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If you're looking for a new cookie recipe this season, this Holiday Shortbread Cookie recipe is sure to satisfy your holiday sweet tooth.

Campus Dining continues its tradition of preparing turkey and/or side dishes to three South Bend organizations hosting Thanksgiving meals. 

Taking risks with uncommon flavors helped to lift University of Notre Dame executive pastry chef Sinai Vespie into the finale of the Food Network “Halloween Baking Championship” series.

There is a saying that out of adversity comes opportunity. The theory rings especially true across campus now, as divisions, offices, departments and dining venues have adjusted to operating during a pandemic. 

Sinai Vespie is the executive pastry chef for Campus Dining.

Last Thursday afternoon, seven University Enterprises and Events (UEE) leaders, dressed like they were headed to a Notre Dame tailgate, met up at the Main Building and set out to cheer on the Fighting Irish — staff and faculty who have kept the University humming during a pandemic.

“Our team is thrilled to help the University in this way. There’s a real sense of pride in this work. The closer we get to students — especially by delivering food to them — the more we feel like we’re serving the mission of Notre Dame,” Reno said. 
 

Since the three-week student move-out started, teams from UEE have been eager to learn new roles and contribute to a variety of priorities on campus to support students, their families and the local community too. 

Enjoy the fire-roasted vegetable soup served at the MLK Luncheon.

Guests can now enjoy Paramount Coffee in several Campus Dining express units.

You can now order Au Bon Pain, Garbanzo Mediterranean Fresh, Modern Market, or Star Ginger for delivery for events of 5 - 25 people through Casual Catering. 

The winners of the Campus Dining 201 Director's Awards were announced at the Campus Dining Holiday Party in December.