�����������ϳԹ�

�����������ϳԹ� Dining Services continues to push the boundaries of campus dining, bringing creativity and craftsmanship to every meal. On Tuesday, March 4, from 5 to 8 p.m., the team is showcasing its expertise with a Mardi Gras-inspired menu and a behind-the-scenes look at the artisan pizza-making process that defines the Marketplace experience.

Mardi Gras Special Menu Highlights:

• Pizza Station: Louisiana Crawfish Pizza
• Sauté Station: Cajun Creamy Chicken Sauce with Penne
• Honor G Grill Station: Fried Clam Po Boys with Shredded Lettuce, Diced Tomatoes, and Creole Mayo
• Plat du Jour: Red Beans and Rice (V), Jambalaya (seafood, chicken, and sausage), Ratatouille, and Buttered Biscuits with Honey Butter
• Halal/Kosher-Style Station: Blackened Chicken Breasts and Ratatouille
• Vegan Station: Red Beans and Rice (V), Ratatouille, White Rice
• Gluten-Free Station: Jambalaya, Red Beans and Rice (V), Ratatouille
• Deli Station: Muffulettas (olive tapenade, ham/salami, or turkey)
• Wok Station: Made-to-Order Beignets
• Dessert Station: King Cakes
• Soups: Vegan Sausage Gumbo and Classic Gumbo

Artisan Pizza-Making

Beyond seasonal celebrations, Dining Services is renowned for its commitment to quality, innovation and scratch-made recipes. A prime example is the artisan pizza-making process, which transforms simple ingredients into an exceptional culinary experience. The dough is made in-house, portioned, and carefully rested for 48 hours to develop its signature flavor and texture.

“Our pizzas are crafted using a woodstone hearth oven that reaches nearly 600 degrees, allowing for a rich, crispy crust that is the hallmark of artisan pizza making,” said Lisa Thornton, dining workforce program manager. “With more than 28 house-made sauces and over 162 scratch-made recipes, we strive to provide a diverse and high-quality dining experience for our students, including vegan, vegetarian, and halal-friendly options.”