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�ֲ���ý��� Dining Services continues to push the boundaries of campus dining, bringing creativity and craftsmanship to every meal.  On Tuesday, March 4 from 5pm to 8pm., 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.”