Longwood Dining Services hosted the first Dine with the Director of the semester on Tuesday, Jan. 22, beginning the night with greetings from Grant Avent, director of Longwood Dining Services, and Brenda Ferguson, assistant director for Operational Excellence.
The meal began with the traditional Longwood Salad, which Avent said was originally only served at catered events but soon became a Dorrill Dining Hall (D-Hall) staple due to a suggestion from an attendee at a Dine with the Director session.
The second course of the night was French cut chicken stuffed with asparagus and provolone cheese with glazed carrots and couscous on the side. The meal ended with a vanilla and strawberry-flavored cake.
In between courses, however, students had the opportunity to express compliments and concerns to the Longwood Dining Services staff.
One student mentioned that many students think the taste of the pizza has improved since the installation of the fire brick oven in D-Hall. Avent said the pizza’s taste will continue to improve, as the stone improves with age and will be cured in four to six months.
Another student said that lately the macaroni and cheese in D-Hall has not been as cheesy as it previously has been. Avent said the staff would seek to improve this and encouraged students to also add more cheese and other toppings from the salad and toppings bars if this is an issue in the future.
The Panini Station was a popular topic of discussion. Students said the lines are often extremely long, and pre-made “special” sandwiches that could then be put immediately into the Panini press or toaster were suggested. Ferguson said Dining Services would love to hear students’ suggestions for types of special sandwiches they would like to see, as well as fun names for these Paninis. Among the suggestions were apples, bacon and cheese and chicken, bacon and cheddar.
A student requested that there be more vegetarian items available each day, which Avent said would definitely be possible. As far as other requested food items, there may also be chicken tenders instead of just chicken nuggets in the future.
Students said the lasagna served in the past was delicious, and they would like for D-Hall to serve it again. Avent said lasagna was currently re-added to the menu and will be served sometime this week.
Dining Services also asked for Birthday Dinner suggestions. One student said a “Road Trip across America” theme, which Avent and Ferguson said is an idea they will consider. The next Birthday Dinner will take place this Thursday in honor of Martin Luther King, Jr. Day.
