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NC State Dining Kicks Off New Academic Year with Changes/Improvements

NC State Dining is gearing up for the 2017-2018 with improvements not only to meal plans but also to its operations.

Student Meal Plans: NC State Dining has new meal plans for the fall, which features access to the foods in the dining halls throughout the day without counting meals, adds more meal credits per week for use in retail dining locations, and creates two lunch opportunities each day for meal credit use.  Come into the dining halls for a meal or a snack as you like, and with the new guest meals you can bring a friend, too!

Dining Halls: Fountain Dining Hall received a makeover with new action stations and menu items and a new hot pizza program.  Look for paninis, bowl concepts, ethnic cuisines and more opportunities to customize. Plus, diners will experience more frequency of popular items, such as stirfrys, pizzas, burritos and pastas.

Fountain also has upgraded new tile floors and carpeting, and new dishes, too. All of the dining halls have received upgrades to the juice and water dispensers, plus new specialty coffee dispensers that make lattes, mochas and more and Caribou coffee. Diners will also see more change of pace and theme meals this year.  

Talley Student Union | One Earth: The staff has re-engineered the popular Asian station with a new large grill station for faster service and new express options. The Mediterranean station has been retooled to offer global bowls and wraps with a variety of grains, roasted vegetables and exotic condiments. The station will also have more vegan, vegetarian and healthy choices. A new salad bar with greens, vegetables, fruits, toppings, dressings, composed salads and protein options will be ready in September.

Talley Student Union | Pavilions: Red Sky Pizza is expanding its menu to include lasagna, cannelloni, toasted subs, spanakopita and vegan pizza. Los Lobos, Tuffy’s and Jason’s Deli will have monthly specials such as a sweet potato waffle with praline topping, Philly cheese steak, smothered burrito and grilled salmon salad, to name a few.

On The Oval: Newton’s Diner is getting a makeover and a new name: Gravity, to expand and improve the evening and weekend offerings on Centennial Campus. Grill classics will still be available but the focus will be on new, made-to-order entrees, global favorites, specialty sandwiches, fresh-made salads and Wolf Approved items. Gravity will feature more plant-forward menu options for the growing vegan/vegetarian population on Centennial Campus, too.

The Fahrenheit and Global stations will have a new four-week menu rotation featuring new sushi, Indian, and Thai choices, plus premium offerings such as salmon, barbeque ribs and flank steak. An expanded grab-and-go section will appeal to people who want to eat well on the go.

More on Gravity and changes at On the Oval >>

Atrium Food Court: Smoothie U amping up offerings by adding Sambazon Acai bowls and smoothies. We are also adding more clean label smoothie recipes and a gluten-free oatmeal. The Wolfpack To Go grab-and-go section will have more variety and healthy options, such as bundled snack packs, salad shakers, fruit, and gluten-free chips and cookies You will also find fresh-baked cookies at the register.

Catering for Student Groups: Rave! Events worked with student leaders to make adjustments to the student organization catering menu options and pricing. Students organizations can also receive 15 percent off options listed in the main catering guides designed for Talley, the Hunt Library, the Lonnie Poole Golf Course, the Park Alumni Center and the McKimmon Center

C-Stores: Meal credits are now accepted at the ice cream counter at Talley Market, allowing students to purchase Howling Cow Ice Cream and milkshakes using a meal credit.

Vending Machines: More healthy options in campus vending machines as well as the addition of NC State Dairy Pack Power at Carmichael Gym.

State Club Restaurant | Park Alumni Center: NC State Dining is in its second year operating this great lunch spot. The culinary team has added more healthy and 30-minute lunch options. Executive Chef Gerry Fong invites you to experience the finest cuisine on campus at the State Club restaurant.

Terrace Dining Room | Lonnie Poole Golf Course: Enjoy afternoon food and drink specials, plus a new seasonal menu introduced in early September. The restaurant added weekend brunch earlier this year. The three-course monthly dinners continue to be a popular event, with reservations and information found at go.ncsu.edu/dinnerattheterrace.

 

Park Alumni Center Hosts Got to Be NC’s “Battle of the Champions” Culinary Championship Semi Finals and Grand Finale

October 18, 2016 — The Dorothy and Roy Park Alumni Center will host two events associated with the Got to Be NC Products’  Competition Dining Series, “Battle of the Champions.” The Park Alumni Center is located on NC State’s Centennial Campus and is a prime destination for reunions, receptions, parties, and seminars. It is also home to the State Club Restaurant, which is open for lunch Monday through Friday from 11 a.m. – 2 p.m.

The “Battle of the Champions” competition spans six major North Carolina cities to find the most competitive chefs in North Carolina. Chefs compete at regional events over a course of several months, culminating in regional events held November 11 – 13. The semi-final event pitting the winners from November 11 and 12 will take place at the Park Alumni Center on November 18. The Grand Finale pitting the winners from November 13 and November 18 will take place November 20.

The intense competition will consist of two teams with three chefs, battling each other in a blind dinner format. Each team will have to use the ingredients presented to them the morning of the competition. The ingredients presented to the chefs will be  “Featured” North Carolina ingredients.

Guests have the honor of tasting two three-course meals, in a blind competition format. Ticket purchases give the option of sitting in the main dining room, or the mezzanine seating, which is in a more private balcony seating area. Guests will not know which course came from which team, in order to keep the competition blind. Chefs will be eliminated in a single elimination format. Guests judge the dishes based on presentation, aroma, flavor, creativity, and more. The voting will take place digitally, and guests will ultimately decide the winners.

 

Learn more about the event or purchase tickets >>