Suggestions Through 3/24/16
Seniors - the Marketplace wants to grant your #seniorwish!
Is there a Marketplace menu item that you just have to taste again before you graduate? Tell us!! Executive Chef Meesh is planning the menus for the last six weeks of the semester and he wants your input. Send your wish to dining@oxy,edu or to our suggestion box. Include your e-mail address and if we are able to grant your wish, we'll let you know when your favorite will be on the menu. #seniorwish
"I have definitely been getting king Henry's alpine trail mix at the marketplace all semester. It has yogurt covered pretzels, dried cranberries, m&ms, almonds, and I think cashews"
Our apologies! We asked the vendor and this actually was a new product that he did bring, but hasn't lately. He said he will add to his orders and it should reappear by early April.
"The vegan veggie noodle dish option for lunch on the Friday before spring break was AMAZING - can we have that again soon please?! Thanks!"
That could have been either of these vegan entrees from March 4:
At Chef's Corner: Vegan Chipotle Spaghetti Squash with Sirracha Avocado Veganaise and Sliced Diaya Cheese, served with a Spring Vegetable Jardenier.
At Sautee: Zuchinni Spaghetti with Garlic, Parsley, and Chili Flakes, Organic Squash Blossoms, Organic Mushrooms, Organic Flageolet Beans, and Green Onions, served with Marinara Sauce.
Not to worry, we'll see if we can repeat both :-)
"Would it be possible to stock blue diamond chocolate almond milk? "
We're sorry. We checked with our vendors and they no longer carry this product.
"I am a huge fan of today's [3/15] brie chicken sandwich with apple butter and the accompanying salad! Where is the apple butter from? Please continue doing this one:
3 jalapeño chili peppers, seeded if desired (use about half the seeds for a medium-hot sauce), and roughly chopped
1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. Sauce will be thin; it thickens up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
"I know this is a big thing to ask, but would it be possible to post ingredient lists (either in the marketplace or online) of what is being offered that day? I try and eat extremely healthy, which means limiting food with certain ingredients, even vegan ingredients. However, when I ask marketplace employees what is in a dish, they generally don't know. I really want to know if something I'm eating has butter or a vegan version of butter or cream or whatever the product is. Thank you!"
We understand and support your desire to eat healthy. This is a foundation of our scratch cooking philosophy. That said, we are a very small operation, not a multi-national contractor, and simply don't have the staff resources to provide this huge amount of information. And for a small operation we have a large and varied selection of constantly changing recipes, not just a 4 -6 week cycle menu like most institutional dining services. Here is some advice for you and others to help you get the information you are requesting.
- For ingredients in a recipe, please ask a manager, supervisor or chef. Managers and supervisors are identified by their name tages; chefs have their name and title embroidered on their jackets. If you cannot locate one of these individuals, please ask a cashier and they will help you find them. For these impromptu questions, it helps if you make your question specific, because the person you are asking probably did not cook the dish and will need to ask the person who did: For example "I am lactose intolerant, is there dairy in this?", "I am allergic to garlic, does this dish contain it?" or "What type of oil or margarine is in this dish?".
- If you have a food allergy or preference, and want help making food selections in advance in the dining facilities you may contact Associate Director Judy Runyon at email@example.com or (323) 259-2789 for consultation on menu ingredients. Most changing items on our Marketplace menu are posted in advance, and you are welcome to e-mail Judy with questions (please allow at least 48 hours for a response). Judy also answers questions about Tiger Cooler offerings.
- We also provide free nutrition counseling for students with our consulting dietitian. Registered Dietitian Nancy M. Neff is available by appointment to meet with individuals or groups. If you have a question or concern about a nutrition topic, please contact Nancy directly at firstname.lastname@example.org
"I used to get the blueberries at the waffle station all the time, but since coming back from Spring Break, every time I've gotten them, they've tasted really off. I'm wondering if it's possible that you changed companies/suppliers? If not, maybe they've just been bad batches lately (which I understand would not be under your control). Thanks!"
We haven't changed the product, but chances are that the supplier buys berries from a variety of sources and the taste will vary seasonally. This is a frozen product which contains a pre-determined amount of sugar. If the berries are more sour to begin with, the taste will vary. Thank you for letting us know and we will keep an eye on it!
"Are the taquitos frozen or made by the chefs? What are the ingredients?"
While the chefs occasionally make Taquitos from scratch at Chef's Corner, the Taquitos we offer regularly on Thursdays are a frozen product. The ingredients are: Water, Stone Ground Corn Masa Flour (with Trace of Lime), Cooked Chicken (Chicken, Water, Modified Corn Starch, Salt, Sodium Phosphate), Green Chile Peppers (Green Chiles, Water, Citric Acid), Textured Vegetable Protein (Soy Flour). Contains Less than 2% of: Onions, Seasoning (Salt, Spice, Garlic and Onion Powder, Paprika), Chicken Flavor [Contains Salt, Maltodextrin, Sugar, Chicken Fat, Whey, Vegetable Stock (Carrot, Onion, Celery), Flavors and Turmeric], Vinegar, Wheat Flour, Guar Gum, Modified Food Starch. Prefried in Vegetable Oil
Johnson Student Center, 2nd Floor