Page 7 - och0216_BuyersGuide

UMW Hosts Oktoberfest Celebration

University of Mary Washington (UMW) Dining Services by Sodexo
in Fredericksburg, Va., hosted an Oktoberfest celebration dinner for
students and alumni in early October at the top of its new University Center.

While listening to lively German beer-hall music, guests enjoyed un-
limited buffets that included German specialty dishes like Jaeger Schnitzel,
Sauerbraten, Sauerkraut with Bacon, Pierogies, Kielbasa and a Spaetzle
Toss Bar.

The highlight of the dinner was grilled pork sausage made from
scratch by Executive Chef Andreas Ortner.

Chef Ortner, who is originally from Austria, drew upon his European
culinary background to prepare and grill the sausage to perfection. Alumni
dinner guests were so impressed with Chef Ortner’s culinary creations that
they broke into applause when he entered the dining room.

UMW Dining Services provided this exceptional dining experience to stu-
dents as part of their regular meal plan (at no extra charge) and gave alumni a
special discounted dinner rate. Community guests were also welcome to attend,
as all of UMW’s campus dining facilities are open to the general public.
The
Oktoberfest dinner was the second of what will now be monthly “Alumni
Night” dinners hosted by UMW Dining Services.

“Our monthly Alumni Night dinners provide UMW graduates opportunities
to meet up with old friends and stay connected to their university family while enjoying some fabulous food and festivities,”
said Campus Dining Marketing Manager Rose Benedict. “We hope to see these dinners grow in popularity and become ‘don’t-
miss’ events for our UMW alumni.”

Binghamton Adds Second Dietitian Rick Bayless Receives
Julia Child Award
From left: Schmidt and Lee
Chicago chef, writer and humanitarian Rick Bay-
With the growing number of students with food allergies less is the recipient of the 2016 Julia Child Award
and specific nutritional needs, Binghamton University from The Julia Child Foundation for Gastronomy and
Dining Services in New York has added Julie Lee, MS, RD, the Culinary Arts.
CDN, as the campus’ second registered dietitian.
He accepted the award during the Smithsonian’s Na-
Lee supports the campus along with Alexa Schmidt, RD to tional Museum of American History’s second annual
enhance the health and well-being of students, faculty and staff. Smithsonian Food History Gala on Oct. 27, 2016.

They provide nutrition consultations, guest lectures, nutri- Bayless is an
tion programs, education materials and special diets (i.e., celiac American chef who
disease, food allergies). specializes in tra-
ditional Mexican
Lee earned her Bachelor’s in Dietetics and completed a cuisine with mod-
Combined Masters and Dietetic Internship program through ern interpretations.
SUNY Oneonta. A registered dietitian since 2012, Lee was He opened his first
named “Recognized Young Dietitian of the Year” in 2015 for restaurant, Frontera
New York State. Grill, in Chicago in
1987 and has since
“The campus environment has already proved to be dynam- opened six restau-
ic and ever-changing, which is exciting,” said Lee. “I think it rants and created
will give me endless opportunities to do what I love, including a line of Mexican-
counseling students, providing wellness programs and cooking inspired prepared
demos. I most look forward to having a positive impact on the foods. He has loca-
health of college students who will benefit them throughout tions at Northwestern
their adulthood.” University and the
University of Penn-
ON-CAMPUS HOSPITALITY sylvania.

Credit: Photo courtesy of the

National Museum of Ameri-

can History

NOVEMBER 2016 | 7