C&U operations freshen the menu for spring

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and salad bars at all buffet locations, and each buffet now offers a vegan entree and desserts.

Catering refresh

Binghamton's catering team recently crafted a Taste of Spring menu around seasonal ingredients. The menu, developed by Executive Chef Charlie Williams and others, includes a cod, lime and mango ceviche and a Latin-inspired chipotle quinoa salad with avocado, roasted corn, tomatoes and chipotle-lime vinaigrette.

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