Events

Winners of 2019 Iron Chef competition at Oxy

Each year, Campus Dining hosts meaningful, food-oriented events to help educate, nourish, and excite the campus community. 

Food Justice Month

During the month of October, Campus Dining student interns work in collaboration with staff and other campus departments to educate students on the importance of food justice. Food justice and food sovereignty are the rights of all people to have access to affordable, nutritious, and culturally appropriate foods. Demonstrating food justice on campus includes highlighting the importance of local, organic, ethically-sourced, and sustainable foods, as well as educating on the food system and supply chains. 

Past Food Justice Month events have included:Students enjoying fresh produce from local vendors.

  • A Food Justice Quad Fair
    • Free, locally-sourced food from farmer’s markets and local vendors, a petting zoo, and informational tables and fliers held on the Academic Quad, located centrally on campus.
  • Field Trips to Local Farmers Markets
  • Cooking It Up! Cooking Classes with Campus Dining Staff
    • The class starts out with a visit to the FEAST Garden, where a FEAST representative will help you harvest fresh produce for dinner (Campus Dining will supply protein, accompaniments, dessert and beverages). Then walk to the Berkus Hall Kitchen, and a Campus Dining staff member will shepherd you through preparing and cooking a seasonal menu. You'll finish up by dining together "al fresco" on the beautiful Berkus Hall Courtyard.
  • 2020 Online Presence Experience 
    • In 2020, the COVID-19 Pandemic did not allow for much of a celebration on campus, however students were able to learn and interact with food justice topics via an online Presence.io experience
  • Food Justice House Open HouseStudents enjoying sandwiches from a local vendor.
    • The Residential Assistant at the Food Justice House -- a themed living community just off campus -- hosts an open house in order to connect with students who may be interested in learning more about food justice or living in the FJH.

Earth Month

Every April, the College celebrates our planet with an inter-departmental collaboration. Campus Dining contributes to these celebrations by hosting themed meals in the Marketplace, participating in a Quad Fair, and encouraging students to participate in the the Marketplace's notable sustainability commitments such as the Real Food Challenge and the Eco-Clamshell program.

Here's an example of an Earth Day Themed Marketplace Menu:

Homestyle @ Chef's Corner - Organic Mediterranean Chicken (gf) or Eggplant (v)(gf) with Local & Organic Lemon Potatoes (v)(gf) and a Spinach Salad (v)(gf)
Sauté Station - Earth Day Bowl - Cauliflower (v)(gf), Lentils (v)(gf), Beans (v)(gf), Marinated Mushrooms (v)(gf), Kale (v)(gf), Tofu (v)(gf), Carrot (v)(gf) and Lemon Tahini Dressing (v)(l)(gf)
Specialty Salad - Organic Quinoa and Organic Adzuki Bean Salad w/ Tomato, Scallions, Parsley, Cilantro, Lemon Zest and Lemon Dressing (v)(gf)(w/wo grilled chicken tenders)

Yum!

Iron Chef Competition

Congratulations to the 2019 Iron Chef winners: Bean Babes!

Oxy's Own Annual Iron Chef competition is one of the premier Earth Month events! The contest is led by FEAST and supported by Renewable Energy and Sustainability Fund, Campus Dining, Facilities Management, and the Office of the President.

On April 11, 2019 on the JSC Quad, six teams faced off for culinary glory. They were tasked with creating the best vegetarian or vegan starter and sauté dishes. At their disposal was a wide variety of fresh organic produce (some freshly picked at the FEAST garden), legumes, FEAST eggs, spices, oils, AND this year's secret ingredient - daikon radish. The top three teams were rewarded with prizes, such as a $50 gift certificate to a local restaurant. Spectators were present to cheer on the participating students, staff and faculty, and check out the campus food clubs and orgs that tabled at the event. For more information or questions, please contact feast@oxy.edu or dining@oxy.edu.

Judging Criteria

Dishes are evaluated on these criteria:

  1. Taste

  2. Best use of ingredients

  3. Presentation

The total combined score of the starter and sauté dishes determine the winners.