BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Roger Williams - ECPv6.16.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Roger Williams
X-ORIGINAL-URL:https://rogerwilliams.cafebonappetit.com
X-WR-CALDESC:Events for Roger Williams
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20130310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20131103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20140309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20141102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20150308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20151101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20140402T110000
DTEND;TZID=America/New_York:20140402T140000
DTSTAMP:20260617T183037
CREATED:20140321T113547Z
LAST-MODIFIED:20140321T113547Z
UID:10005494-1396436400-1396447200@rogerwilliams.cafebonappetit.com
SUMMARY:Red Sox Opening Day
DESCRIPTION:New England’s un-official start of spring… Red Sox opening day\, and we’re celebrating!  The Upper Commons and Lower Commons will have ballpark themed menus and the rest of the Commons will feature cotton candy\, sno-cones\, and popcorn. \nThe Upper Commons will also be running pre-game and the game on the big screen!
URL:https://rogerwilliams.cafebonappetit.com/event/red-sox-opening-day/
LOCATION:Upper Commons
ORGANIZER;CN="Stephanie Keith":MAILTO:scolliton@rwu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20140409T170000
DTEND;TZID=America/New_York:20140409T200000
DTSTAMP:20260617T183037
CREATED:20140321T113750Z
LAST-MODIFIED:20140321T114123Z
UID:10005495-1397062800-1397073600@rogerwilliams.cafebonappetit.com
SUMMARY:Lobster-Steak Dinner
DESCRIPTION:Here we go\, the most popular Dining event of the year is here! \nLike last year\, in an effort to reduce long lines we’ll be taking seating reservations. \nDining will request that all students planning on attending the Lobster-Steak dinner on Wednesday\, April\, 9th choose a seating time; seating’s will be at 5:00 p.m.\, 6:00 p.m.\, 7:00 p.m.\, and 8:00 p.m. We also ask that you complete your meal by quarter-to the following hour to make room for the next seating. \nA table will be setup in the Commons from Monday\, April 5st – Wednesday\, April 9th – from 11:00 a.m. – 2:00 p.m. – to take seating reservations. Colored tickets will be issued for the time of your choosing and there will be 500 tickets per seating (tickets should be returned during Lobster-Steak dinner). Seating times will be first come\, first serve; for this reason\, we ask for larger groups to select your seating times together so you’ll all receive the same colored ticket. \nWith your help Lobster-Steak dinner will be smooth sailing! We hope you enjoy this special RWU tradition and good luck in the raffles! \nA few other notes about this dinner: \nGuests are welcome to pay cash at the door if they do not have a meal plan. However\, since this menu is above and beyond our normal menus the dinner door price will be $18.00. \nIn order to setup for dinner\, the Upper Commons will be closed from 2:00 p.m. – 5:00 p.m. During this time we’ll be offering a meal transfer in the Lower Commons. \nThe seating reservations will be for the Upper Commons only; if you plan on enjoying Lobster-Steak dinner at Baypoint you do not need to reserve a time slot. \nWhat’s on the menu!\nSteamed local lobsters with drawn butter and lemon\nRosemary and garlic rubbed strip steak with sautéed button mushrooms and onions\nTeriyaki marinated pan-roasted chicken breast served with ginger-buttered baby bok choy\nCrab and sweet corn cakes with shrimp and peppers\nPatti pan squash stuffed with spring vegetable succotash\, quinoa\, asparagus\, and field mushrooms\nThyme buttered julienne of tri-colored carrots\nBroccoli and cheddar twice baked potatoes\nAssorted bread rolls and whipped butter\nStrawberry shortcake\nChocolate mousse napoleons\nLemon meringue tartlets\nApple crisps with vanilla ice cream
URL:https://rogerwilliams.cafebonappetit.com/event/lobster-steak-dinner/
LOCATION:Upper Commons
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/194/2014/03/DSC00083.jpg
ORGANIZER;CN="Stephanie Keith":MAILTO:scolliton@rwu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20140416T110000
DTEND;TZID=America/New_York:20140416T170000
DTSTAMP:20260617T183037
CREATED:20140321T114854Z
LAST-MODIFIED:20140321T114854Z
UID:10005498-1397646000-1397667600@rogerwilliams.cafebonappetit.com
SUMMARY:Decorate Mini-Cupcakes
DESCRIPTION:Visit the Lower Commons to decorate your own mini-cupcakes!
URL:https://rogerwilliams.cafebonappetit.com/event/decorate-mini-cupcakes/
LOCATION:Lower Commons
ORGANIZER;CN="Stephanie Keith":MAILTO:scolliton@rwu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20140422T160000
DTEND;TZID=America/New_York:20140422T170000
DTSTAMP:20260617T183037
CREATED:20140321T114055Z
LAST-MODIFIED:20140321T114055Z
UID:10005496-1398182400-1398186000@rogerwilliams.cafebonappetit.com
SUMMARY:Food Trivia Night
DESCRIPTION:Whats your Food IQ? Join us for a challenging night of food themed trivia\, hosted by Nicole Tocco\, Senior Fellow for the Bon Appétit Management Company Foundation.  Prizes awarded to the winners and pizza provided for all participants. \nSpace is limited\, sign up soon! RSVP to http://tinyurl.com/foodtrivia-rwu
URL:https://rogerwilliams.cafebonappetit.com/event/food-trivia-night/
LOCATION:Lower Commons
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/194/2014/03/SpringBreak_Promotion.jpg
ORGANIZER;CN="Stephanie Keith":MAILTO:scolliton@rwu.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20140424
DTEND;VALUE=DATE:20140425
DTSTAMP:20260617T183037
CREATED:20140415T050011Z
LAST-MODIFIED:20140415T050011Z
UID:10005499-1398297600-1398383999@rogerwilliams.cafebonappetit.com
SUMMARY:Low Carbon Diet Day
DESCRIPTION:Celebrate Bon Appétit Management Company’s 7th Low Carbon Diet Day by learning about planet-friendlier food choices that you can make. Look for interactive cooking demonstrations and “Low Carbon Makeovers” of favorites in your café! \nWant to learn the basics of a low carbon diet? Check out these resources: \nThe Food System and Climate Change: learn what we are doing\nEatLowCarbon.org: learn what you can do\nFood For Your Well-Being: High Nutrition\, Low Carbon (April 2014)
URL:https://rogerwilliams.cafebonappetit.com/event/low-carbon-diet-day-2/
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/2/2014/04/LCD14FBCover_edited.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20140424T110000
DTEND;TZID=America/New_York:20140424T140000
DTSTAMP:20260617T183037
CREATED:20140321T114650Z
LAST-MODIFIED:20140321T114650Z
UID:10005497-1398337200-1398348000@rogerwilliams.cafebonappetit.com
SUMMARY:Low Carbon Diet Day
DESCRIPTION:In the years since Bon Appétit Management Company announced our Low Carbon Diet Program in 2007\, food’s connection to climate change has become more common knowledge. At the same time\, more and more people have become aware that cutting back on animal products through flexitarianism — whether Meatless Mondays or being “vegan before 6” — can be good for their health. \n  \nPerhaps even more Americans would be happy to forgo beef and dairy once in a while if they knew they were doing something good for the environment … and they didn’t have to give up flavor or their favorite dishes to do so! \n  \nCows (like goats and sheep) are ruminant animals\, which thanks to their digestive systems produce a lot of methane — a greenhouse gas that is 20 to 25 times as potent as carbon dioxide. Dishes made with beef or dairy of any kind are thus the highest carbon choices. If all Americans skipped meat and dairy just one day a week and replaced them with vegetable-based proteins\, it would be the equivalent of taking 19.2 million cars off the road for one year. \n  \nThat’s why for this year’s Low Carbon Diet Day on Thursday\, April 24 (a few days after Earth Day\, which falls during Passover)\, your Dining team will use a cooking demonstration to discuss the impact of beef and dairy and encourage guests to swap them for other choices occasionally\, whether vegetarian or pork and chicken. (Those animals emit much less methane over their lifespans.) They’ll also prepare a Low Carbon Makeover of an all-American burger in which the beef and dairy have been replaced by turkey patty and house-made pesto. Signage will explain these switches\, and why Bon Appétit has made them. \n  \nWe began celebrating Low Carbon Diet Day one year after the 2007 launch of our Low Carbon Diet program — which made us the first in the industry to address how food choices can affect our shifting atmosphere. We long ago accomplished our goal of reducing our greenhouse gas emissions as a company in the highest-impact areas\, including reducing our own purchases of beef by 33% and cheese by 10% since launching the program. Many of the cheeseless pizzas first introduced on Low Carbon Diet Day have become beloved menu staples at our accounts around the country.
URL:https://rogerwilliams.cafebonappetit.com/event/low-carbon-diet-day/
LOCATION:Upper Commons
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/194/2014/03/cor_lowcarbondiet.jpg
ORGANIZER;CN="Stephanie Keith":MAILTO:scolliton@rwu.edu
END:VEVENT
END:VCALENDAR