NDSU dietetics students have scheduled the final 800 Café lunches of the semester. All meals will be held in the Food Production Complex on the third floor of the Katherine K. Burgum Family Life Center. The first seating is 11:00 a.m. and the last seating starts at 12:15 p.m.
A sustainable dining-themed lunch is scheduled for Thursday, April 23. NDSU dietetics student Alexa Stelzer, along with her classmates, will manage the meal that will begin with summer squash soup and homemade pumpernickel croutons. The main entrée is maple-glazed salmon served alongside a zesty quinoa salad and thyme roasted asparagus. The final course is a zucchini brownie, drizzled with a homemade raspberry sauce.
A Japanese-inspired lunch is set for Friday, April 24. Dietetics student Monica Belsaas will manage the meal with her classmates. Lunch will begin with a soba salad and spicy honey soy sauce dressing. The main entrée is a miso salmon on a bed of ginger rice, accompanied by lightly pickled daikon and cucumber and a side salad with carrot ginger dressing. Dessert is a sweet and savory mitarashi dango, or chewy rice ball with sweet soy sauce glaze.
A spring-themed lunch is scheduled for Thursday, April 30, and Friday, May 1. Students Emily Pearson and Lane Lipetzky will manage the meal. Lunch will begin with assorted breads topped with strawberry jam. The main entrée is a strawberry fields salad topped with a grilled chicken breast, strawberries, blueberries, mandarin oranges, pineapple, edamame and homemade poppy seed dressing. The final course will be two spring mini cupcakes consisting of a strawberry and blueberry flavor made with real fruit, served with cream cheese frosting and fresh berries on the side.
A Cinco de Mayo lunch is scheduled Thursday May 7, and Friday, May 8. Students Ashley Gehl and Sam Schell are managing the meal. Lunch will consist of a Mexican-inspired pizza topped with fresh lettuce, green peppers, tomatoes and a dollop of plain Greek yogurt. It will be served alongside freshly made salsa and tortilla chips. Dessert is a fruit bowl consisting of fresh strawberries, cantaloupe, bananas and apples with a drizzle of cinnamon yogurt dip.
Meals in the 800 Café are 800 calories or less. The café is operated by students in a class taught by Sherri N. Stastny, associate professor for health, nutrition and exercise sciences.
The luncheon is $10 per meal and includes a choice of beverage. Four-meal punch cards also are available for $35 at the door. Payments can be made in cash or check.
Parking is available in the NDSU visitor’s lot on campus. Walk-ins are welcome, but reservations are encouraged because seating is limited.
Make reservations by contacting ronda.klubben@ndsu.edu or 701-231-7487. Email reservations are encouraged. Indicate your preferred serving time, number and names of attendees, food allergies, and email and phone number of the person in charge of the reservation.
For more information, visit www.ndsu.edu/hnes/program_contact_information/department_restaurant_800_cafe/.
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