Suggestions Through 1/19/17
"would it be possible to get baguettes in the marketplace at the sandwich bar? thanks"
Your wish is granted! The Marketplace is pleased to announce that we will have a Baguette available at the Deli Station beginning 1/30/17. We will start out in small quantities and see how things go from there.
(Tiger Cooler) "Sour skittles should be sold up front sometimes!"
While our supplier does offer the Sour Skittles, they do not come in the 36ct boxes we typically carry. We would unfortunately have to stock the smaller boxes, but they would be at a price that seems unreasonably high to us.
(Tiger Cooler) "Please bring back the seaweed snacks!!"
The seaweed snacks are back. This is a new item, and sometimes it takes us awhile to figure out the optimal par stock. The first week we ordered 4 cases to see how it would sell. The second week we ordered 10 cases. We can only receive deliveries of this product once per week.
"I know this was a really long time ago, but do you have the recipe for the butternut squash gnocchi with the brown butter sage sauce and bacon bits? It was amazing!"
Here you go. Enjoy!
Ingredients: Per Serving
Organic Butternut Squash Sauce 4 oz. (We make this from scratch, but Butternut Squash Soup in cartons - such as Wolfgang Puck - works great)
Potato Gnocchi 6 oz.
Butternut Squash Small Diced, Blanched 2 oz.
Brown Butter ½ oz
Oil (we use Organic Olive Oil) 1 tsp.
Organic Ricotta Cheese 1 tbsp
Cooked Organic Bacon Bits 1 tbsp
Fresh Organic Sage a pinch
1-) In a Sautee pan at high heat, add oil and gnocchi, Sautee for a minute, incorporate brown butter toss constantly until lightly brown, add on diced squash & sage.
2-) Mix in butternut sauce.
3-) Plate up over a nice pasta bowl, garnish with bacon bits and a Tbsp. of ricotta cheese on the top.
"I attended the "breakfast for dinner" tonight (Tuesday December 6). The new guy, who was being trained at the time, did not flip the omelette. He left an entire side uncooked and; therefore, inedible."
We’re so sorry. Thank you for informing us in a timely manner. We were able to re-train the staff member. We hope you asked for a re-do or a refund. Our supervisors are available to help with either.
"Hi! Usually during the week, the salad bar is super awesome in terms of having the non vegan items (chicken, cheese, etc) as properly distanced as possible from the veggies so that the non vegan items don't fall into the vegan ones. However, I've noticed consistently that this is not the case during the weekends. I'm wondering if there is a reason for this and if it would be at all possible to keep up the strategic placement throughout the weekend? thanks so much!"
As you probably guessed, we have different staff members setting up the salad bar on weekends. We mentioned this to their supervisor and they will receive training to set up the salad bar universally. Thank you for letting us know.
"My days are always sad when I see that instead of delicious warm filling pasta, baked potatoes are offered. While I appreciate the incredible delicious utility of potatoes, baked is certainly not the highest form. Please help raise my spirits, especially during this final week and provide the al dente pasta to fulfill my desperate craving."
Pasta is offered at the Saute Station all day Tuesday and Thursday. On Wednesday evenings we offer an Organic Baked Potato and Sweet Potato Bar. Everything including the toppings is organic. This once/week bar has its own fan base, plus helps Oxy achieve Real Food Challenge goals.
"get big bowls for the salad bar! (those pasta bowls would be good!)"
We’re sorry, but the pasta bowls are expensive in and of themselves (we lose over $5,000 worth of service ware each year). They are also harder for the staff to clean, stack and maintain. Finally, we would need to create a third price level, because the large bowls hold a larger portion. May we suggest that you join and use the eco-clamshell program?
"Can the chicken tenders that are served in the MP some days be added to the appetizers in the cooler? Or combined w fries to make some sort of combo meal."
The Tiger Cooler fryers are not used for meat and poultry, so the oil remains vegetarian. The Cooler occasionally offers Chicken Tenders as a weekend special. However, they are cooked at the Marketplace kitchen.
"those asian open faced bao buns with the beef and soy crumble were amazing, please bring them back!! the tempeh sandwich with mustard and pickles was one of my favorites, and the buffalo cauliflower should be a regular item (with a little extra sauce). these are all of my favorite vegetarian/vegan options, please bring them back!!"
All of these tasty items should be offered again during spring semester 2017, although we can't really offer the cauliflower frequently, it takes significant production time. Check the on-line menu, or sign up for the daily tweets of vegan options, and thank you for letting us know you like these items. Your opinion counts!
"please please bring regular cup of noodles to the cooler!!!! they would be very popular and we want them in other places than just the coffee cart."
Due to storage and presentation space limitations, as well as to provide as much variety on campus as possible, we tend not to stock the same items at multiple locations. While the Coffee Cart has Cup O' Noodles, The Cooler offers McDougal’s microwave soups, which meet Real Food Challenge criteria, and frankly, provides a healthier althernative. While we have nothing against Cup O’ Noodles per se, the Tiger Cooler has extremely limited space and we don’t have room for both.
"a make-your-own ramen bar at the stir fry station instead?? I think this would be very popular, just like how you do udon soup sometimes?"
Sounds like a good idea for a Friday lunch special! We’ll do our best to incorporate this sometime spring semester.
"Hi, I saw that ravioli is listed on the menu at the sauté station, but I've never seen it there. I love ravioli and it would be great if it could be served sometimes, even though the tortellini is also really good. Thanks so much!!
The chefs have found that the Ravioli tend to stick to each other and break apart, making them a difficult option to work with, compared to the Tortellini. We’ll take Ravioli off the menu board."
"have the noodle or quinoa salad as a permanent option in the salad bar"
Unfortunately, both of these salads are made from scratch, and thus are labor intensive, especially compared to other salad bar items. We don’t always have the personnel to dedicate to salads (other than the daily special), but thanks for letting us know, and we’ll try to offer variety on the salad bar whenever we can.
"It would be awesome if we could get a chocolate dispenser by the milk. This way, mp customers could make their own chocolate milk. Packaged chocolate milk is very high in sugar and does not have the same healthy benefits as a post workout drink. With all the athletes we have on campus, I think that many would be grateful to have such a great recovery drink in our marketplace."
We are sorry, but there isn't enough room at the milk counter to place a chocolate pump without removing something else. It would also be expensive to offer chocolate as a “free” condiment. As you may already be aware, the Marketplace carries three different sizes of chocolate milk, two of which are Organic. If you would like to have a more controlled portioning, the Cooler can make your chocolate milk with as little or as much chocolate as you would like. Just ask the counter staff to make it your way.
"Could you please stock more than 3 varieties of pop tarts."
The Marketplace has attempted to sell a wider variety of Pop Tarts, but they simply didn't sell. We are currently looking into getting another similar product that may meet Real Food Challenge criteria.
"Can we start having sales off of-campus restaurants. most other schools have access to these things on campus. i.e chick fil a"
Oxy is committed to providing the finest “Oxy’s Own” dining service without brininging in big, corporate restaurant chains. That said, we are pleased to announce the addition of twice weekly local food trucks at lunch, beginning on February 9. Come to South Bird Road, outside of AGC, for a different food truck each Monday and Thursday from 11:30am – 1:30pm. Trucks will accept cash and credit cards. Look for more information in the Student Digest soon.
"I would like Oxy to start carrying Snow Monkey ice cream"
After doing extensive research we have decided not to pursue Snow Monkey at this time. Some concerns came up. First, there was a product recall for Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections especially in young children, frail or elderly people, and others with weakened immune systems. Second, it does not meet Real Food Challenge criteria, which is the primary reason we switch brands. And finally, none our distributors carries Snow Monkey at this time. "Luna and Larry's", carried by the Marketplace has many of the same qualities as Snow Monkey. We will continue to keep our eye out for a high protein frozen dessert that also meets RFC criteria.
Johnson Student Center, 2nd Floor