UMass Amherst Celebrates Top Dining Programs

Author: Lisa Wenzel

ndfs

As part of UMass Amherst Dining Services’ Visiting College Chef Series, six of the colleges’ part of the Best Campus Food rankings in the 2013 edition of the Best 377 Colleges as selected by The Princeton Review will participate in a signature event on March 5, 2013.  Notre Dame Food Services as The Princeton Review’s number 12 selections will be one of these select participants. 

Jocie Antonelli, RD, Manager of Nutrition & Safety, will provide a brief presentation about Notre Dame Food Service and tell of the items presented as a show case of the University of Notre Dame.  Chef Don Miller CEC, CCE, AAC, Executive Chef, and Giuseppe Macerata, CEC, Production Manager, will prepare and present featured menu selections of lemon parmesan tilapia and roasted vegetables.  Both of these sections are featured in the North Dining Hall, South Dining Hall, and by Catering by Design to great customer appeal.

“It is an honor to be featured as part of great campus dining options from around the country,” says Antonelli.  As part of the 62 categories featured by The Princeton Review, “Best Campus Food”, is an important aspect to student life. 

In addition to Notre Dame Food Services, host UMass Amherst will showcase its gourmet sushi bar, salt-and-pepper shrimp, and Cantonese stir fry.  Bowdoin College the number one ranked school will feature Main fish chowder and cauliflower-feta fritters.  Virginia Tech (2) livens up the event with chicken tikka accompanied by vegetable pakoora with tamarind chutney.  Cornell (8) has a seemingly spicy following with chipotle macaroni and cheese and shrimp and sausage gumbo.  Bryn Mawr College (9) will present swai with red pepper and garlic almond roulis.