March 18: Caribbean Take Over at the comfort-food station in Frank Dining Hall (dinnertime).
Featured items: Jamaican chicken with Caribbean rum sauce; red beans, rice, and chilis; mango and quinoa; Caribbean vegetable stew; jicama cilantro slaw.
March 19: Superfood Tuesday, Coop, 11:30am–1:00pm
Featured item: Cucumber, beet, and tomato salad
March 20: Food Network Celebrity Chef Aarti Sequeira’s Indian dishes (lunchtime).
Featured items: Chicken tikka masala, wilderness ribs, aloo gobi, and basmati rice.
March 21: Food truck festival in Frank Dining Hall (dinnertime).
Featured items: Pupusa caboose (refried bean or ropa vieja-filled masa with tart cabbage slaw and queso fresco), sokak gida (shakshuka and beef doner kebab), ka’ilio nalu (beef hot dog on a hawaiian roll, grilled onions, avocado, teriyaki sauce, mayo, and furikake), pollo panini (pesto chicken, sun-dried tomatoes, cheddar cheese, and sourdough bread) and Coop crepes (crepes, chocolate, strawberries, and whipped cream).
March 21: Donovan’s special: The rubano (ham, swiss, caraway pickled cucumbers, and spicy brown mustard).
March 24: Table 13 Brunch, featuring the tastes of Chicago.
Menu highlights: Blueberry quinoa pancakes, Chicago-style breakfast pizza, perogies, carved Italian beef sandwich, bacon, poutine home fries, scrambled egg and ham hash with tomato and arugula pesto.
March 26: Superfood Tuesday, Hieber Cafe, 11:30am–1:00pm
Meet Colgate Dining Service Dietitian Deirdre Smith and taste march’s superfood, tomatoes. Featured item: Cucumber tomato fattoush
March 26: Teaching Kitchen at Shaw Wellness Institute, focusing on fast and healthy meals
Students can sign up at the Shaw Wellness Institute.
March 28: Donovan’s special: Feisty Tofu Burrito
March 31: DIY wings
Featuring boneless wings with a variety of sauces.
March 31: Table 13 Brunch, featuring the tastes of New York City.
Menu highlights: Avocado toast station, scrambled eggs with lox, buttermilk pancakes, home fries, bagels and schmears, and a pastrami-on-rye station.