Carrot osso buco on polenta is one of the plant-based dishes on a special tasting menu Feb. 13 in the University Club.
Catering Services will host a tasting menu of plant-based foods at noon Feb. 13 in the University Club.
François Murphy, a chef with the Forward Food Forward Food program of Humane Society International/Canada, demonstrates a vegan meringue technique to workshop participants Friday.
A workshop Friday demonstrated recipes and techniques for plant-based dishes and meals.
Jackfruit carnitas tacos with cilantro and fresh lime make a tasty plant-based entrée.
Join chefs from Food and Catering Services for a session on creating plant-based foods Friday, Dec. 20.
Catering Services will host a tasting menu of fine foods at noon Dec. 6 in the University Club.
Catering Services will host a tasting menu of fine foods at noon Dec. 6 in the University Club.
Executive chef Paolo Vasapolli hands over a cup of tomato tortellini soup during a charity luncheon Tuesday in the student centre Commons.
Human kinetics won a charitable competition for best soup Tuesday.
Catering Services has a festive menu planned for its annual faculty and staff holiday luncheon on Dec. 3.
Catering Services has a festive menu planned for its annual faculty and staff holiday luncheon on Dec. 3.
Food Services has taken delivery of its first batch of bell peppers from Leamington-based grower, Under Sun Acres.
Food Services has taken delivery of its first batch of bell peppers from Leamington-based grower, Under Sun Acres.
UWindsor executive chef Paolo Vasapolli and Chris Del Greco, owner of greenhouse operator Under Sun Acres.
Food Services is partnering with a local greenhouse grower to use its bell peppers in campus meals.
Campus Food Services staff will contribute a pot of soup to the fight against heart disease and stroke.
Campus Food Services staff will contribute a pot of soup to the fight against heart disease and stroke.
Paolo Vasapolli hands a box of goods to law student Matthew Jantzi, a volunteer with the Campus Food Bank.
A pre-holiday collection helped to address a shortfall of supplies at student food banks.
