Students in Hanover for summer term will have one less DDS location to choose from. Courtyard Cafe will be closed this term, as it typically has been for the past few summers. “We realized with only a quarter of students on campus, we didn’t need to have 100% of the dining halls open,” said David Newlove, Director of Dartmouth Dining Services. Because of the popularity of Collis Cafe, and the variety and capacity of ’53 Commons, closing Courtyard Cafe proved to be the most economical decision for the summer. Within ’53 Commons, students will also find that the options are reduced. Both the Pavilion and Worldview stations are closed for the summer. The employee hours are shifted from the closed stations to extended evening hours. From 8:30 pm to 10 pm every night, The Grill, The Hearth, the salad bar and the dessert bar will be open in ’53 Commons to fill the late-night dining option gap created by Courtyard Cafe’s closing. Additionally, the operating hours of Collis Cafe have been altered from last term’s schedule. Late Night Collis will close at 12:30 am, an hour earlier than in past terms, and open at 8 pm on Saturdays and Sundays, according to the… Read more »
One balmy California night, while I was still a bright-eyed young high-schooler, a revelation splashed upon me, like the water from a boiling-over pasta pot: Not everyone cooks. I was at a friend’s house, and we were making pasta for dinner. Her method of boiling water? Wait until it boils over, foaming everywhere. “That’s how you know it’s boiled!” she said. I was shocked. My friend could do physics problems I couldn’t begin to wrap my head around, but she didn’t know her way around her own kitchen. Cooking is essential to my sense of well-being. I’m a recovered picky eater, who learned to channel irrational anxieties about food—and dislikes that still persist—into a resolve to master the perfect risotto. It’s easy to be a foodie where I’m from, the Bay Area. It’s harder, I found, in Hanover, New Hampshire. I don’t mean to run down DDS, but my freshman year, I became a Sustainable Living Center/off-campus-house groupie, crashing upperclassmen’s kitchens for my own nefarious, quinoa-cooking purposes. I moved off campus as soon as I could, ostensibly to have a full kitchen at my disposal. But through several off-terms spent in tiny apartments, I’ve realized I judged the dorms too… Read more »
So, Orientation has ended and the free-food frenzy will soon be over. Pretty soon, you’ll have to fend for yourself and learn how to navigate the complicated system that is Dartmouth Dining Services.
Members of the Class of 2016, you’re on one of two meal plans: SmartChoice 20 or BlockChoice 180…. Read more »
I love unexpected combinations, like chocolate and chili peppers or jalapenos and pineapple on pizza (just try it — trust me). One such combo that has always intrigued me the most is the marriage of balsamic vinegar and fruit — specifically, strawberries. Most of us know balsamic vinegar as a dip for bread or a dressing on salad, but in reality, its potential extends much further. Case in point: this week’s DDS Detective, a strawberry balsamic sundae: luxurious, creamy, tart and with just a hint of sweetness.
At Collis, get a few strawberries from the smoothie bar and put some squeezes of honey and a bit of balsamic vinegar on top.
Grab a pot of plain Greek yogurt.
Stick the strawberries in the microwave for about a minute and a half.
Take the strawberries out of the microwave, and put them on top of the yogurt.
Mix well, and add more sugar or honey to taste.
Priya Krishna / The Dartmouth Senior Staff
Everyone loves Chicken Parm. It’s possibly one of the most likeable dishes I have ever encountered, as its noncontroversial ingredient list can please even the pickiest of palates. This week’s DDS Detective brings this popular dish to the masses in the form of a chicken parm toast from Collis.
Get a side of grilled chicken from the stir fry line and ask them to spoon tomato sauce on top
Grab a piece of bread.
Toast the bread.
Top the bread with the tomato sauce/grilled chicken and top that with a generous spoon of parmesan cheese
Microwave all of that for 1 minute.
<div > <p><img src=”http://static.thedartmouth.com/2012/01/10/photos/7755_article_photo.JPG” alt=”" title=”"</img></p> <p>Priya Krishna / The Dartmouth Senior Staff</p> </div> I adore breakfast. It’s not only the most important meal of the day, but also the most flexible. You can have everything from a chocolate chip pancake to a breakfast taco, an omelette to a bowl of oatmeal. I am always looking for ways to change up my regular breakfast routine, and this past term that I spent in London, I had a breakfast revelation. It was called Moma — this British product that comprised a small pot filled with oats, yogurt, and fruit. They were incredible. Our FSP used to fight to get them in the morning. I developed an addiction. I was eating Moma for breakfast, lunch and dinner. I left London hoarding about two to three in my backpack, but those quickly finished. Fortunately, however, I have found a recipe for this breakfast delight in Collis. Grab a scoop of oatmeal (use a packet and add hot water if the pots are out) Grab some yogurt — I prefer plain, strawberry or vanilla — and a banana Once the oatmeal has cooled a little bit, add, bit by bit, the yogurt, so that… Read more »