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THE ROCK’S STATIONS

PRODUCE MARKET: Daily fresh and local produce from a
self-serve salad bar to a-la-carte fresh fruit.
DELI: Made-to-order sandwiches and wraps from an as-
sortment of deli products and breads. This station will
also include a daily specialty wrap or sandwich and
house-made chips.
PIZZA: Scratch-made pizza daily.
SAUTÉ: Fully made-to-order pasta station. Students can
choose all of the ingredients to assemble their own
Beakers line that they now have the opportunity to expand pasta dish and have it made fresh while they wait.
on.” (See sidebar for The Rock’s stations.) GRILL: A full menu of sandwiches including, but not limited
Students are excited about the new facility. “They are pretty to, cheeseburgers, veggie burgers, chicken sandwiches
excited that they will be able to pick their own ingredients and Philly cheesesteaks. Also including hot dogs, corn
dogs and a daily side item.
and watch their meals be prepared for them,” said Redwine. HOME COOKED: A daily entrée and vegetarian entrée
“That is the whole concept that our students are really getting with fresh vegetables and other sides.
excited about — that exhibition-style cooking in the front of MONGOLIAN GRILL: Create your own entrée with varying
the house with no real back-of-the-house kitchen, and they can protein choices, vegetables and sauces prepared fresh
see everything prepared right there in front of them.” on the grill in front of you while you wait.
On top of the new dining offerings, the facility will also DELICIOUS DESTINATIONS: A rotating station with various
feature a number of sustainability initiatives. “It will be a types of international cuisine.
trayless facility starting out, and we will have a couple of BAKERY: Features a full bakery line, soft-serve ice cream
pieces of equipment there that will help from the standpoint with numerous toppings, a daily feature dessert and a
of sustainability with scraps,” said Redwine. “We will produce cappuccino machine.
a composting operation that will go to our university farm.” BREAKFAST BAR: Do-it-yourself waffle makers with as-
sorted ingredients and toppings. A full assortment of
The school is also purchasing local food products. “We cereals, and bagels, along with coffee and juice choices.
operate an almost 300-acre farm that is just about eight miles
off campus,” he said. “We have developed with that a pretty
good farm-to-campus program utilizing a partnership with an
alum who also owns a meat-processing center. Aramark buys our students during regular meals, and the all-you-can-eat
cattle on the hoof from our university farm operation and that locations, as well as catered events and special events.”
then is transported over to this meat-processing center. Mr. Witt, In addition to the dining area, the $22.8 million facility
who owns the meat-processing center, then butchers, packages includes an attached parking garage. “It has a 400-space parking
and delivers back to campus, the appropriate cuts of meat that garage, to maximize space on campus in a residential area,”
they request in each order. We are doing a lot of that, and then said Redwine. “From an energy standpoint, the water source
we will turn around with the composting, put that back into the lines and drain lines for the dining commons are enclosed in a
vegetable and other plant production, back at that same farm.” temperature-controlled space in a ceiling of the parking garage,
Redwine continued, “We also have an apple orchard that is so that there are about 70 parking spaces underneath the din-
in a neighboring county that our agriculture program operates, ing commons. Obviously we have some pretty cold weather in
and we have been able to source local apples and blueberries Kentucky at times, so that is all in a climate-controlled space
from that operation into the dining operation for serving to to prevent freezing.” —OCH

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