Texas State Dining, powered by Chartwells Higher Education, had a week’s worth of marquee occasions to choose from for its series of Joy-ful and Delight- ful special events for students. There was Super Bowl LVIII on Sunday, Mardi Gras Tuesday and Valentine’s Day Wednesday. Each day marked an opportunity to showcase a unique menu and experience from indoor “tailgating” to shrimp boils and dining in the dark.
“We are always looking for ways to offer students fun and unique experiences,” said Whitney Villarreal, director of marketing and guest experience for Texas State. “We had a great opportunity to do that this week. It was packed with so much from the Super Bowl to Mardi Gras to Valentine’s Day. We made sure to make the most of it.”
The menu in both Commons and Harris Dining Halls was reflective of a “Souper” Bowl Sunday with Wings and Rings. Students could enjoy loaded baked potato chowder in sourdough bowls, fried pickles, tailgate tots, footlong subs, and chicken wings seasoned with lemon pepper, parmesan, or traditional Buffalo sauce.
For Mardi Gras, students in Harris Dining Hall were treated to a New Orleans- inspired menu that included a shrimp boil, vegan boil, crawfish etouffee, Cajun butter chicken, boudin po boys, hush puppies, king cake and passion fruit hurricane mocktails. There was live music, face painting, party masks and beads.
For the Delight-ful Valentine’s event students were able to dine in the dark. There were black lights, glow-in-the-dark balloons, glowsticks and light-up cotton candy. Students could make valentines and grab candy and carnations to give to friends. Associates received Valentine’s Day roses and the Catering team surprised their clients with chocolate-covered strawberries.
The Valentine’s Day Dinner menu included rib with a sherry glaze on sweet corn muffin, chicken, bacon and pesto-stuffed potato skins, lemon grilled asparagus, honey glazed carrots, butternut squash and sage risotto, vegetarian pot pie, beef sliders with bacon jam, Baja shrimp sliders, mushroom French dip sliders, pepperoni heart-shaped pizzas and meat lover’s calzone. There was an ice cream bar, chocolate trifle and red velvet cake for dessert, and a chocolate fountain.
“Delight-ful is always about spreading kindness with a national goal of doing 500,000 random acts of kindness,” Villarreal said. “During the entire week, we have been doing a number of kindness activities.”
They include a kindness hot chocolate table, kindness walls in both dining halls for leaving messages and passing out treats throughout the week. On Thursday Texas State Dining team members made friendship bracelets and the students could make one for themselves and a friend. Associates will donate coloring books to St. Jude’s Childrens Ranch in New Braunfels and donating 150 shelf-stable meals to Bobcat Bounty.
