Special Events & Monotony Breakers
People@Work
This year's Performing and Visual Arts community theme is People@Work. Dining Services will be offering a variety of menu items at lunch on Thursday, March 31st to help support this theme at all 3 dining rooms: Holmes Dining Hall, Tobey-Kendel Dining Room, or the UC Food Court.
Holmes Dining Hall
Red Chili Adovado
served with Pinto Beans and Cornbread
at the Home Plate station
On the trail with cowboys of the West, trail cooks often served stew on cattle drives. Since chile peppers grew wild and beef was readily available, it was logical to combine the two and serve chile-seasoned stews. If a chuck wagon cook ran out of black pepper, they might have used the local hot, red pepper. If they used the same amount as the mild, black pepper, they created a new and spicy stew. Source: Williams Food
Hoagie and Antipasto Station
3 foot hoagie sandwiches, sliced at the station and served with a variety of antipastos
at the Pizzeria or Que Pasa station
The term hoagie originated in the Philadelphia area. Domenic Vitiello, professor of Urban Studies at the University of Pennsylvania, asserts that Italians working at the World War I era shipyard in Philadelphia (known as Hog Island where emergency shipping was produced for the war effort) introduced the sandwich by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the "Hog Island" sandwich; hence, the name "hoagie." Source: Wikipedia
Tobey-Kendel Dining Room
Fisherman’s Wharf Cioppino
at the Soup du Jour station
Fishermen set sail early in the morning to gather their catch of the day. After the fish are sold to the local markets, some smaller fish are left over. Not wanting to be wasteful, fishermen make stew with them, cooking them to taste in a simple fish stock made of wine, tomatoes, and vegetables – now known as bouillabaisse. In Italy, fisherman had other versions of fish stew, usually incorporating day old bread and lots of olive oil. When Portuguese and Italian Immigrants settled in San Francisco in the 1800’s they developed a similar style of stew that was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco.
UC Food Court
Hawaiian Plate Lunch
Kahlua Pig, Teriyaki Beef Kebabs, Steamed Rice, and Mac Salad
at the Pacific Rim station
Hawaiian plate lunch goes back to the 1880s when plantation workers were in high demand by the fruit and sugar companies. Laborers were brought from around the world including China, Japan, Portugal, and the Philippines who would eat "leftover rice and a lot of things like canned meat or teriyaki or cold meat or maybe scrambled eggs or pickles." Mayonnaise macaroni and gravy for the meat were later added. As the days of the plantations came to an end, the plate lunches started being served by lunch wagons to construction workers and day laborers. Later, local "holes in the wall and other stand-alone plate lunch restaurants began popping up and then franchises for the plate lunch.
Miner's Cornish Pasties
Beef, onion, and potato cornish pasties & potato, rutabaga, cabbage, and carrot pasties served with mashed potatoes, beef gravy, peas, and roasted baby carrots
at the 10th Ave Diner station
Tradition claims that the pasty was originally made as lunch for Cornish tin miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot (including some arsenic often found with tin), they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the knockers, capricious spirits in the mines who might otherwise lead miners into danger. Pasties were also popular with farmers and laborers, particularly in the North East of England, also a mining region. Source: Wikipedia
Have more questions? Please contact Dining Services at diningservices@unco.edu.
Do you know of another holiday we should be acknowledging? Have an idea for a fun theme dinner we should have? Email us at diningservices@unco.edu for consideration! We would love to hear from you!