Bringing the Zest. Enhance. Enjoy. Energize. | April 2022
In This Issue:
Commons and Retail Happenings | Trending Across Campus | Employee Spotlight | Bites from the Dietician | Catering Corner
Commons and Retail Happenings
Upcoming Events
Commons – Be sure not to miss out on these important dates!
Tuesday, April 5: National Caramel Day – Stop by your favorite campus coffee shop for a caramel latte
Wednesday, April 6: Land O’ Lakes Vendor Event (samples)
Saturday, April 9: Admitted Students Day II
Tuesday, April 12: WXSU 96.3 Live DJ @ the Commons & National Grilled Cheese Day
Wednesday, April 13: Street Food Take Over
Friday, April 15: Passover starts at sundown
Sunday, April 17: Easter (It’s also National Baked Ham & Pineapple Day)
Tuesday, April 19: National Garlic Day
Wednesday, April 20: Passover Dinner
Friday, April 22: Earth Day
Saturday, April 23: Open House (Passover ends)
Tuesday, April 26: WXSU 96.3 Live DJ @ the Commons & National Pretzel Day
Friday, April 29: Make your own pizza night
Relay For Life
This year, Dining Services is proud to have Mark Andrews – a.k.a. “Mark from the Commons” – as one of the 11 SU faculty and staff participating in this year’s Relay For Life. If you are looking to donate for the cure, please donate to Salisbury Dining’s Relay For Life fundraiser. If we reach $500, Mark will take a pie to the face on Friday, April 22.
It’s now spring, and summer is right around the corner. As the weather gets warmer, many people change focus to weight and how that swim suit will fit over the next few months. Please remember that weight does not define you, but I’ve got your back and can offer healthy plans to follow to lose those pounds. Weight loss is closely related to metabolism and is much more than what you eat. To learn more read my article on “Metabolism, Lifestyle and Food.”
Nutrition counseling services are available to all SU students, staff and faculty at no charge (all counseling is confidential).
We’d love to hear from our readers! Are there nutrition questions you have or subjects related to nutrition you would like to learn more about? Email your questions, suggestions and inquiries to Dining@salisbury.edu for publication in our next issue of The Zest.
Now is the time to book your end-of-the-semester or graduation-related events. Book the room even if you don’t know your specific food needs or guest counts yet.
Spring has sprung! Let our chef create a menu for your next event that highlights the flavors and harvest of spring – just ask.
We are hiring! Flexible hours, a meal when you work and no experience is necessary.
Grand Mariner and Chelan Cherry Panna Cotta Dessert Extravaganza
Strawberry Shortcake, Lemon Cream Cake, Chocolate Mousse and Fresh Fruit
Warm Caprese Bites: Fresh Mozzarella, Tomato, Kalamata Olive and Basil on a Warm Croustade Drizzled with Balsamic Glaze
Oyster Action Station: Fresh Oysters Shucked by Our Culinary Team with All the Classic Toppings – We Select Local Oysters Whenever Possible
UDS Hours of Operation
Check out one of our dining operations on campus.
Chesapeake Bay Roasting Company
Monday-Thursday: 7:30 a.m.-11 p.m.
Friday: 7:30 a.m.-4 p.m.
Saturday-Sunday: Closed
Chick-fil-A
Monday-Saturday: 11 a.m.-9 p.m.
Sunday: Closed
Cool Beans
Monday-Friday: 7:30 a.m.-9 p.m.
Saturday-Sunday: Noon-9 p.m.
Commons
Monday-Thursday: 7:15 a.m.-8:30 p.m.
Friday: 7:15 a.m.-7:30 p.m.
Saturday: 9:30 a.m.-3:30 p.m./4:30 p.m.-7:30 p.m.
Sunday: 9:30 a.m.-3:30 p.m./4:30 p.m.-8 p.m.
Hungry Minds
Monday-Thursday: 10 a.m.-11:30 p.m.
Friday: 10 a.m.-4 p.m.
Saturday: Closed
Sunday: 5-11:30 p.m.
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SU is an Equal Opportunity/AA/Title IX university and provides reasonable accommodation given sufficient notice to the University office or staff sponsoring the event or program. For more information regarding SU’s policies and procedures, please visit www.salisbury.edu/equity.
