Food and Drink - Fall 2011 - (Page 56)

>r RESTAURANTS San Diego State University Dining Services A State of Quality Fresh ingredients and open kitchens are fueling the growth of San Diego State University’s Dining Services program. By Staci Davidson ne of the most memorable scenes in “Animal House” is the food fight in the college’s cafeteria, which is started by Bluto, played by John Belushi. Before the fight starts, however, the movie shows the state of university dining services as they used to be. Bluto walks into a poorly lit cafeteria and piles his tray with donuts, plates of Jell-O and dishes of meat covered in plastic. This unappetizing offering is no longer an archtype of the college experience, and San Diego State University (SDSU) is a prime example of how much the dining experience can improve. company profile “We have a culinary-driven program,” Director of Dining Services Paul Melchior explains. “I am an San Diego State University Dining executive chef by trade, and we have an executive Services www.eatatsdsu.com chef on staff who oversees all of the products on Headquarters: San Diego campus. Culinary managers oversee all of our grabEmployees: 600 (at peak) Specialty: Foodservice and-go locations, which is another way we help to Paul Melchior, director: “Our culiensure quality.” nary driven nature leads us to continually improve.” SDSU sells thousands of salads and sandwiches at its grab-and-go locations each week, but that is just 56 food & drink • fall 2011 • www.fooddrink-magazine.com << SDSU’s Culinary Theater offers one menu item each day. The Theater’s “black and blue” duck salad featured crispy sauteed duck breast with fresh black and blueberries. O one aspect of what the dining services program offers. The system has more than 20 restaurants; a dining room that offers hot, home-style entrees and bars with traditional foods from around the world; and its Culinary Theater, which has become quite popular, Melchior says. The theater’s recent menus have included a “black and blue” duck salad, country pulled chicken and buttermilk biscuit sliders, seared salmon steaks with chipotle-ponzu citrus salsa, and a roasted N.Y. strip loin with horseradish agave cream. “The Culinary Theater is open Monday through Thursday,” he says. “It serves one item and beverages, and the special item changes everyday. We have an average of 175 customers at the http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
Contents
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
CarbAmericas
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011

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