OCTOBER MONTHLY SPECIALS
FIRESIDE CAFÉ|GRIDIRON GRILL
SKYLIGHT MARKET | LOWER LEVEL MSC
BURGER OF THE WEEK
GRAB & GO: Convenience and ready-to-eat foods
BLUE DEVIL GRILL: All-American fast food menu items
BUNS & BOWLS: Subs and salads made to order
FIRE & STONE PIZZERIA: Brick Oven pizza by the slice
BREW DEVILS: Full line of Starbucks beverages, smoothies, ice cream treats
Week of October 6th - Angry Devil Burger
Week of October 13th - Bistro Burger
Week of October 20th - Pepper Bleu Cheeseburger
Week of October 27th - Salsa Burger
SKYLIGHT MARKET | OCTOBER SPECIALS
BLUE DEVIL GRILL (DOLLAR MENU)
Week of October 5th - Potato Deluxe
Week of October 12th - Chicken Ranch Snack Wrap
Week of October 19th- Corn Dog
Week of October 26th - Grilled Cheese
BUNS & BOWLS (SUB OF THE WEEK)
Week of October 5th - BBQ Pork
Week of October 12th - Chicken Parmesan
Week of October 19th - Club
Week of October 26th - Meatball
FIRE & STONE PIZZERIA (PIZZA OF THE WEEK)
Week of October 5th - Buffalo Chicken
Week of October 12th - Bahn Mi Pizza
Week of October 19th - Thai Chicken
Week of October 26th - Taco
JARVIS HALL EXPRESS
Value Combos - Treat Yourself Right!
Purchase any sandwich or salad for $3.00 and make it a combo
for an additional $1.29.
Each combo includes fresh homeade potato chips and a
delicious bakery bar.
You will find some of the most popular Heritage Deli items ready
to combo here!
Three selections offered each week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
FIRESIDE CAFE | UPPER LEVEL MSC
GRIDIRON GRILL: Breakfast and upscale sandwiches | Monday-Friday 7:00 a.m. - 3:00 p.m.
POBLANO'S: Mexican favorites | Monday-Thursday 10:30 am. - 8:00 p.m. | Friday 10:30 a.m. - 3:00 p.m.
INNOVATIONS: Pasta & Asian cuisine | Monday-Thursday 10:30 - 8:00 p.m. | Friday 10:30 a.m. - 3:00 p.m.
COMFORT ZONE: Midwestern and Stout’s favorite comfort foods | Monday-Friday 10:30 a.m. - 3:00 p.m.
HERITAGE DELI: Upscale sandwiches and salads | Monday-Friday 10:30 a.m. - 3:00 p.m.
RETAIL DINING OPERATIONS
UNIVERSITY LIBRARY EXPRESS: Quick service of coffees, sodas, sandwiches and more
Monday-Thursday
9:30 a.m. - 5:00 p.m.
JARVIS HALL EXPRESS: Grab-and-go service with the best from Expressway Carts and the Heritage Café
Monday-Thursday
7:00 a.m. - 5:00 p.m.
Friday
7:00 a.m. - 2:00 p.m.
NORTH POINT MINI MART : In between meals and popular grocery items for north campus residents.
Sunday
10:00 a.m. - 7:00 p.m.
Monday-Thursday
7:00 a.m. - 12:00 a.m.
Friday
7:00 a.m. - 7:00 p.m.
Saturday
10:00 a.m. - 7:00 p.m.
NORTH POINT LATE NIGHT: Late night snacks for north campus residents
Sunday 7:30 p.m. - 12:00 p.m.
Monday - Thursday
8:00 p.m. - 12:00 p.m.
COMMONS MINI MART: Grab-and-go foods as well as popular grocery items for south campus residents
Sunday
10:00 a.m. - 7:00 p.m.
Monday-Thursday
7:00 a.m. - 8:00 p.m.
Friday
7:00 a.m. - 7:00 p.m.
Saturday
10:00 a.m. - 7:00 p.m.
HEY BLOCK PLAN MEMBERS!
For only ONE MEAL at Jarvis Express
» Super Sub Sandwich, Homemade Potato Chips, and Pumpkin Bar
» Cranberry Turkey Sandwich, Homemade Potato Chips, and Pumpkin Bar
ALSO CHECK OUT DAILY SPECIALS AT THE FIRESIDE CAFE AND SKYLIGHT MARKET!
NORTH POINT | OCTOBER SPECIALS
Week of October 6th - 20 ounce coffee - Seattle's Best
Week of October 13th - Pretzels w/Herbed Cream Cheese
Week of October 20th - Turkey & American Cheese on Bun
Week of October 28th - Jumbo Muffin
NORTH POINT MINI MART
Sunday - Peppercorn Chicken Sandwich
Monday - Chicken Snack Wrap
Tuesday - Junior Hamburger
Wednesday - Corn Dog
Thursday - Grilled Cheese
PIZZA & WING ALL-YOU-CAN-EAT MEAL
Monday-Friday 7 a.m. - Midnight | Saturday-Sunday 10:00 a.m. - Midnight
COMMONS MINI MART
NORTH POINT MINI MART & LATE NIGHT
a message from
University Dining Services
October 2014 Edition
FREE order of seasoned friends with purchase of a grilled cheese.
This popular meal will be held on Tuesday October 14th, from 4 p.m. – 7:30 p.m. at Commons & North Point Cafeterias. The
meal will have a “Wide World of Sports” theme with decorations, games and accents to celebrate any sport and your favorite
team. Blaze the UW-Stout Blue Devil mascot himself may make a surprise visit to each location – be ready to snap a photo on
your phone!
The menu will provide the opportunity to Eat-All-You-Want of both Pizzas and Chicken Wing Ditties with a wide selection of
dipping sauces.
Pizza -Pepperoni, Sausage & Cheese
Chicken Wings w/Variety of Dipping Sauces
Sweet Chili – Blue Cheese – Ranch – Frank’s Red Hot – Szechwen
Terriyaki – Sweet Baby Ray’s BBQ – Sweet & Sour
OCT
» HOMECOMING
WEEK!
OCT
» Gourmet Burger
Night - Commons
& North Point
Cafeterias
OCT
» Unlimited Pizza &
Wing Meal - Sports
Themed - Commons
& North Point
Cafeterias
OCT
» Advisement Day
- No Classes
» Library Express
Closed
» Jarvis Express
closes at 3:00 p.m.
5
7
Spicy Cross Trax Fries | Full Salad Bar
S’More Bars | Root Beer – On Tap!
A Build Your Own Sundae Bar -Ice Cream & Candy Toppings
14
Please note that continuous service between 2 p.m. and 4 p.m. will be modified to allow for set-up for this special event in
each dining hall and we will close from 3:30 – 4 p.m. @ North Point and 3:00 – 4:00 @ Commons. Both Mini Marts, Commons
and North Point, will be open during this time.
Prices for this meal will be: Baseline $2.60 | Flexline $7.00 | Cash $8.25 | Block Plan 1 meal
YOUR OPINION COUNTS
Last year’s sample bar in Commons & North Point provided new menu items – all based on your input! Watch for these on the
menu and give them a try. We are always looking for new ideas- send them to us using our “contact us” button on the web, be
part of your dining service – make a difference.
ENTREES
*Chicken Adobo Flatbread Pizza - Du Jour
*Orange Chicken & Vegan Orange Gardein Chik’n - Du Jour
*Brat Patty with Sauerkraut on Pretzel Roll - Kitchen Classics
*Honey Sesame Pork - Kitchen Classics
*Pork Tenders - Kitchen Classics
SOUPS
*Chipotle Chicken Soup
*Italian Sausage Soup
*Vegetable Chowder
STARCHES
*Loaded Mashed Potatoes
Veggies
*Chipotle Roasted Carrots
SALAD
*Southwest Pasta Salad
22
SAMPLE BAR WEEKLY –
GIVE US FEEDBACK!!
Every Tuesday at Commons and North
Point cafeterias we offer samples of
new recipes or products and ask for our
customer’s feedback. Take a minute
each of these Tuesdays in September
to try the sample and tell us what you
think.
Tuesday – October 7th
Brazilian Black Bean
& Meat Stew
Tuesday – October 14th
Pizza & Wing Meal
NO SAMPLES
Tuesday – October 21st
Fuse Burger on Prezel Roll
Tuesday – October 28th
Garbanzo Pasta Salads
NORTH POINT LATE NIGHT
FREE 12 oz. fountain beverage with purhcase of our Italian specialty a "Piada"
$1.OO
VALUE MENU
MONTHLY EVENTS
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
OCTOBER 2014 | NUTRITION NEWS YOU CAN USE
EATING HEALTHY IN THE DINING HALLS
TO AVOID THE FRESHMAN 15
Now that the initial rush of getting settled in at college is behind
us, take some time to establish regular eating habits and avoid
the infamous “freshman 15” weight gain. College students are
bombarded with an overwhelming array of food choices including
dining hall buffets, snack shops, vending machines, fast food
outlets, coffee houses, and casual and sit-down restaurants.
With food at every turn, it’s no surprise that some students end
up overeating and gaining unwanted pounds. Many freshmen
have trouble getting into a routine of healthy eating, perhaps due
to a hectic class schedule, social activities, work commitments,
or other obligations. Students are frequently in a rush and may
not take time to eat healthy meals. Even with a busy lifestyle,
it’s important for college students to get the nutrition you need
to stay healthy and to perform well in your classes.
Here are some tips that will help you get off to the right start with
healthy eating:
EAT BREAKFAST. Breakfast helps you feel energized for the day
and keeps your mind sharp. If you don’t have time to sit down
and eat, grab a bagel with peanut butter, a piece of fruit, a carton
of yogurt, or a low-fat granola bar and eat it on the way to class.
TRY TO EAT REGULAR MEALS. Eat about every four to six hours
throughout the day; this will help you avoid constant snacking
later in the day.
HAVE A MIXTURE OF ALL THE FOOD GROUPS AT YOUR MEALS.
This includes servings of fruits, vegetables, grains, dairy products,
and meats and beans. By eating these nutritious foods, you’ll
have less room for high-calorie foods such as chips, French fries
and desserts.
KEEP HEALTHFUL SNACKS IN YOUR ROOM. If hunger strikes
during a late night study session, grab one of these instead of
making a trip to the vending machine for candy or chips. Lowfat yogurt, apples, bananas, grapes, pretzels, light microwave
popcorn, string cheese, baby carrots, V-8 or tomato juice, dry
cereal, low fat granola or breakfast bars, applesauce cups,
peanut butter, almonds, and whole grain crackers are all great
choices.
KEEP TABS ON SOCIAL EATING. Social eating events are regular
occurrences with dorm get-togethers, club activities and sporting
events. You don’t have to eat something every time. Instead take
along or buy a non-caloric beverage to drink.
IF YOU GO OUT FOR FAST FOODS, CHOOSE WISELY. Get a small
piece of cheese pizza, a grilled chicken sandwich or a salad with
low-fat salad dressing. Limit the fried foods. Watch your portion
sizes - bring half of a burger home for later or share a meal with
a friend.
DRINK SIX TO EIGHT GLASSES OF WATER A DAY AS YOUR MAIN
BEVERAGE. If you exercise strenuously, you may need more.
Have skim or 1% milk or diet soda with your meals. Watch out for
fruit drinks and sweetened coffee drinks because they are often
loaded with calories. Instead, opt for diet soda or sugar-free iced
tea or lemonade. To save calories, add skim milk and sugar-free
sweeteners to your coffee drinks.
If you drink alcohol, limit how much you drink. It supplies calories
but has no nutritional value. For lower calorie contents choose
light beer and diet soda as mixers.
NUTRITION ON THE WEB - CHECK IT OUT - EAT HEALTHY!
WELCOME BACK EVENT GREAT AMERICAN COOKOUT A SUCCESS!
University Dining Service provides students nutritional analysis
of many of our menu items via our Web site: www.uwstout.edu/
dining.
On Tuesday, September 9th University Dining Service held the 30th
Annual “Great American Cookout”, which unfortunately became
a “Cook-In” due to threatening weather during the dinner hour.
Students still enjoyed a great meal and got to know their neighbor
as this event is offered to enhance “community” on the campus
and introduce students to campus leaders. Students were served
and got to visit with top administrators such as the Chancellor,
Provost, Vice Chancellor, Deans, Directors and more. This year we
had twenty-one administrators participate.
Once at our web page select, the right side button for “Menu”
then click on the icon in center of the page that is labeled “Menus
& Nutrition” – look for the “apple”. Once on this page you’ll be
able to select your dining location and view the menu offerings.
Here you can receive item by item nutritional breakdowns and
run a nutrition report that combines items. The ingredients and
these nutritive values are shown: fats – (saturated and trans),
cholesterol, sodium, carbohydrates (sugar & fiber); calories,
protein. In addition any allergens present will be noted. If a
diner has an allergen they can also sort foods based on filters
found on this page too.
You can also access any location’s menu information on the
Stout App and see prices as well as a nutritional label for any
item by selecting that item. Allergens are shown here as well.
CHECK IT OUT – EAT HEALTHY – EAT WELL!
COMPOSTING UPDATE - UNIVERSITY DINING SERVICE
HEALTHIER OPTIONS OFFERED AT THE DINING HALLS:
•
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•
•
•
•
•
•
•
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•
Salad bar has dark green spinach, low fat cottage
cheese and yogurt, and fat free French and Italian
salad dressing.
Deli area includes light and multigrain bread and low
fat meats such as ham, turkey and roast beef.
Tacos and More area includes turkey and vegetarian
“meat” fillings and whole wheat tortillas.
Our deep fat frying oil contains no trans-fatty acids.
We offer skim and 1% milk, water and 100% orange
and apple juice in the beverage area. We also carry
soy and lactose-free milk.
Higher fiber breakfast cereals - Cheerios, Honey Nut
Cheerios, Raisin Bran, granola and oatmeal.
Omelets can be made with egg substitute (no fat, no
cholesterol).
Grilled chicken and vegetarian burgers are served at
the grill area.
Specialty bars include pasta bar with whole wheat
pasta (choose meatless sauce), stir and wok (choose
brown rice) and baked potato bar.
All cooked vegetables are unbuttered.
Fresh fruits and raw vegetables like carrots are
available at meals.
Non-fat frozen yogurt is served.
REGISTERED DIETICIAN LOCATED ON CAMPUS
Lisa Eierman, R.D. is employed by University Dining Services to answer your nutrition questions or address dietary concerns. Lisa can be contacted by phone
(232-3599) or email (eiermanm@uwstout.edu). Her office is located in Room 160 of Merle Price Commons. Lisa is on campus on Mondays, Wednesdays and
Thursdays.
University Dining Service has been composting kitchen and
post-consumer food waste returned to the dishrooms in each
facility since January 2010. Dining Service started the compost
pickups at Stout and thus made it available in the Menomonie
community.
The tonnage of compostable materials diverted from the landfill
by University Dining and sent to the commercial compost site
has really had an impact on the landfill quantities. The total
tonnage diverted from landfills since dining brought composting
to campus in January 2010 is 414 tons, through June 2014.
University Dining has since the start of composting sought out
and changed every package used for our in-house produced
produce that has a feasible counterpart to compostable
packaging so we could assist our customers in also diverting
waste from the landfill. Our hope is that this year we will see
increased participation in sorting of waste by our customers to
get more post-consumer food waste into the compost stream
and out of the landfill. Sustainability is everybody’s responsibility;
please do your part with your post-consumer waste. In addition
when dining take only what you know you can eat, remember,
at the cafeterias you can go back for seconds on all sides and
salad bar items. What you leave on your tray raises everyone’s
costs and it creates compostable waste.
With the move indoors we opened North Point Cafeteria which
increased the number of participants a great deal. At the Commons
we had 1371 and North Point had 347 for a total of 1718 diners
being served the meal. This was almost 400 more than planned
so some items had to have substituted menu choices.
The menu offered included grilled third pound burgers, chicken
breast fillets, Boca burgers, pasta salad, potato salad, veggies
& dip, mint brownies, chocolate chip cookies, and more. This
year we continued the offering of locally grown corn on the cob
due to it’s overwhelming popularity. Cost for students living in the
residence halls was normal price $2.60!!
Great American Cook-In photos posted
on Dining Facebook and Dining
Website – were you there?
BE THE CHEF - BUILD A GOURMET BURGER
On Gourmet Burger Night, Tuesday
October 7th guests will be able to “build
a custom burger” – just the way they like
it. They will start with a ½ pound burger
and dress it their way. The toppings list
will include the usual burger toppings
along with many more. Additional
toppings offered will include: bacon, onion straws, several cheese
selections, guacamole, and chipotle mayonnaise.
LIKE US ON FACEBOOK!
facebook.com/UWStoutDining