HUDS Unveils Seasonal Menu

Though students returning from Winter Break may no longer have the opportunity to enjoy homemade meals, yesterday’s Winter Wonderland brunch extended the period of holiday feasting while giving students a glimpse into HUDS’ new seasonal menu.

Featuring specials like apple crisp, chocolate fondue, made-to-order omelets, and baked stuffed eggplant, the festive event received rave reviews from students hungering for both gastronomical stimulation and a break from studying.

In Annenberg Hall, Elizabeth R. Moroney ’12, sampled dried fruit and pound cake, calling the food “absolutely delicious.”

“We should have this every week,” she added, before heading back for another piece of crispy French toast with glazed apples.

While the reading period brunch was designed to give students a chance to relax and recharge, HUDS is also implementing more lasting changes for the next 10 weeks as it transitions to the winter menu. The seasonal dining changes­—­made three times a year—reflect both the availability of foods and students’ feedback, according to HUDS’ executive director, Ted Mayer.

In response to student demand, there will be more fruit variety in the winter menu. Beside the current staples, apples and bananas, students can expect a rotation of citrus fruits like tangerines, clementines, and mineolas, as well as kiwis, plums, and peaches.

HUDS is also addressing students’ request for more vegetarian options by featuring two hot vegetables at every lunch and dinner, such as brussels sprouts, sautéed spinach, kale, savoy cabbage, swiss chard, sautéed mushrooms, and peppered turnips.

Sunday brunches will feature a bagel bar with flavored cream cheese, smoked salmon, and preserves; dessert stations with ice cream sundaes, floats, or smoothies; and entrees like baked polenta, country biscuits, and Dutch apple pancakes.

Another new feature will be Thursday night Meet & Greets, where students can mingle with the manager or chef of their dining hall. In addition to being a channel for communication, these events will serve as “tasting opportunities” for new items such as calamari diavolo and bruschetta, according to HUDS spokeswoman Crista Martin.

Students can get creative by crafting their own spicy lettuce wraps, curry and naan, and panzanella at Monday and Friday’s Make Your Own stations, and enjoy new hot entrees like specialty paninis, chicken Philly cheese steak, chicken and sausage jambalaya, and ethnic dishes like Basque style chicken, Moroccan pork tangine, and beef moussake.

Though seasonal changes are planned in advance, Martin said that HUDS constantly reviews menu items.

“As we get feedback, we’ll see how it’s going, and we might make adjustments,” she said.

But there is some variance in the excitement and anticipation for the new winter menu.

“As long as they keep the Cracklin’ Oat Bran,” Theodora M. Skeadas ’12 said, “I’m good.”

—Staff Writer Liyun Jin can be reached at ljin@fas.harvard.edu.