Events

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Today

  • Avocado Lunch

    Upper Commons

    Avocado's are a healthy & versatile ingredient, and we'll be highlighting them today during lunch in the Upper Commons

  • Farmworker Awareness Week (March 24-31)

    Got food? Thank a farmworker! To put a face to the people who help bring food to our tables, we’ll be sharing portraits from the field in the café throughout the week to highlight farmworkers’ struggles and dreams.

  • National Noodle Month

    Upper Commons

    Visit Global at Upper Commons for warming noodle bowls in celebration of National Noodle Month

  • Persian lunch

    Upper Commons

    Visit the Upper Commons to taste traditional Persian dishes

  • Soft Pretzel Bar

    Lower Commons

    What goes better with the beginning of baseball season than soft pretzels?!  Visit the Lower Commons pizza station to grab your pretzel all this week!

  • St. Jude’s Space Dinner

    Upper Commons

    Join Hawk's For St. Jude to "send cancer out of this world!"  During dinner visit the St. Jude table to help bring awareness to the St. Jude Children's Hospital

  • Chili Cookoff

    Upper Commons

    You be the judge!  Visit Global during lunch to taste the special chili's a few of our cook's have prepared, which is your favorite?  Only the best chili cook will win!

  • National Grilled Cheese month

    Lower Commons

    Celebrate National Grilled Cheese month with our grown-up grilled cheese specials in Lower this week!

  • Lobster – Steak Dinner

    Upper Commons

    Join us for Dining's annual spring Lobster - Steak fest! We’ll be hosting the dinner on Wednesday, April 19th!  Dining is looking forward to hosting a fantastic event with delicious food, awesome prizes in our free raffle, and memorable times had by all. In an effort to reduce long lines we are taking dinner reservations.  […]

  • Low Carbon Lifestyle

    Upper Commons

    On Friday, April 21 at the Upper Commons Bon Appétit will be celebrating Earth Day by getting scrappy — upcycling food scraps, that is! Our chefs will be getting extra creative with root-to-stem and snout-to-tail culinary techniques (making visible a practice we utilize every day) to showcase inventive ways to prevent food waste and how […]