November 17, 2024

EagleEye

A Newsletter for UMW Faculty and Staff

Dining Offering $100 Visa Card Survey Incentive Through Oct. 7

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University Dining is anxious to get your feedback on their dining services in the Restaurants at the Top of the CRUC and in their Panera Cafe, so they are offering a $100 Visa card to the winner of the prize drawing, which will be held at the conclusion of the survey.

The survey is open to all members of the University faculty and staff through October 7th.  The information being  gathered is for informational purposes only. The dining team will use your responses to help guide their training, menu planning, and overall programing. No one will try to sell you anything, and your contact information will not be shared with any other group or business.

This is your chance to let your voice be heard! The survey takes about ten minutes to complete, and your responses will definitely assist the Dining team as they plan for the future. To access the survey, simply use this Survey Link, or click on the QR code below.  For additional information contact Rose Benedict, 540-654-2169 or rbenedic@umw.edu.

 

 

Vendors Wanted for Harvest Festival and Farmers’ Market, Oct.19

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University Dining is hosting their second annual Harvest Festival and Farmers’ Market on Thursday, Oct. 19, on Campus Walk and Palmieri Plaza from 11 a.m. to 4 p.m.  Last year’s festival was a huge success, and most of those vendors, along with a few new ones, will be participating this year, including:

  • Poppin’ Jon’s Kettle Corn
  •  C & T Produce
  •  Better4You Juices
  • Biscuit Batch
  • Fika Studios

However, there is still room for a few more . . .

  •    Food Vendors
  •    Crafters, Artists & Artisans
  •    Service Organizations
  •    Interest Clubs
  •    University Departments
  •    Anyone who wants to sell or promote goods, services or activities!

Except for a few space limitations, there is a place for everyone at the Harvest Festival and Farmers’ Market! Rain location is the 2nd floor lobby of the CRUC. If you would like to participate, please use the Harvest Festival Registration link or QR code to register.  Registration closes on Tuesday, October 3rd. For further information, contact Rose Benedict, rbenedic@UMW.edu, 540-654-2169.

Special University Dining Events, Sept. 5 and 6

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Beef Bulgogi Bibimbap Bowl

Beef Bulgogi Bibimbap Bowl

Half Price Lunch

University Dining is offering a Faculty and Staff Appreciation Half-Price Lunch on Tuesday, Sept. 5, in the Restaurants at the Top of the CRUC.  All members of the University’s faculty and staff may enjoy lunch between 11 am and 2 pm for only $3.25, – 50% off the current faculty and staff rate! Please remember to bring your faculty and staff ID in order to get the discount.

If you would like to know what we’ll be serving, you can view the menu in the Everyday by Sodexo App. Download the app and search for Mary Washington, or you can check the University Dining website, UMW.SodexoMyWay.com, click the menu button, then select Top of the Cedric Rucker University Center.

Free Kodiak Flapjack Sampling

University dining invites everyone to come on over to the CRUC patio on Wednesday morning, Sept. 6, to get some awesome Kodiak flapjacks, samples of their snack bars, and lots of swag!  This is a great way to start you day, and everything is free!  We’ll be serving between 9:30 am and 11:30 am on Wednesday, September 7th on the patio.  In the event of rain, the event wll move to the lobby of the CRUC (2nd floor).

Bulgogi Beef Bibimbap Globowl Dinner

We’re kicking off our new series of gourmet Globowl Dinners on Wednesday, Sept. 6, with the ever-popular Bibimbap Bowls! For those who have not heard about Globowl Dinners, they are gourmet meals served in bowls and prepared to order for each guest by our Executive Chef in the Restaurants at the Top of the CRUC.  Globowl Dinners are offered twice a month, and each one features different international cuisines. Globowl Dinners are served between 5 and 7 p.m., or until we are sold out. The price is $7.99, in addition to the regular price of admission for dinner.

For more information any of these Dining events, contact Rose Benedict, rbenedic@umw.edu or 540-654-2169.

 

 

Volunteers Needed for Holiday Dining Event, Dec. 5

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Dining Volunteers Needed!

Holiday Volunteers Shannon Hauser, Jerry Slezak and Cartland Berge were very merry in their chef hats!

Very Merry Volunteer Servers

All members of UMW’s faculty and staff, and their friends and family members, are invited to join University Dining’s merry band of volunteer servers for one of the biggest dining events of the season: The free Exam Cram Ice Cream and Waffles event (9:30 to 10:30 pm on Monday, December 5th) at the Top of the Cedric Rucker University Center.

Get a group together from your office, bring members of your family (ages 12 and above), or just sign up as an individual.  No matter how you do it, you’re sure to have lots of fun, and the work is easy! Just put food on the plates of the excited and hungry students!  You’ll get free food, too!

Volunteers for each event are asked to work a 75-minute shift. To sign up, use this link to the Holiday Dining Volunteer form. Lots more information can be found on the form, but additional details are also available from Dining Marketing Manager and Concierge Rose Benedict, at rbenedic@umw.edu or 540-654-2169. Don’t miss out on these great opportunities to kick back, have fun and share some wonderful food with the students!

Faculty/Staff Thanksgiving Lunch, Nov. 17

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Thanksgiving Lunch for Faculty and Staff

University Dining is hosting a Thanksgiving Lunch for members of UMW’s faculty and staff on Thursday, November 17th in the Chandler Ballroom of the CRUC from 11:30 am to 1:30 pm.  This is a great opportunity to enjoy a delicious Thanksgiving meal with your friends, family and co-workers in our lovely Chandler Ballroom.  Vegan and gluten-free options will also be available.

Space is limited, so guests are encouraged to pre-purchase tickets from the cashiers on the 4th floor of the CRUC.  Tickets will be available for purchase beginning Thursday, November 3rd at a cost of $8.50 for faculty and staff, $13 for other guests, or $6 for children ages 4 through 10.  There is no charge for children 3 and under.  On the day of the event, if space is available, guests can buy tickets at the door with credit cards.  Tickets can only be purchased with EagleOne accounts from the 4th floor cashiers.

For additional information, contact Rose Benedict, rbenedic@umw.edu, or call 540-654-2169.

UMW Serves Three-Course Dining-Service Success Story

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Joye Thomas, Rigoberto Mendoza and Emily Bond

Joye Thomas, Rigoberto Mendoza, Emily Bond

University of Mary Washington’s Catering Executive Chef Rigoberto Mendoza was one of only 14 chefs featured in a June 17 front-page Food Management Magazine article about college dining chefs who made a difference over the last year. The next week, Food Management Magazine ran another front-page piece about college dining associates who also made a difference during the year. University Dining Senior Cook Emily Bond and Marketing Assistant Joye Thomas were two of only 22 people included in that showcase!

University Dining General Manager David Schneider said, “We’re very proud of Chef Rigo, Emily and Joye for getting this well-deserved recognition. They bring tremendous dedication, talent and heart to our dining operations, and we’re extremely pleased that Food Management Magazine gave some great national recognition to them, our dining team and the University of Mary Washington.” The following are excerpts from Food Management Magazine’s feature stories about college chefs and dining associates who made an impact last year.

Catering Executive Chef Rigoberto Mendoza

Catering Executive Chef Rigoberto Mendoza

Executive Chef Rigoberto Mendoza

One of 14 college dining chefs who made a difference.

“Rigoberto is a supremely talented chef who has invested tremendous time and effort into training his catering culinary team, as well as members of the resident dining culinary staff. He is known for his exceptional food and presentations, particularly those prepared for the president of the university and other VIP events, and he takes the time to share his knowledge and skill with the rest of his team. He is an innovator, creating custom recipes and menus for a broad range of dining events. He is extremely dedicated. Besides the many hours he spends on his catering events, he still provides great support to the rest of our dining operations. He does everything from cooking at our Campus Grill, to planning menus, to meeting with students, to washing dishes!”

University Dining Senior Cook Emily Bond

University Dining Senior Cook Emily Bond

Emily Bond, Senior Cook

One of 22 college dining associates who made a difference last year.

“Emily is one of the primary cooks for our resident dining program, and she is quick, efficient, and very skilled! She stays on top of everything, anticipating the needs of the various points of service, and ensuring that everyone has everything they need, from the beginning to the end of service. She’s very supportive of all her co-workers, hopping on any station whenever they need help. She’s especially good at preparing dishes for our special dining events, making sure they properly reflect the theme or ethnic culture of the event.”

Joye Thomas, Marketing Assistant

One of 22 college dining associates who made a difference last year.

University Dining Marketing Assistant Joye Thomas

University Dining Marketing Assistant Joye Thomas

“Joye serves on Fredericksburg’s Citizen Advisory Panel, where she is an advisor to the police and a liaison for the community. She took on this role because she wants to make a real difference in the world. After the Black Lives Matter protests in the summer of 2020, it became clear to her that change was needed in our community policing practices. She has been part of a taskforce that re-wrote the city police department’s directives on various issues, including the use of force. Joye was also elected by the city council and mayor of Fredericksburg to serve as a commissioner on the Fredericksburg Arts Commission, which is responsible for a multitude of arts initiatives. It awards grants to local artist and arts organizations, runs a sculpture program, coordinates First Friday celebrations and more!”

Dining Seeks Volunteers for Cram Jam

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University Dining is seeking volunteer servers for their free Ice Cream Sundae “Cram Jam” event being offered to all UMW students on Monday, April 25, from 9 to 10:30 p.m. at the Top of the UC. The free “Cram Jam” events are offered every semester on the first night of exams by the dining team as a way to help students de-stress.

The theme for this semester’s event is 1950’s rock & roll! Volunteers will be scooping ice cream and serving French toast sticks to the students. They are asked to arrive at 8:45 p.m. and serve until 10:30 p.m. Dress is casual. Anyone interested in joining in the fun should e-mail Rose Benedict at rbenedic@umw.edu.

Summer Dining Hours

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Campus Dining has resumed dining services at the Top of the University Center. Meals will be served Monday through Friday as follows: Breakfast 7:30 to 8:30 a.m., Lunch 11:30 a.m. to 1 p.m., and Dinner 5 p.m. to 6:30 p.m. While menu options are scaled back for the summer, allergen-free selections and vegan or vegetarian entrees will still be offered at lunch and dinner.

For additional information on summer dining options, please contact Rose Benedict, Campus Dining Marketing Manager, at 540-654-2169 or rbenedic@umw.edu.

Volunteers Needed for Exam Cram Breakfast

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Campus Dining will be hosting “Exam Cram,” a free late-night breakfast for all UMW students on Monday, April 29th from 10 p.m. to 11:30 p.m. Over 700 students are expected to attend and volunteer servers are greatly needed. The event is very casual and lots of fun. Volunteers get free breakfast, too!

Volunteers are asked to arrive at 9:45 p.m. and serve until about 11 p.m. Anyone interested in participating should contact Rose Benedict at rbenedic@umw.edu or 540-654-2169.