A new semester starts Monday (Jan. 26) and with it the resumption of regular hours for your favorite University Union dining spots and other locales. Click here for an updated list: www.uwgb.edu/union/hours/.
Daily Entrée available until 2 p.m. or while supplies last.
Monday, June 9
Entrée: Apricot Glazed Ham with Au Gratin Potatoes – $4.09
Soups: Black Bean (Vegetarian), Chicken & Corn Chowder
Tuesday, June 10
Entrée: Mexican Tuesday
Soups: Mushroom & Tarragon Bisque (Vegetarian), Chicken Tortilla
Wednesday, June 11
Entrée: Grilled Pork Chop with Mango Salsa, with Baby Red Potatoes – $4.09
Soups: Roasted Tomato Bisque (Vegetarian), Turkey & Rice
Thursday, June 12
Entrée: Broccoli & Cheddar Stuffed Chicken Breast with Wild Rice – $4.09
Soups: Ground Beef Vegetable (Vegetarian), Roasted Red Pepper
Friday, June 13
Entrée: Crab Macaroni with Breadstick – $4.09
Soups: Curry Cauliflower (Vegetarian), BLT
Individuals who participate in the Common Grounds Coffeehouse frequent purchase program are encouraged to use their filled punch cards. The current program will expire Friday, May 17. A’viands is revamping the loyal customer program and will launch a new customer program beginning fall 2013. Thank you for your continued business and any questions may be addressed to the A’viands management staff.
A’viands is launching a number of new gluten-free entrees at a various dining locations around campus. Entrees include grab-in-go sandwiches made with gluten-free breads, a chicken sandwich at the Grille, gluten-free soups and more. In addition to the new products, the culinary team has created a gluten-free zone within the production kitchen to eliminate the chance of cross contamination and has conducted allergen training with all of the culinary staff members. Items will have a specific identification label, so patrons may easily identify the products. These items will be available starting Wednesday, Nov. 28. Individuals with questions regarding the new gluten-free options may contact dietitian Jill Roup at firstname.lastname@example.org or connect with any member of the culinary staff.
Here are two more intriguing tidbits of news from our friends at A’viands:
New Dining Concept Open for Service — A’viands is happy to announce the opening of a new dining concept in the University Union. The Chocolate Shoppe, located in the Leona Cloud Commons, offers hand-dipped ice cream creations such as cones, shakes, malts and the ever-classic banana split. The ice cream is produced locally in Madison. Hours of operation are Monday through Friday 11 a.m. to 7 p.m. Learn more about Chocolate Shoppe Ice Cream.
Angry Wings Challenge — Think you can beat the heat? Join A’viands this Thursday (Oct. 18) for your chance to win free wings! Challenge takes place from 11 a.m. to 7:30 p.m. at The Grille inside the University Union: “If you can devour our hottest wings in 10 minutes, we’ll refund your order.” Participants must sign a waiver and abide by challenge rules. For complete rules, please visit the Facebook page at www.facebook.com/UWGB.Dining.
Convenient to both Rose and Wood halls, of course. After much planning and a few construction delays, the new Rosewood Café is open for business. Located on the first level of Wood Hall, the café offers Starbucks coffee, Tazo Tea, fresh bakery, hot soups, hot dogs and grab-and-go items. Hours of operation are Monday through Friday 7:45 a.m. to 2:30 p.m. Diane Romuald is the full-time cashier and is available to answer questions and/or take suggestions for product offerings. For a complete list of dining options available on campus, visit www.uwgb.edu/dining.
The food-service provider at the University of Wisconsin-Green Bay will highlight meat-free entrees as part of a new initiative beginning Monday, Oct. 25.
The initiative will begin in the Marketplace, the main student dining area inside the University Union.
“If there is a lot of interest, we will expand the program to other operations,” said Pam Koehler-Zastrow, marketing manager for A’Viands.
Students on the Student Government Association’s Union and Dining Committee and members of the Public Environmental Affairs Council brought the idea to the attention of the University.
The effort is part of a larger, nationwide campaign to expand vegetarian dining options.