Inside Rensselaer
Volume 6, No. 15, October 12, 2012
   
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Mark Century Sodexho
Sodexho
Sodexho   Sodexho
Sodexho  

A Taste for All Seasons: Sodexo Launches New Catering Program

With the new season comes a time to sample the hearty, sweet, and comforting flavors of autumn as part of the launch of Flavours by
Sodexo. The newly created full-service catering program showcases the offerings of several talented culinarians with menu offerings from luncheon platters, boxed luncheons, dinners, and buffets; for early-morning meetings, an array of coffee breaks and meeting packages are available.

“The Flavours brand blends standards and practices to deliver on our promise that every guest will come away from every event with memories of outstanding culinary experiences. No matter which choices you make, however, the quality is always the same—impeccable.” —Ron Knoth

“Experience has taught us the importance of creating a memorable experience and delivering maximum enjoyment for each guest,” said Ron Knoth, catering director for Sodexo. “Every event at every level reflects Rensselaer’s image, so we manage every detail from planning to follow-through. Exemplary service, quality food, and exceptional presentation are program essentials—all while respecting the customer’s budgetary guidelines.”

For part of an afternoon last month, the Russell Sage Dining Hall was transformed: Set against a backdrop of table settings in earth-toned hues, candles, and neon-colored LEDs, members of the campus had an opportunity to dine in style and sample a range of fall offerings.

Menu options included a modern twist on the traditional soup-and-salad meal featuring a hearty and healthy cauliflower soup served with a salad of autumn harvest vegetables and marinated cider chicken that boasts a tangy, colorful range of flavors and textures.

For those looking for a more innovative approach to classic entrée selections, individuals can opt for the New York strip steak seared for maximum juiciness, and served with cauliflower puree and oven-roasted carrots, parsnips, turnips, and rutabaga finished with a ginger brown glaze; or the grilled salmon fillets accompanied by a pea coulis with hearty lentil pilaf and tomato cucumber relish. Additional offerings include roasted lamb with risotto, and sweet almond-crusted tofu tossed with lightly cooked apples and crisp sweet potato chunks.

The menu also features themed offerings (the flavors of India were showcased at the event). Items that can be served in a buffet or family-style include: an assortment of authentic Indian dishes such as chicken curry simmered in curry paste and blended with yogurt, served with basmati rice and naan brushed with garlic; or coconut shrimp served over pulao, an aromatic rice dish flavored with cumin and cloves, and served with vegetable pakora.

Individuals looking for light fare can opt for a boxed lunch. Featured items include a cilantro grilled chicken breast on a multi-grain bun with salsa or grilled marinated zucchini, eggplant, and yellow squash with fontina cheese and fresh basil on a baguette.

“Flavours provides our guests with a flexible and comprehensive catering program,” Knoth added. “From the most elegant presidential reception to a working lunch for faculty members to the simplest pizza bash for students, our catering staff’s main priority is to capitalize on every opportunity to make Rensselaer shine. The Flavours brand blends standards and practices to deliver on our promise that every guest will come away from every event with memories of outstanding culinary experiences. No matter which choices you make, however, the quality is always the same—impeccable.”

For more information, visit Hospitality Services at Rensselaer at rpihospitalityservices.com/.

Photos by Daria Robbins

 

 

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Inside Rensselaer
Volume 6, Number 15, October 12, 2012
©2012 Rensselaer Polytechnic Institute
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