New spring menus introduced in Harden and McEwen
Ashley Feibish / News Editor
Things may look and taste a little different in Harden and
McEwen, two of Elon’s dining halls. New menus were
introduced about two weeks ago.
Jeff Gazda, resident district manager for Elon dining
services, said, “What we do is have a fall, winter and
spring menu. What goes on it depends on what is seasonal and
what is the best quality.”
For example, the spring menu usually contains lighter dishes
whereas the winter menu contains heartier foods.
The new menus feature a variety of international dishes as
well as the typical American cuisine, Gazda said.
Many Elon students are surprised by the change.
“It’s news to me that there are new
menus,” said freshman Brittany Winner, who mostly eats
in Harden because of its close location to her dorm.
“I haven’t really noticed the menus are new, but
Harden’s menu has a lot of variety compared to other
places on campus,” Winner said. “I don’t
eat at McEwen because it’s always the same.”
Aramark, the university’s food service provider, uses
focus groups to determine what students want, Gazda said.
“We’re constantly in contact with students
because we like to service the majority. We do it somewhat
scientifically by using focus groups of students, faculty and
staff.”
Students often complain that everything seems the same
because it’s in the same place. Gazda said food
services has a vast variety but sometimes it seems
monotonous.
He also said it was important to give students diversity and
not have menus etched in stone.
Sophomore Butner Brimberry disagreed.
“The food’s slack, not a lot diversity.
It’s always the same and not very good (in McEwen). I
question the health and safety levels of the food because the
meat is undercooked and tastes weird. I hear at Harden
it’s different.”
An internal Aramark source develops the menu, said Gazda,
“It’s not cookie cutter, we do not have to use
their (Aramark’s) recipes,” he said.
Fun events are planned throughout the semester, including
Battle of the Chefs, which was held last weekend. Gazda said
they would like to plan for one Battle of the Chefs each
semester. Elon battled UNC-G Saturday, in Harden dining hall.
“A lot of people don’t realize the culinary
talent and diversity we have. It gives our chefs a good time
to shine,” Gazda said.
Aramark operates more than 60 dining services in Virginia
and the Carolinas. Gazda said Aramark tries to plan events
around the athletic conferences.
Four person teams started cooking at 5 p.m. Saturday and had
one hour to create a soup, appetizer, entree and dessert
using the previously selected menu items. Mystery ingredients
of conch and Sambuca, a liqueur, were unveiled 15 minutes
prior to competition.
At 6 p.m., the judging began. The panel included students,
faculty and staff from both schools, an Aramark
representative and two people from local restaurants. UNC-G
was announced the winner of the second Battle of the Chefs.
To see what’s on the new menus, take a look at dining
service’s Web site, which can be accessed by clicking
on “student life,” then on “dining
services,” at www.elon.edu. Menus in Harden and McEwen
rotate every two weeks.
“Elon’s a progressive university,” Gazda
said. “We’re lucky to have been a part of that
for so long. We value perfection. It’s not often we get
food or service compliants.”
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