Your Guide to Dining
Dining
Accommodations
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Mindful, Vegan, Vegetarian,
Gluten Free, Kosher, Food
Allergies & More
Find delicious recipes , too!
CONTENTS
CONTENTS
Healthy Dining
31 ALLERGEN INFO
8
Allergen and dietary
choices available at
Brandeis Dining.
6
Tour of Dining Options
4 SHAWN MONAGHAN
37 OFFERINGS
Vegetarian Dining
Interview with Shawn
Monaghan, Sodexo General
Get updates on menus
on-the-go.
Manager of Brandeis Dining
Services
12
Vegan Dining
32 MEAL PLAN
Allergen-Friendly Dining
Everything you need to
know about the meal plans
at Brandeis Dining.
18
13
5 DAVID LAFLEUR
Kosher Dining
Interview with Dave
LaFleur, Sodexo Executive
Chef of Brandeis Dining
Services.
25
34 FAQS
Answers to common
questions you may have
about your allergen-free
dining experience at
Brandeis.
INTERVIEW | GENERAL MANAGER
SHAWN
MONAGHAN
“
Real food
ingredients - made
from scratch,
priority on
sustainable practices
”
WHAT BENEFITS CAN I GAIN BY DINING AT
SHERMAN & LOWER USDAN DINING COMMONS?


Dining at Brandeis provides an exceptional
value to students, faculty, staff and their guests.
Our dining style provides a full range of
restaurant quality options at one set price
including beverages, salads, soups, entrees, side
dishes, beverages and desserts. Students on a
meal plan get an even better value by reducing
their per meal price. Our menu changes daily,
created by Dave LaFleur, our Executive Chef
with student feedback in mind. Our menu is
available online at brandeis.sodexomyway.com,
which enables students in planning out their
meals.
Nutritional benefits - Brandeis Dining Services is
unique in many ways, most importantly by our
from-scratch dining philosophy which enables
us to accommodate a variety of diets. Our chef
takes great pride in creating delicious food,
made with raw ingredients including hand-cut
fresh veggies, in house sauces and fresh
proteins. I believe in cooking for our students
and guests as I do for my own family – by
making dishes they love with a focus on
nutrition and well-being.
CAN BRANDEIS DINING ACCOMMODATE MY
SPECIAL DIET REQUIREMENTS?

Brandeis
Dining
Services
strives
to
accommodate all medically documented needs.
Our staff is trained twice per year on the eight
most common allergies and is informed of other
known student allergies. Our team also meets
twice daily to discuss allergies that will be
served the day’s menu. Our team personally
spends a great deal of time meeting with
students on how best we can meet their needs
as well as follow up throughout the semester to
ensure they are finding what they need on a
daily basis.

Dietary choices – in addition to allergy
accommodations, Dining Services provides
options for students with other dietary choices
such as vegan and vegetarian. Our Kosher
Kitchen, under strict rabbinical supervision by
the
Rabbi
Chayim
Zirkind
provides
accommodation to guests keeping a kosher diet
with no additional cost.
HOW IS THE FOOD AT BRANDEIS DINING
DIFFERENT FROM TYPICAL RESTAURANT FOOD?
Healthy – Most dishes are made from scratch with
real ingredients and a focus on creating delicious
dishes with the use of layering flavors and the use
of fresh herbs. We hand-cut fruits and vegetables,
make our own soups, sauces, pastries and breads.
We choose local when we have access and are
committed to providing responsibly sourced fish
and seafood as well as cage free eggs.
WHERE DO THE INGREDIENTS COME FROM?
We place a high priority on sustainable purchasing
whenever possible, including foods that are
certified local, organic and Fair Trade. Our seafood
is sourced from Red’s Best as much as possible
available, linking our local seafood to the fishing
captains and their vessels. We bake our pastries
and breads or purchase from local bakeries and cut
all of our produce in house. Although the New
England growing season is a short time period, we
hold firm our commitment to real ingredients and
continue to purchase whole produce from regional
and continental growers as much as possible.
CAN BRANDEIS DINING HELP ME MAKE HEALTHY
MEAL CHOICES?
Making healthy choices is easy at Brandeis with
the large variety of fresh food available
throughout the day. Students are encouraged to
make healthy choices with the natural architecture
of the dining room leading guests toward the
more nutritious options such as Russo’s Garden
Bar or from The Wild Mushroom, our vegetarian
and vegan platform. Nutritional icons including
vegan and vegetarian assist guests in avoiding
meat.
We have outlined our Healthy Dining Options at
Sherman and at Lower Usdan Dining Commons. Be
sure to pick up a copy to help make healthy dining
easier. And always be on the lookout for the
Mindful icon. Mindful is our program highlighting
healthy choices. Mindful options are available for
breakfast, lunch and dinner.
WHAT IS YOUR FAVORITE PART OF BEING THE
GENERAL MANAGER OF DINING SERVICES?
Brandeis is a fantastic place to go to work.
There are two parts that tie for my favorite.
First, I love that I get to play a part in providing
students with nutritious options which is
subconsciously teaching them how to make
healthy choices in life, beyond their time at
Brandeis. Secondly, it feels great when a
student with an allergy and their parent meet
with me for the first time. It’s rewarding to see
the look of sheer relief when they realize that
we will be there for them and believe that
meals should be as accessible as those without
allergies. They know that we “get it”. Students
have an immense amount of stress going into
college. The fact that I can help reduce that
stress makes our efforts so worthwhile!
My goal is to bring my personal 30 years of
experience to the Brandeis community to make
certain our dining program consistently grows
and flourishes. We are committed to student
satisfaction; my team and I work everyday to
bring this fruition.
INTERVIEW | EXECUTIVE CHEF
HOW IS THE FOOD MAKING PROCESS DIFFERENT
FROM OTHER RESTAURANTS?
ARE THE CHEFS TRAINED ON ACCOMMODATING
SPECIAL DIET CHOICES?
CAN I REQUEST TO HAVE MY FAVORITES ON THE
MENU?
Our dishes are made from scratch using fresh
ingredients with great quality that is delivered to
us on a daily basis. And we also try our best to use
local produce whenever it is possible. This helps us
to retain the nutritional value of our food.
Yes, all our chefs have to follow a training process
on allergen and dietary choices. We train all
employees on allergies and cross-contamination
twice per year so that they are educated with upto-date information. This further helps our cooks
to be aware of any new dietary accommodations
that we have introduced such as Simple Servings
and My Zone, two allergen friendly spaces in each
dining hall. We also meet before each meal to
discuss the dietary choices available at each meal
to prevent cross-contamination.
You can for sure! We go through every student
request before making the menus and incorporate
student requests as much as we can. We believe in
giving our students a real food experience that
they enjoy so we try to accommodate any requests
and ideas. We also love to get personal or family
recipes as well as tips on how you accommodate
your allergy at home. Many best practices in our
allergen accommodation program came from
student suggestions.
Brandeis Dining Services has high standards to
maintain the quality of our food at every step of
the food making process; starting from the first
step of purchasing the produce and meat from
approved vendors that are able to track where the
ingredients are originated from and can be sure
about the quality of the products. Our chefs are
trained to follow strict food prepping procedures
and strict safety standards. Our cooks are also
trained to continually check for proper flavors of
dishes. Unlike restaurants, our menu changes daily
so we need to ensure that each and every dish has
been tested for proper flavor, texture and
temperature. We spend a great deal of time
training our culinary team to give dishes the love
and attention it deserves by correcting any
inconsistencies and adjusting flavors as needed.
Following a personalized procedure of making
food helps us to provide our students a homemade
food experience.
I HAVE A FOOD ALLERGY AND HAVE DIFFICULTY
AT RESTAURANTS IN ACCOMMODATING MY
ALLERGY. AM I GOING TO HAVE THIS ISSUE AT
COLLEGE OR CAN I REQUEST ASSISTANCE.
There are many ways that you can send us your
requests. You can either write us a note on our
comment board; incorporate it in our food surveys;
request through our social media sites, use our
website or simply by dropping us an email
(dlafleur@brandeis.edu).
We have you covered. We ensure that you would
have a food choice at every meal you have with
Brandeis Dining. You can also meet myself
personally as well as our General Manager and we
can help to find food items from our daily menus to
accommodate your food allergies. Your first step is
to contact Shawn, our General Manager, to set up
a meeting (smonaghan@brandeis.edu). We will
walk you through our allergen-friendly solutions—
Simple Servings and My Zone. We are more than
happy to assist you find the right solution for you
to have the most enjoyable food experience
possible when dining at Brandeis.
“
DAVID
LAFLEUR
What I enjoy the
most about working
at Brandeis Dining, is
working with a set of
people who have a
real interest in food
and sharing great
ideas and experiences with me that helps
”
Healthy Dining
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HEALTHY DINING AT BRANDEIS
HOW TO CREATE A
BALANCED PLATE
Current dietary guidelines are focused on
balancing calories, increasing fruits,
vegetables, whole grains, and low fat
dairy, and decreasing foods high in
sodium and fats, plus limiting sugary
beverages.
Let’s explore what that really means to
you. The plate is divided into three
sections that represent a balanced meal.
Half of the plate should consist of fruits
and vegetables, one quarter of the plate
should be grains (i.e. bread, pasta, rice
starchy vegetables), and one quarter of
the plate is for lean protein (i.e. fish,
turkey, lean beef, tofu, beans and nuts).
Follow these three important tips to healthy eating:
1. Balance
2. Variety
3.Moderation
TOUR OF LOWER USDAN RESIDENT DINING
Tour of Usdan
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NAVIGATING YOUR
DINING HALLS
Lower Usdan & Sherman are
designed
with
healthy
food
architecture in mind, real food
ingredients and from scratch entrées.
As you enter the dining hall you are
first met with fresh, healthy options
including fruits, vegetables and
whole grains. Good nutrition is about
the choices you make. Use these
quick tips for navigating the dining
hall to help you make healthy
choices.
A few great places to start:
The Wild Mushroom, 100%
vegetarian and vegan
cuisine including hand-soaked beans, whole grains and
rice, made-from-scratch entrees and steamed or
roasted veggies. Add a house made vegetarian soups
or fresh vegetable offering from Garden Bar.
Russo’s Garden Bar, features
locally sourced leafy
greens and standard salad vegetables as well as whole
grains, composed salads, beans, cheese, tofu, hard
boiled eggs, yogurt, fruit and house made soups.
Megellan’s,
features entrees from around the
world most of which are customizable in size.
Offerings change regularly. Vegetarian options
available daily.
My Kitchen, a rotating station featuring madeto-order stir fry, noodle bars and other
international favorites. You choose your protein,
vegetables and sauce. Consider adding extra
veggies and go a bit lighter on the sauce.
The Usdan Diner, have
the option to choose
from your favorite grill items such as burgers,
veggie burgers and grilled chicken sandwiches.
Simply replace fries with a flavorful and creative
tossed salad from the Garden Bar to maximize
your meal without adding the extra calories.
Basic Kneads, made
to order deli and Panini
station. All sandwiches are made on locally
sourced breads or homemade baked challah or
focaccia. Choose from a selection of signature
sandwiches or customize with a variety of roasted
meats, cheeses or vegetables.
Bella Trattoria, offers
a fresh Italian entrée
with a wide selection of pizzas, flatbreads, pasta
and house-made sauces. Vegetarian and health
whole wheat options available daily. Add a piece
of fruit or green salad for a well-rounded plate.
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The Main Dish, a rotating menu of home-style,
innovative dishes comprised of made ‘from
scratch” entrees and wholesome sides. Round out
your plate with a protein, whole grain and
vegetable. Start with a salad loaded with greens.
The Grill, your favorite grill items—burgers, and
grilled sandwiches. Simply replace fries with a
mixed green salad or roasted vegetables.
Salad Bar
features locally sources fruits and
vegetables, hearty composed grain salads, beans,
tofu, hard boiled eggs and house-made soups.
Action Station
Available at
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Simple Servings & My Zone,
Tour of
a deluxe
kitchenette for those with specific dietary needs
and food allergies. This space, located within the
dining hall but in a separate enclosed space,
provides a safe dining experience for students
with any of the top 8 allergens (eggs, milk,
peanuts, tree nuts, wheat, fish & shellfish).
Available in both Sherman and Lower Usdan.
a pop-up station featuring a
variety of made-to-order dishes such as sushi and
noodle bars. Gluten free and vegetarian options.
Deli, al
served on either homemade challah or
focaccia or locally sourced sliced breads. Choose
from signature sandwiches or design your own of
roasted meats, cheeses and vegetables.
Pasta & Pizza, a
pasta and house-made sauces. Vegetarian and
whole wheat options available daily. Add a piece of
fruit or fresh salad toss.
Kutz Bake Shop,
Hydration Stations, a fruit infused fresh water
experience. Flavors change daily such as
strawberry basil, lemon or cucumber water.
Healthy hydration at Sherman and Lower Usdan.
selection of pizza, flatbread,
fresh house-made breads,
breakfast pastries and desserts are made on
campus by our talented team of bakers… desserts
made with love from real ingredients. Chef
Steve’s baked goods are found all over campus
including Sherman and Lower Usdan.
TOUR OF SHERMAN & LOWER USDAN
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Tour of
1. Take Two Trips Through The Line
Use the first trip to familiarize yourself with the day’s
healthy options. Take the second trip to decide what
you really want to eat.
2.Include a Fruit and Vegetable (or two)
Fruits and vegetables are foods that fill you up
without filling you out. These Mindful choices contain
more water, vitamins and minerals with fewer
calories than other types of foods. Combine with a
lean source of protein such as chicken or fish and a
whole grain such as pasta or rice and you have a
satisfying meal!
3.Share
College is about trying new things. See a dish you
want to try but aren’t sure you’ll like it? Get your
usual plate of food and sample the new entrée with a
friend. You won’t feel the need to overeat.
4.Don’t Get Too Hungry
When we let ourselves get too hungry, we tend to
overeat – usually on less than nutritious options. By
eating breakfast and packing snacks, you can prevent
that ravenous feeling. Try eating every 3-4 hours.
You’ll make better choices at meal times!
5.Slow Down
Before you go for a second helping, take 15-20
minutes to let your body digest the food you’ve just
eaten. It takes about that long before we can decide
if our bodies are still hungry. Take your time; enjoy
the conversation and your food!
MyFitnessPal is a website and smart phone app that
can be used to track diet and exercise. Nutrition information for most of the foods you eat on campus are
available in the database. It is a simple, user friendly
way to keep track of what you are eating. All types of
foods are in the database whether you are eating at
the dining hall, retail location or taking your Simply to
Go food with you. Using the MyFitnessPal app is a
great way to make sure you are choosing nutritious,
balanced and mindful options when dining on campus.
VEGETARIAN DINING AT BRANDEIS
Vegetarian Dining
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NAVIGATING CAMPUS
INTRODUCTION
Lower Usdan & Sherman,
Vegetarianism is the practice of
refraining from the consumption of
red meat, poultry, seafood or any
other type of meat and by-products
of animal slaughter.
Our chefs adore working with fresh vegetables and interesting
grains! Daily offerings include creative specialty entrees, exciting
tossed, mixed and composed salads. Varieties of vegetarian and
vegan friendly proteins are always available to add to roasted
veggies, salads and pastas. Check out the The Wild Mushroom
Station at Usdan for vegan goodness every single day!
Currito, offers
a selection vegetarian global inspired options from
delicious quesadillas, creative veggies burritos, inspired salads, to
scrumptious smoothies and guacamole and chips.
Louis Deli, options
include homemade traditional deli salads along
with other fresh veggie combos such roasted vegetable sandwiches
with great condiments, bean salads and sides of cider slaws. Check
out the Justice Dog for a vegan favorite!
Sushi Bar, start
with edamame or seaweed salad and then try
either the vegetable combo roll or veggie grilled dumplings.
Tossed, features
Look for this icon
in Sherman and
Lower Usdan.
a variety of made-to-order gourmet salad bar.
Customize with tofu, eggs or beans for added protein.
Deis Bowl, a pho and rice bowl concept in Upper Usdan
Einstein’s, a bagel bar, fresh soups, salads and sandwiches perfect
with plenty of vegetarian and vegan options.
The Stein, vegetarian offerings here include handfuls of appetizers,
salads, pizza, pasta dishes as well as a black bean burger and
desserts.
Veganism is a form of vegetarianism.
However a follower of veganism will
refrain from consuming any animal
product which will include byproducts such as eggs and dairy.
Look for this icon
in Sherman and
Lower Usdan.
NUTRITION
Have questions about a vegan or
vegetarian lifestyle? Want to make
sure you are getting what you
need to satisfy your hunger, your
daily intake of vitamins? We have
someone you can speak with.
Karen, our Registered Dietitian is
available to you via email and
phone any time.
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VEGETARIAN RECIPES
Broccoli Rice Casserole
INGREDIENTS (4
Servings)
8 ounces white/ brown rice
3 teaspoons butter
8 ounces finely chopped fresh yellow onions
10 ounces broccoli florets, thawed and drained
12-1/4 ounces condensed cream of mushroom soup
6 ounces shredded cheddar cheese
DIRECTIONS
1
2
Prepare Rice according package
instructions
Preheat over to 325° F. Melt butter in a
skillet over medium-low heat. Add the
onion and sauté for 5-7 minutes or until golden
and soft
3
Heat soup in a medium saucepan over low
heat. Add cheese and remove from heat.
Add rice mixture and stir to combine all
ingredients. Prepare a 9” × 9” casserole dish
with oil. Pour rice mixture in the dish and bake
at 325° F fir 20-30 minutes.
Barley with Sundried Tomato & Basil Pesto
INGREDIENTS (4
Servings)
1-1/3 quart warm vegetable stock
3 teaspoon canola oil
4 ounces minced fresh yellow onions
8 ounces raw pearl barley
2 ounces white wine
2 tablespoons whole milk ricotta cheese
5/8 ounces goat cheese
DIRECTIONS
1
Heat oil in a large saucepan over medium-high
heat. Add the onion and sauté for 5 minutes or
until it is translucent. Add barley and lightly sauté
for 2 minutes or until golden brown. Add the wine,
stir, and cook for 2 minutes or until it is absorbed.
2
Add the warm vegetable stock to the barley
1 1/2 cups at a time. Stirring constantly and
allowing stock to be absorbed between each
addition. When all of the stock has been ladled
into the barley, simmer gently until the barley is
soft and creamy.
3
Stir the ricotta into the barley and then
crumble in the goat cheese. Stir to mix, cover
and set aside.
4
Preheat oven to 350° F. Spread half of the
barley mixture over the bottom of a 9” × 13”
baking pan. Top with half of the sun-dried
tomatoes, then half of the pesto. Repeat for
second layer.
5
Bake covered with foil for 25 minutes, then
remove foil and continue to bake for 5 more
minutes to let the top layer of pesto become
toasted. Remove from the oven and let rest for 10
minutes.
Garnish: with additional Parmesan
cheese (if desired) and fresh basil
springs.
Substitutions: Arborio rice may be
substituted for barley for a glutenfree dish.
VEGAN RECIPES
Ratatouille
INGREDIENTS (4
Servings)
1-1/3 ounces olive oil
6 ounces diced fresh yellow onions
1 teaspoon minced fresh garlic
8-5/8 ounces peeled and diced fresh eggplant
1-1/4 pint diced fresh zucchini
1-1/2 teaspoon salt
1-1/2 teaspoon ground black pepper
3 ounces water
1/2 seeded and diced fresh yellow pepper
1/2 seeded and diced fresh green pepper
1/2 seeded and diced fresh red pepper
1-1/8 cup diced fresh tomatoes
1/2 teaspoon dried thyme leaf
4 ounces finely chopped fresh basil
DIRECTIONS
Tip: Use gloves to seed peppers.
Pepper juice can burn eyes. Wash
hands thoroughly with soap and
water after seeding peppers.
1
Heat oil in a Dutch oven over medium heat. Add
onion and cook for ` minute, stirring occasionally,
or until soft. Stir in eggplant, zucchini, salt and pepper.
Add water, cover and simmer for 5 minutes, stirring
once during cooking, or until vegetables are beginning
to soften. Add yellow, green and red bell peppers and
simmer for 5 minutes, covered or until softened.
2
Stir in tomatoes and thyme. Bring to a boil
Reduce hat to medium-low. Simmer, partially
covered, for 15-20 minutes or until vegetables are
tender. Remove from heat. Stir in basil right before
Nicely Hot & Spicy Mixed Vegetables
INGREDIENTS (4
Servings)
3 teaspoons olive oil
1/4 teaspoon minced fresh ginger root
1/4 teaspoon minced fresh garlic
2 ounces chopped coarse fresh green onions
3-3/8 ounces peeled and julienne fresh carrots
6-1/8 ounces chopped coarse fresh broccoli crowns
4 ounces sliced on bias fresh celery
4 ounces diced fresh zucchini
DIRECTIONS
1
Heat oil in a large skillet or wok over medium-high
heat until oil is almost smoking. Add ginger, garlic
and green onion. Stir-fry quickly. Add carrot, broccoli,
celery, zucchini, squash and asparagus, being careful
not to overcrowd the pan. Stir-fry until vegetables are
done as you like– approximately 8-10 minutes.
2
Add bean paste, salt, soy sauce and sesame oil.
Toss with vegetables.
4 ounces diced fresh yellow squash
3-1/2 1” pieces fresh asparagus
Spicy Korean Bean paste to taste
1/4 teaspoon salt
1-1/2 teaspoon soy sauce
1 teaspoon Chinese sesame seed oil
Garnish: with hot pepper flakes if you
like.
GLUTEN FREE DINING AT BRANDEIS
Gluten Free Dining
INTRODUCTION
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Gluten-free diets are necessary for individuals who
are unable to digest gluten, a protein found in
wheat, rye, barley and possibly oats. The gluten
intolerance is also referred to as celiac disease.
Lower Usdan and Sherman offer many dishes free
of gluten ingredients daily. We have My Zone, a
designated area that offers products free of gluten
ingredients and separate equipment for those
following a gluten-free lifestyle. In addition, every
station has clearly labeled menu items (GF) that
display the allergen information. Our staff has been
trained on food allergies and understand the
importance of preventing cross contamination of
items during prep and service.
NAVIGATING THE DINING HALL
Recognizing daily options - Recipes free of gluten
ingredients in the dining halls are labeled with a
Gluten Free symbol (GF). Guests are encouraged to
use the entrance menu signs to familiarize
themselves with the daily menu options, which are
also labeled with the Gluten Free logo (GF).
Blackened Cod Verde & Watercress Salad
INGREDIENTS (4
DIRECTIONS
Servings)
For sauce
2 ounces yellow corn tortilla strip chips
12-3/4 ounces fresh tomatillos, remove
husks diced 1/2”
6-3/8 chopped fresh cilantro
1-5/8 chopped fresh yellow onions
2-3/8 chopped fresh jalapeno peppers
2-3/8 teaspoon minced fresh garlic
1
Combine tomatillos, 1st listed cilantro, onions,
jalapeno and garlic in a blender. Process on high
speed until smooth. Refrigerate.
For tortilla strips
2
Place tortilla strips on a sheet pan and lightly spray
with pan spray toss to combine. Bake at 400° F until
light golden and crispy, about 3-4 minutes.
2/3 ears remove kernels fresh corn-cob
1-5/8 peeled & seeded, diced 1/2” fresh
plum tomatoes
3-1/4 ounce peeled & seeded, diced 1/2”
fresh avocado
1-5/8 cup stemmed watercress
1-5/8 sprigs fresh cilantro
1-5/8 ounce thin slices of fresh radish
(no tops)
1-1/4 ounce fresh pasteurized lime juice
For salad
3
Cook corn kernels in boiling water until just tender,
approximately 4-6 minutes. Drain.
4
Place tomatoes, avocado, watercress, 2nd listed
cilantro, radish and corn in a bowl. Combine lime
juice, olive oil and pepper together, then add to
watercress and gently mix well. Refrigerate.
1-5/8 olive oil
3/4 teaspoon ground black pepper
1-1/4 pound fresh raw cod fillets
1-5/8 tablespoon Cajun seasoning (be
sure Cajun seasoning purchased is
gluten-free)
For Cod
5
Pat cod dry with paper towel and lightly spray both
sides with pan spray. Dredge both sides with Cajun
seasoning and shake off excess.
6
Heat a cast iron skillet till very hot over high heat.
Sear fish flesh side down and cook until seasoning
develops a dark crust, approximately 2 minutes.
7
Carefully flip fish and cook for another 1-2 minutes
until cooked through.
GLUTEN-FREE RECIPES
For large plate:
8
Place 2 ounce Verde sauce on bottom of a plate.
Place 1 each cod fillet in center on sauce and top
with 1/2 cup watercress salad, garnish with 1/2 ounce
tortilla strips. Serve immediately.
For small plate (arrange same as for
large plate):
10
1 ounce Verde sauce
1/2 fillet cod
1/4 cup watercress salad
GLUTEN-FREE RECIPES
Braised Beef Short Ribs
INGREDIENTS (4
Servings)
2/3 teaspoon canola oil
2/3 ounce diced fresh carrots
8 ounces gluten free beef stock
2/3 diced fresh leeks
6 ounces gluten free beef stock
1/3 bay leaves
3-1/3 ounces thin slices of fresh shallots
1-1/3 fresh pasteurized orange juice
2 teaspoons fresh grated orange rind
2 teaspoons toasted and crushed coriander seed
Salt to taste
Ground black pepper to taste
10-2/3 ounces raw boneless short beef ribs
DIRECTIONS
1
2
Combine shallots, orange juice, orange
zest and coriander. Mix well
Pour over short ribs turning to coat
evenly. Refrigerate for 3 hours or up to
12 hours of use. Drain and discard marinade.
3
Season ribs with salt and pepper.
4
Heat oil in roasting pan over medium
high heat. Add short ribs and sear until
browned on all sides.
5
Remove short ribs and set aside. Add
carrots and leeks and cook until they are
lightly browned, stirring frequently,
approximately for 3 minutes.
6
Add 1st listed beef stock, stir well. Return
short ribs to pan, cover tightly with
plastic wrap and then foil. Place in a 350° F =
oven and cook until beef is very tender
approximately 2 1/2 to 3 hours.
7
Place 2nd listed stock in a sauce pan and
cook until reduced by half, stirring
frequently.
8
Remove short ribs from pan and strain
braising liquid two times through a fine
chinois. Add braising liquid to the other
reduced stock and continue to simmer until
thickened for approximately 30 minutes.
For plating:
9
Place 4 ounces short ribs on place and
top with 2 ounces au jus. Serve
Kosher Dining
WHAT IS KOSHER FOOD?
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Kosher food is prepared in accordance with Jewish
law. While there are many details in the kosher
framework, most basically animals must be
slaughtered in a particular way, certain foods may
not be eaten at all and certain foods (for example,
milk and meat) must be kept separated. The Kosher
Kitchen at Sherman Dining Hall has both meat and
dairy kitchens kitchen. Parve food is food that has
neither red meat or poultry nor dairy ingredients.
IS THE FOOD AT THE KOSHER
KITCHEN CERTIFIED HALAL?
Halal food is food that is prepared in accordance
with Muslim law. The food at this station is not
certified as Halal but there are many parallels
between Kosher and Halal requirements. For
example, no pork products are used and animals
are slaughtered in a similar manner. In addition,
although it is not a requirement for Kosher
certification, no alcohol is used when preparing
food in this kitchen. Please speak with Dining
Services if you have any specific questions.
WHY ARE DIFFERENT PLATES &
UTENSILS USED AT THE KOSHER
KITCHEN?
In order to ensure that non-kosher food and small
wares that have come in contact with non-Kosher
food do not come in contact with Kosher food or
Kosher serving implements, all menu items at this
station must be served on designated Kosher
plates with Kosher utensils.
KOSHER KITCHEN AT SHERMAN
The Kosher Kitchen is open to all guests at Sherman.
Please observe the following policies in order for the
Kosher Kitchen to maintain Kosher certification:
1. In order to ensure that non-Kosher food does not
come in contact with the Kosher Kitchen please use
trays, Kosher dishware, silverware and glasses. Do
not place any food, dishes, silverware, utensils or
personal belongings from other areas on the
counter.
2. All dishes, glasses and flatware must be returned to
the Kosher dish return.
ADDITIONAL KOSHER OFFERINGS
Also available on campus :
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Louis Kosher Deli, featuring deli classics, is located in
Upper Usdan
Louis-to-Go, ready made Louis Deli sandwiches and
assorted Kosher snacks are available in The Hoot
Market in Lower Usdan
Dunkin Donuts, is also certified Kosher
Brandies also features Kutz Kosher Bakeshop, our
own Kosher bakery on campus.
KOSHER RECIPES
Zucchini Pancakes With Tomato Aioli
(a twist on the traditional pancakes)
DIRECTIONS
INGREDIENTS (4 Servings)
1-3/8 diced fresh plum tomatoes
1-3/8 tablespoon olive oil
1-3/8 tablespoon fresh pasteurized lemon juice
5-3/8 bulk extra heavy mayonnaise
1-3/8 cloves of chopped fresh garlic
1-3/8 teaspoon paprika
2 teaspoons chopped coarse fresh parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1-1/3 pint shredded fresh zucchini
2 teaspoons salt
1
2
Place the tomatoes, olive oil, lemon juice,
mayonnaise, garlic, paprika, parsley, salt and pepper
in a blender. Blend until smooth. Refrigerate.
Grate the zucchini on he largest holes of a grater
into a colander and combine well with salt. Let
zucchini drain 30 minutes. Using hands, squeeze as much
liquid from the zucchini as possible. The more water you
can squeeze out of the zucchini, the crispier the
pancakes will be.
3
Mix zucchini, green onion, garlic, egg, bread crumbs
and black pepper in a large bowl until well combined.
1-1/3 ounce thin slices of fresh green onions
1-1/3 teaspoon minced fresh garlic
2/3 eggs beaten
4 ounces dry plain bread crumbs
1/8 teaspoon ground black pepper
2-2/3 ounces vegetable salad oil
4
Heat 2 teaspoons of the vegetable oil in a large
nonstick skillet over medium-high heat until hot.
Drop four 1/8 cup measures of zucchini mixture into the
skillet and flatten into 1/4” thick pancakes with a spatula.
Cook pancakes for 2-3 minutes on each side or until
golden and cooked through.
Keep pancakes warm in the oven while
making more pancakes, adding 2
Honey Mango Chicken
INGREDIENTS
(4 Servings)
DIRECTIONS
1
2
Place chicken breasts between 2 layers of plastic
wrap and pound with the flat side of a meat mallet
4 boneless , skinless kosher chicken breasts
until chicken is an even 1/4 inch thick.
1-1/3 unsweetened cup coconut milk
1-1/3 teaspoon curry powder
8 ounces all-purpose flour
2/3 teaspoon salt
1/3 teaspoon ground black pepper
Mix coconut milk with the curry powder in a
shallow container. Add the chicken and marinate in
the refrigerator for at least 6 hours or overnight, turning
occasionally. Discard excess marinade.
1-1/3 tablespoon olive oil
2/3 fresh orange
1-3/4 ounce vegetable salad oil
2-2/3 ounces thin slices of fresh red onion
4 ounces thin slices of fresh red peppers
2-2/3 ounces thin slices of fresh green
peppers
1-1/3 tablespoon curry powder
2 pints fresh pasteurized orange juice
1/8 teaspoon crushed dry red peppers
1-1/3 ounce white vinegar
1-1/3 ounce granulated sugar
2 teaspoons chicken base
1-1/3 tablespoon cornstarch
2-2/3 ounces cold water
2/3 pitted, finely chopped fresh mangos
3
Preheat standard oven to 350° F. Place flour on a
plate. Remove chicken from marinade, shaking off
excess. Season chicken breasts with salt and pepper and
dredge in flour, shaking off excess.
4
Heat olive oil in a 12” skillet over medium-high heat.
Add chicken to skillet and brown for 3-4 minutes on
each side. Place chicken on a foil-lined baking sheet.
5
Zest the orange and reserve zest. Using a paring
knife, cut the ends off the orange until you can just
start to see the fruit. Standing the orange on one of the
cut sides, remove the remaining outside skin and pith of
the orange by cutting down around the contour of the
fruit. The result will be a completely peeled orange.
6
Over a small bowl, use a paring knife to cut out
each section of orange, removing the fruit from the
membranes, catching any juice and the fruit in the bowl.
Discard the membrane. Cut the oranges into small
pieces and set the juice and cut oranges aside.
KOSHER RECIPES
7
Heat the vegetable oil in a 3 quart saucepan over minute or until thickened. Add reserved orange zest,
medium heat. Add the onion and peppers and
segments, and juice to sauce. Stir in mango. Cook for 1
cook for 6-7 minutes, stirring occasionally, or until the minute.
onion is translucent and starts to brown. Add curry
powder, orange juice, crushed red pepper, vinegar,
Spoon sauce on a plate and place chicken over
sugar and chicken base. Stir. Bring sauce to a simmer.
top.
Reduce the heat slightly and cook for 15 minutes or
until reduced slightly, stirring occasionally.
9
8
Mix cornstarch with water. Whisking constantly,
add cornstarch water slurry to sauce. Cook for 1
Serving suggestions: Serve with
Steamed Jasmine Rice and Sautéed
Allergens &
Dietary Choices
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We label all of our menu items with the allergen
and dietary choices available at Brandeis Dining.
Each menu item will include one or more
allergen and dietary logos. This not only allows
the students to easily identify the dietary
options and dine at different platforms easily.
Brandeis Dining Services prides itself on
accommodating your dietary needs. If you have
allergies or specific dietary needs, meet with
Dining Services General Manager Shawn
Monaghan (smonaghan@brandeis.edu) at the
beginning of the semester so we can best know
how to serve you.
ALLERGEN AND DIETARY
CHOICES AVAILABLE AT
BRANDEIS DINING
Vegan option
Vegetarian option
Made with local Ingredients
Made with organic
Ingredients
Mindful healthy choice
Meal Plans
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HEALTHY DINING AT BRANDEIS
DINE WITH A PLAN
Freshman / Sophomore Traditional Plans for
2015-2016
Traditional plans are purchased on the Brandeis
Website via My Housing on the Community Living
page and include a combination of Meals and
Flex Points. Meals can be used at Sherman Dining
Hall and Lower Usdan Dining Hall. Flex Points,
and WhoCash are accepted at all dining
locations.
19 Meal Plan: Any 19 meals per week in Sherman
and Lower Usdan resident dining halls + 250 Flex
Points per semester
15 Meal Plan: Any 15 meals per week in Sherman
or Lower Usdan + 600 Flex Points per semester
12 Meal Plan*: Any 12 meals per week in Sherman
or Lower Usdan + 850 Flex Points per semester
10 Meal Plan: Any 10 meals per week in Sherman
or Lower Usdan + 650 Flex Points per Semester
Junior Year Additional Plans for 2015-2016
WhoCash
Juniors living on campus have their pick from the
plans above and also the following:
WhoCash is the campus debit plan that
can be used to purchase in:
120 Block: Any 90 meals per semester in Sherman
or Lower Usdan + 400 Flex Points per semester
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All Dining Service locations
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Campus bookstore
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Copy Center
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Hardware Repair Shop (LTS)
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Domenic’s (Sachar Building)
80 Block: Any 80 meals per semester in Sherman
or Lower Usdan + 300 Flex Points per semester
Off-Campus (Voluntary) Plans for 2015-2016
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90 Block: Any 90 meals per semester in Sherman
or Lower Usdan + 100 Flex Points per semester
60 Block: Any 60 meals per semester in Sherman
or Lower Usdan + 60 Flex Points per semester
For more information visit
brandeis. sodexomyway.com/dining-plans
Public printing and
facilities on campus
photocopying

Paying library dues and fines
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Laundry rooms in the residence halls
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Cholmondleys
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Student Service Bureau
FAQ
Frequently Asked
Questions
1
WHAT ACCOMMODATIONS ARE MADE IN THE
DINING HALL FOR STUDENTS WITH FOOD
ALLERGIES OR INTOLERANCES?
Brandeis Dining Services strives to provide an
exceptional dining experience for all of our guests. We
are proud of the reputation we have built regarding
dietary accommodations. Beyond Simple Servings and
My Zone, our labeling system via our dining website and
daily signage identifies foods that contain nutritional
information and ingredient lists. In addition, we label
foods that observe dietary choices including vegan and
vegetarian. Brandeis Dining Services at Sherman Dining
Hall also features a kosher kitchen, which is certified by
Rabbi Chayim Zirkind.
2
WHAT TYPE OF FOOD ALLERGY TRAINING
DOES YOUR STAFF RECEIVE?
All Brandeis Dining Services managers and
chefs are required to attend a yearly food
allergy training through ServeSafe. Frontline employees
are also trained during group employee meetings twice
per year as well as refresher on-the-job reviews
throughout the year. As an added measure, the culinary
team serving food to students meets before each meal
to review the allergen and dietary restrictive labels in the
food they will be serving. This pre-service meeting is also
an opportunity to provide training and quiz staff on their
allergen knowledge, further improving the entire team’s
allergen awareness.
3
AM I REQUIRED TO PURCHASE A MEAL PLAN IF
I HAVE A FOOD ALLERGY?
Meal plan requirements are based upon your
class year designation as well as your residence
location. Please visit Brandeis University’s Residential
Life & Housing for more information. Students who have
dietary or allergy concerns are encouraged to contact
Dining Services prior to beginning the exception process
for assistance on meeting their needs. Please note that
meal plan exceptions are rare and limited to specific
circumstances through an exception process. Brandeis
University prides itself in our ability to accommodate the
majority of dietary concerns and has received notoriety
on our allergen awareness and accommodation
program. Dietary concerns and preferences are not
allowed as reasoning for exceptions.
4
I AM LOOKING FORWARD TO THE SOCIAL EXPERIENCE OF DINING ON A
MEAL PLAN. HOWEVER, DUE TO MY ALLERGY I AM NERVOUS ABOUT
MAKING CHOICES ON MY OWN. WHO CAN HELP ME LEARN WHAT OPTIONS
ARE AVAILABLE TO ME?
We understand that dining with an allergy can be a stressful experience. However, we
are here to assist you in making the transition from dining at home to dining on your
own. We believe that your educational experience extends beyond the classroom and
into social experiences such as dining out with an allergy. Please review steps that
should be taken for any student with a food allergy/intolerance.
1. Contact Brandeis University Disability Services to inform them of your medically
documented allergy. You will be required to provide them with a signed document if
you are requesting special accommodations beyond our normal plan. Documentation
is not required if special accommodation is not needed but informing them of your
condition is helpful should you need future assistance.
2. Determine your comfort level. If you have a common allergy that is already labeled in
the Simple Servings or My Zone areas, such as a slight gluten intolerance then you
may not need a higher level of assistance from Dining Services. If your condition is
extremely severe such as air-borne allergy, anaphylactic allergy condition or high level
of intolerance it is helpful to our dining team to meet you in person and create a
relationship where we can work together over to enrich your dining experience.
3. Set up a meeting with Shawn Monaghan (smonaghan@brandeis.edu) General
Manager of Dining Services if a meeting is necessary or will be helpful to you.
Best times for meeting are during summer months to allow time for planning
or during the first day of Freshmen Orientation Week (move-in day). Meetings
should be requested 2 weeks prior to the desired meeting date. Shawn will
spend time with you to review your allergies and provide an overview of dining
options available to you on a daily basis. Shawn will also begin working to set
up special accommodations should they be needed. During a typical
introductory meeting you will receive a one-on-one tour of the dining hall
where you will be informed of go-to stations that are safe for you as well as
those to avoid, depending on your specific allergy. You will also be able to visit
our kitchen area upon your request to see where the magic happens, get a
sense of our preparation procedures, look at food labels and meet our chefs
who will work with you as needed. Parents are welcome to call with questions
and/or attend the introductory meeting. However, it is important that the
student on the meal plan take ownership of their condition and create a
relationship with Dining Services.
4. Continue to communicate with Shawn to inform her of your satisfaction with
options, issues you have encountered and any changes to your allergies. She
will continue to work with you to offer advice and provide additional direction
to her culinary team as needed.
5
TIPS TO AN EXCEPTIONAL ALLERGEN-FREE DINING EXPERIENCE:
Use our online menu tool to plan meals in advance. The Sherman and
Lower Usdan menus are also available on the mobile view of our website.
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Provide personal feedback via the website or email Shawn Monaghan
(smonaghan@brandeis.edu) directly.
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Communicate, communicate, and communicate. Dining Services won’t know
to make changes, provide assistance or make improvements if you don’t
inform them first!
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Read labels and if you aren’t 100% sure it is free of your allergens choose
another item. Communicate with Heather that you weren’t sure of an item to
get clarity of its allergens since you will most likely encounter that food again.
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Avoid menu items that are on display in close proximity to those with your
allergens.
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Don’t be shy about asking our culinary team to make an accommodation. Our
cooks are trained to comply with any and all accommodations so they will not
be surprised when you ask them to change a pan, change their gloves, cut their
food with a clean knife, etc., We are here to make your experience safe and
delicious so let us help you.
CONTACT DETAILS
Be In Touch
SET UP A MEETING WITH THE GENERAL MANAGER
Understand more about our dietary accommodations.
Learn more about our simply fresh and from scratch food programs.
Request your favorites to be added on the menu.
SHAWN MONAGHAN
smonaghan@brandeis.edu
PROVIDE YOUR IDEAS & RECIPES
TO OUR EXECUTIVE CHEF
Request your favorites to be added on the menu.
Provide family or your favorite allergen-free recipes.
DAVID LAFLEUR
dlafleur@brandeis.edu
BRANDEIS DINING SOCIAL WALL
Buddy Eats
@brandeis_dining
@brandeis_dining
FRESH . HOMEMADE . REAL FOOD EXPERIENCE...