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Dining Updates & Announcements

 

Today's Menus
View a listing of our daily offerings as well as nutrition information at each dining unit and retail location.

Monday, July 6th
All retail operations will be closed with the exception of Café Co-op. Café Co-op will be open from 8:30am – 6:00pm.

Union Street Market Now Offering Hot Dogs!
Visit "Franks A Lot," the new food venue in Union Street Market Food Court in the Student Union. Try a delicious Husky Dog, Chili Dog, New York Dog or one of our other specialty dogs...Simply the Best Dogs in Town! Click here for menu.


WHITNEY DINING TO REMAIN OPEN FOR WEEKENDS FOR THE UPCOMING YEAR

Greetings:

The University of Connecticut’s Division of Student Affairs has been exploring ways to cut our operating costs without jeopardizing our ability to support the university’s core academic mission. The university is facing a significant reduction in our state appropriation, millions of dollars that cannot be replaced and therefore must result in reducing our operating costs instead. Along with all of the other functional areas within Student Affairs, the Department of Dining Services is making the necessary alterations in services with the desire not to cause widespread hardship to the UConn community. However, some hard choices have to be made.

Several days ago, Rachel Smith, President of the Residence Halls Association, Tom Haggerty, President of the Undergraduate Student Government and two East Campus Community Assistants, Dominick Mesce and Heather Swick, met with myself, John Saddlemire, Vice President for Student Affairs and David Clokey, Assistant Vice President for Student affairs, to discuss alternatives to the Dining Service’s proposal to close Whitney Dining during weekend hours beginning in the Fall 2009 semester. Student representatives communicated the unique culture of East and their concern of the impact on their community. Student Concern was raised that residents had already preselected housing prior to the decision to change weekend hours, leading to speculation that some may have made different housing choices had this information been available at the time of selection.

As a result of this gathering, I met with members of my department leadership to identify alternative solutions to closing Whitney on the weekends this fall. We were able to identify some cost savings that will be realized through the State’s proposed retirement plan, but this is only a temporary alternative. The University is facing very challenging financial times ahead in the 2010-2011 academic year. The Division of Student Affairs and the Department of Dining Services is committed to working closely with student leadership during the fall of 2009 to determine strategies to address effectively our fiscal obstacles. I want to thank the student leaders mentioned previously for their positive, open minded approach to our conversations and look forward to more in the future.

Yours respectfully,

C. Dennis Pierce
Director of Dining Services
University of Connecticut

Facebook LogoNACUFS Student of the Year Award, NACUFS Northeast Region
Michael Viens, Student Program Coordinator for the Department of Dining Services, has just been awarded the National Association of College and University Food Services Student Employee of the Year award for the northeast region. This award recognizes diligence, competence and excellence in service. Congratulations to Mike!

Facebook LogoHealthy Husky is now on FaceBook. Become our friend! http://www.facebook.com/group.php?gid=78136665574

Eco Husky MugNew EcoHusky tumblers for sale in the UC Cafes!
Learn More »



Features
View Recipes From Home!

View our listing of Recipes from Home that we've selected to serve at UConn!

Greetings from Dennis Pierce, Director of Dining Services

Welcome to the Spring 2009 Semester!

Dining Services is an Award Winning Department!
  • 2009 – 3rd Place NACUFS Most Innovative Nutrition Contest – Healthy Husky Program
  • 2008 Menu Masters Award for Spa Foods
  • 2008 Campbell's Golden Ladle Award
  • 2008 - Silver Medal – UMass 14th Annual Chef Culinary Competition
  • First Place - 2007 NACUFS Local Recipe Contest - Vegetarian

NACUFS Loyal E. Horton

  • 2008 - Gold Medal – Residence Hall Dining: Single Stand-Alone Concept/Outlet - Whitney/Local Routes Dining facility
  • 2007 - Silver Medal – Retail Sales: Multiple Concepts/Outlets – Union Street Market
  • 2006 – Silver Medal – Residence Hall Dining/Theme Dinner – Whitney Dining
  • 2005 – Bronze Medal – Retail Sales – Multiple Concepts/Outlets – Chuck & Augie’s and Union Street Concessions
  • 2004 - Bronze Medal - Residence Hall Dining - Single Stand-Alone Concept/Outlet - NOSH Kosher Kitchen

NACUFS Culinary Winners

  • Derek Carlson - 2008 Regional Silver Medal
    Seared Striped Bass, Sautéed Corn, Leeks and Caramelized Pancetta over Arugula with a Wild Mushroom Crema
  • Ann Marie Meres - 2007 Regional Bronze Medal
    Marinated Pan Seared Tofu with Pecan Crust on a haystack of Stir Fried Vegetables with pools of Orange Glaze and Pomegranate reduction
  • Lisa Charbonneau - 2006 Regional Silver Medal
    Chicken Ragu in a Hush Puppy Bowl
  • Robert Mattia Slater - 2005 Regional Bronze Medal
    Pan Seared Loin of Lamb with Hunter Sauce and Seasonal Vegetables
  • Lisa Charbonneau - 2005 Regional Gold Medal/2005 National Bronze Medal
    Pan Roasted Lamb Loin with Gorgonzola Sauce and Pear Chutney accompanied by Papparadelle with Walnuts and Beet Sauté
  • Zuli Leon - 2004 Regional Bronze Medal
    Sesame Crusted Salmon with Tropical Mint Salsa

Suicide Prevention Week

Quote of the Day

Happy and successful cooking doesn’t rely on know how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.

- Georges Blanc

Memberships:

National Restaurant Association
Membership NRA

National Association of Convenience Stores
Membership NACS

National Association of College and University Food Services
Membership NACUFS

University & College Designers Association
University & College Designers Association

Connecticut Northeast Organic Farming Association (CT NOFA)
Membership CT NOFA

Membership CT NOFA

Buy CT Grown
CT Grown

CT Dept. of Agriculture Farm to Chef Program
Farm to Chef

Division of Student Affairs
One Division. Multiple Services. Students First.