Campus Dining and Shops sizzles with new selections

To be sure, UB Campus Dining and Shops offers plenty of vegetarian and vegan options across its dining halls and retail operations.

But this story about all the new and wonderful menu items and initiatives CDS unveiled this academic year begins with something that’s got a little more meat to it.

It’s lunch time, and the aroma of sizzling Angus beef and sautéed onions fills the kitchen as Julie Gow — line cook at Sizzles in the Ellicott food court on UB’s North Campus — watches over the gleaming griddle.

“It’s a better cut of beef, it has better taste to it,” Gow explains as she carefully places the tender goodness — topped with onions and melted white cheddar — on a freshly toasted roll, then adds lettuce and tomato, and ladles on the special sauce before wrapping it up.

Another Angus steak hoagie is off into the hungry hands of a UB student. It’s one of several new menu items CDS rolled out this year, and it’s quickly become one of the most popular.

For today’s college students, variety is key.

“I do not like to have the same thing over and over and over again,” says Dylan Cohen, a senior finance major who enjoys the ever-changing mix of dishes served at Crossroads Culinary Center, the dining center in Ellicott Complex. “They have a new premier dish every night.”

CDS staff is constantly reviewing trends in college dining and the restaurant landscape overall to ensure that everything from its dining centers to its quick-service retail operations has what students, faculty and staff want. They also conduct annual surveys to hear directly from UB community members about how they are doing.

“We’re always looking for feedback, just ways to get better and provide what our consumers are looking for,” says Ray Kohl, marketing manager for Campus Dining and Shops.

It’s not all about the Angus, either.

“We’ve seen a huge increase in the number of students eating vegetarian or vegan, so those are things we’ve tried to expand in all of our operations to ensure there’s plenty of options for these students as well,” says Lori Bendersky, CDS’ registered dietitian.

People for the Ethical Treatment of Animals (PETA) gave UB an A+ on its Vegan Report Card “for providing delicious vegan options on your dining hall menus and making compassion for animals a priority on campus.”

This fall, those crafty culinary connoisseurs at Campus Dining and Shops have unveiled several new menu items to munch on, and they’re piloting a kitchen for students who have food allergies.

Here’s a look at all that’s new.

As the registered dietitian for CDS, Bendersky meets with incoming freshmen each year to help them learn about proper nutrition and select a meal plan that’s right for them.

“I frequently see students with multiple food allergies, students with celiac disease, which requires them to follow a strict gluten-free diet,” she says.

Catering to students and other members of the UB community who have food sensitivities and allergies is important to CDS, so this year they converted a former storage space in the Goodyear Dining Center on South Campus into a space called the Simple Kitchen.

“We definitely saw a need for this type of concept,” Bendersky explains. “We wanted to create a space where students can feel a bit more independent and have quicker access to safe foods.”

The Simple Kitchen is certified free from five of the top eight food allergies: gluten, peanuts, tree nuts, milk and shellfish.

For students with celiac disease, the kitchen is stocked with gluten-free bagels, tortillas, waffle mix, chicken nuggets, French fries and oatmeal.

The fridge is also full of quick, prepared meals in steamable bags that students can simply heat up in the microwave.

After meeting with Bendersky and agreeing to follow the stated kitchen rules — which include prohibiting outside food and drink — students are provided access to the space via their UB Card.

All of the kitchen equipment — an air fryer, microwave, toaster and waffle maker — is certified free from gluten. In fact, Bendersky tests the equipment monthly to ensure it’s safe for students. The space also just received accreditation through a company called Kitchens With Confidence.

The Simple Kitchen is a much-needed addition for students like Megan Breen, who has celiac disease.

“I was really excited when I heard that we were creating something called a Simple Kitchen here at UB,” Breen said. “It’s so nice to be able to walk into the Simple Kitchen and just grab whatever I need. I don’t have to worry about the ingredients that are in it.”

CDS is piloting the allergen-free kitchen in Goodyear this year and intends to expand it to North Campus next year.

Like textbooks and toilet paper, coffee is a staple item for many college students. UB offers a plethora of places to perk up, but one spot in particular is brewing up something special. This fall, Capen Café began tapping nitro cold brew coffee.

UB is one of only a handful of universities nationally that is piloting nitro cold brew from Chameleon Cold-Brew, an award-winning brand that began in Austin, Texas, and whose ready-to-drink beverages are now available in Target and Whole Foods stores nationwide.

Nitro cold brew is infused with nitrogen, which gives the beverage a rich, creamy head — think Guinness, but in coffee form. Capen Café offers both options, served from a kegerator by pulling a tap handle.

“It’s a richer, creamier blend. A lot of students have said it’s not as bitter,” says Diane Gangloff, who works at Capen Café. “We have a lot of repeat customers, especially ones that are studying for the bar or different exams and are pulling all-nighters.”

Capen Café has been selling about 25 gallons of cold brew weekly, according to Elizabeth Amato, CDS general manager.

In recent years, CDS has seen a growing number of students who call themselves “flexitarians,” a term used by people who mostly eat vegetarian, but occasionally consume meat or fish.

This particular diet has caught on nationally as more health-conscious eaters move away from red meat, whether for personal, dietary or sustainability reasons.

CDS is hoping to reel in flexitarians, and others, with Fresh Fish Fridays, a new event that started in late September. Each dining hall selects a different catch of the week for Friday’s dinner service.

The fish, all sustainably caught from the Atlantic, is shipped in Thursday from Boston for preparation the next day. One week might be salmon, the next sole, and then haddock.

On a recent Thursday, Meghan Moynihan, chef-manager for Goodyear Dining Center, was preparing fresh Atlantic salmon for that dining hall’s Fresh Fish Friday dinner.

“We find that students are eating a lot less red meat,” Moynihan explains of the idea behind Fresh Fish Fridays. “This gives them a healthier protein option to add into their meals.”

Preparation varies depending on the catch of the week, but typically the fish will be baked, not battered and fried, and coated with light seasonings and oil.

The healthy prep saves students a few extra calories, which they can exchange for ice cream at the Cellar, located in Governors on the North Campus.

The Cellar began scooping ice cream and crafting milkshakes this fall. The space has a ’50s ice cream parlor feel to it. CDS even collaborated with University Archives to adorn the walls with enlarged prints of UB football programs from that era.

More vegan and vegetarian options. Fresh fish Fridays for flexitarians. Bowl concept meals featuring grains and greens, which can be found at Seasons Fresh Café & Juice Bar in the Center for the Arts.

These are definitely options students are looking for. But, sometimes, they just want something more substantial. That’s why Sizzles now offers a hearty steak hoagie.

The kicker is the unique sauce that’s ladled on at the end. CDS’ Kohl gets tongue tied talking about it. “I don’t even know how to describe it,” he says. “It’s got a special kind of tang to it.”

Dylan Cohen, the senior finance major, tried one recently and was smitten. “It was very juicy. The steak was seasoned to perfection. The sauce was amazing, and I enjoyed the grilled onions and the lettuce and the tomatoes. It all just made a beautiful combination.”

And that’s where our story ends. Because this writer needs to get lunch. See you in line…