Featured Item of the Week = Desserts
How sweet it is... October 14th is National Dessert Day!
Do you count calories or tend to skip over dessert at the end of your meal? This week, you have a chance to indulge in a sweet treat knowing that there is good reason to celebrate!
Desserts come in many forms: cakes, cupcakes, pies, puddings, custards, ice creams (or gelato from Munchy Mart!), pastries, mousses, soufflés, cookies, and cobblers are just a few examples.
In areas such as South America, the Mediterranean region, and Asia, the end of a meal is often followed by fresh fruits, nuts, or rich cheeses rather than sugary sweets. Although there are unique desserts that come from these parts of the world as well.
History of Desserts
The dessert course as we know it stems from a feeling of celebration and indulgence from days when refined sugar and flour became common ingredients to the chefs of Europe in the 18th century. Elaborate sculptures of sugar and pastries would adorn buffet tables at the end of the meal as a grand finale, leaving a lasting impression on guests of a fine dining experience.
The word “dessert” comes from the French “desservir” which means “to clear the table.” This tradition is still practiced today in the classical serving styles of fine restaurants. The dining table is cleared of all items including salt, pepper, bread, and any utensils left from prior courses. Crumbs are removed from the table, and a 5-10 minute time period is allowed for guests to enjoy good conversation before the dessert course is delivered. This 5-10 minute time period is considered to be the digestive or relaxation course.
Sweet Treats in the Dining Rooms
This week you can find a variety of special desserts offered in the dining rooms, so come enjoy some sweet treats and celebrate with us, not only on National Dessert Day, but every day!
- Holmes Dining Hall
- Lunch on Tuesday, 10/11 = Chocolate Brownies
- Dinner on Wednesday, 10/12 = Pumpkin Mousse
- Tobey-Kendel Dining Room
- Lunch on Wednesday, 10/12 = Cupcakes
- Lunch on Thursday, 10/13 = Breckenridge Bars
- Dinner on Friday, 10/14 = Boston Cream Cake
- UC Food Court
- Lunch on Tuesday, 10/11 = Pineapple Upside Down Cake
- Lunch on Wednesday, 10/12 = Pumpkin Whoopie Pie
Here in Dining Services, "We Feed The Bears!"
There are many new and exciting things happening in Dining Services this year, and I certainly hope you will take advantage of what we have to offer. Dining Services is here for you because "We Feed The Bears" and we are very proud of it! GO BEARS!
Don’t forget to look at the weekly menus often to find out what other fabulous menu items await you this week! You can also call the FoodLine (970.351.FOOD) for daily menus. Not signed up for the Faculty/Staff Payroll Deduction program yet? Learn more about the program here.
Chef Aran Essig, CEC, CCA
(Certified Executive Chef, Certified Culinary Administrator)
Chef Essig used the following sources for this article:
- Encyclopedia Britannica
- Webster's Ninth New Collegiate Dictionary