Leanna Brittis delicately swishes her spicy tuna roll through soy sauce and uses the chopsticks to plop it into her mouth. She dabs a bit of wasabi onto her next bite and finishes it off with a taste of ginger. Finally, she lets out an, “Mmm…,” of pure delight.
Brittis is not in a Japanese restaurant. She is seated in Marist College’s very own Cabaret, located on the second floor of the Student Center.
Victoria Banks, the new marketing supervisor for Marist Dining Services, also enjoys the sushi. “It’s less expensive and just as fresh as getting it from a restaurant,” she said. She noted that the sushi can be purchased in the Cabaret.
Marist Dining Services has implemented many new options available for students this year. These options include a weekly organic meal, a hydration center, and an ice cream station designed much like the chain creamery Coldstone.
Banks said that although many students know about these options and are pleased, most do not take advantage of them.
“For the organic meal day, there were more faculty members than students at Cabaret,” Banks said. The “Organic Café” provides a full meal prepared with local foods from the Hudson Valley every Tuesday by Chef Anthony Legname. Banks said that she thought students have not attended as much because a reservation is required.
This new trend in “fine dining” at Marist extends to the dessert options.
“Don’t even ask me about what I eat for dessert in the dining hall,” Brittis said, causing an eruption of laughter at her table.
Most Marist students would agree that the dessert center in the dining hall is one of the most tempting, especially now with the new ice cream center.
Each Wednesday, there are new toppings that students can choose to add to their ice cream such as cookie crumbs or candy bar pieces.
Brittis, who finally divulged the dessert details, said that for her birthday they made her a special treat. “I had chocolate ice cream with cookie dough, cupcake pieces, and all sorts of candy. My friends immediately grabbed spoons to join me.”
Dining Services is currently brainstorming a name for the ice cream center. Banks said that she hopes creating a unique name will make it “Marist’s own,” and that they are thinking about having a contest for the student that can create the best name. She was unsure of the time this contest would occur.
To balance out the calories consumed in mint-chocolate chip, Dining Services created a hydration station where students can choose from a variety of waters flavored with fresh fruit and vegetables. This is offered on Monday, Wednesday, and Friday.
Banks noted that this station has been received well by athletes, but it is truly meant for the general population of students, especially with flu season coming up.
“It’s really important to stay hydrated,” she said, “and this station makes drinking water kind of a fun experience.”
When asked where Marist Dining Services gets their ideas, Banks said that most of the suggestions come from students. “We have a suggestion box located near the entrance of the dining hall facing the Rotunda.” She said that they always try to meet students needs, and that the staff is always coming up with new ideas.
To make your own suggestion, click here.
