just as much part of New York City food culture as the yellow taxis and Central Park that inspired the sandwich names. The company started in New York an impressive 110 years ago, and it uses the same fine ingredients, imported spices, and hand-trimming techniques that it’s been using for five generations!

Mar 3

Emma Discher @EmmaDischer Sept 14 Not only does pickles in the LBC appreciate puns, they also offer sliced meats and cheese by the pound #TULANE

Brandon Forrester

@BFORRESTER_ March 3

PICKLES was unreal @TulaneDining #Pickles

Tulane Dining was the name (and the flavor) on everybody’s lips this year! The Daily Meal Tulane was named one of The 75 Best Colleges for Food in America in 2015

Campus fave Ironsides Waffles raked in some shinies of its own: • 2015 Best Concept Award from Food Management • 2015 Best Menu Award from The Daily Meal • Called one of the hottest food trucks in the city by New Orleans Eater

And Tulane Dining appeared in other publications, too!

LOOK MA, WE’RE ON TV! WGNO’s News with a Twist, hosted by Wild Bill, also got the scoop at: • Roulez’s grand opening and winner of Food Network’s “Chopped!” Ernest Servantes chef visit • Tulane concessions at Greer Field • Bruff’s annual Tabasco Day and famous southern fried chicken

If you need us for screen tests, we’ll be in our trailer For complete media list visit: http://diningservices.tulane.edu/awards.html.

At Tulane, we don’t just eat well., We make sure our community can eat well & live well, too!

Tulane Dining by Sodexo’s total donation to local charities:

$30,000

• Stop Hunger Food Drive for Second Harvest • Breast cancer awareness events for

Giving back to our community: priceless.

Susan G. Komen Foundation • Chef Travis Johnson's award-winning brats at the We Heart Vets event • Liberty's Kitchen • Charitable events within the Tulane community • And more! 30

COOKING DEMOS AT GREENBAUM TEACHING KITCHEN Looking to impress someone? Or just want to make yourself Bruff-quality food after you graduate? Once a month, expert Tulane Dining Chefs gave a full cooking class for the mere cost of a meal swipe. In the Greenbaum Teaching Kitchen, we learned: | basic cooking skills | fresh spring rolls | bread pudding soufflĂŠ | | a full tailgate-party menu | beef brisket | Louisiana sweet potato hash |

FOOD RAVE The LBC Food Court is filled with a variety of options, and Tulane Dining’s Celebrity Chef Food Rave celebrated that variety with something for everyone who loves food! Our award-winning chefs participated: • Scott Goodstal, Resident Dining Executive Chef, with award-winning seafood gumbo • Christian Rossit, Catering Executive Chef, with a skirt steak baguette • Amanda Mullins, Resident Dining Pastry Chef, with a panna cotta medley • Travis Johnson and Tom Beckman, C.E.C. our District Executive Chef and General Manager, with duck debris and cracklins • Chef Christopher, Catering Chef, with Filipino chicken adobo • Harveen Khera, chef at HK NOLA, with chutney-topped lentil firecrackers And our special guest, celebrity chef John Folse, provided crawfish cardinale in pastry shells – as well as a beautiful cooking demonstration to get students involved in this celebration of good food!

Did YOU KNOW? Our gumbo at Bruff is so good, we won an award! Congratulations to our Resident Dining Executive Chef Scott Goodstall and Resident Dining Chef Floyd Montgomery for winning the 2016 United Way’s Got Gumbo? Cook Off. The chefs were awarded judges’ choice for best traditional seafood gumbo. Come taste the award-winning gumbo in Bruff every Friday.

COMMENTS FROM BRUFF’S KITCHEN In Bruff’s Kitchen, our chefs develop dishes based on favorite family recipes — and then share them with all of us! From Plato Chapin to jerk chicken to the Buddy Bolden fish roll, some recipes are based on family favorites, some rely on techniques Bruff chefs learned from one another, and some are rooted in the heart of NOLA jazz culture.

Chef Scott Goodstal Buddy Bolden Fish Roll

Scott Goodstal has never turned down a chance to develop something new in the world of food. In fact, you could say that’s why he’s still in New Orleans. His extensive culinary education started at the age of 14, and his experience covers traditional butchery and preserving, the meat-and-potatoes meal style of his native New York, and the rush of the traditional NYC pizzeria. A prestigious Culinary Institute of America degree, ten years in the school of hard knocks, and six years as an independent restaurateur eventually led him to NOLA – and while he never planned to stay, the vibrant food scene and the rewarding complexity of seafood dishes have kept him here for 20 years. Somewhere along the way, New Orleans’ creative and cultural mix became both his source of inspiration and his home. Scott’s Buddy Bolden Fish Roll is one of the first dishes he developed when he came to New Orleans. Inspired by the food and jazz culture of the city he was learning to love, Scott responded to a request to develop something new for a hotel menu by reinventing a catfish dish, rolling it around a savory cornbread and seafood stuffing, and topping this tasty concoction with a bisqueinspired crawfish cream sauce that soaks deliciously into accompaniments of spaghetti squash and tasso green beans. This special plate was such a hit that Scott named it after Buddy Bolden, the horn player who helped bring the jazz movement to life with his ragged rhythms and forceful blues. Just as “King” Bolden brought his neighborhood together as he played in parks, barber shops, and crowded dance halls, Scott hopes to bring people to the table with his fresh and festive reinterpretation of classic Louisiana fish and seafood dishes, just as spirited as the varied cultural influences and wild NOLA nightlife that inspired modern music’s first King. About Scott As the Executive Chef of Bruff, Chef Scott Goodstal is responsible for solving problems on the spot and making sure the kitchen stays on schedule to serve up delicious meals to diners. Between mealtimes, he devises new menus to keep guests enthused about the food on offer. His favorite part of the job is seeing the conviviality that food creates; no matter what kind of culture – or medley of cultures, as in New Orleans meals – a dish comes from, it can make a community around the table. 40

Chef William Hickson Caribbean Jerk Chicken

He’s been cooking since he was 14 and he has a hand in every menu prepared at Bruff, but William Hickson doesn’t consider himself a chef. He’s more of a sustainability expert with a special focus on food and kitchens – and an inspiring culinary environment to help him come up with innovative ways to use simple ingredients to their full potential. Brought up in Fort Lauderdale, Florida, William learned to cook from his grandmother, then took over family meal preparation. Later, he worked in hospitals for 11 years, learning to balance product ordering, timing, and menu planning so nourishing meals were prepared with less wastage of good food. Chef William’s Caribbean jerk chicken uses a fundamental technique from the home kitchen, an overnight marinade, to bring out the depth and complexity of the jerk sauce’s flavor. The secret ingredient is Scotch bonnet peppers – they create a spice that blends perfectly with the cooling sweetness of mango and pineapple touches, then is brought to life by the charred cooking method that gives jerk chicken its distinctive blackened edge. William is looking forward to bringing this recipe, a staple of Fort Lauderdale cuisine with its fresh-from-the-Caribbean cultural influences, into New Orleans with its wonderfully diverse foodways. How to add a NOLA twist? He suggests a thick slice of French bread to soak up every trace of the delicious sauce – and the flavor of the grilled pineapple on top. About William A new addition to the Bruff team this semester, William Hickson is the purchasing manager for Bruff Commons. Responding to students’ and staff’s calls for more sustainable eating in their favorite on-campus spot, William was hired for his specialty in making the best use of all products to reduce food waste in the kitchen. He does all the menu planning and ordering for Bruff, and his ability to work out uses for every part of a product – while it’s at its peak of freshness – is what gave him his nuanced understanding of how recipes function to create memorable, tasty meals.

Chef Maria Osorio Plato chapin Crawfish Étouffée

Twice through Bruff’s Kitchen in one year might test the mettle of the most devoted chef, but it doesn’t scare Chef Maria Osorio. And that’s just in one year; she’s not just a two-time but a three-time competitor! Trained in her family’s kitchen in Guatemala, she started her first catering business with home-cook know-how and $50 contributed by her grandmother, who told her “If you let it go, you’re stupid, but if you make it grow, you’re smart.” Chef Maria proved her smarts and never lost momentum. Today, she’s been in the U.S. for 35 years and working for Sodexo for 12 of them; she whips up delicious meals for students at Bruff to Go and still has the energy to do philanthropic work with her daughter, sending charity back to Guatemala. New Orleans reminds her of her childhood home with its tiny, picturesque courtyards, but the city has its own spice, too! Chef Maria’s first Bruff’s Kitchen dish this year looked to something Guatemala and the Gulf Coast have in common: superb street food. Her Plato Chapin – a mix of carne asada, chorizo, rice, and beans, served with handmade corn tortillas and sour tomato chirmol, plus a refreshing drink of chia lemonade – gave students a sizzling sampler of Guatemala’s signature on-thego delicacies. The second dish looked closer to home with a fresh take on our local favorite, crawfish etouffee. Served in a freshly baked bread bowl to soak up the delicious sauce, Chef Maria’s crawfish get a more delicate bath than the traditional gravy: she uses complex Cajun spices and white wine to give delicious depth to a sauce of heavy whipping cream and blond roux. With a chef so skilled at turning classic dishes from multiple places into tasty meals for Tulane students, it’s no wonder Bruff to Go is so well-represented in Bruff’s Kitchen! About Maria A 12-year career with Tulane University Dining Services by Sodexo has brought Maria Osorio to Bruff to Go, where she oversees the kitchen and makes sure everything is up to standards in the quick and tasty meals students rely on. You can come try more of Ms. Maria’s recipes there at Bruff to Go, where she uses the kitchen skills her grandmother taught her to make Bruff magic. 44

Chef Lamark Bowens Beef brisket tacos

Like many a chef, Lamark Bowens started out with eggs. In his grandparents’ kitchen, it was not uncommon to be asked to take on part of a meal, and as he learned to navigate a culinary space under his grandmother’s guidance, eggs were his first dish. His second dish was tacos, a delicious lesson on how to properly season a meal. From these beginnings, it’s no surprise that he’s risen to be the lead chef at Bruff’s Comfort station, where similarly simple concepts become nostalgic, delicious dishes. How’d he get to this point? Just by loving food – and by taking his chance to move to what he calls the “culinary Mecca” of New Orleans in 1998, when he and his mother took a chance to come here from their hometown of Thibodaux, just 60 miles outside of New Orleans. Restaurant work has given him a chance to expand his repertoire, which he eagerly shows off at the family Thanksgiving; held for twelve years running at his great-aunt’s house, the meal often includes as many as 20 different dishes on the table! In his dish for Bruff’s Kitchen, Lamark went back to basics with a dish that’s one of his personal favorites: the beef brisket taco that made him swear off Tex-Mex style fast food restaurants. He learned this particular take on the old family favorite while working at a Mexican restaurant, and he’s been preparing it every chance he gets in the three years since. His soft taco features flour shells and slow-cooked beef brisket accented with favorites like guacamole and pico de gallo. The secret to the meat, Lamark says, is in the mix of traditional and more unconventional seasonings: the authentic Mexican flavors of chili and cumin are complemented by white pepper, which adds heat and complexity without too much distracting kick, so you can savor the flavor of brisket. About Lamark Lamark Bowens is the lead cook at the Comfort station, whipping up the executive chefs’ recipes – adding his personal flair to the seasonings. He mostly cooks in the evenings, so drop by Bruff for dinner to sample his work!

Chef Perry Bridges Nawlin’s style BBQ shrimp

Preparing good meals is both a life skill and a passion for Chef Perry Bridges, who describes himself as “always hungry” and wants to share his good relationship with food with everyone gathering around his table. A New Orleans native, Chef Perry learned to cook from his grandmother Odessia Bridges, who specialized in soul food and comfort food and prepared most of what his family ate. Now that’s she’s passed away, Perry has honed his skills and says he’s almost as good as she was, but his family still misses the tastes only she could make. He uses what he learned from her to make other people smile, though, and his skills have flourished further during his three years at Sodexo, where he uses the home-kitchen flair he learned from his grandmother to keep the kitchen on track and make sure that the food would meet her high standards. Perry’s New Orleans-style barbeque shrimp recipe is an adaptation of one he learned from Chef Scott Goodstal, Bruff’s new executive chef. Well-seasoned shrimp hits close to home for a New Orleans cook like Perry, and he was delighted to add this version to his recipe repertoire. Chef Scott emphasized the importance of the seasonings, and Perry quotes him that “the marriage of shrimp and garlic is kind of like tacos and Tuesdays.” It’s hard to go wrong with a mix made in heaven! Other flavor notes you’ll detect include oregano, basil, and a splash of beer to create the complex depth of this tasty recipe that’s perfect for touching the heart of the Gulf Coast. Chef Perry puts his own spin on the dish using the same skills he learned from his grandmother, and he dedicates the resulting tasty seafood to her teaching. About Perry As the roundsman in the Bruff kitchen, Perry is responsible for overseeing everything it takes to put together a tasty meal efficiently – from checking the quality of the dishes at each station to making sure dinner goes out on time. His favorite part of the job is introducing even the choosiest eaters to the world of delicious food!

Chef Tommy Cargo

Open-faced taco salad with Mexican street corn Ask Chef Tommy Cargo what the first step in making his beloved Bruff pizzas is, and he’ll tell you it’s the same first step as any cooking endeavor: Get all the ingredients at the ready! Chef Tommy is a big believer in perfect seasoning, and he says no recipe will ever taste right until you have all the flavors together. His approach to recipe development is simple: he figures out just what he has in the kitchen that day and how it can best go together before he begins to cook – or decides what he needs to make the dish complete. It’s a technique in which he’s well-schooled like many chefs at Tulane, he started out helping his family in the kitchen, and he describes his Auntie and Grammy teaching him all the basics starting when he was a young teenager. Like his aunt before him, he still cooks for nieces and nephews on a regular basis today. His penchant for seasoning to perfection showed in his dish for Bruff’s Kitchen, a festive open-faced taco salad dressed up with Mexican street corn. It’s a break from his usual pizza – but it’s also a recipe he knows will have a good reception, because he cooks it every other week for his own nieces and nephews. Chef Tommy proudly describes the dish as having big flavor that’s all about the perfect “secret” ingredients – from the expected elements, like BBQ seasoning and taco seasoning, to unusual touches most people don’t think of putting in tacos, like a dash of honey and a touch of teriyaki. The corn adds a bit more texture to make the mouthfeel complete in a dish that’s all about bringing together ingredients in a fabulous lunchtime fusion. About Tommy A Bruff cook since 2004, Chef Tommy is the pizza chef, which is a perfect role for someone whose favorite part of cooking is seeing people smile! He makes every pie from start to finish, rolling the dough himself and selecting the toppings so these dining hall favorites meet his standards for tasty, unified flavoring.

Chef Barbara Rainey Steak with garlic shrimp sauce

When beginning cooks ask Chef Barbara Rainey for her best tips, she always tells them the same thing: Start simple and don’t get discouraged! While cooking comes naturally to Chef Barbara, she admits she wasn’t quite as good when she first began whipping up family dishes. She started out in the culinary industry as a line server and, after getting her food tech degree, has risen to supervising all the soups at Bruff. She had plenty of background in the kitchen before her food-service career began, though. Like many chefs, she started young; as the middle child of seven, she used her instinct for flavors to take over the responsibility of feeding her entire family after her mother died at an early age. She’s still cooking for her own children now – in addition to helping Bruff serve an average of 3,500 dishes a day. That volume of cooking means that the unexpected can always throw off a day’s plan, but Chef Barbara strives to serve as a mentor and keep her team’s spirits up when surprises change their approach. She sums up her busy job with a smile: “You’ve gotta stay on your toes!” Though Chef Barbara is a soup specialist, her recipe for Bruff’s Kitchen is a little different from her usual fare. She developed her steak with garlic shrimp sauce after her daughter sent her a similar recipe and asked her to make it. She wanted to bring the recipe her family enjoyed to her guests at Bruff. Still, the flavor balance in the sauce shows off her soup chops with its complex and delicious balance. The shrimp are sautéed in heavy cream and seasoned with bell peppers and Chardonnay, which brings out savory sweetness to top the hearty, simply seasoned steak filets. About Barbara Chef Barbara is a Resident Dining Supervisor at Bruff Commons. After almost 30 years with Tulane Dining Services by Sodexo, she now makes all the soups and soup-based dishes on the daily Bruff menu. Her favorite part of the job is receiving feedback from students and incorporating their suggested tweaks into her flavorful soups, so she was excited to be seeing student reactions from the front of the dining room in Bruff’s Kitchen!

Monster Mash

HOEtep Kween @_afrobae Oct 22 yo @TulaneDining killed it with Monster Mash, no joke. Meatballs need to be a weekly occurrence at Bruff.

There’s nothing as stressful as finals, right? Wrong: there’s midterms, too! That’s why Tulane Dining looked at its finals-week study-break bash, Cram Jam, and decided another party was in order at midterm time. The Monster Mash was an extravaganza of local entertainment talent with activities like a prize wheel and a “Thriller” flash mob. The food? Creepy carbs that boosted our energy while paying homage to Halloween.

Gina MacLaren @ginamac1263 Oct 21

98 likes

quesadilla____ I love u Tulane. #monstermash #tulane #halloween

They never had anything like this when I was in college! How awesome!!! #Bruff

Hayley @hayley_fcorell First cram jam, then monster mash! @TulaneDining is the best!

18 likes

montreeck Doing the #monstermash @tulanedining

Oct 21

97 likes

emrollz MONSTER MASH

Cram Jam Disco fever made the pre-finals angst dissolve into grooving at fall 2015’s Cram Jam! Over 1200 people showed up to shake their groove things – and enjoy tasty 70s-themed refreshments and prizes.

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wongathon14 Having a groovy time at Cram Jam. #bestdressed @tulanedining

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cmauuuk Come check out our dance show tonight at Cram Jam #finals #bruffsuperfans #ilikeitbruff

sydneywerner1 Groovy! #CramJam

Noah @nslade713 Dec 7 @TulaneDining OMG so excited for #CramJam

Emily MacLauren @emily_maclauren Dec 2 Cram Jam is the best day of the year!

Avery Fiftal @AveryFiftal Aug 16 Can we just talk about how I’m already so excited for Cram Jam and school hasn’t even started yet? @TulaneDining

Carnival Kick-Off Mardi Gras parades: They’re a fabulous tradition! This is the fourth year in a row Tulane Dining has held its own parade through campus, and it was a great show. Tulane’s marching band, cheerleaders, and Shockwave dance team joined a gator, a gorilla, Riptide, and Mr. Ironside – plus, of course, the second line – on a winding path through Bruff and the LBC to finish in City Diner. Did you catch any beads?

Coming Fall 2016 As our student populationâ&#x20AC;&#x2122;s palettes evolve, so must our menus. New and returning students alike will see a sleeker, more contemporary Food Court with new concepts and enhanced menus at your favorite places.

Existing locations with enhanced menus to come;

Build-your-own salad spot with a huge variety of greens and toppings

Professionally-made sushi in grab-and-go packs

A smoothie-focused destination soon to offer crapes, salads and rice bowls

Features southern style chicken wings and tenders with sauces inspired from flavors found throughout the world

Grab-and-go eatery with fresh meals and snacks made daily

Totally organic, totally kosher cooler of sandwiches, burgers, salads and more

Our New York style delicatessen with sandwiches and classic salads

And new places That will become your favorite:

A Latin American dining concept with fiery homemade salsas, tacos and more.

A wholesome national chain thatâ&#x20AC;&#x2122;s been highly requested by Tulane Students.

Weâ&#x20AC;&#x2122;re especially excited about Star Ginger coming to the LBC Food Court. Created by award-winning Chef Mai Pham, this Asian-fusion eatery answers a lot of requests that students have been making for their favorite dishes on campus. From hearty rice bowls with famous orange chicken or Thai BBQ, to light snacks of potstickers and Thai tea, the Star Ginger menu has craveable flavors for every time of day. Delicious, aromatic, and authentic, these meals will definitely add some new favorites to our dining options next year!

Focuses on the dishes and spices that make our Tulane meals so authentically New Orleans.

Thank you to our Dining Advisory Board members. Tulane University Dining Services is committed to giving the students of Tulane the most exemplary dining experience possible during their tenure at the university. To assist in executing that goal, we have created a Dining Advisory Board, consisting of students of all classifications, gender and majors to be the eyes and ears of Dining Services. The Dining Advisory Board meets bi-weekly to discuss their observations and opportunities for improvement in all of our dining areas. Each student is heard and offered a solution to the problem that they will likely see implemented in the following weeks. The Dining Advisory Board is an undeniable asset to Tulane University Dining Services; we could not operate as smoothly as we do without their contribution. Adam Lemons Alan McBride Alex Zornitsky Amy Indech Ashley Gaudlip Austin Spooner Brian Book Camillle Karabasz Carly Clark Caroline Bonaventure Celina Sokol Chardee M. Bryant Charlie Cucciniello Conner Spruce

Connor Wright David Katz Emily Cohen Erin Covert Genevieve Curtin Grace Fuselier Ian Sutton Jacob Cross James Ferrane James Lore Jared Tromer Jill Rosenberg Joan Komolafe Jonathan Katz

Kathryn Reeves Kelsey Stevenson Lauren Wilkin Melanie Patapis Michelle Martin Mollie Lerner Molly Nolan Monica Mixon Morgan Barnes Nicole Baker Noah Garber Noya Leve Paige Brown Paige Pielet

Peter Gray Rachel Hill Raleigh Doscher Ryan Morey Sarah Hostetler Sean Hoffman Shauna Kegan Suraya Shepherd Tiffanie Polius Trey Holmes Victoria Carle Victoria Tiburzi Whitney Ball Yuqi Liu Zoe Brumfield- Meyers

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

@TulaneDining

renew your meal plan for next semester at:

https://audubon.tulane.edu/mealplan 63

The 2015 - 2016 Tulane Dining Yearbook is Brought to you by: PRODU