Cooking Class with Chef Denis & Chef Brandon

Chartwells is always happy to offer up a cooking class during the WSU Faculty & Staff Christmas Party raffle. This years winner Lynn from the payroll department was the lucky winner. She brought along two colleagues and they had a great time with Chef Denis and Chef Brandon preparing some healthy and tasty appetizer dishes. The class was a great success and had a very tasty ending!

The proper way to slice avocado

Denis teaches them a trick to slicing avocado

Mixing some avocado strawberry salsa

Making hummus

Brandon shows them how to make house made tortilla chips

Gearing up for the Holiday!

We have a lot happening this week, DON'T MISS OUT!

TUESDAY, Nov 18: 

Desserts for Dinner: 

Bananas Foster at Eat.Learn.Live and Sundae for a Survey-Fill out our survey and be entered to win a Kindle or a skateboard and backpack!

TUESDAY IS THE LAST DAY TO ORDER PIES! Contact Meghan at malarie@worcester.edu to place your order!!

WEDNESDAY Nov 19:

Thanksgiving dinner all day at the Kitchen located in Sheehan POD

THURSDAY Nov 20:

Taste of Venice

Kicked up pasta at Eat.Learn.Live

(4 sauces, 3 types of pasta and a variety of toppings)

November Happenings

November 6:
Do not miss out on an informational session during lunch with a dietician where she will talk about the super food, cranberries!

November 13: 
Premium Meal Night...you won't want to miss this!

November 18:

Desserts during dinner!

November 19:

Chef's Table- Turkey carving.

November 20:

Taste of Venice

November 24:

Taste of NYC Street Foods

Sustainability Fair and Food Day

In case you missed it....... on October 23rd Worcester State Dining Services had their annual Sustainability Fair and Food Day event. There were multiple organizations and local providers on hand with information about GMO's (genetically modified organisms), local honey bees active in their hive, information about local hiking trails and sanctuaries and our fun and interactive pedal blender bicycle where you could make your own smoothies. A farmer's market was held in the student center and we had a smart bus from WRTA on hand as well. There were many more participants in our event and we would like to thank ALL of them!

Our menu included a variety of locally grown foods and I must say it all looked delicious! Check out the pictures below!

Food Miles and How They Impact Us

 This week at Worcester State University we will celebrate Food Day and Sustainability. Have you ever wondered where your food comes from and how fresh it is? I bet that you never would have guessed the big impact of food traveling across country or what is called "food miles". Here is a great article from the Natural Resources Defense Council regarding food miles, the overall impact of this travel on the food and on our health.
Eat Local!

Great week ahead!!

This week we have some exciting events for our students. 

Tuesday, October 21 at 4pm we will be holding our Sundae for Survey event at Sheehan Hall POD. This event is to help us serve you better better getting your feedback on your dining experiences at WSU. Be sure to stop by!

Wednesday October 22 we will be having a Sustainability Table set up all day for our students as well as a farmer's market which will be located on the patio outside of the Student Center and will run from 10:30-2:00

Thursday, October 23 we will be celebrating Food Day from 11:00am-2:00pm and we will have a Local/Organic foods cookout and we will have a bike that does peddle powered blenders to make smoothies. Come try your hand, or shall we say "foot", at blending your own smoothie!

Portland Food Carts

A little background on the Portland food cart industry:

According to multiple sites, there are over 500 food carts up and running in Portland at any given time!

Back in the 1970s, faced with a dying downtown, Portland declared that all center-city construction had to include ground-floor retail. It was a good idea, and one that injected new energy into our streets. But as the recession has filled many a city code–commanded storefront window with "FOR LEASE" signs, it’s the once-barren—and oft-ridiculed—surface parking lots that have begun pulsing with urban life in the form of food carts.

"The carts’ success downtown has people thinking of these sorts of structures as an interim form of development that can create a destination," says Marcy McInelly, an associate principal at Sera Architects. "Traditional restaurants do that, but it takes a long time. Carts can do it very quickly."  (Portland Monthly Magazine 2010)

CHECK OUT OUR TAKE ON PORTLAND FOODS at Taste of Portlandia ON OCTOBER 15th at EAT.LEARN.LIVE, located in Sheehan POD