Students share the delicious, out-of-the-box recipes they make in the dining halls!
See guest Chef Myles Anton's signature recipe for Ragu of Beef alla Stella Maltagliati.
Kaylie Parry, a sustainability advocate with a background in agriculture, will take on a new role in Campus Dining as its inaugural Program Manager, Regional and Sustainable Food Systems, in January.
See how Campus Dining is investing in its greatest asset, its people.
Get one of Senior Executive Chef Don Miller's favorite recipes!
Campus Dining will officially welcome Garbanzo Mediterranean Fresh to the Hesburgh Center for International Studies at the beginning of the spring semester.
Senior Executive Chef Don Miller shares his signature fresh fish recipe for summer!
Senior Executive Chef Don Miller shares the recipe for his favorite Spring Salad!
Get Senior Executive Chef Don Miller's recipe for Lemon-Garlic Shrimp and Grits!
While students were gone over spring break, the SDH team was busy working to re-set, re-image and re-organize the servery to better serve their guests
Food Rescue US, a national organization that enlists volunteers to deliver donated food from restaurants, grocery stores, and other food providers to receiving agencies, is looking for volunteers at Notre Dame.
Senior Executive Chef Don Miller shares his recipe for Rum Raisin Bread Pudding!
Grab 'n Go will now be offered at NDH Marketplace.
Hagerty Family Café, Modern Market, and Star Ginger Asian Grill and Noodle Bar set to open in new Duncan Student Center.
Due to a system upgrade, campus dining locations will be unable to accept cards as a form of payment from January 2-4, 2018.
On Saturday, October 28, local news station ABC57 featured Campus Dining's candlelight dinners during their game day broadcast.
Try Senior Executive Chef Don Miller's recipe for Butternut Squash Soup with Spiced Crème Fraiche & Roasted Pepins.
Updates announced for both on and off campus plans.
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. …
After ten months of construction, a new, contemporary North Dining Hall is open and ready for the new academic year.