Sharp-eyed submitter Mark Procter ’10 gave us a nudge in the direction of the new Campus Dining website.
Three words: FULL OF WIN. Where do I start? More importantly, where does it end?
“Much more than just beans, rice and tofu, our vegan and vegetarian selections will be as varied as the world’s cultures.”
“This round grill sizzles its way to center stage as it elevates exhibition style cooking to heroic heights.”
“In may restaurants and cafés today, communal ovens continue to be at the heart of the community.”
“Our house-made spreads are sure to give your choice of sandwich a tasty surprise. “
And the downright indescribable/vaguely exploitative…
“At our Kosher platform, Jewish tradition and culture will be celebrated daily in the food we cook and food we present as it did when these foods graced Jewish tables across the ages at holidays, rituals, festivals, and in everyday meals.”
“Our kosher selection will be under the Rabbinic supervision of Rabbi David Leipziger and will be a happy marriage of the observance of the highest Kashrut practices with Bon Appétit’s culinary expertise and commitment to flavor, variety and cultural legacy.“
Still in doubt? Eat oven vomit!
“From the oven’s mouth comes a constant flow of foods, savory or sweet.”
A for effort, I guess?
(Mark sent in the site, bitchiness is mine. It’s going to be a long summer.)