NOVEMBER MONTHLY SPECIALS
FIRESIDE CAFÉ | GRIDIRON GRILL
BURGER OF THE WEEK
Week
Week
Week
Week
of
of
of
of
Nov
Nov
Nov
Nov
4th - Five Alarm Burger
11th - Pepper Bleu Cheeseburger
18th - Reuben Burger
25th - Salsa Burger
Check out the Daily Specials at these food
stations daily!
Nov
Nov
Nov
Nov
Each Combo includes:
• Fresh Homemade Potato Chips
• Delicious Bakery Bar
You will find some of the most popular
Heritage Deli items ready to combo here!
4th - $1 Parmesan Chicken Sandwich
11th - $1 Chicken Ranch Snack Wrap
18th - $1 Corn Dog
25th - $1 Grilled Cheese
BUNS & BOWLS
SUB OF THE WEEK
FIRE & STONE PIZZERIA
PIZZA OF THE WEEK
Nov
Nov
Nov
Nov
Buffalo Chicken
Deluxe
Thai Chicken
Hawaiian
4th - Meatball/Pepperoni
11th - Chicken Parmesan
18th - Club
25th - Meatball
NORTH POINT PM
COMMONS MINI MART
Week of Oct 28th
Week of Oct 28th
Week of Nov 4th
Week of Nov 4th
Chicken Sandwich
Two Hot Dogs
Week of Nov 11th
Small Shakes @ PM
Week of Nov 18th
Cheddarwurst
Week of Nov 25th
Ham & Cheese
Nachos w/Cheese
Week of Nov 11th
Turkey & Cheese
Week of Nov 18th
Two Hot Dogs
Week of Nov 25th
Chicken Snack Wrap @ PM Any UDS Bakery Muffin
Three selections offered each week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
NORTH POINT NOVEMBER SPECIALS
NORTHERN EXPRESS
50 cents Off a Bowl of Soup
North Point PM
Two Bosco Breadsticks for $2.50
BLOCK PLAN DEALS
For only one meal at
HC2 Jarvis Express!
Super Sub Sandwich,
Homemade Potato Chips,
and Pumpkin Bar!
Cranberry Turkey
Sandwich, Homemade
Potato Chips, and
Pumpkin Bar!
FIRESIDE CAFE | UPPER LEVEL MSC
GridIron Grill: Full breakfast menu and upscale sandwiches for lunch
Monday-Friday
7 a.m. - 3 p.m.
Poblano's: Mexican food your way - tacos, burritos, quesadillas
Monday-Thursday 10:30 am. - 10 p.m.
Friday
10:30 am. - 3 p.m.
Innovations: Dishes cooked to order with pasta and Asian cuisine
Monday-Thursday 10:30 - 10 p.m.
Friday
10:30 am. - 3 p.m.
Comfort Zone: All of the Midwestern and Stout favorite comfort foods
Monday-Friday
10:30 - 3 p.m.
Heritage Deli: Upscale sandwiches and salads - ready to go!
Monday-Friday 10:30 - 3 p.m.
SKYLIGHT MARKET | LOWER LEVEL MSC
Mo-Th 7 a.m. - Midnight | Fr 7 a.m. - 11:30 p.m. | Sa 10:30 a.m. - 11:30 p.m. | Su 12:00 p.m. - Midnight
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
Open at 10 a.m. Monday - Friday
November 2012 Edition
Purchase any sandwich or salad for $3.00 and
make it a combo for an additional $1.29
SKYLIGHT MARKET | NOVEMBER SPECIALS
of
of
of
of
University Dining Services
Value Combos - Treat Yourself Right!
BLUE DEVIL GRILL
Week
Week
Week
Week
Presented by
HC2 JARVIS EXPRESS
ADVISORY COMMITTEE MEETS
MONTHLY EVENTS
The Dining Service Advisory Committee meets next on Monday, November 5th at 5 p.m.
in Room 39 at North Point Dining Hall. If you have any concerns, questions or issues you
would like discussed at this meeting please contact a representative. All Advisory Committee
members are listed with their e-mail addresses on the UDS Web site under “General
Information”.
Blue Devil Football Game
UDS is still seeking members for the committee from students living in the residence halls.
Please contact Ann Thies, Director of Dining at thiesa@uwstout.edu if interested. You are also
welcome to share concerns and ideas with UDS via the comment feature of the Web site or
e-mail Ann Thies.
THANKSGIVING DINNER BUFFET
RETAIL DINING OPERATIONS
On Tuesday, November 13, 2012 Commons and North Point Dining Halls will offer a
“Thanksgiving Feast” during the dinner hours. This special meal always receives the highest
ratings – so you won’t want to miss it. The menu features all the traditional foods of this
American Holiday.
EXPRESSWAY CARTS: Quick service of coffees, sodas,
sandwiches and more.
MENU
UNIVERSITY LIBRARY
Monday-Thursday
HARVEY HALL
Monday-Thursday
Friday
SNICKER SALAD | CARVED SPICED APPLESAUCE PORK LOIN | ROAST TURKEY BREAST
RELISH TRAYS w/DIP | JELLIED CRANBERRIES | MUSHROOM STROGANOFF CASSEROLE V
MASHED POTATOES & GRAVY | BREAD DRESSING | CORN | DINNER ROLLS
PUMPKIN PIE | ICE CREAM | CHERRY CRISP | HOT MULLED CIDER
9:30 a.m. - 5:00 p.m.
7:30 a.m. - 3:00 p.m.
7:30 a.m. - 2:00 p.m.
HC2 JARVIS EXPRESS: Located in the large ground floor
lounge of Jarvis Hall, this location offers grab and go
service with the best of our Expressway Carts and the
Heritage Café menu. Snacks, quick lunch, and beverages
await you.
Monday-Thursday
7:30 a.m. - 5:00 p.m.
Friday
7:30 a.m. - 2:00 p.m.
NORTHERN EXPRESS & NORTHPOINT PM: Offering in between
meal and late night snacks plus popular grocery items for
north campus residents.
Daily Northern Express Hours
Sunday
10 a.m. - 12:00 a.m.
Monday-Thursday
7 a.m. - 12:00 a.m.
Friday
7 a.m. - 10:00 p.m.
Saturday
10 a.m. - 10:00 p.m.
Daily PM Hours
Sunday
Monday-Thursday
Baseline $2.50 | Flex - $6.45 | Cash $7.60 | Block – 1 meal
SAMPLE BAR WEEKLY – GIVE US FEEDBACK!!
Every Tuesday at Commons and North Pont Dining Hall we offer samples of new recipes or
products and ask for our customer’s feedback. Take a minute each Tuesday to try the sample
of the week and tell us what you think. Your opinion counts!
November 6th Black Pearl Medley Taj Salad
November 13th No Sample - Thanksgiving Feast
November 20th No Sample – Thanksgiving Break
November 27th Lemon-White Chocolate Cookies
We also encourage and welcome ideas for our weekly sample bar.
7:30 p.m. - 12:00 a.m.
8 p.m. - 12:00 a.m.
10 a.m. - 7 p.m.
7 a.m. - 8 p.m.
7 a.m. - 7 p.m.
10 a.m. - 7 p.m.
Dining Service Advisory
Committee Meets
Monday, November 5th
5 pm, Room 39 North Point
Thanksgiving Feast Dinner Buffet
Tuesday, November 13th
4-7:30 pm, Commons & North Point
DINING SERVICE SCHEDULE FOR
THANKSGIVING BREAKk
Dinner - Limited Menu
Tuesday, November 20th
Commons & North Point
Closing at 6pm
All Dining Operations Closed
Wednesday, November 21st
thru Saturday, November 24th
Dinner - Limited Menu
PRICES
COMMONS MINI MART: Located on first floor of the Commons
offering all day grab and go foods as well as a limited grocery
line.
Sunday
Monday-Thursday
Friday
Saturday
Saturday, November 3rd
2 pm, Home game!
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
Sunday, November 25th
4-6:30pm, Commons & North Point
4pm-Midnight, Northern Express
7:30pm-Midnight, North Point PM
4pm-7pm, Commons Mini Mart
4pm-Midnight, Skylight Market
NUTRITION NEWS YOU CAN USE
EATING MORE MEATLESS MEALS– Exploring Vegetarian
Options in the Dining Halls
Many people are trying to add more meatless meals into their
eating routine for health reasons as well as to have less impact on
the environment. Whatever your reasons, eating more meals with
vegetarian proteins can be a nutritionally wise choice as long as you
include a wide variety of foods from all the food groups, including
protein sources.
Vegetarian or meatless meals can include familiar foods like
cereals, bean soup, pizza, peanut butter sandwiches, refried bean
burritos and spaghetti as well as less familiar foods like legumes
(beans and peas), bulgur, and soy proteins like veggie burgers and
veggie crumbles.
Most people think of meat first when it comes to meal planning. To
get a well-balanced meal without meat, think of your favorite entrée
choices. The center of the meal can be a favorite soup, sandwich
or casserole made without meat. Grains should play the biggest
role in your meals so think of grain-based entrees like a soup with
noodles, barley, or rice; a pasta based casserole; or a sandwich
with veggie protein. Then add vegetables, fruits and dairy to this as
desired to complete the meal.
Some people decide to trade in their usual eating habits for a
vegetarian routine all at once. Others prefer a more gradual
approach. This allows a comfortable transition and allows time to
find plenty of new ways to make nutrient-rich meatless choices. The
goal here is to make changes that you can live with and that are
nutritionally sound.
When you’re making changes in your eating routine:
1. Take stock of your present eating habits – make a list of meals
that you usually eat and identify the foods and meals that are
meatless or vegetarian, like spaghetti with marinara sauce or bean
burritos.
2. Add more vegetarian meals by substituting vegetarian proteins
for meat, like having vegetarian chili made with beans.
3. Try some new vegetarian foods that you haven’t had before, like
a veggie burger instead of a hamburger.
4. Make a list of vegetarian or meatless meals that you are willing
to try. Check out the vegetarian brochure under our University
Dining Services website: www.uwstout.edu/dining for more
vegetarian choices available at our dining halls.
Some tips to add variety into vegetarian or meatless meals:
1. Aim for variety when you have your favorite entrees over and
over again by having different side dishes.
2. Be creative in planning meals. Increase your intake of beans
and vegetables by eating these foods at lunch, rather than just at
dinner. Make it a goal to have one vegetable every day for lunch
and two for dinner.
3. If beans are a new addition to your menus, add them gradually
by having a few spoonfuls on a salad, a small cup of bean soup at
lunch, or a bean side dish at dinner.
4. Plan a meal around a vegetable, like a baked potato and have it
with chili beans, broccoli, and cheese sauce.
Include a variety of foods in meals and snacks each day:
Grains, especially whole grains – oatmeal, whole grain breakfast
cereal, whole grain bread, whole wheat pasta, brown rice, wild rice,
popcorn, barley.
Vegetables – leafy greens like spinach and turnip greens, broccoli,
green beans, zucchini, squash, carrots, cauliflower, green and red
pepper, mushrooms, onions
Fruits – apples, oranges, pineapple, melon, strawberries,
blueberries, kiwi, bananas, grapes, peaches, pears, dried fruits like
raisins.
Milk – fat-free or low-fat milk, yogurt, cheese and cottage cheese,
or calcium-fortified soymilk, soy yogurt, and soy cheese.
Protein foods – beans, peas, and lentils, nuts, seeds, eggs, cheese,
peanut butter, soy protein products (tofu, tempeh, veggie burgers)
When it comes to meals and snacks, give some of these a try:
At breakfast: Oatmeal with raisins; Whole wheat toast with peanut
butter; Eggs or omelets with vegetables and whole wheat toast;
Granola with yogurt and craisins.
At lunch: Vegetable sandwich with cucumbers, tomatoes, peppers,
hummus, and either cheese or soy cheese on whole grain bread;
Veggie chili made with beans; Veggie burger on a bun; Veggie or
cheese pizza.
At dinner: Tofu stir-fry with brown rice; Whole grain pasta with
veggie sauce; Taco with vegetarian taco filling and beans; Fajita
made with Garden burger pieces, zucchini, peppers, and onions
For snacks have nutrient-rich foods like dried fruits, trail mix,
popcorn, yogurt, soy yogurt or Greek yogurt, a smoothie made with
milk, yogurt and fruits, hummus with pita chips, bagel with peanut
butter, fresh fruit, whole grain crackers.
Thanksgiving Break Closings and Openings
Commons and North Point Dining Halls
Tuesday, November 20th
• Breakfast and Lunch served
• Dinner with a limited menu closing at 6:00 p.m.
Wednesday–Saturday, November 21–24th: Closed
Sunday, November 25th
• Dinner – limited menu closing at 6:30 p.m.
Retail Operations
On Tuesday, November 20th
• Harvey Hall Expressway Cart closes @ 1:00 p.m.
• Library Cart closed
• HC2 Javis Express closes at 3:00 p.m
• Commons Mini Mart closed at 6:30 p.m.
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 and Wednesdays.
• Northern Express – closed at 6:30 p.m.
• Fireside Café – closed at 3:00 p.m
• Skylight Market – closed at 3;00 p.m.
On Sunday, November 25th
• Northern Express Open 4:00 p.m & PM will be open 7:30 p.m –
Midnight.
• Commons Mini Mart Open 4:00 p.m. -7:00 p.m.
• Skylight Market – Open – 4:00 – Midnight
Happy Thanksgiving!!
A Celebration of the World of Sports – Pizza & Wing
Party Night- A Success
Diners really enjoyed this special dinner meal with all-you-can-eat
wings and pizza. The Commons served 1192 and North Point
served 595 for a total of 1787 diners There were eight different
sauces for the wings with the most popular being BBQ and Ranch.
Despite the fact this meal was offered as an all-you-can-eat meal,
the numbers may surprise many: 3154 slices of pizza and 1896
wings were served. The favorite foods were the pizza, wings,
fries, and the draft root beer. The decorations and uniforms of
employees reflected popular sports and professional teams. A
guest visit by “Blaze” the UW-Stout Athletic Blue Devil Mascot
occurred at each dining hall. Blaze was very entertaining with
his athletic moves, good humor, gifts of posters and candy and
jolly disposition. Games were played at both locations and prizes
awarded. Below is a chart indicating the popularity of theme and
menu as rated by 251 diners that night.
Ratings:ExcellentGood Fair Poor
Menu 24%%
55%
18%
3%
Overall Satisfaction 28%
57%
12%
3%
Entertainment/Décor
16%%
43%
33%
9%
Worthwhile?
95%- Yes 5% - No Baseline Account Choices –Second Semester
The time during Thanksgiving break could prove a good opportunity
to review what you have left in your Baseline account and determine
if you need a larger or smaller dining plan to start second semester.
Any Baseline Dining Funds left on your account, at the end of the
semester will be transferred to Baseline Plus funds and will be
available for your use second semester. YOU WILL AUTOMATICALLY
BE GIVEN THE SAME DINING PLAN FOR THE 2013 SPRING
SEMESTER THAT YOU HAD DURING THE FALL SEMESTER.
YOU WILL AUTOMATICALLY BE GIVEN THE BASELINE PLUS FUNDS
FOR THE 2013 SPRING SEMESTER THAT YOU RECEIVED FOR THE
FALL SEMESTER.
You can check your current Baseline and Baseline Plus balances by
logging onto your campus card account at http://onlinecardoffice.
uwstout.edu.
If you are satisfied with the Dining Plan and Baseline Plus amount that
you currently have, you can ignore the remainder of these directions.
To view, raise or lower your Dining Plan and/or the amount of
Baseline Plus funds that will be placed on your card go to www.
uwstout.edu/housing.
Choose “Housing Contract Gateway” and follow the steps to log on
using your Stout username and password.
Choose “Assignments”
Choose “Dining Plans”
If you are satisfied with your Dining Plan and your Baseline Plus
fund amount you are set for the 2013 spring semester, click “Log
Out” in the right corner.
To change your spring Dining Plan or Baseline Plus amount click
on Plan Type that you want to change with a starting date of
1/17/2013. Dining Plan has to remain a Dining Plan. Baseline
Plus can only be change to another Baseline Plus amount
Click “Continue” to submit your request.
Click “Log Out” in the right corner
You will receive a confirmation email when your plan has been
changed. If you desire, you can log on again to confirm the change
after receiving confirmation email.
Dining Plan and/or Baseline Plus amount must be changed by
December 21.