Visit NC State’s Centennial Campus for Triangle Restaurant Week

Try something new at The State Club Restaurant (Park Alumni Center) and the Terrace Dining Room (Lonnie Poole Golf Course) during Triangle Restaurant Week June 4-10, 2018. This week-long event is a celebration of culinary excellence designed to incorporate premier Raleigh, Durham, Chapel Hill and surrounding area restaurants.

The restaurants will feature a $15* three-course lunch menu Monday through Friday at the State Club Restaurant and Monday through Sunday at the Terrace Dining Room, June 4-10. NC State University Faculty and Staff enrolled in the IncrEDIBLE Savings Club program can use payroll deduction to receive an extra 10 percent off their meal.

The menus include:

State Club Restaurant

First Course | Cornmeal and NC State Beer-battered green tomatoes stacked on fresh slices of mozzarella, vine-ripened tomato and basil

Second Course | Lightly egg-battered and pan-seared tilapia served with a bright lemon beurre blanc over a cloud of grilled asparagus and bean salad

Third Course | NC State’s very own Wolf Tracks flavor Howling Cow ice cream

 

Terrace Dining Room

First Course | Your choice of  a side house salad or soup of the day

Second Course | Your choice of chicken tikka masala, Centennial grilled chicken sandwich or tuna poke bowl

Third Course | Your choice of flourless chocolate torte or cheesecake beignets

 

*Tax and gratuity not included in $15 price.

Reservations for 8 or more are encouraged by both restaurants.

State Club Restaurant | 919.515.0557

Terrace Dining Room | 919. 515.4343

For more information about Triangle Restaurant Week, visit trirestaurantweek.com

NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State campus. For more information, contact Taylor Wood at 919.515.3889 or via email at tmwood@ncsu.edu

NC State Debuts Blended Burger at James Beard House

NC State Dining’s Shawn Hoch and Eric Lewin recently represented NC State at the James Beard House on April 17: the grand prize for winning the organization’s Blended Burger Project – Campus Edition, which took place last fall.  

The competition featured colleges and universities nationwide who showcased their “blended burgers” made by combining finely chopped mushrooms with meat, creating a burger that was tastier, healthier, and more sustainable. The two chef creators of the blended burgers that received the most votes in each category won the trip to New York City. NC State’s own Chef Steve Toaso’s “Carolina Style BBQ” blended burger was barely edged out by University of Massachusetts-Amherst’s “Chicken Tikka Masala Burger.”

“While we wanted to win, what was more important was the success in the culinary and nutrition collaboration, the campus and staff rallying behind Steve, and having a great social media and communications strategy to get us to the top two.”

Toaso was unable to make the trip, so Lewin, accompanied by Hoch, went in his place.

“It was an enormous honor to cook on such hallowed ground for the culinary world. Many of the world’s best chefs have cooked at the James Beard House,” said Hoch. “Working with the Mushroom Council and the Beard Foundation was an incredible experience. The Mushroom Council provide great hands-on education to help us as a campus to think out of the box in cooking healthy dishes and being more plant forward in menu planning. We had the opportunity to dine at Graffiti Earth with Chef Jehangir Mehta, which is considered the most sustainable restaurant in New York City. It really made you think about how to use your ingredients differently and reduce waste.”

 

NC State Introduces New Campus ID Card Design

NC State is introducing a new design for its campus ID card. The new card will be issued to all new students and newly hired staff as well as those seeking replacements for lost cards beginning in June 2018.

“The new design is in response to a number of needs related to our campus card,” said Randy Lait, Campus Enterprises senior director for hospitality services. “First it has a number of improvements to security features, such a larger photo, larger text for name and university affiliation and a hologram of the new university hallmark. It also has a new barcode, legal name and card number on the back.

“Second, it is programmed to allow cardholders to connect it to a PNC checking account should they choose to do so,” he added. “Third, it has a protective overlay on the front and back of the card that will keep the cards looking newer longer.”

Existing campus cards, which feature the NC State Belltower, will remain functional. The university will not be replacing cards for those

who already have an ID card.

Back of the new Wolfpack One ID Card

“Our incoming students will get the new card at orientation.  Anyone who wants to replace their current ID card with the newer style card may do so at the Wolfpack One Card office in Talley Student Union,” Lait added.  “The fee is $20, which may be waived if you are getting the new card in order to link it to a PNC account.”

The Wolfpack One Card Office has temporarily relocated to the lower level of Wolfpack Outfitters while its permanent space on the main level undergoes a renovation to convert a portion of the space into an on-campus service center for PNC Bank. It is expected to re-open in early June.

PNC Bank is the official bank of NC State University. To learn more about PNC banking products for the NC State community, visit pnc.com/ncstate.

For more information about the Wolfpack One ID card, visit one.ncsu.edu

Wolfpack Outfitters Celebrates National Tartan Day with Pack Plaid

Wolfpack Outfitters is celebrating National Tartan Day on April 6 by featuring a new line of products made with NC State’s official tartan, Pack Plaid.

The official NC State Tartan was designed by Kathleen Kelly ‘14. She was in her first semester of graduate school at the College of Textiles when she designed the winning entry in NC State’s Pack Plaid contest. Her design, a sophisticated pattern in black, dark gray, red and white, is now listed as the “North Carolina State University — Pack Plaid” in the Scottish Registry of Deeds, the official Scottish register of tartans.

“Currently we carry scarves, koozies, luggage tags, mugs, and coasters,” said Jeff Halliburton, director of NC State Stores, “we’re looking to expand our selection to a variety of products, ranging from kilts to ties and blankets.”

National Tartan Day in the United States commemorates the Scottish Declaration of Independence and recognizes the achievements of Americans of Scottish descent.

The tartan has been found in parts of the world dating back as far as 3,000 B.C. — but the patterned cloth has long been associated with Scotland, where tartans have been woven since the 3rd or 4th century A.D. The name itself is likely derived from the French word tiretaine, meaning cloth of woven wool.

Celebrate National Tartan Day with YOUR Pack Plaid, available at Wolfpack Outfitters. Shop in-store or visit go.ncsu.edu/packplaid.

Administrative Professionals Week Specials to Celebrate your Admin

Celebrate your admin assistant in April with lunch and get 50 percent off their meal!

Choose from the State Club Restaurant all month long or the Terrace Dining Room during Administrative Professionals Week (April 23-27). Both offer a wide selection of delicious dishes. The State Club Restaurant is located in the beautiful Park Alumni Center, located next to Lake Raleigh. The Terrace Dining Room at the Lonnie Poole Golf Course offers views of downtown Raleigh.

Both restaurants are located on Centennial Campus and offer free parking.

Menu and Reservations:

Terrace Dining Room | Menu | 919.515.4343
State Club Restaurant | Menu | 919.515.0557

Spring Cooking Demos offer Healthy Alternatives

Are you tired of preparing the same meals night after night? Considering the possibility of going on a gluten-free or a plant-based diet, but have no clue where to start? NC State Dining is offering a new series that will help you explore the basics of healthy cooking.

Join us at the Lonnie Poole Golf Course every Tuesday from March 13 through April 10 for our Spring Healthy Cook Demo Series. Each week, experience a new, interactive cooking class taught by a different chef each week.

Each event runs from 5 p.m. to 7 p.m. with a 5 – 5:30 p.m. social featuring our Thursday $3 wine special and a cooking demonstration from 5:30 p.m. – 7 p.m. Demos are limited to the first 30 participants per session.

 

March 13 | Plant-Based Diet Basics with Chef Nelson Prieto

March 20 | Gluten-Free Cooking with Chefs Gerry Fong and Sander Kiddich

March 27 | Maintaining Blood Sugar Levels with Chef Bill Brizzolara

April 3 | Whole Grains and Whole Foods with Chef Nelson Prieto

April 10 | Power Foods and Powders with Chef Bill Brizzolara

 

Tell that pizza joint that you’ll have to call them back. The time for a healthier you is now!

Sign up here to reserve a spot at the demonstrations of your choice. If you have any questions, please email Taylor Wood.

Wolfpack One Card Office Renovations Begin March 7

NC State Wolfpack One Card Services will temporarily relocate March 7 so that modifications can be made to accommodate a new PNC Bank branch in Talley Student Union.

The temporary card office is located on the lower level of Wolfpack Outfitters, also in Talley Student Union, where it will maintain the same business hours: 8 a.m. – 6 p.m. Monday – Friday.

The space modification will be completed in early June.

For questions about the Wolfpack One Card Services, call 919.515.3090 or visit onecard.ncsu.edu. For questions about PNC’s student banking program, visit pnc.com/studentbanking.

 

Developing Student Leaders in Campus Enterprises

Lexus Bivins, a senior in International Studies, found an opportunity to develop her leadership skills in a place she might not have expected: her on-campus student job with Campus Enterprises.  

“My most meaningful experience in my role has been helping to supervise a team of peers,” Bivins said. “Before being hired for this position, the idea of managing peers was something that frightened me, however, I am fortunate enough to work with some amazing fellow student employees. I have learned that I am very passionate about creating an effective team that not just works together, but also has fun together.”

Bivins started out working at Talley Market as a first-year student, developing confidence communicating with customers. While still working at the market, she joined the Campus Enterprises Student Employee Ambassadors team. This year, she was promoted to lead student employee ambassador, where she helps supervise nine other employees. Her experience may soon be more common.

Campus Enterprises, the lead division at NC State for retail and hospitality, is undertaking an initiative to create more student leadership positions and other promotional opportunities for student employees who desire to take on more responsibility. For example, Campus Enterprises is currently in the process of transforming the Honors C-Store into a completely student-run unit. Soon there will be no professional staff onsite; only a student manager and lead student cashiers. Other units within Campus Enterprises have had student management positions for quite some time. NC State Student Centers hires building managers who open and close Talley Student Union, manage fellow student employees, write reports and respond to emergency situations. It is a huge responsibility and is a great way to gain a lot of leadership skills. When asked what skills she has learned from her job, Lead Building Manager Nolynn Powell responded: “Working for NC State Student Centers has encouraged me to find my niche through development in my work ethic, management skills, and relationships with my coworkers.”

Campus Enterprises is also rolling out a professional development series to help students feel more prepared for promotional opportunities. Topics will include: managing your peers, task delegation and dealing with conflict. Annaka Sikkink, the student employee development & success specialist for Campus Enterprises, is designing the workshops and knows first-hand just how important these transferable skills can be.

“I got my first full-time job out of college because of my student employment experience,” she reported. “I’m excited we can support our students in learning critical thinking and leadership skills through their on-campus jobs.”

Students interested in building their leadership skills with Campus Enterprises can learn more at the On-Campus Job and Leadership Fair, a partnership between New Student Programs, Campus Enterprises and the Center for Student Leadership, Ethics and Public Service, February 21 in Talley Student Union. Or they can apply for open positions at go.ncsu.edu/ce-jobs.

 

Brizzolara Obtains Certification; Santiago Wins Local ACF Pastry Chef of the Year

Associate Director of Dining Bill Brizzolara has received his Culinary Nutrition Expert certification from the Academy of Culinary Nutrition. The intense 14-week certification program required over 240 hours of coursework and consisted of a weekly online instruction session, research, homework, cooking assignments and required reading.

Not only did the course cover the fundamentals of nutrition, current dietary health issues, food sources but also a deep exploration into the therapeutic properties of the foods. Bill also recently completed a two-year Culinary Enhancement and Innovation Program through the Culinary Institute of America. This two-year program included intense three-day sessions at several of the CIA campuses across the country along with assigned homework and projects. The elite program selects only sixteen chefs out of a pool of thousands every two years to participate.

Pastry Chef Yolanda Santiago, CEPC, was awarded the 2017 American Culinary Federation Raleigh-Durham Chapter’s Pastry Chef of the Year. The honor was awarded based on chapter-member votes and was presented at the ACF Inaugural Chef’s Ball held at The StateView Hotel on January 20, 2018.

Chef Yolanda has been a vital team member of NC State Dining for over four years. Throughout her employment at NC State, Chef Yolanda has received her Certified Executive Pastry Chef (CEPC) certification through the American Culinary Foundation. She has won several awards in ACF sanctioned baking competitions, including a gold medal at Wake Tech’s Annual Pastry Show for her celebration cake entry. She was an inaugural member of the NC State Chef Circle recognizing significant culinary achievement. Chef Yolanda also led the NC State Dining pastry team in fall 2017 while the executive pastry chef was on leave.

NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on campus. For more information on NC State Dining, contact Lindsay Hester at lphester@ncsu.edu.

 

Wolfpack Wellness 101: Creating a Thriving Pack

Arriving on NC State University’s campus as a first-year student can be overwhelming. A new home, new experiences and new rigorous classes make for quite the adjustment for first-year students.

NC State is committed to the overall well-being of all students and has a range of resources to help first-year students with the transition into college.

NC State Dining’s Director of Nutrition and Wellness Lisa Eberhart came to DELTA with a vision for a gamified, interactive module to help students get to know the different wellness resources available on campus and satisfy an objective as part of the Partnership for a Healthier America’s Healthy Campus Initiative. NC State is the only university to meet all 23 objectives of the initiative.

After a year of instructional consultations, the Wolfpack Wellness project kicked off in August 2016. The principal investigators included Eberhart and former University Recreation employees Stacy Connell and Suzanne Hunt. Hunt was instrumental in coordinating with campus partners and collecting the necessary information to develop content for the module. University Wellness Specialist Shannon DuPree was added to the team in 2016, and in the fall of 2017, Coordinator of Wellness Programs Alexis Steptoe joined the team replacing Hunt.

Partnering with the principal investigators on the project were DELTA’s Lead Instructional Designer and project lead Cathi Dunnagan, Lead Interaction Designer/Developer and media lead Ben Huckaby, PHP Web Developer and Moodle gamification developer Steve Bader, and Lead Project Coordinator Laurie Gyalog.

As the scope of the project began to grow with collaborations between DELTA, University Recreation, NC State Dining, Student Health Services, Counseling Center and Alcohol and Other Drug Prevention Education more staff members joined the team. Multimedia Specialist Rich Gurnsey and Instructional Designer Caitlin McKeown were added in May and August 2017.

About the Project

Housed in Moodle, the Wolfpack Wellness project aims to not only introduce students to wellness resources but also to the primary learning management system used at NC State. “Students get to experience Moodle early on with no pressure,” said Dunnagan. Students gain hands-on experience with Moodle but have the freedom to choose how and when they want to complete the module.

The Wolfpack Wellness module includes six elements of wellness: career, financial, physical, social, emotional and community. Students begin their journey at Talley Student Union for an introduction to the module and an overview of wellness. From there, students can choose another location from the navigation map to visit next — Carmichael Gym, Student Health Center, Fountain Dining Hall, Pullen Hall or Carter-Finley Stadium.

The map is designed to represent actual buildings on campus in the correct physical locations in relation to each other. Each building was selected to align with the element of wellness that has resources located in that building. This area of campus is the center of activity for first-year students. For Huckaby, this aspect of the map was an integral part of the project because students are learning about beneficial resources and also where to find them on campus.

Designed like a game, students earn badges along the way as they complete each area of wellness. They can also see personal progress toward reaching recommended goals via progress bars, a new feature created specifically for Wolfpack Wellness that focuses on the individual, unlike leaderboards that are used to encourage competition between individuals.

Also on the technical side, Huckaby said, “For cases where more flexibility or interaction are needed, such as in this project, Javascript can be used to extend what can be done inside of Moodle.”

“The Wolfpack Wellness project strikes a really nice balance where it’s still recognizable and achieves the mission of introducing students to Moodle and the typical format for a Moodle course, but it is lively and interesting with the use of graphics, imagery and different interactive activities so it doesn’t feel like a Moodle course,” Huckaby added.

 

A Day, A Week, A Semester in the Life of a Wolfpack Student

Each location on the map opens a different wellness topic where students explore information about the topic and then respond to a series of questions that relate to real choices and decisions they will have to make in life. “These choice questions help students think through scenarios ahead of time, and will hopefully make them more self aware and successful,” said Dunnagan.

Fountain Dining Hall focuses on nutrition featuring questions about eating throughout a student’s day. Also, an interactive drag-and-drop activity encourages eating the recommended 3–5 servings of fruit and vegetables each day. 

Carmichael Gym features questions about choosing fitness activities throughout the week as well as gives resources about University Recreation. The physical activity bulletin board is an interactive graphic that encourages students to create a weekly fitness routine by exploring activities available on campus.

The Student Health Center focuses on the student’s physical and emotional health during the semester with resources about setting up appointments when sick as well as counseling services and how to cope with tough situations. Dunnagan noted that these situations were all based on real cases the counseling center had helped with.

At Pullen Hall, students learn about career and financial well-being with choice questions about spring break trips and joining on-campus organizations. This section provides students with resources about the Career Development Center, financial aid and managing a budget.

Carter-Finley Stadium provides a guide to social and community well-being with resources about becoming involved on campus and Alcohol and Other Drug Prevention Education resources. The choice questions include how to react to situations during tailgating at a football game. “It’s in a non-judgemental way — it’s all about being helpful to the students,” said Huckaby. In addition, this section includes a social engagement bulletin board to encourage student involvement, community service and how to learn and grow as a person.

“Decision-tree learning lets students choose any answer, and based on that answer they receive specific feedback. It doesn’t matter which selection they make, the feedback informs them about real-life situations and provides an opportunity to consider what different choices they might make,” said Dunnagan.

 

Moving Forward

The project is currently in a testing phase with plans of being implemented in Fall 2018.

According to Steptoe, the collaborative vision for the module will be similar to the current AlcoholEdu, where incoming first-year and transfer students will be encouraged to complete the module prior to starting classes at NC State.

“This will allow incoming students to have a solid base of wellness resources right at the beginning of their higher education journey. Our hope is that students will be better equipped to access, share and utilize services as they progress through their education at State,” Steptoe added.

Dunnagan and Huckaby agree the module will help students feel more comfortable with the campus environment and enable student success.

Eberhart, who has been with the project since the beginning, said, “I hope that it will help our first-year students recognize and value our focus and commitment to wellness on campus — I hope that this will help NC State continue to be a step ahead when it comes to wellness and valuing the overall well-being of our student body.”

This story was originally posted by NC State DELTA.