Exceeding Expectations

Legislative Spouses Luncheon

2012-02-23T07:00:00.000-07:00

For several years now University Catering has had the privilege of serving the spouses of our legislators a luncheon in Salt Lake. This event is hosted by the President's wife, Mrs. Joyce Albrecht. This year it was held at the Zion's Bank building. Each year Mrs. Albrecht focuses on a different aspect of Utah State University. This year it was the Center for Persons with Disabilities with an emphasis on autistic children.

The luncheon was held in the Zion's Bank Building in Salt Lake. The centerpieces incorporated fresh flowers as well as artwork done by the children themselves.

The colorful tablecloths, napkins, and centerpiece added to the importance of focusing on children for this event.

The luncheon included Aggie Blue Salad: A layer of Roasted Fingerling Potatoes, with Crisp Spring Greens, Sliced and Marinated Beef Tender, Carrot Ribbons, Grape Tomatoes, Grilled Avocado, Sweet Balsamic Onions, and Maytag Blue Cheese Dressing.

Dessert was a Deconstructed Banana Split with the Bananas in the form of a Roasted Banana Cream.

To learn more about what the Center for Persons with Disabilities can do for you, please visit their website: http://www.cpdusu.org/

Bridal Faire Part 2

2012-02-21T07:00:00.003-07:00

Pictures, pictures, and more pictures. It really is the only way to tell the rest of the Bridal Faire story. It is such a fun event for the staff at University Catering. A chance to be creative and show some of our versitility and well as showcase what The Skyroom has to offer.

For this event we did a round buffet line with a His & Her's centerpiece cake decorated by Whitney, http://www.cakesbywhitney.blogspot.com/ . In fact Whitney was responsible for producing every cake for this event. All embellisments except for ribbons and keys were done with fondant. There were lots of mini-desserts on the buffet line as well as Savory Muffins produced by Triple Beam Bakery, our on-campus bakery.

To set up a complimentary consulation with University Catering, please call (435) 797-1707 to set up an appointment. They are always happy to help you make your special day the best.

Spring Bridal Faire: Part 1

2012-02-16T07:00:00.004-07:00

Spring. New life. Buds on trees. The green shoots of flower making their first appearance. And of course, Love. It's in the air. It can't help it. What a better time to have Bridal Faire.

Bridal Faire is such a fun thing for University Catering to participate in. It's a lot of work to set things up and by the end of the day exhaustion sets in. But inevitably it is energizing. Many a completed Bridal Faire day has spurred new ideas and excitement for the next time around.

This year our focus is: The Key to a Successful Wedding is University Catering. Take a look and see how we did!

These pictures are all from the display in the Ballroom. Part 2 of Bridal Faire will include pictures of the reception buffet held in the Skyroom and where we can really show off the talent.

These are the take-aways that were done. Each opens up with the menu that was done in the Skyroom for the Spring Bridal Faire.

The creative staff in the University Catering Office is responsible for this entire event. They plan the theme, coordinate the colors and decor elements, often bringing things from their own homes to complete the look.

Our wedding cakes are baked in our own Triple Beam Bakery and decorated by the talented Whitney. To see more of her talent, check out her personal blog at: http://cakesbywhitney.blogspot.com/

Stay tuned for more events from University Catering as well as Part 2 of Bridal Faire.

And if you haven't had a chance to visit The Skyroom lately, I highly recommend it. New windows, new salad bar, new artwork... it short it has a whole new look! You can join them for lunch Monday through Friday from 11am - 2 pm. Parking is validated and the view is beautiful. A nice get away whether on-campus or off. You can see what they have to offer by visiting their website: http://usu.edu/dining/htm/skyroom

Cathedral of The Madeleine Reception

2012-02-14T07:00:00.001-07:00

Did you think we, as in this blog, would ever come back? I confess, I had my doubts myself. The holidays and the New Year certainly do take their toll. But back we are sharing some of the fun things that have been happening in University Catering.

Let's start with something amazing. A reception at the Cathedral of the Madeleine. In November University Catering was asked by the Caine College of Arts to prepare and serve reception refreshments for a concert at the historic Cathedral of the Madeleine in Salt Lake. Our chefs pulled out all the stops to make a good impression on those attending. Here are some glimpses of the evening.

The rooms that were available to use were simply beautiful. The rich colors added beautifully to the atmosphere.

Buffet lines were set up in several places, utilizing the available space and taking advantage of the Cathedral's atmosphere.

Included on this platter is Asian Soba Noodle Spook with Ponzu Sauce, and Duck Confit Spring Rolls with Sweet Chili Sauce.

Skewers of Grape Tomato, Fresh Mini Mozzarella balls and Basil drizzled with Honey Wine Vinegar Gastrique.

Included here are Cross Cut Kennebec Potatoes topped with Gorgonzola and Truffle Oil. The middle section has Canape of Garlic and Herb Crostini, Thin Shaved Beef and Red Bell Pepper Aioli.

Included here are Clam Shells filled with Lobster Ceviche and Blood Orange Sections; Canape of Fresh Avacado Poached Shrimp and Zest of Buddha Hand; and Canape of Smoked Salmon, Creme Fraiche and Caviar.

The menu also included French Macarons, Alpha Centauri Petit Fours, and Citrus Water with Fresh Cranberries.

It's always a privilege to be part of such an event.

Holiday Open House: The Rest of the Story

2011-12-05T10:38:00.000-07:00

Every time I type that or see the phrase "the rest of the story" I can't help but think of Paul Harvey. Please tell me I'm not alone in this. Anyone? Anyone?

Moving on.

Let's talk food for the Holiday Open House by University Catering and the University Inn and Conference Center. Seriously, the Conference Center makes it so easy to put this event together. It's nice to be able to spread out in some of the rooms and make the event interactive and fun.

This year the menu features Salmon Oscar, Herb and Garlic New York Roast, Roasted Chicken Breast with Chasseur Sauce, Oven Roasted Turkey, Andouille Stuffed Pork Loin, and Maple Brined Pork Loin. There are two different salads to choose from and a plethora of desserts. You can even get a little wild and crazy and do a specialty dessert. Something along the lines of Chocolate Creme Brulee, Warm Chocolate Lava Cake with Raspberry Sauce and Ice Cream, or Italian Lemon Cream Cake just to name a few. It's 10 am and my mouth is watering.

Check out the full menu at http://www.catering.usu.edu/. Just click on the "Holiday Menu" button for all the mouth watering choices.

Now for the pictures.

Salad buffet on the Auditorium Stage in the Eccles Conference Center. Includes salads and fresh baked Triple Beam Bakery artisan rolls and breads.

Sweet Green Salad with Candied Pecans, Shredded White Cheddar, and Pear Gorgonzola Dressing

Spinach, Watercress Salad with Smoke Cheddar, Tomatoes, Rendered Bacon, and Honey-Maple Vinaigrette.

Andouille Stuffed Pork Loin with Cherry Chipotle Sauce

Rice Pilaf with Tuxedo Orzo

Salmon Oscar. Fresh Salmon topped with Crab, Chives, Cheese, and Creamy Hollandaise Sauce.

Dessert Buffet in the lobby of the 5th Floor of the University Inn.

Blueberry Pie

Dutch Apple Pie

Cheesecake assortment. Pictured above is the Vanilla Chocolate Cheesecake. This assortment includes Raspberry Swirl as well as Chocolate Chocolate Chip.

The creative team setting up the final touches on the centerpiece and table setting display.

And who can forget the many helping hands that keep this event running smoothly.

Thank you again to the University Inn and Conference Center for partnering up with University Catering to make this event happen. This is a beautiful and special time of year. May the holiday spirit be with you through this December and into the next year.

I am Lora.

I work for University Catering sometimes.

I adore Christmas and hope you feel the magic too.

'Tis the Season! Let's Decorate.

2011-11-29T16:22:00.000-07:00

Here at University Catering, we love food. We love things that taste good, things that look good, and both together are pretty much heaven sometimes. However, we also like to make the table look good as well. Back in October we held our Christmas Open House with the University Inn and Conference Center. As part of the event we were able to set up a display table with some of our centerpieces on it. Some of you have asked for pictures, so without further ado... Here they are. Enjoy!

Stay tuned for a preview of the Christmas Menu. Andouille Stuffed Pork Loin and Salmon Oscar.

Caine Lyric Theatre: Creepy and Delicious Part 2

2011-11-21T07:00:00.001-07:00

Okay. It's the moment you've all been waiting for. You've been holding your breath in anticipation of the Caine Lyric Theatre menu and the pictures that will surely be posted. Well wait no more my friends. I'm here to deliver. You'll all sleep better tonight knowing that although the creep factor was high, the taste factor ruled out. At least that's what I'm telling myself.

So, without further ado... the Menu.

Sugar Shrimp Skewers in Blood Orange Reduction

Mini Sausage Wrapped in Applewood Bacon

Tossed Micro Greens w/ Irish White Cheddar Cheese, Sundried Cherries, Honey Roasted Almonds tossed with a Local Honey Wine Viniagrette

Pumpkin Tarts from Triple Beam Bakery

Home Made Rootbeer complete with Dry Ice

Loved the ambiance it lent to the whole occasion.

There was also a selection of Nanaimo Bars and a Fruit and Cheese display.

Even the staff got into the spirit of things and dressed up a bit.

I personally could have made my evening meal with the Micro Greens Salad and the Mini Sausages. So convenient, and so very tasty. Yum!

Thanks to all who participated in the Fund Raiser for the Caine College of Arts. For a schedule of events and how you can attend performances please visit http://www.arts.usu.edu/ and enjoy the show!

I am Lora
I work for University Catering
I'm a terrible actor but I love to see the show

Caine Lyric Theatre: Creepy and Delicious Part 1

2011-11-18T12:36:00.000-07:00

Okay, I might be pushing this a bit since it's more on the creepy Halloween side rather than the Happy Holiday side of things. However, it's really just too good not to post.

Back in October University Catering had the privilege of catering a reception for a fund raiser at the Caine Lyric Theatre in downtown Logan. Catering brought what they could to the table, but the venue itself was just marvelous. Right in the spirit of Halloween and all things creepy. And because it was just too fun not to share, this first part will be all about the venue and the sculptures around the theatre provided by USU's own art students.

Isn't it just creepy already!

Here's a close up of the head. This could really give me nightmares if I let it!

Some of the art sculptures done by USU's student art department.

Love the creepy detail.

Donations are always welcome. Not just on Halloween.

Who can say no to this face?

Or this one for that matter.

I truly love the ambiance that was created.

More delightful demon sculpture.

Let's not forget the sharp pointy teeth. (you know, good for nibbling)

I still think this one was laughing at me.

Stay tuned for the next installation in which the reception fare is highlighted. Such things as Sugar Shrimp Skewers in Blood Orange Reduction, Home made root beer, and Pumpkin Tarts to name just a few.

Bread Bowls: A Comparison and This Month's Special

2011-11-09T17:24:00.000-07:00

All bread bowls are not created equal. I know, astounding information. But it's true. I know because I did a little comparison shopping myself. I love bread, and I love soup. I love it even more when my soup comes in my bread. I don't like it when my soup makes my bread bowl melt though, especially if it melts through the wall before I'm ready for it too. Enter product comparison conducted by none other than myself.

Here we have two bread bowl. The one on the left is from Triple Beam Bakery. The one on the right is from a local grocery store. Notice the difference in size. It's also pertinent to know that the one from Triple Beam Bakery is a sour dough bread bowl.

Here are the same bread bowls with the top cut off. See the difference in texture?

Let's see how each top holds up. This is from the local grocery store. Looks lovely. What happens when I apply pressure?

Flat as a pancake. Not much there. Let's go to our Triple Beam Bakery bread bowl.

Here is the unsmooshed version. (Yes, that's a technical term, unsmooshed.) I apply the same amount of pressure, perhaps a little bit more...

Hmm. Difficult to smoosh. Definitely more to it. I think we have a clear winner. Let's add the soup.

Yum! And best of all, more bread bowl goodness to dip in the soup. It's one of my favorite parts. This is shown with cheesy broccoli soup. My personal preference is the Tomato Bisque which I can't seem to get enough of. It's the perfect compliment to the sour dough goodness of the bread bowl.

Now, you're all asking yourselves where you can purchase this delectable goodness that is bread! Simple. Contact University Catering at 435-797-1707 and ask for it. Better yet, get the whole meal and they'll set it up for you!

Through November the Soup & Bread Bowl meal, which comes with a tossed green salad, dessert, and beverage of your choice is only $5.95 per person! I know, it just keeps getting better!

You can also purchase the bowls by the half dozen and take them home for dinner!

I am Lora.

I work for the University.

I'm not certified in product testing but I do love bread.

No animals were harmed in the making of this blog post... or the bread bowls.

Fall Bridal Faire

2011-10-25T14:01:00.000-06:00

Bridal Faire is just fun. That's all there is to it. I love walking around the Taggart Student Center and seeing all the bridal paraphernalia that accompanies weddings. Flowers, food, cakes, photography, registrations, backdrops. There's so much that it almost gets overwhelming. It's still fun to see what's out there though.

University Catering participated this year with a burgundy, cream and gold theme. A few more splashes of color were thrown in for good measure.

University Catering has been especially lucky this year in the addition of Whitney to the staff. She decorated the cakes for Bridal Faire this Fall and will be joining in our wedding cake consultations to lend her expertise. We are definitely excited to have her on board. To see more of her work, please visit her blog at http://www.cakesbywhitney.blogspot.com/. Here's what she has done so far for University Catering.

There were also cake samplings available prepared by Dewayne Phillips, head Chef of our on campus bakery Triple Beam Bakery.

Dewayne also provided us with Apple Pie Pops which were complimented perfectly with Hot Chocolate.

Thanks to you all who visited the University Catering booth and helping us better serve the Utah State University Community.

For more information on University Catering services including Free parking and Room Rental, the Wedding Reception menu as well as our regular Buffet and Entree menus, please visit http://www.catering.usu.edu/.

Thanks!

October Special: Chicken Louie Salad

2011-10-04T11:44:00.002-06:00

University Catering is pleased to bring to you the Chicken Louie Salad. The special runs through October when you can order this tantalizing meal for only $9.95 per person. Including a fresh baked dinner roll, dessert, and a drink.

This salad has Spring greens, grilled chicken, fresh avocado, tomatoes, red & yellow peppers, cucumbers and a lemon. The peppers and cucumbers are tossed in a home made Louie Sauce. Squeeze the lemon on top of the whole thing, mix it up and you've got a tasty, tasty salad. I know, one of the perks of being photographer is tasting the food afterwards. All I can say is mmmmmm. You'll certainly enjoy it.

Brought to you by University Catering on the beautiful campus of Utah State University. Go Aggies!

Summer Citizen Tea Party

2011-09-28T14:55:00.000-06:00

Each Summer Dining Services and University Catering have had the privilege of working with the Summer Citizen Groups. The Tea Class especially. It is run by Sandy O. whom we have worked with for several years now and just love. She creates the curriculum herself and arranges for special events. One of which Dining Services helps with.

This year Chef Don Donaldson of The Junction fame ran the demonstration. University Catering set up the room and took care of the service itself. The menu and demonstration included: Earl Grey Tea Marinated Pork Loin & Bing Cherry Skewers, Lemon Risotto in a Philo Cup, Passion fruit Whipped Cream Tart, and Cream Peach Tort, and Chocolate Dipped Strawberries.

Chef Don Donaldson demonstrating the Risotto

Guests enjoying their time.

Triple Beam Baker Dewayne Phillips helping with the demonstration

Passion fruit Whipped Cream Tart with Fresh Raspberry

Cream Peach Tart

Lemon Risotto in Philo Cups

Earl Grey Tea Marinated Pork Loin and Bing Cherry Skewers with Extra Virgin Olive Oil Drizzle

Chocolate Covered Strawberries

The entire crew working to serve.

Thank you one and all for participating in the Tea Class and we look forward to it again next year.

EFY and All the Thanks!

2011-07-27T15:50:00.000-06:00

Every Summer it is a privilege to serve so many in the Summer Programs that the University Inn and Conference Center work so hard on. One highlight is the Especially For Youth groups. These kids bring an energy all it's own to the campus. University Catering has the opportunity to serve them lunch and dinner. The Junction here on campus takes care of their breakfast.

Options ranged from Pulled Pork Sandwiches to the Italian Pasta Buffet. Combined with other conferences on campus at the time University Catering served close to 900 people for dinner and lunch on these days. The staff pulled through like champions and kept working hard with smiles on their faces.

Thank you EFY and Conference Services!

Blue and Green Wedding: The Reception

2011-07-12T09:55:00.001-06:00

Cookies and Milk reception. Can you really go wrong?

The bride and groom chose a selection of cookies and bars including: M&M, White Chocolate Macadamia Nut, Chocolate Chip, Brownies, and Peanut Butter Bars. White and Chocolate Milk were part of the fare along with ice water. Everything was accented with the wedding colors and blended well with the whole event.

The cake was just marvelous. Instead of an actual cake this couple decided to start things out with a bang. Pinata style that is. Complete with ribbon wrapped "bat" to break things open!

7/14/2011: Just found out that the pinata comes from Arizona Pinata and was custom made. You can find find them here: http://www.arizonapinatas.com/

Blue and Green Wedding: The Alumni House

2011-06-30T07:00:00.001-06:00

Sometimes I really love my job. I usually always like my job, but sometimes I really love it. A few weeks ago I was able to take some pictures of a beautiful green and blue wedding. The contacts at the University Catering Office were able to match the buffet line to the bride's color and really bring things together. The reception was held at the Alumni House both inside and outside on the gorgeous patio. Here are some pictures of the Alumni house. A second post will follow all about the reception refreshments. A Cookies and Milk Buffet including Peanut Butter Bars and Brownies.

Enjoy!

For more information on booking the Alumni House for your event please visit http://www.usu.edu/alumni/alumni_center/ or call (435) 797-2055. Great staff and a great atmosphere.

Floral centerpieces were done by Michael's Arts & Crafts in Logan. Located at 1427 North Main, Logan, UT.

Summerfest = Summer

2011-06-23T07:00:00.001-06:00

It's a well known fact for Logan residents that it is the annual Summerfest Arts Faire on the Logan Tabernacle grounds that signals the start of Summer. Rain or shine artists from around Cache Valley and beyond gather on the Tabernacle grounds to showcase their talent. During my student years I didn't miss a Summerfest and now that I'm all grown and graduated I still don't miss a Summerfest. Music and entertainment, great art of all kinds, and food.

This year as in year's past, University Catering worked together with the University Inn & Conference Center to help the Plein Air painting and photography contest come about. Artists pick up their canvas on Monday and bring back their painting on Wednesday to be judged. Photographers have to have their picture time coded between Monday and Wednesday morning to enter. For more information please visit the Summerfest website at http://www.logansummerfest.com/.

On Wednesday evening an Artist's Reception is held to announce the winners. University Catering donates a large portion of the food and staffing for the event. This year the event was held outside on the Tabernacle grounds.

This year's reception included: Vegetarian Finger Sandwiches, Hot Artichoke Dip, Fresh Fruit and Veggie Platter, Lobster Salad Cornets, and Fresh Fruit Tarts.

A Quick Peek and Some Summer Fun

2011-06-16T08:49:00.000-06:00

There are quite a few things to look for on the blog. There's just something about Summer and time running away from me. It's always how it goes though, especially when Summer weather has been so elusive. However there are things to look for on Ye Ole Catering Blog.

Here's a sneak peek of a few things that University Catering has been up to:

Summerfest Artists Reception at Tabernacle Square. Be sure to take advantage of the festivities running now through Saturday.

A really fun wedding with a Cookies and Milk buffet and a pinata cake.

Busily re-vamping the catering menu. This is the Marinated Beef Salad... yum. I can't wait to share all the changes with you when it's done and ready for use. Doesn't hurt that I get to sample the food after I take the pictures. I'm just going to give this one another yum.

Providing lunch and dinner for a lot of kids for Youth Conferences and EFY. Last Monday we fed over 900 people for dinner alone!

Summer SOAR program lunches in the Sunburst Lounge. Always livens up the day.

That's just a small list of what we've been up to. More changes to come and more fun for the Summer. Here's to hoping we can get it all in before the Summer is gone! And here's hoping you do too.

Here's some great places to find ways to fill your Summer, (aside from family reunions that is.)

The Cache Valley Visitors Bureau... not just for visitors! It's a great way to stay updated on all the local festivities which Logan has to offer. And Summer in Logan really is great.

The Old Lyric Repertory Company. A personal favorite.

The Utah Festival Opera Company. South Pacific is one of my all time favorite plays.

Don't forget about Bear Lake and raspberry shakes or hiking in beautiful Logan Canyon. Many places to spend the day or overnight and enjoy Summer.

A Good Rule of Thumb

2011-06-09T11:32:00.000-06:00

Just how much food should you order?

Planning an event for large amounts of people can sometime boggle the mind. It's easy to plan for a group of 5-10 people, but what about 50 or 100 or more? I don't know about you but I have a hard time visualizing how much pasta it takes to satisfy a crowd of 250 people. Fortunately there are chefs who work in our organization so I don't really have to know those things. I get to pass on the request and let them do their magic.

However there are a few rules of thumb that you can use when ordering bakery items or items by the pan or pound.

Small bakery items such as cookies, brownies, or quick breads etc. the rule of thumb is 1.5 per person. There's always someone who wants another one so why not let them have it. Half the crowd is satisfied with one, the other half would like another taste. If your crowd is larger, like the 200 range, you can cut that down some. More like 1.25 per person.

Larger bakery items such as croissants or bagels, the rule of thumb is 1.25 per person. If you are afraid of having a bare buffet line, then go ahead and order a few more. You can always take it back to the office for a snack.

Some other things to keep in mind while you plan.

Type of crowd: Men, women, children? Healthy appetites or more lite meal type of people? It has been my experience that those who do manual labor for a living will always eat more than someone who has a desk job. And no wonder, more calories burned means more energy needed.

Why has the crowd gathered: nutrition seminar? Vegan conference? There's nothing worse than putting bacon in your broccoli divan while entertaining a vegetarian crowd.

Time of day: is it a break after a lunch? Breakfast pastries? How hungry will people really be?

Just a few things to think about that will hopefully help you plan your event better.

I am Lora
I work for University Dining Services
I would be the one to take the second cookie.

Man shall not live by bread alone...

2011-06-01T07:00:00.001-06:00

I would definitely add cake in there somewhere. Or at least something chocolate. For those of you who go in for the food storage, I would suggest large amounts of chocolate and sugar along with that wheat and those dehydrated pinto beans. Any disaster looks better with a little chocolate on the horizon.

Enough of that though.

2011 marks the 400th Anniversary of the printing of the King James Edition of the Holy Bible. But you don't have to be religious to appreciate the benefits of the Bible historically. It is credited with inspiring political thought as well as spreading the English language.

University Catering did their best to "spread the word" through cake! Not bad huh? Not quite as inspiring as the Bible itself, but it sure is tasty!

It's All About the Cake

2011-05-24T07:00:00.001-06:00

Sometimes it really is all about the cake. This one in particular was for an 80th Birthday Celebration. Though not overtly "birthday cake" it was a lovely centerpiece for the event. So yeah, sometimes it really is about the cake.

Beef Tenderloin and Honey Ginger Salmon

2011-05-16T09:13:00.000-06:00

Have you ever been to the Tanner Room in the Family Life Building on Utah State University campus? I hadn't until just a few weeks ago. In fact, I didn't know the room existed. Turns out it's absolutely breathtaking! University Catering had the priviledge of serving a drink reception and dinner to the guests of the Caine College of Arts. The atmosphere and surrounding were wonderful. Perfect for an intimate gathering.

The chairs are hand carved.

University Catering can in no way compete with the artistic surroundings, however we were able to bring flavor and color via the food.

Here we have a Spring Green salad with fresh strawberries, feta cheese, candied almonds and strawberry balsamic vinaigrette.

The entree is a small Beef Tenderloin and Honey-Ginger Glazed Salmon.

For dessert you just can't go wrong with Warm Chocolate Puddle cake and a scoop of Vanilla Aggie Ice Cream.

Artistic Luncheon for Artisitic Contributions

2011-05-05T07:40:00.000-06:00

In each stroke of a child's brush, we see the promise of tomorrow's masterpieces.

On April 15th the Beverley Taylor Sorenson was honored for her many contributions to art and education. University Catering had the honor of serving the lunch in the Tippets Gallery. Hosted by both the Caine College of Arts and the Emma Eccles Jones College of Education and Human Services. For more details click here.

The salad had so many wonderful layers it's worth it to show them. The bottom layer consisted of Marinated Artichoke Hearts, Sundried Tomatoes, Fresh Mozzarella, Asparagus, Roma Tomatoes, thin sliced Prosciutto and Balsamic Olive Oil dressing.

It was then topped with Fresh Spinach and Watercress, Red Onions, Parmesan cheese, and a Balsamic reduction drizzled on top.

The effect was beautiful.

The salad was accompanied by fresh Butterflake Rolls.

Dessert was a scoop of Aggie Vanilla Ice Cream with Fresh Strawberries and Chocolate Sauce.

The real show stealer was the artwork in the centerpieces.

The delightful papermache seals come as courtesy of the Kindergarten students here on campus. What a better way to feature the contributions of Mrs. Sorenson than to showcase the art work that her contributions have helped with.

Special thanks to all who helped out with the event including the Caine College of Arts and the Emma Eccles Jones College of Education and Human Services. And of course Sheri Murray for the delightful centerpieces and decor.

Hire a Caterer? What's in it for me?

2011-05-02T07:30:00.001-06:00

Every time an event comes together, decisions must be made. Where will the event be? Casual or formal? Do you need a DJ? How many invitations? Is there a theme? Decor? All and all it's a lot to take in and we haven't even begun on the food.

There are pros and cons to hiring a caterer for your event and sometimes it's best to handle the food yourself. Catering can be expensive when you look at it from a budget, especially a University budget. But a lot of the time it's worth it.

Handling the Food Yourself

There are some times when it just makes sense to take care of the food yourself. Often times for last minute meetings or small groups it makes more sense to get a couple of party platters from the local grocery store. Especially if it's a casual setting.

Advantages:

1. No delivery or staff charges.

2. You are in complete control of the food and know exactly what you are getting and when.

Disadvantages:

1. It takes more time out of your day to pick up the food.

2. You also have to make sure that you have paper products or the glassware so the guests can be served.

3. Cleaning up after the event will need to be taken care of as well.

Hiring a Caterer

There are also many times when it makes sense to hire a caterer to take care of the details. The caterer's job is to make sure that your event comes off well. They want to make you look good so they look good.

Advantages:

1. Caterers have thrown hundreds, sometimes thousands of parties and have the expertise to make sure your event goes well.

2. All the details are taken care of: paper products or glassware, service staff, linens, set-up, clean-up etc.

3. Hiring a caterer takes the worry off of you. Your time, before and after the party, can be more fully utilized with the rest of the party details and the food can take care of itself.

4. Possibly the most important fact is that you get to enjoy the party yourself. Instead of running back and forth between the kitchen and the dining area, you can sit back and enjoy the party that you worked so hard on.

5. More and more often there are guests that require special dietary requests and food allergies. Caterers have the resources and the expertise to take care of your guests needs.

Disadvantages:

1. Additional cost for staff and service.

2. Possible limit of dining options.

As you can see there are advantages and disadvantages both ways, but either way you go, it has to make sense for you.

April Wedding: Twiss & Putnam

2011-04-27T07:00:00.009-06:00

The much anticipated Scott Twiss and Jenn Putnam wedding reception took place on April 8, 2011 in the Even Stevens Ballroom in the Taggart Student Center. The room was transformed with Chinese lanterns hung from the ceiling, pipe and drape with back lighting for the back drops. Lilies, silver, and navy blue decor accented the room throughout.

University Catering took care of the food at the reception. Including Focaccia Finger Sandwiches, Vegetarian Stuffed Mushrooms, Sweet & Sour Meatballs, Fresh Seasonal Fruit, and Citrus Punch with floating Cranberries.

And of course, there's the wedding cake. Five simple tiers with navy and silver ribbon.

Congratulations Scott and Jenn!

Casino Night.. Royale Treatment

2011-04-25T07:48:00.001-06:00

Every once in awhile, we really do get to do something fun. Of course it's always nice to have a little help from your friends. In this case our friends are the wonderful people in Housing at the LLC.

For this event The Aggie Marketplace was literally transformed with a whole new look.

It's amazing what a few tablecloths, re-arranging the chairs, and some mood lighting can do. Don't worry though, real money wasn't used. In fact the prizes were donated by Coke. So really it was a night for the residents to enjoy good food, dress up for a little fun and just enjoy themselves.

Of course no night in "Vegas" is complete without good food.

For this event our Executive Chef Richard Peterson hand carved the ice into playing cards and dice to fit the occasion and add some fun to the cocktail shrimp.

Fresh Fruit platter with edible orchids to add that extra flare.

Carved Beef and Turkey for sandwiches.

Mousse Shots

Rum flavored cake balls (no worries, still a dry campus, only rum flavoring was used).

Three kinds of sushi rounded off the evening's dinner fare.

And of course no Casino Night would be complete with out the bar! Coke products and Flavored Lemonades all around!

Three cheers for everyone who manned the event to make it happen! The willing servers who dressed up for the event and especially the wonderful people at the LLC who show such dedication and support to the students!

We look forward to next year!

Did You Say Whole Grain?

2011-04-20T07:00:00.001-06:00

Do you like bread the way that I do?

The way that makes me think that I can't live without it?

I just love the way a piece of fresh baked slice of bread tastes, especially when it's still warm with a little bit of honey... yum. Can it get better than that?

Believe it or not, it actually can!

Introducing the newest addition to Hazel's Bread.

I give you Hazel's Multi-Grain Bread.

75% wheat flour and 25% white flour... among other things.

Not only is this bread healthy with it's wholegrainedness (pretty sure that I just made that word up, but it describes it perfectly don't ya think?) but it's good. And by good I mean really good.

I'm not one to go for whole grain breads because they often remind me of cardboard or birdseed, I just can't do that. However, when Dewayne, our baker, brought this loaf for me to photograph I took advantage of the photographers perk and took the rest of the loaf home.

The first thing I noticed the next day about this particular loaf of bread was that it was still soft. As soft as the first day. It toasted up beautifully. I was thrilled! I made my husband have a slice even though he wasn't hungry. He liked it too. But to beat all odds, it was still just as soft the day after, and the day after that! It has a great shelf life for softness and freshness. I enjoyed a slice every morning that week.

Naturally you're wondering where you can pick up your very own loaf of Hazel's Wholegrain Bread because who wouldn't want to try this out. You can order through University Catering or pick up a slice at Hazel's in The HUB (1st floor of the TSC)

Oh, and did I mention it's Be Well approved? Yep. Be Well approved. Seriously, you can not go wrong with this bread.

Whole grain not your thing? Don't worry, we still have our Hazel's favorites. White, Caramel Nut, Cinnamon, Cinnamon Raisin, and Cranberry. Mmmmm.

I am Lora

I work for the University

I am so very far from being a bird.

Presidential Service Award

2011-04-15T07:00:00.006-06:00

On Tuesday April 5, USU Dining Services was awarded the first President's Service Award. This is the first time this award has been given and is in recognition of service, quality, and commitment to excellence.

Dining Services is an integral part of Utah State University and is dedicated to giving excellent service to students, faculty, and staff.

During the presentation of the award University Catering was mentioned several times for the level of service provided at Presidential functions.

“Over the last number of years, there has been a significant improvement in overall service in the catering area,” said Associate Vice President for Auxiliary Services Dwight Davis. “They are able to provide catering for all types of events, including five-star events hosted by the president’s office. As they cater these events, people have been impressed by the level of service.”*

Photo courtesy of Kayla Hall

Dining Services and University Catering are pleased to be able to provide these services for Utah State University and look forward to continuing to serve the USU Campus Community.

*original quote found in Utah State Today

Spice on Ice: Making it Happen

2011-04-13T07:00:00.005-06:00

The George S. Eccles Ice Center is a non-profit organization that depends on donations and community support to keep it running and contributing to the Cache Valley Community. The Annual Spice on Ice Fundraiser plays a major roll in raising money to support the Ice Center for continued community enjoyment.

Many teams and clubs have a home at the ice arena including our very own Utah State University Aggie Hockey, as well as the Cache Valley Amateur Hockey Association, High School Hockey, Women's FREEZE, Cache Valley Figure Skating Club, and the Cache Valley Stone Society. For more information on teams and clubs visit http://www.ecclesice.com/.

The Spice on Ice chef cook-off and auction, held on March 31st, included appetizers donated from various restaurants, entrees from each of the competing chefs, and dessert donated by USU Dining Services.

This year the participants were: USU Dining Services, Hamilitons Steak and Seafood, Tandoori Oven, Belle Monte, Savannah's BBQ, and Main Street Grill. Each chef competes for Judge's Choice as well as People's Choice awards. It takes a lot of man power to run the event and that is where University Catering comes into play.

Meet the crew. Our very own University Catering staff and the USU Dietetics Students joined forces to get things set up and keep the ball rolling through the end.

Tables and chairs are already set up on the ice, but it's up to the staff to set the table for the guests. University Catering donates the china and man hours to the event.

As the crowd starts to file in after the appetizers, the room fills up and excitement and anticipation are in the air.

The crew lines up to help the chefs who are putting the finishing touches on their entrees and getting ready to plate them up for the crowd.

A set of three staff members is assigned to each chef and is responsible for making sure that each table gets the entree prepared. A separate crew is assigned to the judges' room and is responsible for getting the plated entrees from each chef to the judges. Other staff members fill water glasses and bus dishes and keep things running smoothly.

When service is finished and everyone has had a chance to cast their votes, the crowd is ushered into the lobby where they are able to participate in an auction as well as enjoy dessert donated by USU Dining Services.

This year Dewayne Phillips, our Triple Beam Bakery chef, made a combination of Red Velvet cake balls, Strawberry and White Chocolate cake balls, and Chocolate and Peanut Butter cake balls for the crowd to enjoy.

Although Spice on Ice is a major fundraising effort, it's by no means the only way you can support the George S. Eccles Ice Center. Visit their website to find out more: http://www.ecclesice.com/

Thanks to a great crew for helping things run smoothly this year and showing support for our own Aggie Hockey team as well as the rest of the Cache Valley Community. And special thanks to Deidri Neilson for heading up the Spice on Ice event and making it all happen.

Chili-Lime Chicken Pasta Salad

2011-04-11T07:00:00.001-06:00

You've seen it on the menu before.

You've wondered what it is.

You've decided to go with something safer.

But people, you really don't know what your taste-buds are missing.

I give to you the

Chili-Lime Chicken Pasta Salad

Chili soy marinated chicken breast with mango lime puree over watercress pasta salad.

It's really one of the best flavor combinations ever. The watercress and chili gives it just a hint of a 'bite' perfectly complimenting the mango lime puree. Seriously, when this was taste tested in the Catering Office it was a hit. In fact I would have just hoarded it all for myself but other people had forks and knives in their hands too. Could have gotten dangerous.

The questions is, are you up to the challenge?

This, and other salads, can be found by visiting the University Catering website near you at

www.catering.usu.edu

I am Lora

I work for Catering

I wonder how long it takes for fork marks to heal.

Spice on Ice: The Chef

2011-04-08T13:42:00.000-06:00

Each year a chef at USU Dining Service participates in the annual Spice on Ice Fundraiser for the George S Eccles Ice Arena. This year the participating chef was Don Donaldson, Executive Chef over The Junction, the Quadside Cafe, and The Quickstop.

The participating chefs serve their entree of choice family style to the 320 participants. Four special judges plates are then put together for presentation as well as flavor.

Don's entree was:

Buttermilk Herb Marinated Cornish Game hen

Avocado Blini

Chayote squash & Shitake sauté

Sweet and lightly spicy Gravy

Of course every chef has his helpers...

And his fan club.

For information on the Spice on Ice competition, please visit

http://www.ecclesice.com/newsite/index.php

Stay tuned for more Spice on Ice with the help of University Catering and the amazing Dietetics Students.

7 Things You Didn't Know About Dining

2011-04-06T07:00:00.001-06:00

University Catering is an integral part of Dining Services. And as such there are a few perks.

USU Dining Services is dedicated to the betterment of the campus environment. With several USU graduates on staff there is a unique understanding of the USU culture that allows Dining Services and University Catering to serve you and your guests in the best way possible.

Some interesting things I bet you didn't know about Dining Services:

* the largest employer of students on campus with $1.1 million annually in student wages

* contributes $236,000 annually to the Benefit Pool

* contributes $67,000 annually to the support of administrative functions

* donates $20,000 + annually in support of campus groups and activities

* provides a lab location for the Dietetics students

* is an ardent supporter of the Be Well program

* provides a 10% discount on purchases made with Aggie Express (except for catering)

More than just a coffee break or a meal, money spent with Dining Service or University Catering is money that contributes to the well being of Utah State University.

Money that stays on campus... stays on campus.

Celebration of the Arts

2011-04-04T07:00:00.002-06:00

January 21, 2011

University Catering had the opportunity to help the Caine College of Arts do a Founder's Day Dinner. Held in the Performance Hall lobby, everyone involved put their best foot forward to honor those who have helped so graciously with the Caine College of Arts.

Appetizer:

Grilled fresh pineapple fillet accented with pineapple chutney

Topped with a large prawn wrapped in applewood smoked bacon

and drizzled with white balsamic gastrique

Salad:

Wilted salad of tender watercress, baby frisee and red oak leaves

Topped with pickled red onion, warm dijon vinaigrette, pancetta, shallot and garlic

Entree:

Whiskey mashed sweet potatoes with honey and mascarpone cheese

Seared baby carrots and rapini greens

Frenched pork loin with lavender and wholegrain mustard compound butter

Dessert:

Wild blueberry and Clingstone peach cobbler

Served with Aggie Lemon Custard ice cream and topped with chocolate music wave

Photos courtesy of Donna Barry, University Photographer

New on the Menu! Shrimp Louie Salad

2011-04-01T07:00:00.002-06:00

For the shrimp lover in all of us, introducing the Shrimp Louie Salad

Fresh Spring Greens

Delicious Bay Shrimp

Fresh Cucumbers

Ripe Tomatoes

all topped with Dill Remoulade

Is your mouth watering yet?

You'll find this delectable salad to purchase all for your very own event at http://www.catering.usu.edu/. There's an entire menu of salads and sandwiches to choose from. Don't like shrimp? No worries. This particular flavor profile works well with chicken too! We're nothing if not versatile.

Enjoy!

I am Lora

I work for the University and...

I don't like shrimp. But my mouth waters when I look at the picture anyways.

I do like Chicken...

Summer Wedding

2011-03-25T06:30:00.007-06:00

Last Summer University Catering had the opportunity to cater an outdoor wedding reception in Nibley. The day was beautiful, the scenery stunning. Though the wind did threaten to blow everything away, including the tablecloths (it's amazing what a little duct tape and ingenuity can do) it came off without a hitch. In fact the wind calmed to a slight breeze as the first guests started to arrive, much to the relief of the mother of the bride!

The wedding cake was Cheesecake with raspberries, blueberries, and strawberries. Perfect for a Summer day.

The bride chose to do an ice cream bar. Two choices of Aggie Ice cream and an assortment of toppings. Catering matched the ribbons and the labels to the bride's colors. The bride also provided the "Love is Sweet" poem which University Catering printed and framed for the event.

Skyroom Renovation

2011-03-23T07:00:00.003-06:00

If you have visited The Skyroom lately then you know some things have changed. Gone is the dated cedar paneling and replacing it is the first phase on The Skyroom remodel.

As you step off the elevator on the 4th floor of the Taggart Student Center, one of the first things you will notice is the photography.

The photographer is Bracken Berger and more of his work can be found throughout The Skyroom. As a part of Utah State University and the Cache Valley community, the designers wanted to focus on the beautiful scenery that surrounds us right outside our own doors.

The next change is the hostess station. It has been moved into The Skyroom main area to provide more usefulness for the lobby and the hallway. Two flat screen TVs have also been added with slide show capabilities. These can be used to display anything you would like, including wedding pictures.

The bar area has also been re-done. New granite counter tops and a whole new look make it more useful in many ways.

Part of the benefits of The Skyroom is the flexibility. The set-up shown above is for regular business hours Monday through Friday 11:00 am - 2:00 pm. The Skyroom features a Full Buffet and Soup and Salad Bar under the direction of Executive Chef Richard Peterson.

For catered events the buffet lines and the salad bar are all movable. In fact you don't even have to have them if you prefer. The room can be set up in the way that suits you and your guests best. Simply contact TSC Scheduling at 435-797-1724 to schedule the room and get the set-up taken care of. University Catering will take care of the food. http://www.catering.usu.edu/ 435-797-1701.

Founder's Day 2011

2011-03-21T07:00:00.001-06:00

Celebrating the 123rd Anniversary of Utah State University, Founders Day, hosted by the USU Alumni association, is an opportunity to honor those who have had a significant impact on communities both professionally and civically as well as provide a reason to celebrate. For University Catering it is an opportunity to help the University shine.

This year's theme was "Aggie Night Fever". Andi Saxton designed the decor and the chefs at University Catering designed the meal.

The evening started with a drink reception in the International Lounge. Guests were invited to mix and mingle before the dinner began.

The Saturday Night fever cut out really added to the atmosphere of the Evan N. Stevenson Ballroom. Pictured above is the vegetarian option. The entree for those who aren't of the vegetarian persuasion consisted of:

Marinated beef tender au poivre

Sugar cane-skewered shrimp with basil-garlic butter glaze

Roquefort mashed white bliss potatoes

Herbed zucchini squash latke

After the presentation of the awards, a dessert reception was held back in the International Lounge.

For more information on those who were presented with awards that evening, please visit Utah State Today.

Baja Chicken: and why you should get it.

2011-03-14T06:00:00.002-06:00

Every once in a while there's something on the catering menu just obscure enough that people are a bit wary of ordering it. Especially if the word "spicy" or anything resembling the word "spicy" like "Southwest" or "pepper" or "chili" is anywhere in the description. Not that spicy is bad of course, it's just that when you are ordering for a group the last thing you want is for someone to break out into a sweat and start gulping down the water or lemonade or whatever beverage it is that will take the burn away.

Well, rest assured, the Baja Chicken is not one of these items.

The Baja Chicken is colorful, flavorful, and even though it has such things as peppers, and onions, and a wonderful Southwest Hollandaise sauce on it that kind of makes my mouth water just a bit when I think about it (okay so it waters a lot when I think about it) it is a mild dish. That's right. Seasoned chicken breast with sauteed vegetables mild in "spicy" and heavy of flavor.

Now for the why you should get it. Well naturally because it is so good! But there's also the incentive that it happens to be the special running now through April 15th. Why April 15th? Well because that's when taxes are due and it seems like an easy date to remember.

Oh, and you don't have to actually eat it before April 15th, you just have to book your event before April 15th. And because 15 is such an accommodating number and there's already too much to remember in this world, the special price for the Baja Chicken is 15% off regular price.

See. We try to make it easy.

Don't forget to choose your side and dessert. I personally like the Angel Food Cake with Strawberries. Sounds like Spring doesn't it?

I am Lora

I work for the University

and I don't like to sweat in public

Don't Forget the Groom... and His Cake

2011-03-10T06:00:00.001-07:00

Groom's cake originally started in the South and though neglected for awhile as an unnecessary expense it is making a huge comeback. According to the Wedding channel:

"The groom's cake can serve many purposes, from dessert at the rehearsal dinner to an alternative choice to the bride's cake at the wedding. It's customary for the groom's cake to be displayed next to the bride's cake and later cut and put into boxes for guests to take home. And believe it or not, legend has it that single women are supposed to sleep with a slice under their pillow the same night they receive it -- and if they do, they'll dream of their future husband."

Sounds kind of messy to me! However, it is a fun thing to do and gives the groom a chance to express his interests and hobbies in a cake all his own, sans frills and ribbon. But then again, why limit it.

This is the Groom's Cake University Catering did for Bridal Faire.

Cookie Anyone?

2011-03-08T07:00:00.003-07:00

University Catering has changed it's cookie assortment.

Used to be that the standard assortment was Chocolate Chip, Peanut Butter, M&M, and

Oatmeal Raisin.

But we got bored with that. We wanted something different than just the usual. So we got together, changed the pricing, and widened the variety that you can get in the now not-so-standard assortment.

Assorted Cookies now include: Sugar, Macaroons, Macaroons with chocolate, White chocolate macadamia nut, Thumbprint (not pictured), Meltaways, Chocolate Chip, Oatmeal Raisin, Peanut Butter, M&M, and brand spankin' new to the scene:

Chocolate Chocolate Chip!

Nothing gives me more delight than more chocolate sometimes.

So, again I say "Cookie anyone?"

for prices and order information visit Triple Beam Bakery on the University Catering website.

http://www.catering.usu.edu/

The Rest of the Story: Bridal Faire part 3

2011-03-04T07:00:00.000-07:00

Along with wedding cakes, cupcakes, and booth decor, Bridal Faire also means fabulous food.

The Skryoom is a perfect place to hold a reception or wedding. Located on the 4th floor of the Taggart Student Center at Utah State University, it provides the needed privacy and ambiance for a great event.

For those who are familiar with The Skyroom, you will find some changes if you haven't already visited in the last 2 months. Over Christmas break new paintings here hung, color added to the walls, a complete bar remodel, and two flat screen TVs were added in the lobby and in the main dining area. The TVs can be used for video or slide shows, guests choice. A grand piano is also available for live music to add to the atmosphere.

Chef Rich hand-carved the ice sculpture providing a stunning centerpiece for the buffet.

Fresh berry tarts, Chocolate tarts, Red Velvet Cake Balls with edible butterfly accents, Shrimp Cocktail, Foccacia Finger sandwiches, and assorted Meatballs rounded off the refreshments.

For a free consultation and to sample some of the food call 435-797-1707.

For more ideas of what University Catering has to offer, visit the website www.catering.usu.edu.

3 Ways to Help Your Caterer Help You

2011-03-02T07:00:00.017-07:00

Planning an event is hard work. Finding a venue, sending invitations, gathering RSVPs, choosing the entertainment, ordering the food, all these things take effort and time. Here are a few simple things that are sometimes overlooked but can really make a difference in how smooth your event runs for both you and your guests.

1. Food allergies and dietary restrictions. Don't forget to ask your guests if they have any allergies or special dietary needs. Most caterers are happy to accommodate if they know about the allergy or special request in advance. Your guests will be appreciate the concern and the caterer will be saved from the scramble of finding something last minute that will hopefully work.

2. Will serve time be different than guest arrival time? Even if it's a matter of 15 minutes, let your caterer know when your guests plan on arriving and when you plan on having the meal served. The catering staff will not have to guess and everyone will be on the same page.

3. When is the venue available for set up and will the room be unlocked? No matter how carefully planned the bulk of the event is, if the room is locked when the catering staff arrives there's a good chance something will go wrong. Timing is key when serving a meal. The best caterers will more than likely be late if the staff ends up with 15 minutes for set-up rather than the planned hour.

Download our Catering Survival Guide for more tips on how to make your event better.

Have your own tips to share? email me or leave a comment and I'll add it to the list. lora.sullivan@usu.edu

I am Lora
The only thing I'm allergic to is Clover Club BBQ potato chips and I don't know why.

Let Them Eat Cake!: Bridal Faire part 2

2011-02-28T07:00:00.001-07:00

A wedding just isn't a wedding without the cake. Our chef takes pride in making each piece of wedding cake not only pleasing to the eye, but pleasing to the taste buds as well. Flavors include chocolate, vanilla, strawberry, carrot, guava, passionfruit, and haupia.

In keeping with the monarch butterfly theme for bridal faire we decided to really play up the oranges and blues as well as follow the trends in wedding cake styles. Some styles are leaning towards a rougher/unfinished look using buttercream instead of fondant. Others are keeping with a traditional look.

The hand-piped decor adds to the effect.

Each flower and branch was crafted seperately and is completely edible.

Not everyone has a traditional cake. Cupcakes are still big. This one is frosted and finished with edible luster dust to make it shine.

To set up a complimentary consultation and cake tasting, call 435-797-1707.

Spring Bridal Faire, Part 1

2011-02-24T06:00:00.002-07:00

Bridal Faire always brings excitement to the Utah State University campus. Assorted booths fill the second floor of the Taggart Student Center with flowers, food, photography, wedding dresses, venues... really anything wedding related. And it's a good time for we here at University Catering to put together something special. So we went with butterflies.

Though we did come up with the idea ourselves we did gain some inspiration from a favorite website, Hostess With the Mostess.

The tree was so fun to make. It was a nice splash of color on an otherwise dreary outside day.

For take-aways we had our baker make shortbread butterfly cookies that we put in a bag with our contact information.

Stay tuned for Part II of Spring Bridal Faire featuring wedding cakes, ice sculptures, and The Skyroom.

Who is Robert Burns?

2011-01-21T10:15:00.000-07:00

Many of you have walked by the Catering office in the Taggart Student Center and seen this man's picture in the window and wondered why. I mean, it is an odd choice for a Catering office. But not when you know why.

First, to answer the question. Who is Robert Burns? He's a poet. He's Scottish, unless you're English and then you'll try to claim him as well. He's famous, he's wanted, and most importantly he's given us a reason to celebrate. For a more complete history please visit Wikipedia because they have more room to explore and expound than I do.

For our purpose here today, the most important thing he did was give us a reason to get together, listen to good music, visit with friends, dance the evening away, eat good food, and celebrate his life and works.

The Utah Scottish Association is putting on Cache Valley's 4th Annual Robert Burns Supper. It is to be held in the Grand Ballroom of the Taggart Student Center on January 29th and it will be a lot of fun. I really mean it. And not just because I work here.

The first year this was put on I had no idea what to expect. The Utah Scottish Association approached University Catering about cooking the meal for the Burns Supper and everything sounded so formal. In fact, if you look at the program it seems to be quite formal. People are asked to dress in their best Highland or formal attire. Poetry is read, toasts are made. I just wasn't quite sure what to expect. My curiosity got the better of me so my husband and I purchased tickets and we went.

People came from all around dressed in kilts and clan tartans abounded. My husband and I were in Sunday dress and still unsure of what to think of all this. We sat down at a table where we didn't know anyone and waited for things to start. I was expecting something fairly stuffy.

As the evening progressed it became apparent that this "formal" setting and feel were anything but stuffy. In fact it was delightfully irreverant in places. The music inspired one to dance, the toasts were witty, the food wonderful and the company of the best sort. We felt quite at ease after just a few minutes and thoroughly enjoyed ourselves.

We will be attending this event again and I can't praise it enough. The event has grown since that first year and the program will be something you won't want to miss. The Utah Scottish Association has also teamed up with the College of Humanities and Social Sciences and the proceeds of the evenings events will go to support the CHaSS Scholarship fund. And of course the food will be wonderful! We did a taste test for the Association and it got rave reviews all the way around.

You can get all the details on the menu, the evening's activities, and how to purchase tickets at www.Burns.usu.edu.

I am Lora
I am not a Scot, but sometimes I try to speak like one

Hello Honey!

2011-01-11T07:00:00.004-07:00

In honor of keeping the New Year's resolution alive for at least one month and counting, I will introduce you to a tasty morsel that for some needs no introduction and for others is a bite of heaven waiting to happen. Assuming you like chicken, and avocado, and black beans, and corn, and all around yummy stuff.

I give you the

Honey-Lime Chicken Wrap*... Be Well style.

Gaze in wonder at it's goodness. The chicken is so moist and tasty. The avocado doing it's all to add dimension to the flavor profile. The honey lime dressing with cilantro adding that tangy zip that makes you want to eat every morsel.

Yep, it's that good. And by "that good" I mean everyone who has taste tested it so far would have licked the plate if no one else would have been around. No skimping on flavor here. And best of all, it's pretty darn good for you! The Be Well version comes with a whole wheat tortilla, is topped with fat-free sour cream, and served with fresh fruit and a Be Well side salad.

But don't worry. For those of you who have strict moral codes when it comes to eating healthy, there's a full fat version as well. What's the difference? Not much to tell you the truth. A bit more avocado, regular sour cream, and a regular flour tortilla.

You can find the Be Well version here, and the regular version here.

If you order the Be Well version through the end of January, you get an extra 5% off the already 10% Be Well discount. 15% savings isn't too bad right!

I am Lora.

I work at University Catering

I eat food, but only if it's good.

Questions and comments can be directed to Lora.Sullivan@usu.edu or post a comment below. Feedback is always welcome.

*Recipe originally found at mindikamoments.com and brought to your event by University Catering chefs.

Starting on the Right Foot

2011-01-10T07:00:00.006-07:00

It's the beginning of a new year. Time to start classes back up, get your head fully in the game, and re-commit to or second guess those New Year's resolutions.

Undoubtedly a large percent of the population has resolved to be healthier. To lose weight, exercise more, and eat better. If you are anything like me, sometimes that can be daunting. I start out so good for that first day after the holiday. You know, the holiday in which no cheese ball was left untouched and fudge didn't have a chance to go to waste as long as I was around? The holiday that brought me a terribly uncomfortable night's sleep filled with heartburn and thoughts of "why did I do this to myself!?!" It was the New Year's resolution that was made in the wee small hours of the morning to swear off fudge for life and run 5 miles a day!

Hey, I was serious too! I lasted an entire day without the stuff. I even ate raw vegetables! Completely committed. And then I remembered the pretzel M&Ms in the cupboard. Pretzels are good for you right?

I am coming to a point.

My point is that I've spent a lot of time this past week considering the feasibility of a healthier life for myself. I have spent a lot of time wondering just exactly what that means. More often than not society equates "healthy" with "skinny". Our sense of self-worth is too often swayed by the number on the scale regardless of what kind of a person we are.

I recently read a blog post on Courtney Jane's blog. She's a popular blogger out of Provo... (can I say that on this website? I really am a true Aggie! I vow to never root for BYU so long as I shall live and I don't care what anyone says, our ice cream is sooo much better than theirs), but despite the proximity to BYU campus she has some marvelous things to say. She has a guest blogger every month who is specifically focusing on healing in relation to body image. Her first post can be found here and I highly recommend taking a look. There will be things you will readily agree with, and some that you might have a hard time with. I personally find it refreshingly realistic and inspiring.

So, you may be asking yourself where University Catering comes in to this picture. I mean, after all aren't we the ones who are trying to sell you the food? Well of course we are because let's face it, I need a paycheck! But that's not all. We are people too. People who are setting resolutions, people who are battling illnesses, allergies, and other health issues. People who actively participate in making the campus environment what it is. People who want to smile more and enjoy life as much as possible.

So, we've made some New Year's resolutions ourselves.

Each month University Catering will highlight a different Be Well* menu option/product on this blog, and each month I will tell you exactly what I think of said menu option. Let's face it, if it doesn't taste good I won't eat it no matter how healthy it is for me.

But wait, there's more! Each month the highlighted menu option will be discounted even more than the regular 10% discount on a full Be Well menu to help out the budget and the waistline! How's that for a sales pitch!

All joking aside, I do want to wish you all the best in making good New Year's resolutions and starting out on the right foot! Here's to a new semester!

Thanks for reading.

I am Lora
I work for the University and I like food.

*If you are unfamiliar with the University's Be Well program, visit their website at http://www.usu.edu/wellness/. It is run by Caroline Shugart who is the most dedicated woman I have ever met. She truly loves what she does and is committed to helping everyone lead a healthier life.)

Questions and comments can be directed to Lora.Sullivan@usu.edu or post a comment below. Feedback is always welcome.

Unique Wedding

2010-12-28T12:59:00.000-07:00

University Catering recently had the opportunity to cater a reception for a couple here in the valley. It was held at an LDS church in Providence and the decor was stunning. Weddings Unique did the decor and our staff took care of the food and the wedding cake.

The whole room smelled of Reese's Peanut Butter cups as people walked in. It was enough to make my mouth water along with everyone else. The chef actually had a small cake for the staff to sample and it was like a little slice of heaven in my mouth!

We were also able to do a Groom's Cake. The groom is a huge Muse fan so we had the cover art printed on edible paper. Why should the bride have all the fun!

The decor was stunning and completely transformed the room.

The bride and groom requested a caramel apple pie, chocolate cream pie, cinnamon rolls, hot wassail, and Aggie Ice cream to finish off the evening. The cranberries in the water added a touch of color to blend with the rest of the atmosphere.

Merry Christmas Elves...

2010-12-24T21:29:00.000-07:00

Have you ever wondered what happens to the catering staff around Christmas?

When you give them hats...

and free reign of the camera?

they think they have fashion sense and make fun of ears.

And people keep joining them...

And then they get all serious... like they're on a mission or something...

To serve food... Oh, and to meet Santa.

Of course this proved a little troublesome as all Christmas elves occasionally do.

But they eventually got in line.

Merry Christmas

from all of us to all of you!

Homemade Hot Fudge Sauce

2010-12-06T08:23:00.000-07:00

There's just something about ice cream that is timeless, seasonless, calorieless? Well maybe not that last one, but seriously, it doesn't have to be a sweltering hot day to have ice cream. Especially with homemade hot fudge.

This recipe is a family favorite. I have no idea where it came from, it's just been a part of my family from birth. Large pots of it would show up on a regular basis. Usually on Sunday night and occasionally accompanied by brownies.

So why keep a good thing to myself?

The players (actual recipe to follow): white sugar, flour, cocoa, salt, evaporated milk, vanilla, and butter.

1: Mix all your dry ingredients in a pan. Mix it with a wire whisk to help break up the cocoa.

2: add the milk and the vanilla and stir well

3: add the butter. Yep, a whole cube, and yep, not melted.

4: turn on the stove to medium heat and stir. The butter will melt in and the whole thing will froth just a bit. I switch to a wooden spoon at this point because I just do. There's no reason besides the fact that it just feels right. Oh, and the heat from the pan won't travel up your spoon and burn you.

5: Keep stirring and bring it to a rolling boil. None of that whimpy kind of boiling stuff, a good hearty roll. Be sure to keep stirring and get the bottom and sides of the pan. Keep it boiling anywhere from 1-5 minutes. The longer the boil, the thicker the fudge.

6: when it has boiled enough to satisfy, take it off the heat and let it cool down. It will be thicker as it cools and the color will be nice and dark and rich.

7: apply to ice cream and eat. Oh, and don't forget the nuts. Mmmmm.

You can also bottle it up and give it out as neighbor gifts! Nothing says Happy Holiday's like chocolate.

Homemade Hot Fudge Sauce

2 cups white sugar

4 Tablespoons flour

4 Tablespoons cocoa

1 dash table salt (1 use 2-3 shakes of a salt shaker)

1 can (12oz) evaporated milk

1 teaspoon vanilla

1 cube butter

Method:

1. Mix all the dry ingredients in a stove top pan

2. Add milk and vanilla and stir till incorporated

3. Add butter and cook over medium heat.

4. Bring to a rolling boil and cook 1-5 minutes or until desired consistency (keep in mind it will thicken more as it cools)

5. Put on ice cream and enjoy!

You know you want one

2010-11-18T06:00:00.009-07:00

Catering recently did the food for the grand opening of the new Chick Fil-A here in Logan. The customer wanted an 80's theme. Seriously, nothing says 80's like PacMan cupcakes!

Look at him, the power pellet and all.

It would have only been better with...

Mrs. PacMan... she never gets the appropriate credit.

Just gotta get that edible bow.

Wedding Bling

2010-11-16T12:57:00.000-07:00

This last September University Catering had the opportunity to work with the Swenson family to do catering for the wedding. The reception was held at the Birch Creek Golf Course Clubhouse in Smithfield. The weather was beautiful, the view breathtaking and all the hard work paid off.

The bride and her family took care of the decorations and did a spectacular job. The colors were red, platinum silver, and bling! There were jewels and cut glass everywhere. It really made the atmosphere shine.

The pastry chef, Dewayne Phillips, took care of the cake. Upon meeting with the family they discovered a common link. Dewayne grew up in Hawaii and the family spent many a vacation there. He was able to give a Hawaiian twist to the cake. The bride was thrilled. Three layers, each a different flavor, guava, strawberry, and dark chocolate chiffon with haupia filling.

The rest of the food had a Hawaiian theme as well as some favorites. Mint and turtle brownies, haupia bars, banana cream, coconut cream and apple cream pie. Mini cheesecakes and custards rounded out the menu.

Thank you Swensons and Palmers for letting us help make your event great!

Have you had these?

2010-11-11T07:00:00.003-07:00

Look at them. Sitting there all unassuming.

Like they're nothing special. Just regular cookies with nowhere to go.

I beg to differ. These are special. See the carrots? See the plump golden raisins? See the goodness?

Oh, but there's more.

There's chocolate. Delicious, rich, tasty chocolate. Chocolate is good in and of itself, but that's not the only thing that's truly awesome about these babies.

These cookies are actually healthy.

I know, you're shocked! These bad boys are actually Be Well approved!

Yep, you read right. Be Well approved.

And don't go thinking just because they have whole grains and fiber goodness that they'll taste like cardboard. Oh contrair. These are tasty. So tasty they could be anti-Be Well upon mass consumption. But stick with one or two and you're just fine.

So go ahead, indulge!

Be Well Cocoa Drop and Be Well Carrot Cake cookies are on 25% off now through the end of December. Have a little treat that's guilt free!

Check out http://www.catering.usu.edu/ for details.

Oh, and have a glass of skim milk handy.

Thanksgiving Pie and Roll Sale

2010-11-05T09:00:00.000-06:00

It's time for our Annual Thanksgiving Pie sale! This time we've added more options and kept the price lower on all our pies. And we've added fresh baked rolls. Butterflake or Potato, both are soft and buttery and sure to be a crowd-pleaser.

Visit http://www.catering.usu.edu/ to get pie flavors and details on placing your order.

About This Blog

2010-11-04T07:03:00.000-06:00

This blog has been created so that University Catering can share some of the things we are doing.

It's a way to better inform you of what is happening and what has happened here at Utah State University.

University Catering is here to support the Campus Community. We follow the mission statement put forth by the President's Office by focusing on "fostering new partnerships, both internally and externally", "communicating the success of the University", and "fostering the principle that academics come first."

We are here for you: Students, Faculty, Staff, and Alumni.

As this site grows, your input and comments are welcome. We want you to learn a little more about us, and hopefully we can learn a little bit more about you.

Christmas Open House

2010-10-29T15:02:00.000-06:00

Each year University Catering and the University Inn and Conference Center collaborate and do a Christmas Open House. It is a chance for the employees of Utah State University to get to know what the University Inn and Conference Center have to offer and taste some of the holiday fare that University Catering serves each holiday season.

The menu is always new and exciting tasty dishes to tease the pallet.

Other Holiday Menu items include:

Baked Salmon with Bearnaise Sauce

Slow Roasted Beef carved to order

Cranberry Sage Chicken Roulade

Christmas Vegetarian Napoleon

Beef Tips Au Poivre

and of course you have to have the traditional items

Traditional Carved Turkey and

Glazed Pit Ham

Other side dishes include:

Yukon Gold Mashed Potatoes with Gravy

and

Stuffing.

Check out the entire menu at www.catering.usu.edu.

Other fun stuff at the Open House included table decor and settings

Thanks to all who staffed and helped with the event to make it a success!

Bridal Faire 2010

2010-10-27T14:25:00.000-06:00

September brings many things to the campus of Utah State University. One of them is Bridal Faire. Run by a dedicated and talented group, Bridal Faire is one of the semi-annual events that occurs in the Taggart Student Center.

University Catering used yellow shimmer linens from BBJ Linens for the backdrop and accented with multiple shades of blue ribbon and blossoms of dark red.

Wedding cakes made by the talented crew of Triple Beam Bakery kept the theme going.

The Red Velvet Cake Balls were a hit with everyone around. Featured in white, milk, and dark chocolate even the modeling crew couldn't resist.

Take aways were provided in adorable clear boxes with coordinating ribbon coloring. The mini cupcakes were featured in unique flavors including: Guava, Passion fruit, and Chocolate.

All in all, the event was a hit! Thanks to all who participated.

High Tea

2010-10-25T16:57:00.000-06:00

University Catering recently had an opportunity to put together a High Tea for a special event. Though High Tea usually refers to a meat tea or an early evening meal, it's become known in recent years as an elaborate afternoon tea.

The set up is more formal and fresh flowers are a must. For this event we served sparkling apple cider along with tea. And of course a proper tea must be served with proper food.

The first course consisted of Honey Smoked Salmon with Triple Cream Brie on a Crostini, Cucumber, Cucumber and Tomato Focaccia Sandwiches with Garlic Ginger Aioli, Traditional Egg Salad Sandwiches on Rye, and Chicken and Grape Salad Tarts.

The second course consisted of Strawberry and BlueberryScones from Triple Beam Bakery served with Homemade Raspberry Preserves and Devonshire cream in a chocolate cup.

The third course was Chocolate Covered Strawberries, Key Lime Tarts, Coconut Cream Tarts, and Chai Shortbread Buttons.

The hostess provided butterfly champagne flutes for the guests to take home.

Outdoor BBQ in Style

2010-10-19T16:54:00.000-06:00

Nothing speaks fun like an Outdoor BBQ fresh off the grill. For this event Unversity Catering served in the backyard at the President's Home

The gorgeous landscaping really added to the atmosphere.

A little help from a florist doesn't hurt either. Simply beauitful.

Wonderful staff to help things run smoothly with hot apple cobbler and Aggie Ice Cream.

And of course a chef on site to grill to order.

Oh and don't forget the drinks. A selection of rootbeer and other bottled drinks kept up the atmosphere of the occasion.