University community members can meet and mingle with players and coaches from noon to 1 p.m. The lunch will cost $9.20 at the door and can be deducted from a meal plan.
Menu selections include the following:
- Lemon Pepper-Crusted Hawaiian Sunfish with a Citrus Mandarin Shrimp Sauce
- Huli Huli Chicken
- Kalua Suckling Pig
- Hilo Fried Rice
- Pineapple Upside-Down Cake
- Hawaiian Sweet Bread
- Kahoolawe Banana Bread
For more information, contact Kami Gantt.
The holidays are here again, and SMU Catering is baking a selection of pies, cakes, cookies and breads for your Thanksgiving feast. Choose from the 2009 menu and order form (PDF format), and follow the directions for placing your order in person or by mail, phone or fax. The order deadline is Nov. 20. All prices include tax.
The baked goods are for pick-up only and will be available Nov. 23-24 until 3 p.m. in Umphrey Lee Center. Visa, MasterCard and checks (payable to SMU Catering) are accepted.
The SMU Forum is taking a break for the holiday and will return after Thanksgiving. Your news, calendar and For the Record items will be saved for upcoming issues. Keep sending your Forum news to Kathleen Tibbetts, 214-768-7672.
Turkey Day treats: SMU Catering is accepting Thanksgiving orders for cakes, pies, cookies and breads through Nov. 21. Make your choices from the 2008 menu and order form (PDF format), and follow the directions for placing your order in person or by mail, phone or fax. All prices include tax. Baked goods are for pick-up only and will be available Nov. 24-25 from 10 a.m. to 4 p.m. in Umphrey Lee Center. Visa, MasterCard and checks (payable to SMU Catering) are accepted.
Sharing is caring: In response to the 29-million-meal gap for people living at or below the federal poverty level, the “Close the Gap” food drive intiative cosponsored by Meadows School of the Arts and SMU-in-Legacy continues through Nov. 24, 2008. Drop off items for the North Texas Food Bank in the campus collection boxes, or contribute through the online grocery cart.
Lasting impression: The Meadows Museum‘s groundbreaking exhibition “From Manet to Miró” closes Dec. 2, 2008. See it soon – visit the website for museum hours. (Left, Head of a Peasant Woman by Vincent Van Gogh; pencil, conté crayon and black chalk on paper; 1884. Photograph by José Loren, courtesy of The Abelló Collection.)
Will sing for food: The 160-voice Resounding Harmony choir, directed by Timothy Seelig, will team up with the Meadows Chorale and Meadows Concert Choir for a benefit concernt at 8 p.m. Nov. 24 in Caruth Auditorium, Owen Arts Center. The choirs will donate at least 50 percent of concert proceeds to the North Texas Food Bank and Crossroads Community Services. Tickets are $25 per person, available at www.resoundingharmony.org or through Sandy Huneke at 817-913-9978.
Tate Series continues: The 2008-09 Tate Distinguished Lecture Series continues Dec. 2 with Philippe de Montebello, the longest-serving director of New York City’s Metropolitan Museum of Art. Find more information at the Tate Distinguished Lecture Series website.
We gather together: The SMU Faculty Club presents “Favorites from Presidents and Royalty” prepared by SMU Executive Chef Tim Schaub, as well as holiday music by pianist Bill Greene, at its 2008 Holiday Party 4-6 p.m. Dec. 3. Please bring two canned food items for the North Texas Food Bank. Faculty Club members are welcome to bring a guest. RSVP by Dec. 1 to Dee Powell, 214-768-3012.
Save the date: The 2008 Staff Association Holiday Luncheon takes place at 11:30 a.m. Dec. 11 in the Taubman Atrium, Owen Arts Center. Watch your e-mail or the Staff Association website for reservations information.
Nov. 21: TITAS presents two legendary acts – The Blind Boys of Alabama and The Preservation Hall Jazz Band – in the Dallas debut of Down by the Riverside at 8 p.m. Order tickets online or contact the TITAS box office at 214-528-5576.
Holiday time is fast approaching, and SMU Catering once again is baking a full selection of pies, cakes, cookies and breads for your Thanksgiving dinner. Make your choices from the 2008 menu and order form (PDF format), and follow the directions for placing your order in person or by mail, phone or fax. The ordering deadline is Nov. 21. All prices include tax.
The baked goods are for pick-up only and will be available Nov. 24-25 from 10 a.m. to 4 p.m. in Umphrey Lee Center. Visa, MasterCard and checks (payable to SMU Catering) are accepted.
Faculty, staff and students crowded the grand opening of SMU’s newest campus food outlet, Einstein Bros. Bagels, in early September. The popular chain restaurant – located in the Fincher Building in the former Snack Exchange space – serves sandwiches, salads and bagel pizza in addition to breakfast offerings. Einstein Bros. also remains open until 8 p.m. Monday-Thursday, providing added value for evening M.B.A. students.
Chef Adrian Spelman brought a taste of Ireland to RFoC in Umphrey Lee Oct. 10-12, including such dishes as Marinated Corned Beef in Guinness, Ballotine of Chicken Leg with Irish Black Pudding Sausage, Whiskey Mashed Potatoes and Chocolate Irish Coffee Mousse. An award-winning chef at Mary Immaculate College in Limerick, Spelman was one of 28 selected to participate in ARAMARK’s 13th Annual International Guest Chef Exchange.
“SMU is a lucky university,” Spelman said. “It’s got first-class kitchen facilities, a great culinary team and an incredible range of food to offer. The only ingredient we had a little trouble tracking down was black pudding, which we shipped in from New York.”
After his last shift at RFoC, Spelman had the opportunity to sample Texas cuisine at the State Fair of Texas, including a corny dog and, his hands-down favorite, funnel cakes. The chef, whose first stop on the two-week exchange was the University of North Carolina-Greensboro, finished his tour with visits to the University of New Mexico-Albuquerque and the United Nations headquarters’ kitchen in New York.