Dining Highlights Ripon College | Spring 2017

PICKARD COMMONS

The 2017 spring semester began with some very exciting changes for the students of Ripon College. Additional programming, engaging themed events, new equipment, increased offers on most stations, as well as upgraded holiday decor are some of the improvements that the Sodexo team has made this semester.

LOCAL GROWING

Our hydroponic tower gardens are currently growing four varieties of basil, sage, cilantro, four kinds of tomatoes, dill, lemon grass, thyme, rosemary, and three varieties of lettuce. All of our seeds are organic and non GMO.

The hoop house is also prepped and ready to begin planning in the next few weeks. The chives from last year are already coming up!

E.G.O.R., the sustainability group on campus, has been contacted for volunteers. Student Rylie Morris has expressed interest in a summer internship.

NEW SILK MILK DISPENSER

One of the new things that students are most excited about this semester is our new Silk milk dispenser, which offers vanilla and chocolate soy milk.

EASTER BRUNCH BUFFET

Our annual Easter brunch buffet was greatly attended by students, staff, and members of the community.

GOURMET S'MORES BAR

Our s'mores bar featured four different flavored homemade marshmallows, two types of chocolates, and two types of ganache. Needless to say, the event was an instant classic.

LOCAL APPLE CIDER FLOATS

Students were treated to a sweet apple cider float featuring a locally sourced cider from our friends over at Pineapple Hill Orchard in Green Lake, and they loved them!

ELITE EVENTS

Stone Steak House was successfully brought back on March 10. We served about 40 local steaks from Brandon, WI. Students and staff had the option to chose between two different cuts of steak, along with a variety of sides and a slice of cheesecake. One generous student bought 5 steaks and treated his friends to a nice dinner.

MARDI GRAS

Students and staff celebrated this year's Mardi Gras at the Commons carnival style with colorful beads, delicious foods, and jazzy tunes.

OPENING DAY

Students and staff swung by the commons for opening day. We had a ball!

ST. PATRICK'S DAY

DOUBLE SWIPE BURGERS

Friday night is Double Swipe Night at the Pickard Commons! We have updated to an exciting theme burger with fresh ingredients every week. An average of 40 burgers are served every Friday and students have expressed a high level of satisfaction via social media.

SALMON BURGER | 04.14.2017
CAPRESE BURGER | 04.07.2017
ATOMIC BURGER | 03.31.2017
EGG IN HOLE BURGER | 03.24.2017
STUFFED MOZZARELLA BURGER | 03.03.2017
BISTRO BURGER | 02.24.2017

WINGS & THINGS

Every Sunday night, students line up outside of the Pickard Commons for Chef Terry's Wings & Things bar. The bar features a variety of crudites and dipping sauces served based on the student body's input.

Nearly 20 minutes after opening and the line for Wings & Things just keeps going!

BREAD BAR

Rain or shine, every Friday we host a popular bread bar featuring various seasonal and classic flavors. Some crowd favorites include banana chocolate chip and s'mores.

RETAIL BAKERY

Our beloved baker Sue has been working hard to develop fun and engaging bakery items. Some of these items caught a lot of attention and were quickly sold at our retail locations.

These Valentine's Day baked goods are the way to any person's heart.
These novelty bakery items were a hit at our retail locations and created lots of buzz on social media.

THANK YOU FOR A WONDERFUL SEMESTER

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