FED Launches at St. Cloud State University
Fresh-Easy-Delicious (FED) meal kits, provides fast and tasty fare to students, faculty and staff.
read moreEvery day our talented team of culinarians create new and exciting dishes for our guests and campus communities to enjoy. With delicious, seasonal, and high-quality ingredients top of mind, our passionate chefs take great care in developing delicious flavors; some of which have been recently recognized. Scroll down to view these award-winning creations:
Each year Food Management recognizes the most creative sandwiches and burgers developed by the chefs across the foodservice management landscape. Our 2021 + 2022 winners include:
Ingredients: Chicken-fried oyster mushroom, vegan cheese, “Ray Ray sauce” (vegan chile con queso), spicy garlic truffle aioli, sunflower sprouts, fried kelp pickles, soft bun.
Why it’s special: Not only does it contain intriguing ingredients, it’s accompanied by local kombucha and an acai bowl. What a win for vegan sammies everywhere!
Ingredients: Sliced jamon, arugula, fried avocados, garlic-tomato spread, baguette rubbed with fresh garlic and olive oil.
Why it’s special: Authentic Spanish touches—grating fresh tomatoes, grilling bread until it’s crisp and that oh-so-buttery Spanish ham.
Ingredients: Gochujang, pico de gallo, kimchi, fried onions, pepper jack cheese.
Why it’s special: Tex-Mex-Korean fusion could be the next big thing if this burger is any indication. It’s been the No. 1 burger at Texas State’s new burger concept.
Ingredients: Housemade turkey burger seasoned with garlic, cilantro, mint, ginger, gluten-free soy, green onions, sambal and lime juice; slaw, Sriracha mayo.
Why it’s special: This burger was developed to answer a request for a lighter burger in the sports grill concept, The Game. It’s offered as a QR code-enabled made-to-order item elsewhere on campus.
*This burger is available at Food Management’s Concept of the Year 2021, The Game
Ingredients: Shrimp, cheesesteak meat, Cajun seasoning, poblano peppers, queso in a fried tostada.
Why it’s special: Inspired by Taco Bell’s fan-favorite Crunchwrap, this takes fast-food inspo to another level, with surf ‘n turf plus a bit of heat from the poblanos.
Ingredients: Smoked chicken, mac ‘n cheese, bacon, barbecue sauce.
Why it’s special: A comfort-food mashup for the books, this sandwich combines the flavors of smoky barbecue chicken and down-home mac ‘n cheese.
Ingredients: Grilled arctic char with edamame-avocado-spirulina hummus, dragon fruit chimichurri, shaved brussels sprouts, crispy fried swiss chard, shaved red onions on a roll.
Why it’s special: The dragon fruit chimichurri stands in for traditional tartar sauce and spirulina gives the hummus that crazy blue hue.
Ingredients: Catfish filets with blackening seasoning, shredded lettuce, tomato, garlic aioli, Cajun remoulade on a bun.
Why it’s special: A seafood po’boy with serious flavor, this one is a taste of the bayou.
Ingredients: Tequila-marinated red snapper and crabmeat, chimichurri-hollandaise dipping sauce on a toasty bun.
Why it’s special: This celebration of South Texas and the Gulf Coast’s seafood bounty gets a shot of tequila and is ready to party. Plus, chimichurri-hollandaise is an unusual mashup that’s notable on its own.
Ingredients: Breaded chicken, cheddar, apple butter bacon.
Why it’s special: The crispy, salty and sweet elements are in perfect balance with this sando.
Ingredients: Pork, pico, shredded lettuce, crema, refried beans, served with mole sauce for dipping and street corn on the side.
Why it’s special: The birria trend is one of the most tempting we’ve seen lately, and this new sandwich totally takes the plunge.
A variation on a traditional crab cake served in one of Buffalo State College’s dining halls won the NACUFS Silver Award in a nationwide competition for the Best Vegan Recipe served on a college-campus. The Best Vegan Recipe is an award given by The National Association of College & University Food Services (NACUFS) that celebrates higher education institutions that incorporate healthy, creative vegan recipes on their everyday menus. The recipe submission, Vegan Chorizo & Jackfruit ‘’Crab Cake’’, is part of the menu rotation at the Bengal Kitchen dining hall and was showcased as part of a plant-forward event.
Fresh-Easy-Delicious (FED) meal kits, provides fast and tasty fare to students, faculty and staff.
read moreThis fall, we launched “Local Market Thursday,” a new, weekly event supporting local farmers, bakers and business owners, showcasing the season’s best produce and products.
read moreOur teams are celebrating Lunar New Year with celebrity chefs and traditional dishes across the country.
read more