Franco attributed the addition charge to rising costs of eco-friendly containers, “The cost of one to go kit is about 3 to 4 times the cost of what it was last year when we switched from Styrofoam (very inexpensive at the time) to the compostable.” According to the notice outside Mallott, “…Scripps College spends $18,000 per semester on paper products for takeout,” and the new charge ($0.50 for a clam shell container, utensils, and a cup) should just cover expenditures. Plus, there is a sense that fewer boxes would be better generally for the colleges; apparently it would “help the environment, help contain costs to keep prices as low as possible and help encourage a sense of community at the dining halls.” So to keep pace with rising costs and to reduce take-out usage, the dining halls are adding a pay-as-you-go fee for take-out kits. They have discussed making the charge payable by cash, Claremont Cash, and flex, but are still working out the details and are considering paid but reusable alternatives.

However students end up having to pay the charge, having to pay it now is certain–though this fact seems largely unknown. The Student Life and Claremont Conservative have speculated on this possibility, but some initial reactions from CMC students suggest most still don’t know–and aren’t happy to find out now. CMCer Julie Smith ’10 remarked, “This seems like the kind of thing they should have to tell students about before deciding. I mean, we pay over $50,000 per year for tuition, room, board and meals, but we still have to pay for takeout containers?”

Even at $0.50, the take-out charge could significantly impact students’ choices and day-to-day life, since the fee will have to be paid out of pocket, not through the total cost of the meal plan. If the change had been in effect this semester, those students with tight lunchtime schedules two days a week would have to pay at least $14 in takeout fees. Add in two more meals a week (maybe busy Monday and Wednesday dinners) and the total climbs to $28. A hypothetical hermit who ate every lunch and dinner in his or her own room would have to shell out $98 dollars to avoid the company of other human beings. Students with less flex to throw around might keep students from frequenting such student hangouts as the Muddhole, the Coop or the Hub.

Of course, the full impact of the change remains to be seen, but what’s certain now is that whether students are know it or not, come next year everybody will find that getting food from the 5C dining halls has just become a little more expensive.

Once you are at the table, a waiter brings the menus, you open yours… and your jaw hits the floor.  “Seventeen dollars!?” you think, “Seventeen dollars for some measly Lamb Kebabs?”  After you pass off your extreme case of sticker shock as a coughing fit, you carefully check the entrees.  Yep, there’s not a single entrée below $16.95.  If only you hadn’t spent so much money at Liquorama last weekend, if only ASCMC had processed your check request in a reasonable amount of time, everything would be fine, but as of this moment, you need to pay for an expensive dinner like you need a hole in your head.  You are now screwed, right?  Wrong, follow these steps and you will make it through the evening.

#1: Don’t get a drink

Most people will be familiar with this tactic.  Drinks in restaurants can be wildly overpriced.  I once ordered a Coca-Cola at a Pasadena restaurant only to realize when I got the check that they charged me $6 for the soda… and $6 for the refill.  Bastards.  While I am all for ordering a Coke when it is reasonably priced, if you are trying to save money, order water.

#2: Skip the appetizers

Appetizers are designed to sound, well, appetizing and they are easy to share.  Sound like a home run for a big group?  Think again.  Appetizers can ratchet up the price of a meal much more quickly than you think.  Most people tend to focus only on the price of their entrée and forget about the appetizers they ordered or shared.  At the end of the meal people then try to pay for the price of their entrée plus a couple of bucks that is supposed to cover tax, tip, and the appetizers.  Not only are appetizers expensive and often unnecessary (due to the size of the entrees), but they lead to who should pay what disputes that can sour an evening out on the town (or the village).  If somebody in the group asks “Anybody want some appetizers?” Try speaking up first and say “No, I think I’m fine, thanks.”  There is a good chance people will follow your lead.

Alternatively, if people do order appetizers, try ordering another appetizer as your main course.  They are often filling enough for one person with a little help and are almost always cheaper than entrees.  At some restaurants, like Casablanca, appetizers are their specialty or are better than their main courses so this tactic can be both cheaper and tastier than ordering an entrée.

#3: Order a dinner salad

Most people open up a menu and flip right to the “Entrées” page.  This is a mistake.  Entrées are usually the most expensive dishes on the menu.  Look under the “Salads” section for more reasonably priced alternatives.  At Casablanca I was able to get a dinner salad for under $10 dollars when entrées started at $17.  I could order a salad and an appetizer for the price of a main course.  The salad was big enough that I couldn’t finish it.  If you are unsure about the size of the salads at a restaurant, ask the waiter.  Also, if people aren’t ordering appetizers, ask the waiter to bring out the salad with everybody else’s dishes so you eat at the same time as everybody else.

#3: Go elsewhere for dessert

Lots of restaurants will scam you when it comes to dessert.  Restaurant desserts are often more expensive and lower quality than desserts offered by dedicated dessert joints like 21 Choices, Bert & Rocky’s etc.  The cheapest option would be to skip dessert entirely.  However, if people are calling for dessert, suggest going to 21 Choices.  Chances are it will be more affordable, more fun and more satisfying than overpaying for chocolate cake at the restaurant.

Hopefully these steps will come in handy if you ever find yourself unwittingly sitting in an expensive restaurant.  Now onto the menus for the week.

Monday:

Monday looks like an unexciting evening at the dining halls.  Collins beats out the decidedly mediocre bunch with BBQ Pulled Pork Sandwiches, Gyros and Turkey Casserole.  As I have noted previously, dining halls may have their weaknesses, but they also have their strengths and one of those strengths is making casseroles.

If you have an extreme visceral aversion to Collins gyros.  Try schlepping up to Scripps for Beef Fajitas, Indian Turkey Burgers, Vegetable Lasagna and Roasted Plum Tomatoes.

Tuesday:

Worried about finals?   Planning on studying hard during reading days?  Runners carbo-load before marathons.  Take a page out of their book and Burrito-load for your long study sessions at Frary‘s Taco Tuesday.  Very few things relieve stress like a giant burrito.  In fact, very few things do most things like a giant burrito.

Wednesday:

I was so conflicted over whether to recommend Frary or Collins this week that I flipped a coin.  Heads was Frary’s Japanese Night, tails was Collins’s Sushi Night.  It was tails.  Go to Collins.

For those of you who don’t like sushi, never fear, Collins is also serving a Chicken Caesar Wrap.

Thursday:

Thursday traditionally marks the last night of the week when dining halls are free to experiment before the weekend menus kick in.  This Thursday the award for best menu goes to…drumroll please… Collins.  Collins will serve a Chinese Chicken Lettuce Wrap, Taste of Europe- Creamy Risotto, Mongolian Beef and Orange Chicken.

Friday:

No surprises in the menus for Friday night.  Mudd is cleaning up once again, mopping the floor with the opposition by offering Individual Pizzas Made to Order, Clam Chowder, Loaded Baked Potato Soup (who knows what it’s loaded with, but it’s loaded), and a Carne Asada Taco Bar.

Saturday:

Scripps is, once again, wooing CMCers and their meal cards up to the land of fragrant fruit trees and elegant Spanish colonial architecture.  Scripps will serve Grilled Steaks, a Chicken Mo Shu Lettuce Wrap, Herbed Baked Chicken, and Vegetarian Breakfast Burritos.

Sunday:

Try Mudd for Steak, Pitzer for Macaroni and Cheese, or Collins for a Stir Fry from the Exhibition.

That is all for this week.  Thank you for reading!

While I personally think that trays make eating in the dining halls more convenient, Scripps has adopted a fairly user-friendly trayless system.  There is now silverware in each room near the drink dispensers.  This means students don’t have to try and balance a plate of food, a drink, and silverware when trying to find a seat.  The Scripps dining hall seems particularly well suited for going trayless because the drink dispensers are dispersed between the eating rooms.  This layout has always required students to put their food down on a table and then go get beverages.  Grabbing silverware while getting drinks is not too difficult.  If a dining hall like Collins or Frary went trayless, it would be much less convenient. Students would either have to make an additional trip back to the serving area to get drinks or find a way to master balancing drinks, plates and silverware all at once.

The second change was the demise of the Mudd brunch smoothie blenders.  According to signs at Mudd dining hall, students broke the blenders by using them improperly.  The blenders will be gone for the rest of the year.

Recipe of the Week: Jillian’s Snack Sandwich

This week’s recipe comes courtesy of Jillian Raftery ’12.

1.       Obtain 2 slices of bread (Buttermilk or Sweet Hawaiian) and toast them.

2.       Lightly butter each slice of bread.

3.        Spread crunchy peanut butter on one slice of bread.

4.       Thinly slice some green apple and cover the half with peanut butter with the slices (you should use less than half of the apple)

5.       Drizzle honey over the apple

6.       (Optional) Sprinkle some cinnamon sugar over the honey before you make it a sandwich.

7.       Place the other slice of bread on top to make it a sandwich

8.       Enjoy.

The end result is rich and creamy. Not only does the sandwich take advantage of the inherent apple-peanut butter synergy, but, as Jillian describes, “The peanut butter mixes with the butter to make it creamy and the honey sets it off so it isn’t too dry.”  This recipe can be replicated at Collins at lunch, dinner or snack.

And now, a look at the menus for the week.

Monday:

Start your week off right with a Grilled Three Cheese & Apple Sandwich from the Scripps Grille.  Scripps will also serve Beef Fajitas at the Expo, Buffalo Chicken Pizza at the Pizza Station and Roasted Chicken, Mashed Potatoes & Gravy, as well as Baked Herb Crusted Cod in the home-style line.

If Scripps’s menu doesn’t whet your appetite, try Mudd’s Muddgolian BBQ or Pitzer’s Mongolian Stir Fry.

Tuesday:

Frary seems to have a headlock on Tuesday night.  Its Taco Tuesday blows everything else out of the water week after week.

Last Tuesday I highlighted Collins’s Prawn Crepes as one of the most creative dining hall dishes I have heard of.  I tried them and must report that they were actually good.  They were served with a peanut sauce, prawn, noodles and carrot.  If Collins offers them again, I recommend giving them a try.  This week, you can head to Collins for Philly Cheese Steak Sandwiches, Shrimp Egg Rolls, and Crepes of an unknown flavor.

Wednesday:

For as long as I have been writing this column, Collins and Frary have combated each other for the title of “Best Japanese Cuisine on a Wednesday Night.”  This terrible conflict shall enter the annals of history to take its place among the other irreconcilable conflicts of our time like chocolate vs. vanilla, pulp vs. no pulp, crunchy vs. smooth and Pirates vs. Ninjas.   One can only hope that these two gastronomical gladiators agree to schedule their signature Japanese nights on different days of the week for next semester.  Until then, 5C students will be faced, weekly, with the existential choice: Chicken Teryaki or Sushi? When faced with such a weighty decision, the opinion of a Forum pundit means little.  Follow your heart, be yourself and pick whichever one you want.

Thursday:

After facing a soul-searching choice between Japanese cuisines on Wednesday, 5C students must decide between competing wraps on Thursday.  Indeed, there is no rest for the weary.  Scripps will serve a Turkey Bacon Club Wrap, as well as an Italian Melt and Chicken Ranch Bacon Pizza.  Collins on the other hand, will serve a South West Chicken Wrap, as well as Taste of Europe- Gnocchi and Chili Dogs.  While the Scripps wrap is better than the Collins wrap, I am a sucker for Gnocchi (Gnocchi is made of pasta dumplings filled with potato.  It is delicious).

Friday:

If Frary has a headlock on Tuesday nights, then Mudd has tamed, domesticated and now feeds Friday nights with delicious scraps from its table.  Individual Pizzas Made to Order, a Carne Asada Taco Bar, Clam Chowder, and a Wing Bar are just too good to miss.

Saturday:

There must be some sort of tacit oligopoly formed between the dining halls regarding weekend menus.  Scripps is still the best choice on Saturday with Grilled Steaks and Cheese Tortellini.  Scripps is only challenged by Mudd and its sushi night.

Sunday:

Mudd will serve Individual Steaks Cooked to Order, but Collins has been improving its Sunday offerings and will serve Buffalo Chicken Sandwiches and a Teriyaki Chicken Stir Fry if you don’t want to deal with the lines at Mudd.

That is all for this week. Thank you for reading!

There are weekend mornings when I wake up and roll over to squint at the clock, only to groan after realizing that I have just missed brunch.  Almost every CMC student is bound to find him or herself in this same situation.  So, in the spirit of minimizing the decision-making that your groggy brain would have to deal with, here is some crisis preparedness training for just such a moment:

Let’s pretend you just woke up and think you’ve missed brunch.  What should you do?

Step 1: Have you really missed brunch?

Collins may close at 12:30, but other dining halls offer more reasonable brunch hours.  Mudd closes at 12:45 and Frary closes at 1:00.  If you wake up at 12:31, not all is lost.

Step 2: Ok, so you really have missed brunch.  What now?

If you have woken up after 1:00pm, you can still get food.  Here are the two questions to ask yourself: Do I want to pay for my food with flex or cash?  Can I make it down to the village?

Flex Options:

The Coop opens at noon on weekends and is your best bet for getting a filling meal on campus after the dining halls close.  The Coop can make amazing sandwiches if you customize them properly.  If you are unsure how to order a sandwich, follow the helpful guide taped to the counter.  Be sure to remember that you can have your bread toasted and your meat grilled.  You can also ask for avocado and/or bacon.  Here is my personal favorite: Sourdough bread (toasted) with turkey (grilled), swiss cheese, avocado, bacon, lettuce, tomato, onions, mayonnaise and mustard.

The Grove House also opens at noon on weekends.  You can get cookies, bagels, coffee, juice, tea and lemonade there.  The Motley opens at 11 on weekends and offers similar fare.

Real Money Options:

If you feel like transporting yourself to the village for a late brunch, you have a plethora of options to choose from.  For a reasonably priced, diner-style brunch, try my personal favorite: The Village Grill (on Yale and 2^nd).  For a bagel sandwich, try 42^nd Street Bagel (also on Yale, next to Rhino Records).  If you want to shell out some serious cash, try Le Pain Quotidien (next to the movie theater) or Walters (on Yale between Bonita and 4^th).  These are only a sampling of the options in the village.

And now, on to the menus for the week:

Monday:

Start your week off at Scripps on Monday with a Crispy BLT Chicken Sandwich from the Grille, or eat healthy at the Caesar Salad Bar.

If Scripps seems too far away, you can meander over to Collins for a Turkey Club from the Expo and Beef Nachos at the Options.  Gyros will be available at the Grill.

Tuesday:

Calling all those with avidly adventurous appetites, Collins is serving “Crepe Expectation- Prawn Crepe and Tofu Crepe” this Tuesday.  While it seems overwhelmingly likely that these will be gross, not to mention the Collins menu could be lying about the crepe flavors, there is a chance, however minute, that prawn and tofu crepes could be so strange that they actually work (I mean, theoretically one of the Collins dining hall staff has tried these and liked them enough to actually serve them).  Those of you brave (or daft) enough to eat outside the box can join me at Collins.  Collins will also be serving Philly Cheese Steaks.

Alternatively, if the thought of prawn crepes turn your stomach, you can go to Frary for Taco/Burrito/Quesadilla Tuesday.

Wednesday:

Wednesday features a much more conventional set of dining options: dueling Japanese nights.  Head to Collins for the best Sushi on the 5C’s or venture to Frary for Teryaki Chicken, Shrimp Tempura, Sticky Rice and Sushi.

Thursday

This Thursday Collins will be serving its tasty Southwest Chicken Wrap at the Expo, “Taste of Europe- Spaghetti al Ranceto” at the Expo (which could be good, the fact that it could be plausibly mistranslated “Rancid Spaghetti” notwithstanding).  The At Home will feature Meatloaf and Chicken & Penne Casserole.  Put a piece or two of Collins meatloaf between two slices of bread with lettuce tomatoes and mayonnaise for a nice meatloaf sandwich.  The chicken casserole might seem uninspiring, but casseroles are a traditional strong suit for dining halls and cafeterias and Collins is no exception.

If none of the above sounds appetizing, try Mudd’s Burrito Bar or Scripps’s Red Curry Stir-fry Pork.

Friday

Mudd is really knocking this Friday out of the park with Individual Pizza’s, Carne Asada Tacos, Chicken Tenders, and Clam Chowder.

If you don’t want to go to Mudd, try Scripps for their sushi night.

Saturday

This Saturday, Scripps takes the cake (or should I say the steak).  Scripps will be offering Steaks Cooked to Order as well as Chipotle & Cheese Quesadillas.

Sunday

Beat the crowds up to Mudd on Sunday for Steaks Cooked to Order, Fettucine Alfredo with Shrimp, Corn on the Cob and a Baked Potato Bar. Go early rather than late.  Few people get motivated enough to go to dinner right as the dining hall opens.

Frary has also started to cook steaks to order, but their steak is rather disappointing.  Last Sunday they had a great Chicken Wrap, but it remains to be seen what they will offer this Sunday.

Pitzer always has great Macaroni and Cheese for those who are tired of dining hall steak.

That’s all for this week.  Thank you for reading!

Dessert is often the most enjoyable part of a dining hall meal.  Dining halls seek to satisfy students’ sweet teeth by offering a plethora of dessert options.  Almost every dining hall provides students with ice cream (both hard and soft serve), cookies and various other puddings or pastries.  While you might be tempted to merely choose one of the desserts prepared for you, ignoring these low-hanging fruit and creating your own dessert is the mark of a true epicurean.  By breaking through the false (and dining hall abetted) categorization of some foods as “dessert” foods and others as “non-dessert” foods you can simultaneously combat food stereotyping and liberate your taste buds.

The 22^nd Choice

1.       Obtain a bowl or to-go cup

2.       Find peanut butter from the appropriate dining hall area (crunchy or smooth)

3.       Use a knife to spread liberal amounts of peanut butter onto the outside of your bowl/cup.  It doesn’t have to be evenly spread.

4.       Get frozen yogurt from the machine (Vanilla works well)

5.       Add desired topping(s) (eg: chocolate chips, crumbled oreo, butterfinger bits)

6.       Mix thoroughly

This recipe has been traveling around campus (and the CMS track team) by word of mouth.  It is amazing.  The finished product tastes almost exactly like something you could order from 21 choices.  Of course, the dining hall version has the benefit of being virtually free.   The key breakthrough here is mixing peanut butter (not usually considered a dessert food) with frozen yogurt (a traditional dessert food).  The ingredients for this recipe can be found in every dining hall.  The only variation would be in the flavor of frozen yogurt available.

And now, onto the menus for the week:

Monday

Collins almost never gets the nod for Monday night, but this week it seems bent on changing that fact.  Collins is offering a Seafood Chowder Bread Bowl at the Options station, a Turkey Club at the Expo, and their weekly Gyros at the Grill.  Collins seems to be revisiting Mardi Gras with a Cajun themed Sausage Gumbo.

Alternatively, Scripps is serving a Turkey Bacon Melt at the Grille and has Chorizo & Cheese Quesadillas at the Expo.

Tuesday

Tuesday is a no-brainer.  None of the dining hall menus can compete with Frary‘s Burrito Night.  Go order a huge tortilla full of scrumptious Mexican food.

Wednesday

Frary earns repeat honors this Wednesday with its Japanese Night.  The first time I went to Frary’s Japanese Night it was only so-so, but I gave it a second chance and their  Chicken Teryaki was amazing (by dining hall standards, of course).  The ability to get multiple items in a single order also allows you to sample a variety of tastes.  If you have been to Collins sushi night for the last few weeks, I recommend changing up your routine and heading to Frary.

While Frary is good, Collins sushi still reigns supreme.  Frary’s Japanese Night allows you to sample multiple items, but Frary sushi is no match for Collins sushi.

Thursday

Every station is pulling its own weight this Thursday at Scripps.  The Grill is offering Chorizo & Cheese Quesadillas for those of you who missed it on Monday.  The Exhibition is running a Baked Potato Bar. Finally, the regular line is serving Beef Lasagna to satisfy your inner Garfield.

If none of the above dishes appeal to you, try Collins.  There you will find a Chinese Mandarin Salad at the Options station, Lemon Pepper Shrimp Linguini at the Expo and Sloppy Joes at the Grill.

Friday

While last week I endorsed the Collins Za-tar Hummus Bar, this Friday is all about Mudd. Mudd really does Friday dinners right.  Order an Individual Pizza and then take the edge off your appetite with a tender Carne Asada Taco while you wait.

Saturday

It seems like Scripps has more baked potatoes than it knows what to do with.  In addition to its traditional Steak Cooked to Order, Scripps is offering another Baked Potato Bar at the Exhibition station as well as Baked Sweet Potatoes in the normal line.

Sunday

Sunday features steak at Mudd, Pitzer, and Frary.  Mudd cooks steaks to order while Frary is serving flank steak and Pitzer offers delicious macaroni and cheese.

That’s all for this week.  Thank you for reading!

The Granola Parfait
1.       Obtain a bowl.

2.       Fill bottom of bowl with yogurt (flavored or plain).

3.       Add granola from the cereal dispensers and mix the cereal with the yogurt.

4.       Obtain a banana and cut it into slices.  Add them to the bowl.

5.       Obtain various other fruits (strawberries, blueberries etc), cut them up (if necessary) and add them to your bowl.

6.       Mix (or don’t) and enjoy

For a sweet twist try this:

7.       Add frozen yogurt on top of everything else (vanilla or tart n’ tangy seem to work best)

This recipe is well worth adding to your weekend brunch.  Remember that you can sometimes get fruit from the smoothie bar (especially at a place like Mudd where it is self serve).  Just remember that some smoothie fruit is frozen and so might not taste as good in your parfait.  Each person will have different consistency preferences.  Some people like lots of granola for more of a dry parfait, others like only a sprinkling of granola for a much more yogurt dominated dish.  Feel free to experiment with different ingredients.

And now, on to the menus for the week:

Monday:

Monday looks like an unexceptional dining hall day.  Try Mudd or Pitzer for their respective Mongolian style barbecues (Pitzer generally has a great grill too).  Alternatively, mosey on over to Scripps for Beef Fajitas.

Tuesday:

Tuesday is Burrito Night at Frary.  While it can take a while to get your burrito and you run the risk of somebody absconding with your burrito, Frary burritos are quite good.

If Mexican food isn’t your thing, stop by Scripps for a Turkey Club Wrap.  Turkey, bacon and mayonnaise (with tomato and lettuce filler) is a killer combination and Scripps won’t be nearly as crowded as Frary.

Wedesday:

This Wednesday, like every Wednesday, is sushi night at Collins.  Collins has been experimenting lately with replacing spicy tuna rolls (amazing) with spicy salmon rolls (not as good).  Hopefully they will abandon such nonsense this week.  If you are looking for a little extra spice in your sushi, try some of the spicy mayonnaise (the pink stuff).  It is especially good on the avocado rolls.  You can also try putting some wasabi in your soy sauce and mixing it until it dissolves.

Although I am personally partial to Collins sushi night, Frary has their Japanese night on Wednesdays.  Frary offers sushi (although it is not as good as Collins sushi), teriyaki chicken, tempura shrimp and sticky rice.  Some people adore Frary teriyaki chicken.  If you do go to Frary, you should know that there is no limit to how many items you can check on the order slip.  If you check multiple items they don’t give you less of each.

Thursday:

Head up to Mudd this Thursday for Muddgolian BBQ,a Quesadilla Bar, and a Pasta Bar.

Alternatively, go get some nachos at Scripps.  Scripps is offering a Nacho Bar as well as their Bread Bowl “Souper” Day.  Remember that you can use the nacho bar for other purposes, like making Cheese Fries.  Unfortunately, Scripps often runs out of bread bowls at lunch and has none left for dinner.

Friday:

Last Friday I investigated the Collins Za’tar Hummus Bar and it was surprisingly good.  I am not usually one to munch on pita bread and hummus, but on Fridays Collins has warm pita bread (different from the pita bread it has out every day) and two different kinds of hummus as well as onions and tomatoes that you can put on your pita.   Collins also has Lamb Carving Station in the “At Home” section.  For those of you looking for something out of the ordinary to eat on Friday, check out Collins.

If hummus really isn’t your thing, you can always go get Individual Pizzas at Mudd.

Saturday:

For Saturday dinner trot up to Scripps for its Steak Night, as well as a Chicken Mo Shu Lettuce Wrap. Scripps lines on Saturday can get very long so be sure to get there early or late.

Sunday

The traditional choice for Sunday dinner is Mudd‘s Steak Cooked to Order night.  I have mentioned a few times in this column that Pitzer also offers steak, but not cooked to order.  However, there is an additional reason to go to Pitzer: the delectable macaroni and cheese.  Normally I detest dining hall macaroni and cheese, but Pitzer has proven to be an exception.  I recommend it if you find yourself at Pitzer on a Sunday.

That’s all for this week.  Thank you for reading!

The Israeli Breakfast: It’s tough living in the Middle East, especially if your nation is surrounded by potentially unfriendly rivals.  How does Israel do it?  A highly advanced and disciplined armed forces you say?  U.S. aid you say?  According to extensive and authoritative research done by the Campus Epicurean, one of the ways Israel gets by is cultivating cultural influence through inspiring tasty bagel-based recipes.  Behold:

1.       Obtain and toast a bagel (2 halves)

2.       Spread Cream Cheese on each half of the Bagel

3.       Obtain two slices of provolone cheese from the sandwich bar

4.       Obtain four slices of tomato from the sandwich or salad bar

5.       Obtain four slices of cucumber from the salad bar

6.       Place the provolone cheese slices on top of the bagel halves, place the tomato slices on top of the provolone cheese (2 to a half), top off the creation with the pieces of cucumber (2 to a half)

The finished product should end up looking like an open faced sandwich on a bagel.  This recipe is very tasty.  Due to an unfortunate childhood incident involving zucchini, I don’t even like cucumber, but it was still amazing (the cucumber is critical by the way).  The tastes and textures of the warm bagel, provolone cheese, tomato and cucumber combine for a sensuous experience for your taste buds.  You can make the Israeli breakfast most easily at Scripps during either brunch or dinner (when there are bagels available).  Kudos to Ariana Bell for teaching me this recipe via Andy Tonsing.

And now to the weekly menu roundup!

Monday:

Scripps is looking very good this week.  It is starting the week out strong with a Grilled Three Cheese and Apple Sandwich at the Grill, Beef Fajitas at the Expo and Buffalo Chicken Pizza all on Monday.  Scripps is also serving Succatosh which is apparently either a misspelling of or the same thing as Succotash.  I have no idea if it is good or not, but I’d go to Scripps just to see what Sylvester and Daffy Duck meant by “Sufferin’ Succotash!”

Tuesday:

Scripps has the best menu again Tuesday night with Cheese Ravioli and Marinara Sauce at the Expo complemented by a Chicken Honey Dijon Sandwich at the Grill.  Scripps is also serving Meatloaf.  Collins meatloaf is pretty good, so meatloaf lovers can judge whether Scripps meatloaf matches up.

CMC loyalists can go to Collins for Philly Cheese Steaks and to see whether their crepes have improved.

Wednesday:

This Wednesday, like every Wednesday, there is sushi at Collins.  This Wednesday, like every Wednesday, it is very good. You should go.

If sushi doesn’t attract you, Scripps, once again, provides a palatable alternative.  Scripps is serving Crispy Orange Chicken at the Expo, supplemented, oddly enough, by Vegan Sloppy Joes, a dish that seems like a fancy name for a burger bun to me.

Thursday:

Scripps is good yet again with a Turkey Bacon Club Wrap at the Expo and an Italian Melt at the Grille.

Mudd makes a strong showing on Thursday with its signature Muddgolian BBQ, a Vietnamese Noodle Bowl and a Pasta Bar with Meatballs. Unlike some dining halls, I actually enjoy Mudd’s pasta bar. I mix both marinara and cheese sauce on pasta, and I find it tastes better than either sauce individually. The meatballs are also very soft and have a very uniform texture so they are very easy to eat with the pasta.

Friday:

Mudd traditionally dominates Friday nights with Individual Pizzas Made to Order, and Carne Asada Tacos.  This Friday, however, change will come to Friday night campus dining.  This Friday, turn the page on old and habitual food choices, reject status-quo campus dining and venture to Collins for the Za-Tar Hummus Bar, Roasted Leg of Lamb, Mediterranean Beef and Tempura Fish Tacos. I’m not sure if it will be better food than Mudd, but it will be new and different.  For those tired of Mudd, it might be a good choice.

Saturday:

Saturday is Saturday.  What more is there to say?  Go get steak at Scripps.

Sunday:

Steak at Mudd and Pitzer.  If you don’t like steak, find a dining hall with a good salad or sandwich bar like Scripps.

That’s all for this week.  Thanks for reading!

Before we turn to the menus for the week, here is a way to add some variety to your dining hall experience:

Mixed Drinks, Dining Hall Style

Spring Break has ended, so you can no longer sit on a Mexican beach sipping on a pina colada and be lulled to sleep by the soothing sound of gunshots, but your beverage at Collins doesn’t have to be a complete bore.  While most diners eventually tire of Orange Passionfruit Guava juice, the combinations you can make on your own are virtually endless.  For example:

Cran-Orange Juice: Fill your cup with half cranberry juice and half orange juice.

Arnold Palmer: Half lemonade, half iced tea.

Tart Orange:  Two parts orange juice, one part lemonade.

These are just examples, experiment yourself to find your favorite combinations.  Now onto the weekly menus:

Monday

Discerning diners can choose between Mudd, Scripps and Frary tonight.  Frary has its Individual Pizzas on Mondays.  Scripps is offering a Caesar Salad Bar at the expo with a Crispy BLT Chicken Sandwich at the Grill and Chicken Noodle Soup at the soup station.  Mudd has its normal Muddgolian BBQ as well as a Nacho Bar.

Tuesday

Saunter on over to Collins tonight for a Southwest Chicken Wrap or a Philly Cheese Steak Sandwich or Crepe Expectations – Cherry & Apple. Unfortunately for CMCers, Collins crepes are nowhere near as good as Mudd’s.  Before the break when I went to go get crepes on a Tuesday night, I watched the serving guy rip three out of the four crepes he gave me an the other person in line.  Furthermore, he put so much filling on the crepe pancakes that I had to dig with my fork and knife for a few seconds to find them.  While warming the final crepe he gave me, he realized that spraying the pan with PAM might be a good idea. Unfortunately, this seemed to be more easily said than done.  Rather than spray the pan and then place the crepe on the non-sticky pan, he put the crepe into the pan and sprayed the crepe.  While this might have worked to keep the crepe from sticking if he had flipped over the crepe, he just put the crepe on my plate after a few seconds and buried it in filling.

I continue to recommend Collins because the other stuff they serve on Tuesdays is good and because I still hope that Collins can shape up and finally figure out how to serve crepes.  Unfortunately, it isn’t looking like this will happen anytime soon.

If you too are tired of botched crepes, try Scripps where there will be Cheese Tortellini and Breadsticks at the Expo and Lamb Tikka Masala in the main line.

Wednesday

Tonight is Collins sushi night!  Grab a pair of chopsticks and enjoy.

Thursday

Head up to Scripps tonight for Red Curry Stir Fry Pork at the Expo, a Sky Ranch Chicken Flatbread Sandwich at the grill and Pesto Chicken Breasts in the main line.

Friday

It’s Cesar Chavez Day! Celebrate in style at Mudd with Individual Pizza’s Made to Order, Carne Asada Tacos and Clam Chowder.

You can also get sushi at Scripps.

Saturday

Tonight Scripps is not only offering its weekly steak cooked to order night, but also serving Chicken, Chipotle & Cheese Quesadillas. Scripps is worth braving the lines for tonight.

Sunday

Ah, Sunday, isn’t it strange that what is supposed to be a day of rest for many people is spent frantically working on papers and homework?  Collins essentially takes Sundays off, so try braving the lines at Mudd for Steak Made to Order (make sure to get there early) or you can head to Pitzer for pre-cooked steak and Pitzer’s generally high-quality food.

That is all for this week.  Thank you for reading!

Do-It-Yourself Kiwi Berri

5C frozen yogurt enthusiasts regularly voyage to the village for Kiwi Berri frozen yogurt topped with fruit and delicious mochi.  Truly enlightened connoisseurs might disdain Kiwi Berri in favor of cefiore.  While these chains do craft scrumptious confections, frequenting them on a regular basis can get expensive.  Rather than shell out several dollars for someone to put fruit on top of your frozen yogurt, why not do it yourself for free at the dining hall?  Here are the steps:

1. Obtain a bowl or cup of frozen yogurt.  Vanilla tends to work best, but sometimes you have to make do with what’s available.
2. Obtain a small plate of fresh fruit at the salad bar.  Grapes, strawberries and pineapple are particularly tasty, but cantaloupe and watermelon could do in a pinch.
3. Cut the fruit into small bits.
4. Sprinkle fruit over your frozen yogurt.
5. Enjoy.

This recipe would work very well at Collins because they always have vanilla and chocolate frozen yogurt.  Odd flavors like the ones at Scripps might clash with the fruit.  Collins also consistently offers watermelon, pineapple, and even strawberries at brunch, all of which go well with frozen yogurt.  Frary has grapes at Sunday brunch which also go well with this recipe.

And now for the weekly menu round-up:

Monday

Head up to Scripps on Monday for Beef Fajitas or mosey on down to Frary for Individual Pizzas.

Tuesday

Stay on CMC’s campus Tuesday night because Collins is offering Philly Chease Steak Sandwiches, Banana, Chocolate and Banana Crepes, French Onion Soup, and a Beef Nacho Bar.

If Collins isn’t your style, try Scripps.  Tuesday night they are serving a Turkey Club Wrap at the Exhibition, Crispy Oven Fried Chicken at the regular line and Beef Gyros at the grill station.

Wednesday

It is still sushi night this Wednesday at Collins and you should still go.  Frary does a Japanese night as well, but it’s only preferable to Collins if you have a hankering for mall food court style Teryaki Chicken.

If you don’t like sushi or Teryaki Chicken, Mudd has Carved Flank Steak, a Gourmet Burger Bar, Calzones and French Onion Soup.

Thursday

Thursday night Scripps offers the best menu on the 5C’s with it’s Bread Bowl “Souper” Day, a Nacho Bar at the Exhibition, and Chili Dogs at the Grille.

Friday

The weekend menus don’t change very much around the 5Cs.  Mudd still reigns supreme on Friday with Individual Pizza’s Made to Order, Carne Asada Tacos and Clam Chowder.

You can also get sushi at Scripps.

Saturday

Scripps steak is the highlight of Saturday dining hall menus.  As always beware of the crowds.

Sunday

Mudd’s Steak Cooked to Order rivals Scripps steak, but Mudd dining hall is laid out to facilitate even longer lines.  Get there early, because long lines persist until the dining hall runs out of steak.

As an alternative, try Pitzer which also has a steak night, but not cooked to order.

Just as a reminder, Dining halls are closed over Spring Break, so you’ll have to make alternative dining arrangements.  The Hub will be open for lunch during the weekdays over Spring Break, but not for dinner.

That’s all for this week, thank you for reading!

Recipe: Reformist Salad

Most people approach the salad bar with good and healthy intentions.  Campus diners heap hearty helpings of spinach and spring greens mix onto their plates, thereby satisfying ingrained maternal commands to eat green leafy vegetables.  Unfortunately, as we progress farther and farther down the salad bar, our salads become less and less healthy.  Spinach disappears under cheese, eggs, and Ranch or Thousand Island dressing.  While these extra ingredients won’t kill you, they also tend to detract from the overall healthiness of the salad.  The Campus Epicurean set out to solve this problem and came up with this:

Step 1: Obtain a plate and pile some mixed greens or spinach onto it.

Step 2: Add canned and fresh fruit, for instance: fresh cantaloupe and canned peaches or pears.

Step 3: Add craisins and walnuts.

Step 4: Use yogurt as your salad dressing.  Flavored yogurt tastes best, but plain yogurt will also work.

Step 5: Toss and enjoy.

This recipe may seem a little wacky, but keep an open mind and you will find it quite tasty.  Following this recipe conveniently combines helpings of fruit and vegetables into one dish.  This recipe was devised at Frary and works well with the salad bar there.  Diners at other dining halls may have varying results.

Now on to this week’s menus:

Monday

Head to Frary this Monday for Individual Pizza’s and, while you’re there, try the salad recipe above.  If you do go to Frary, consider getting desert.  Frary has been featuring very good ice cream choices for the past week.

Tuesday

On Tuesday stay at CMC and patronize our very own Collins dining hall.  Collins is offering Philly Cheese Steaks and Banana, Chocolate and Strawberry Crepes. As an added bonus Collins also has French Onion Soup. Last time they served this soup they had cheese and croutons to go with it.  While you will most certainly find better French Onion Soup in a decent restaurant, Collins version is very good for a dining hall.

Wednesday

This Wednesday, in addition to serving the best sushi on the 5-C’s, Collins is also serving Quesadilla’s, the perennial grill favorite.  So even if you are allergic to seafood, there’s good reason to eat at Collins on Wednesday.

Mudd also has a good lineup this Wednesday featuring Philly Steak Loafer Sandwiches, a Gourmet Burger Bar, French Onion Soup, and its normal Muddgolian BBQ. Mozzarella cheese and croutons are available at the Mudd salad bar for the French Onion Soup.

Thursday

This Thursday is the day to head up to the lovely land of Scripps College.  The weather is warming up, the fruit trees are beginning to bloom and Scripps dining hall has its Bread Bowl “Souper” Day with Thai Shrimp & Coconut Soup and Herbed Carrot Soup. If you’re not in a soupy mood, try the Italian Melt or Turkey Bacon Club Wrap.

Friday

Friday is Mudd’s day to shine.  Finish the grueling ten minute walk up to Mudd and enjoy Individual Pizzas Made to Order, a Wing Bar, a Carne Asada Taco Bar, and Clam Chowder.

Saturday

Scripps draws the crowds on Saturday for good reason.  This Saturday it features Grilled Steaks and, if you don’t want to wait in the line for steak, Cheese Tortellini at the Exhibition.

If you hate crowds, check out Frary on Saturday.  Frary is usually offering some sort of alternative steak, often a flank steak or beef shortribs.

Sunday

Every week all the dining halls shut down to watch Pitzer and Mudd compete for your ID card swipe.  While you can’t find a decent meal at 3 out of the 5-C’s on Sunday, Mudd offers Steaks cooked to order.  Pitzer does not cook steaks to order, but does have much shorter lines.  Incidentally, according to the word on the street, many Mudders flee the lines of CMCers at Mudd and eat at Pitzer on Sundays.

That’s all for this week.  Thank you for reading!