Grinnell College Dining Services continues to push the boundaries of campus dining, bringing creativity and craftsmanship to every meal. On Tuesday, March 4 from 5pm to 8pm., the team is showcasing its expertise with a Mardi Gras-inspired menu and a behind-the-scenes look at the artisan pizza-making process that defines the Marketplace experience.
Grinnell College Dining Services welcomed renowned fruit and vegetable carving expert Chef Ray Duey for an all-day workshop. Chief Culinary Officer Scott Turley organized the event, giving 15 staff members the opportunity to spend eight hours refining their skills in food artistry.
Popular with both student and downtown businesses, dining dollars will now be available as a payment method at Pagliai’s and El Cascabel, in addition to businesses previously established as a part of the program: Dari Barn, Jay’s Deli, McNally’s Foods, and Saint’s Rest.
Global Kitchen Culinary Coordinator David Stanley on sharing culture, fried eels, and pineapple on pizza.
What eating in Grinnell’s Dining Hall is like for a vegetarian student from India.
From familiar comfort foods to new-to-you foods, Grinnell’s Dining Services strives to serve tasty bites you’ll enjoy.
A pescatarian from Wisconsin offers her experiences with the food options and the sense of community that comes from eating meals together
Local, freshly cooked ingredients and award-winning culinary talent. Our dining hall earns its place among the best.
I recently congratulated Scott Turley on his 20-year anniversary, and, of course, I asked him if my sweet potato pie is still in the dessert rotation at Grinnell.
Scott said, ‘We serve your pie recipe every Thanksgiving at the College. We never have leftover sweet potato pie.’
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