Campus Dining’s Farm to Campus Menu Series kicks off Feb. 16
Vanderbilt University Campus Dining is kicking off its Farm to Campus Menu Series on Wednesday, Feb. 16, from 4:30 to 8 p.m. at the Commons Dining Center. Curated by Chef Rick Lewis, the dinner will feature grilled merlot-cut steak served over a bed of spring mixed greens. The main dish will be accompanied by candy stripe beets, smoked cheddar, roasted butternut squash, carrot ribbons and Gala apples topped with a coffee vinaigrette.
The event is open to all students, faculty and staff and is a meal plan-eligible event.
Campus Dining supports the university’s FutureVU sustainability goals and is committed to sustainable practices throughout its network of 18 residential dining halls, markets and cafés. The nationally recognized dining program offers a wide selection of locally sourced ingredients, grown and raised by area famers, hand-picked by Campus Dining’s decorated chefs, and prepared fresh for the Vanderbilt community.
Vanderbilt, a member of the Menus of Change University Research Collaborative, has pledged to accelerate efforts to move people toward healthier, more sustainable and delicious foods using evidence-based research, education and innovation. Integrating fresh, local and seasonal foods and ingredients into its menus is key to delivering on this promise, and Campus Dining continues its efforts to support sustainability throughout its operations.
For more information about Vanderbilt Campus dining, visit vu.edu/dining.