This Week in Photos: Summer Semester Begins</h1> <article> <h1>This Week in Photos: Summer Semester Begins</h1> <p>ygay — Thu, 03 Jun 2021 19:31:41 +0000</p> <span>This Week in Photos: Summer Semester Begins</span> <span><span>ygay</span></span> <span><time datetime="2021-06-03T15:31:41-04:00" title="Thursday, June 3, 2021 - 15:31">Thu, 06/03/2021 - 15:31</time> </span> <div class="text-content field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>A picture of a chef at work on the opening day of the certified kosher kitchen in <a href="/talcott-hall" target="_blank">Talcott Hall</a> serves as inspiration for this week’s photo series. </p> <p>If this were a rub and sniff image, mouth watering smells of simmering collard greens, crisp fried chicken, and freshly baked chocolate cookies would emerge with a single scratch. On this day in late May, the dishes prepared in Talcott Hall were served on the opening day of <a href="https://flic.kr/s/aHsmVMELoo" target="_blank">Heritage Kosher Kitchen</a>.</p> <p>This week’s photo tour continues with the return of students for summer semester, a tennis court movie night, an outside lunch, and ends with a treetop view.</p> <hr> <p> </p> <div class="obj-center"> <figure class="captioned-image"> <figcaption>Summer semester move-in day. Photo credit: McKinley Wiley</figcaption> </figure> </div> <div class="obj-center"> <figure class="captioned-image"> <figcaption>Movie night at the John W. Heisman Field House. Photo credit: John Seyfried</figcaption> </figure> </div> <div class="obj-center"> <figure class="captioned-image"> <figcaption>Students enjoy lunch in Tappan Square. Photo credit: Yvonne Gay</figcaption> </figure> </div> <div class="obj-center"> <figure class="captioned-image"> <figcaption>A bird’s-eye view of Stull Hall atop Bibbins Hall. Photo credit: William Bradford</figcaption> </figure> </div> <p style="text-align: center;"> </p> <p style="text-align: center;"><em>This Week in Photos is a selection of images and is not meant to represent a weekly timeline. Images highlight campus, community, people, and events related to �鶹��Ƶ College.</em></p> <p><br> <br> </p></div> <div class="field field--name-field-news-type field--type-entity-reference field--label-hidden field__item">Campus News</div> <div class="field field--name-field-news-date field--type-datetime field--label-hidden field__item"><time datetime="2021-06-03T12:00:00Z">Thu, 06/03/2021 - 12:00</time> </div> <div class="field field--name-field-news-author field--type-string field--label-hidden field__item">Yvonne Gay</div> <div class="field field--name-field-news-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news?tag=2550">Dining</a></div> <div class="field__item"><a href="/news?tag=2379">Student Life</a></div> <div class="field__item"><a href="/news?tag=2356">Conservatory</a></div> </div> <div class="field field--name-field-news-image-caption field--type-string-long field--label-hidden field__item">Fried chicken is prepared by a cook in Heritage Kosher Kitchen.</div> <div class="field field--name-field-news-pin-school-page field--type-boolean field--label-hidden field__item">Off</div> <div class="field field--name-field-news-photo-gallery-top field--type-boolean field--label-hidden field__item">false</div> <div class="field field--name-field-news-image-credit field--type-string field--label-hidden field__item">Yvonne Gay</div> <div class="field field--name-field-news-media field--type-entity-reference field--label-hidden field__item"> </div> </article> <article> <h1>Comfort Foods</h1> <p>ygay — Tue, 02 Mar 2021 20:55:30 +0000</p> <span>Comfort Foods</span> <span><span>ygay</span></span> <span><time datetime="2021-03-02T15:55:30-05:00" title="Tuesday, March 2, 2021 - 15:55">Tue, 03/02/2021 - 15:55</time> </span> <div class="text-content field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>Sometimes there's nothing like a warm bowl of comfort after a long day. To help fill the craving, AVI staff members share some of the dishes that give them the warm and fuzzies, from fried chicken to cream puffs. </p> <p> </p> <div> <div class="expandable-section"> <h2 class="expandable-section__title"><button aria-controls="recipe1" aria-expanded="false" class="expandable-section__toggle" type="button"><span aria-hidden="true" class="expandable-section__toggle__symbol"></span> Pickle Brined Chicken</button></h2> <div class="expandable-section__content" id="recipe1"> <p><strong>Sous Chef Brian Csaky’s Pickle Brined Nashville Hot Chicken</strong></p> <p>“This is hands down the best way to prepare chicken,” says Csaky. “Who doesn’t love Nashville chicken? The addition of the briny pickle flavor really compliments the spicy fried goodness.”</p> <p>Chicken</p> <p>8 bone-in thighs</p> <p>Chicken Brine Ingredients</p> <p>2 cups pickle juice</p> <p>1 cup hot sauce</p> <p>2 to 3 cups buttermilk </p> <p>Frying Ingredients</p> <p>2 to 3 cups seasoned flour</p> <p>peanut oil </p> <p>Sauce Ingredients</p> <p>1 cup hot sauce</p> <p>½ cup brown sugar </p> <p>3 tablespoons cayenne pepper (or to taste)</p> <p>3 tablespoons paprika</p> <p>3 tablespoons garlic powder</p> <p>3 tablespoons chili powder</p> <p>Brine Preparation</p> <p>1. Combine brine ingredients into a large bowl. Pour over chicken to cover and place in the refrigerator for at least 24 hours. </p> <p>Chicken Preparation</p> <p>1. Preheat oven to 275°F.</p> <p>2. Fill a Dutch oven three-quarters of the way with peanut oil.</p> <p>3. Drain chicken in a colander, then coat chicken in enough seasoned flour to coat. </p> <p>4. Gently drop chicken into oil and cook until internal temperature reaches 165 °F, roughly 18 minutes. Set on paper towels to drain. </p> <p>Sauce</p> <p>1. Combine hot sauce, brown sugar, cayenne pepper (or to taste), paprika, garlic powder, and chili powder in a bowl and whisk until smooth. </p> <p>2. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken. *Be careful not to touch your eyes. </p> <p>3. Remove coated chicken from the bowl.</p> <p>4. Place leftover sauce in a small bowl for dipping.</p> <p> </p> </div> </div> <div class="expandable-section"> <h2 class="expandable-section__title"><button aria-controls="Recipe2" aria-expanded="false" class="expandable-section__toggle" type="button"><span aria-hidden="true" class="expandable-section__toggle__symbol"></span> Cream Puffs</button></h2> <div class="expandable-section__content" id="Recipe2"> <p><strong>Esther Reed’s Cream Puffs</strong></p> <p>“My mother always makes cream puffs for family gatherings,” says Reed, director of retail at AVI. “They take some work but they are SO worth it.”</p> <figure class="captioned-image"> <figcaption>Esther Reed, director of retail, holds a plate of unrolled pastry dough. Photo credit: Yvonne Gay</figcaption> </figure> <p>Pastry Ingredients</p> <p>½ cup unsalted butter, cut into 8 pieces</p> <p>½ cup water</p> <p>½ cup 2% or whole milk</p> <p>¼ teaspoon salt</p> <p>2 teaspoon granulated sugar</p> <p>1 cup all purpose flour</p> <p>4 large eggs, beaten </p> <p>Combine 1 egg with t tablespoon milk or water for egg wash.</p> <p>Pastry Cream Ingredients</p> <p>2 cups half-and-half</p> <p>6 large egg yolks, at room temperature</p> <p>½ cup granulated sugar</p> <p>&frac18 teaspoon salt</p> <p>¼ cup all-purpose flour</p> <p>¼ cup unsalted butter, cut into 4 pieces</p> <p>1 ½ teaspoons vanilla extract</p> <p>Choux Pastry Dough</p> <p>Combine butter, water, milk, salt, and granulated sugar in a medium saucepan over medium heat. Bring mixture to a simmer. Reduce heat to low and add flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool for a few minutes before adding eggs in the next step.</p> <p>Adding Beaten Eggs to Pastry</p> <p>With the mixer running on low speed, slowly add beaten eggs in 3 to 4 separate additions, mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency.</p> <p>Your choux pastry dough is complete. You can use it immediately or cover and refrigerate for up to 3 days.</p> <p>Pastry Shells (profiteroles)</p> <p>1. Preheat oven to 400°F (204°C).</p> <p>2. Line two baking sheets with parchment paper.</p> <p>3. Lightly brush the parchment with water.</p> <p>4. Transfer choux pastry dough to a piping bag or use a zip bag and cut off one corner for easy piping.</p> <p>5. Pipe smaller than palm sized puffs onto parchment paper.</p> <p>6. Using a water moistened finger, smooth down the peaks and lightly brush each puff with egg wash.</p> <p>7. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Bake for 20 minutes then, keeping the pastries in the oven, reduce heat to 350°F (177°C) and continue baking for 10 to 15 more minutes or until golden brown. Remove from the oven and transfer to a cooling rack. </p> <p>Allow puffs to cool completely before filling.</p> <p>Cream Preparation</p> <p>1. Heat half-and-half in a medium saucepan over medium heat until simmering. Meanwhile, whisk egg yolks, granulated sugar, and salt together in a bowl until smooth. Add flour and whisk until combined. Mixture will be thick. Whisk about 1/2 cup half-and-half into yolk mixture to temper, then slowly whisk tempered yolk mixture into half-and-half in the saucepan. Reduce heat to medium-low and continue to cook, whisking constantly, for 5 minutes as the mixture thickens.</p> <p>2. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1 minute. Remove from heat and whisk in the butter and vanilla extract until combined. Pastry cream will be thick. Strain through a fine-mesh strainer set over a bowl. Put plastic wrap directly on surface of pastry cream and refrigerate until set, at least 2 hours and up to 24 hours.</p> <p>3. Transfer pastry cream into a piping bag or zip top bag. Cut tops of profiterole shells off and fill with pastry cream and replace tops.</p> <p>Alternatively, puffs can be filled with fresh whipped cream, lemon curd, chocolate mousse, etc. The sky's the limit!</p> </div> </div> </div> <div class="expandable-section"> <h2 class="expandable-section__title"><button aria-controls="Recipe3" aria-expanded="false" class="expandable-section__toggle" type="button"><span aria-hidden="true" class="expandable-section__toggle__symbol"></span> Hot Sauce Crackers</button></h2> <div class="expandable-section__content" id="Recipe3"> <p><strong>Sarirose Hyldahl’s Hot Sauce Crackers</strong></p> <p>“This is a simple recipe but the result is so good and can be changed up in so many ways to suit your tastes,” says Hyldahl, director of catering.</p> <figure class="captioned-image"> <figcaption>Sarirose Hyldahl, director of catering, pours hot sauce into a large metal bowl. Photo credit: Yvonne Gay</figcaption> </figure> <p>Ingredients</p> <p>4 tablespoons butter or margarine</p> <p>1 cup hot sauce </p> <p>1 teaspoon garlic powder</p> <p>¼ teaspoon cayenne pepper (for extra spicy)</p> <p>1 teaspoon dried oregano</p> <p>1 box club crackers </p> <p> </p> <p>1. Preheat oven to 350 °F</p> <p>2. In a saucepan, melt butter or margarine, add dried spices and gradually stir in hot sauce until incorporated and the mixture has a gloss. Remove from heat. </p> <p>3. Place crackers in a large bowl and pour hot sauce mixture over top. Stir gently with a rubber spatula to ensure all crackers are evenly coated.</p> <p>4. Cover and allow crackers to soak up the sauce for at least 30 minutes or longer.</p> <p><span style="font-size: 1.25rem;"></span>5. Arrange crackers in a single layer on a baking sheet and bake for 10 to15 minutes or until lightly golden brown and crispy.</p> </div> </div> <div class="expandable-section"> <h2 class="expandable-section__title"><button aria-controls="Recipe4" aria-expanded="false" class="expandable-section__toggle" type="button"><span aria-hidden="true" class="expandable-section__toggle__symbol"></span> Sauce for Meatballs</button></h2> <div class="expandable-section__content" id="Recipe4"> <p><strong>Matt Schlottag’s A1 Meatball Sauce</strong></p> <p>“This is a great recipe rather than the traditional chili and jelly meatball sauce you normally see,” says Schlottag. “Once people have these, they will be begging you for your meatball sauce recipe. This recipe is forgiving and you can adjust the ingredients to suit your personal taste."</p> <figure class="captioned-image"> <figcaption>Matt Schlottag, retail manager, in the Stevenson Dining Hall kitchen. Photo credit: Yvonne Gay</figcaption> </figure> <p> </p> <p>Sauce is for 1 pound of meatballs. Use it with your favorite meatball recipe.</p> <p>Ingredients</p> <p>¼ cup unsalted butter</p> <p>¼ cup steak sauce</p> <p>¼ cup ketchup </p> <p>2 tablespoons brown sugar</p> <p>¼ cup sour cream</p> <p>crockpot</p> <p>1. In a medium saucepan, melt butter on low heat.</p> <p>2. Add ketchup and steak sauce, whisking to combine.</p> <p>3. Stir in brown sugar until melted.</p> <p>4. Whisk in sour cream.</p> <p>Take care to not rush the sauce. Blending the ingredients too quickly or with too high of heat will cause the sauce to become greasy and separated.</p> <p>When the sauce is done, pour over meatballs in a crockpot and cook for 1 hour on high. Reduce temperature to low and cook an additional 3 hours.</p> </div> </div></div> <div class="field field--name-field-news-subhead field--type-string field--label-hidden field__item">AVI staff members share personal recipes for some of their favorite dishes</div> <div class="field field--name-field-news-type field--type-entity-reference field--label-hidden field__item">Campus News</div> <div class="field field--name-field-news-date field--type-datetime field--label-hidden field__item"><time datetime="2021-03-02T12:00:00Z">Tue, 03/02/2021 - 12:00</time> </div> <div class="field field--name-field-news-author field--type-string field--label-hidden field__item">Yvonne Gay</div> <div class="field field--name-field-news-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news?tag=2550">Dining</a></div> <div class="field__item"><a href="/news?tag=2386">Food</a></div> </div> <div class="field field--name-field-news-image-caption field--type-string-long field--label-hidden field__item">Sous Chef Brian Csaky chops parsley as a garnish for his hot chicken dish.</div> <div class="field field--name-field-news-pin-school-page field--type-boolean field--label-hidden field__item">Off</div> <div class="field field--name-field-news-photo-gallery-top field--type-boolean field--label-hidden field__item">false</div> <div class="field field--name-field-news-image-credit field--type-string field--label-hidden field__item">Yvonne Gay</div> <div class="field field--name-field-news-media field--type-entity-reference field--label-hidden field__item"> </div> </article> <article> <h1>Q&A with Ben Geltzer</h1> <p>hhempste — Mon, 16 Sep 2019 18:53:04 +0000</p> <span>Q&A with Ben Geltzer</span> <span><span>hhempste</span></span> <span><time datetime="2019-09-16T14:53:04-04:00" title="Monday, September 16, 2019 - 14:53">Mon, 09/16/2019 - 14:53</time> </span> <div class="text-content field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>Stevenson and Catering Executive Chef Ben Geltzer works in Campus Dining Services. He describes his role as multifaceted, as he manages production of anything that involves food or Bon Appétit. “Whether it’s Stevenson Dining Hall, campus catering, or in the other dining halls—I plan all of the menus, schedule staffing, and am a coach when it comes to teaching staff new things about food,” says Geltzer.</p> <p>Before coming to �鶹��Ƶ in March 2019, Geltzer worked for Capital University in Columbus. Prior to that, he worked at the Columbus Convention Center and in a variety of restaurants.</p> <p>Get to know more about Geltzer in this Q&A.</p> <p><strong>What do you enjoy most about your role as a chef? </strong></p> <p>I enjoy the challenge, honestly. In a higher education culinary environment, there are so many different moving parts. I like the puzzle of putting it together and seeing how the team comes together to make it work.</p> <p><strong>What’s your favorite thing to cook, either in the dining hall or at home?</strong></p> <p>My favorite thing to cook is anything I’m making at home. When I’m at home, it usually means I’m cooking for a friend or a loved one. Cooking is such an intimate gesture, and it’s such a show of love between people when they sit down to share a meal. I also love cooking something I’ve never cooked before. If it comes out how I envisioned it would, then that’s a great thing.</p> <p><strong>I understand that this summer, you sourced ingredients from the Lorain County Fair, on behalf of Bon Appétit and Campus Dining Services—can you tell me about this?</strong></p> <p>Bon Appetit has been sourcing ingredients locally from the county fair for the past few years. This year, both the steer and the hog that we purchased there had a connection to �鶹��Ƶ employees. The parent of the girl who raised the hog works for Campus Dining Services, and the father of the girl who raised the steer used to work for us.</p> <p><strong>Does anyone else source ingredients in this way, or are you the primary person? </strong></p> <p>Usually, John Klancar, director of operations, is the person who does this—he’s the one who has built all of the relationships at the Lorain County Fair, but I was able to take this on this year. It’s the first time I’ve done something like this.</p> <p><strong>Will students know when they are getting meals made from locally sourced items?</strong></p> <p>Yes, we’ll make a point of letting students know that this meal has been locally sourced. We’re going to make our own bacon from the pork belly, and we’ll probably cure our own ham. We’ll have plenty of ground beef that we’ll make into meatballs or meat sauce, and we may even make burger patties.</p> <p><strong>What’s the last thing that you cooked?</strong></p> <p>Chicken paprikash, made with herbs from my garden</p></div> <div class="field field--name-field-news-type field--type-entity-reference field--label-hidden field__item">Campus News</div> <div class="field field--name-field-news-date field--type-datetime field--label-hidden field__item"><time datetime="2019-09-16T12:00:00Z">Mon, 09/16/2019 - 12:00</time> </div> <div class="field field--name-field-news-author field--type-string field--label-hidden field__item">Communications Staff</div> <div class="text-content field field--name-field-intro-text field--type-text-long field--label-hidden field__item"><p>“Q&A with…” is a series dedicated to introducing staff members to the �鶹��Ƶ community. Is there someone you’d like to nominate? <a href="mailto:communic@oberlin.edu">Please get in touch</a>.</p></div> <div class="field field--name-field-news-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news?tag=2550">Dining</a></div> <div class="field__item"><a href="/news?tag=2386">Food</a></div> <div class="field__item"><a href="/news?tag=2551">Staff</a></div> </div> <div class="field field--name-field-news-image-caption field--type-string-long field--label-hidden field__item">Stevenson and Catering Executive Chef Ben Geltzer.</div> <div class="field field--name-field-news-pin-school-page field--type-boolean field--label-hidden field__item">Off</div> <div class="field field--name-field-news-photo-gallery-top field--type-boolean field--label-hidden field__item">false</div> <div class="field field--name-field-news-image-credit field--type-string field--label-hidden field__item">Tanya Rosen-Jones ’97</div> <div class="field field--name-field-news-media field--type-entity-reference field--label-hidden field__item"> </div> </article> <article> <h1>Upgrades Made to Wilder Hall’s DeCafé</h1> <p>hhempste — Thu, 02 Nov 2017 12:48:44 +0000</p> <span>Upgrades Made to Wilder Hall’s DeCafé</span> <span><span>hhempste</span></span> <span><time datetime="2017-11-02T08:48:44-04:00" title="Thursday, November 2, 2017 - 08:48">Thu, 11/02/2017 - 08:48</time> </span> <div class="text-content field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>This fall break, <a href="/dining-services">Wilder Hall’s DeCafé</a> received a makeover. After <a href="/news/reimagining-rathskeller">careful planning</a> and input from students and members of the dining committee, a revamped dining and retail area was unveiled. The reconfigured space boasts improvements such as an expanded grocery store and wider aisles that allow for greater accessibility.</p> <p>Visitors to the upgraded DeCafé can now enjoy an expanded grocery store featuring designated sections, including gluten free, produce, sweet and salty, and local to Ohio. To accommodate the broader selection of products and improved layout, the seating formerly inside the DeCafé is now located in the Rathskeller.</p> <p>“The expansion of the grocery store provides us with more space for customers to shop without forcing them into a small space where others are in line for sandwiches and smoothies,” says Daron Frederick, manager of the DeCafé. “Customers can now move about the store more efficiently and take more time to make a decision, especially in the rush periods.” </p> <p>The impetus for these changes was not only for efficiency but also to better meet campus needs. “Now that DeCafé accepts board swipes, foot traffic has greatly increased,” says Frederick. “The previous layout wouldn’t allow for this volume of customers to both shop and wait in line for smoothies and sandwiches. We had to expand to properly function and meet the needs of our customers.”</p> <p>Among other introductions is a self-service panini station, similar to stations at Dascomb and Stevenson Halls. “This station will improve efficiency in the sandwich line by allowing students to customize their sandwich without being made to feel rushed by customers behind them,” says Frederick. The existing oven behind the service line will still be utilized for those who order hot sandwiches.<br> <br> Frederick notes his team is actively monitoring this new layout, and they are committed to making sure this new configuration is an optimum one. “As we analyze what works and what doesn't, we may make some additional changes. We’re always looking for ways to improve the look, feel, and ease of use of the DeCafé.”<br> <br> Members of the �鶹��Ƶ community are welcome to provide input during the dining committee meeting held every Wednesday at 2:30 p.m. in Stevenson Dining Hall’s Biggs Conference Room.</p></div> <div class="field field--name-field-news-type field--type-entity-reference field--label-hidden field__item">Campus News</div> <div class="field field--name-field-news-date field--type-datetime field--label-hidden field__item"><time datetime="2017-11-02T12:00:00Z">Thu, 11/02/2017 - 12:00</time> </div> <div class="field field--name-field-news-author field--type-string field--label-hidden field__item">Hillary Hempstead</div> <div class="text-content field field--name-field-intro-text field--type-text-long field--label-hidden field__item"><p dir="ltr" id="docs-internal-guid-273e3293-7cc2-17fa-7b39-ceb104e536c7" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;">Expanded grocery store selection, improved traffic flow among changes</p></div> <div class="field field--name-field-news-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news?tag=2549">Wilder Hall</a></div> <div class="field__item"><a href="/news?tag=2550">Dining</a></div> </div> <div class="field field--name-field-news-image-caption field--type-string-long field--label-hidden field__item">A grocery section takes the place of the former seating area in Wilder Hall's DeCafé.</div> <div class="field field--name-field-news-pin-school-page field--type-boolean field--label-hidden field__item">Off</div> <div class="field field--name-field-news-photo-gallery-top field--type-boolean field--label-hidden field__item">false</div> <div class="field field--name-field-news-image-credit field--type-string field--label-hidden field__item">Yevhen Gulenko</div> <div class="field field--name-field-news-media field--type-entity-reference field--label-hidden field__item"> </div> </article> <article> <h1>Reimagining Rathskeller</h1> <p>Anonymous — Sun, 12 Feb 2017 16:44:47 +0000</p> <span>Reimagining Rathskeller</span> <span><span>Anonymous (not verified)</span></span> <span><time datetime="2017-02-12T11:44:47-05:00" title="Sunday, February 12, 2017 - 11:44">Sun, 02/12/2017 - 11:44</time> </span> <div class="text-content field field--name-body field--type-text-with-summary field--label-hidden field__item"><p>Planning has begun for a vibrant dining and retail space in the basement of Wilder Hall, with the goal of improving the dining offerings for those in the �鶹��Ƶ College community.</p> <p>As part of an overarching strategy to manage the quality and expense of the campus dining program, the Rathskeller kitchen will be offline during the 2017 spring semester. The physical space will be available for social and programmatic purposes, and Wilder Hall’s DeCafé will remain open during the planning process. Current employees impacted by the reorganization have been relocated to other parts of campus dining operations.</p> <p>“While financial considerations play a role in this decision, the primary goal of the move is to enhance dining services in Wilder,” stated Adrian Bautista, associate dean of campus life. “We are working to create a space that draws more faculty, staff, and students and that makes a positive contribution to the educational, social, and economic development of the campus and local community.”</p> <p>In order to incorporate significant student input into the remaking of Rathskeller, a dining committee is in the formative stages. “We have reached out to the two students who were nominated by the student senate to be part of the dining committee, and we are inviting input from others who have expressed interested in participation,” said Wayne Wood, general manager for campus dining services. “A more formal nominating process will begin once the committee is launched, and it will be tasked with organizing fall membership. This group will be involved in the feedback process and will ensure that a diversity of viewpoints and needs are considered.”</p> <p>Students on the committee will have ample opportunity to provide suggestions for what they would like the space to become. “One of the foremost goals of the committee is that it be student-driven, with guidance and support from Bon Appétit,” stated Bautista. “We want this to be one of the most dynamic, inclusive, exciting student-driven committees on campus.”</p> <p>The Rathskeller will host several special events this semester, including a Valentine's Day a la carte dinner served tableside by student workers on February 14. The campus community is encouraged to watch for additional announcements about special events. The space is also available immediately as a study and small group meeting area. It may be reserved through the Student Union office for special events or programs.</p> <p>Anyone who previously utilized noontime F.A.S.T meals at Rathskeller restaurant may use the meals at <a href="/dining-services">Stevenson</a> and Dascomb dining halls.</p> <p>Students, staff, or faculty who have ideas or would like to be involved in the redesign of the Rathskeller space are invited to contact Campus Dining General Manager <a href="/dining-services/dining-staff">Wayne Wood</a>.</p></div> <div class="field field--name-field-news-type field--type-entity-reference field--label-hidden field__item">Campus News</div> <div class="field field--name-field-news-date field--type-datetime field--label-hidden field__item"><time datetime="2017-02-03T12:00:00Z">Fri, 02/03/2017 - 12:00</time> </div> <div class="field field--name-field-news-author field--type-string field--label-hidden field__item">Communications Staff</div> <div class="field field--name-field-news-tags field--type-entity-reference field--label-hidden field__items"> <div class="field__item"><a href="/news?tag=2549">Wilder Hall</a></div> <div class="field__item"><a href="/news?tag=2550">Dining</a></div> </div> <div class="field field--name-field-news-pin-school-page field--type-boolean field--label-hidden field__item">Off</div> <div class="field field--name-field-news-photo-gallery-top field--type-boolean field--label-hidden field__item">false</div> <div class="field field--name-field-news-image-credit field--type-string field--label-hidden field__item">Yvonne Gay</div> <div class="field field--name-field-news-media field--type-entity-reference field--label-hidden field__item"> </div> </article> </main></body></html>