It's never been easier to help the environment by reducing plastic waste! See how OZZI works here.
Students share the delicious, out-of-the-box recipes they make in the dining halls!
Is your residence hall the best? If so, help them win our contest, which comes with some pretty sweet prizes!
Campus Dining will officially welcome Garbanzo Mediterranean Fresh to the Hesburgh Center for International Studies at the beginning of the spring semester.
Campus Dining is engaging in its First Annual All-Staff Day of Learning on Friday, August 3, 2018.
Senior Executive Chef Don Miller shares his recipe for Rum Raisin Bread Pudding!
Try Senior Executive Chef Don Miller's recipe for Butternut Squash Soup with Spiced Crème Fraiche & Roasted Pepins.
It’s true—Campus Dining is embracing plant-forward burger innovation and has begun serving a blended burger in both North and South Dining Halls. Made fresh at Notre Dame’s Center for Culinary Excellence, the burger is a signature blend of beef and mushrooms that is ground not once, but twice to ensure maximum quality and consistency among each batch of burgers. …
Matt Seitz, Sous Chef at North Dining Hall, recently received the prestigious Noble Masi Award for Culinary Excellence during the 23rd Annual Chef Culinary Conference at the University of Massachusetts, Amherst.
Curried Chicken with Peanut Sauce & Salad Pizza Topping
Check out Chef Don's easy pizza dough recipe!
Senior Executive Chef Donald Miller shares his recipe for Braised Lamb Shoulder.
Order dinner from Café de Grasta and we’ll deliver it to you curbside.
Try this delicious chili from the recipe files of our Senior Executive Chef Donald Miller.