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I just wanted to express my deepest thanks for bringing back Chef Billy's Chicken Parmesan!  It was so moist and tasty!  Thank you!!!!

I’m glad you found it last week.  Was it as good as you remembered?  I hope so.  We will try to serve the Chicken Parmesan that way from time to time.  Thanks for your comment about bringing it back.

Dave, So this free range beef article I am reading is seriously crazy. Beef thats over 6 dollars a pound all the time!  This is just the tip of the iceburg you start with this then they will want everything else organic/free range.  Then if you end up doing that they will complain that prices are high.  There is no winning with this one.  You know what you may want to try is sort of a grill to order free range beef burger type thing.  Where it isnt 6 dollars for another burger, but if you want a free range burger it will cost you a few points.  That way people can get what they want at the caf, and nobody really has that much room to complain.  What do you think? Rohit

I think you could run Food Services, you are right on the mark.  I think we need to differentiate between free range and organic beef.  Free range beef can still contain growth hormones and antibiotics.  If we are going to put together a program I think we should take the further step to go organic. 

Right now organic ground beef sells for about $5.50 per pound.  We buy our regular beef for @ $1.80 per pound.  That is a big difference that we can’t afford on a regular basis.  However, we can offer organic beef to our customers IF they are willing to pay the price differential.  We will start to add some organic beef to some of our recipes.  As an example you may find organic chili one day, organic taco meat at Casa Del Sol on another.

After some research we have found an Oklahoma company in Fairview Oklahoma called CattleTracks that is both USDA Certified Organic and Oklahoma Certified Organic.  It looks like they will be able to provide us with the organic beef we need.  We MUST have meat that is processed in a federally or state inspected plant.  We must also make sure that the company we buy from has the proper insurance.

So here is the plan.  Starting in January we will offer an organic burger at both Couch and Crossroads.  At Couch we will have the organic burgers in the “Grill to Orderâ€? area.  For an additional $2.00 you will be able to buy an organic burger.  We will also offer an organic burger at Crossroads.  I’m not sure what the cost there will be.  Later we may offer organic steaks at “Grill to Orderâ€? and as I said earlier we will introduce organic beef into some of the recipes.

I was hoping that hot cereal might become a possibility.  If it exists now, it is surely hiding.  Sugary cereals and iced donuts are plentiful yet a wholesome bowl of oatmeal or a smoothe bowl of cream of wheat seems an impossibility.  As the weather is getting cold, I especially think this would be a breakfast option for many.  Maybe a little hot cereal bar with dried fruit, nuts, milk, and raisin bread!  Just a thought...

I think we gave up on making hot cereal for the lines years ago.  We would throw away a lot of oatmeal.  We should have packets of oatmeal out and available on the line.  Use the hot water on the coffee machine or the microwave to prepare your oatmeal.

Dear Dave, I am pleased with what you have done to the Couch Cafeteria. I am currently doing research as to why the cafeteria is not open throughout the whole day. Since you are the expert, please enlighten me on why exactly the Caf doesn't have longer hours. Is it money? inconvenience? Thank you for your time, and I look forward to hearing your response.

Research?  Why are you doing research?  A number of years ago we did try keeping Couch open all day long.  We ended that experiment after one year.  What we found is that we had very few customers who came in during the middle of the afternoon, it seems they were in class.  Imagine that.

“What I really disliked about being open continuously was that we didn’t have time to clean. We couldn’t take down the lines or salad bar.  Because it was slow, food stayed on the line too long and lost quality.  Our students told us that they didn’t like the way the cafeteria looked, dirty lines, floors, and tables.  I think we see a little of this now at Crossroads; being open 24 hours, our folks have to work hard to keep the restaurant clean.  We decided we needed the short time in the afternoon to reset the cafeteria.â€?

As to having longer hours, we have a number of retail operations around campus open to midnight and Crossroads open 24 hours.  After 8 pm the “economies of scaleâ€? take effect. We don’t have enough business to justify keeping big old Couch open.

I went to Chick-fil-A today and asked for Mr. Pibb with a little ice since they usually put so much that there's little room for soda.  After dumping a scoop-worth of ice she asked me if it was okay, then poured a little soda in (enough to get the sides wet, but that was all).  She then dumped a some of the ice back into the bin and said "Well, you can fill it up anywhere."  I don't think they were out of Mr. Pibb.  I have a friend who, while trying to get a refill at Chick-fil-A, has been told a few times that she can fill up anywhere.  They aren't busy when this happens.  Are they just trying to save on soda syrup costs? Thanks Matthew M.

I’m sure they didn’t pour the ice back in the bin, are you sure it wasn’t poured into the drain on the machine?  I can’t think of any reason why you wouldn’t be given a refill at Chick-fil-A.  There is no reason not to give you a refill.

First of all, let me just say that the burgers at Crossroads are absolutely delicious.  Out of curiosity, why do you offer free avocado with the veggies, but charge for cheese?  Surely avocado is more expensive?  Anyway, I'm not complaining. Burger+pepper jack+avocado and sprouts=bliss. Second, I was very, very happy to see all-day breakfast on Thursday last week.  Often, I see it on Wednesdays and can't get there because of class. One more thing--when I order stir fry at the cafeteria, it's inevitably drowning in sauce.  Maybe it's because I usually get tofu instead of meat, but there really shouldn't be an inch of sauce left in the bottom of the bowl. 

You may have answered your own question.  I don’t think the tofu absorbs the sauce as well as the meat.  I’m confident Billy can take care of this.

I was thinking of asking Couch to end the all day breakfast, but I think we compromised.  In order to keep the Mexican line open we will move all day breakfast, when we have it, to the line rotation on line 3.

Hi Dave!!  I love everything you do for us!!  I just have one small suggestion to make for Block & Barrel: could you label the dressings for the sandwiches?  It's just that every time I order a sandwich with mayo, I get Miracle Whip.  And I don't like the sweet taste of Miracle Whip.  I like the real deal!  Also, Holly is so sweet to me every time I go in there!!  Anthony, too!!  Love!!

I’m sure we can get that figured out.

Hi Dave, Just thought I'd let you know about something. I was eating dinner in Couch Caf at 6 p.m. tonight (Wednesday) and ordered a salmon fillet at the grill. I used a meal exchange for it. They put it on at 6:10 and they gave it to me at 6:30. I was shocked when it was very undercooked in the middle, but had significant scorching on one end of it. In my experience, cooking a salmon fillet in 20 minutes is plenty of time for it to be fully cooked. I did notice that the young cook even placed the fillet on its side so the edge appeared to be cooked! I cut into it and gave it back immediately. They cooked it for another 15 minutes and I got it at 6:45. It sure was cooked then! The previous side that had been scorched was now completely dry and black and the rest was not so good. I know the cooks were busy, there were just the two young cooks running the place. I didn't see Jeremy or any of the "older" staff to talk with so I thought I'd e-mail you. I really don't think the young cook knew how to cook fish. Oh, by the way. You mentioned to me in August that there was going to be smoked/grilled tilapia on the regular rotation at the grill. What happened to that? Thanks, Dave. You're doing a swell job. S.

In my experience the salmon should take even less than the 20 minutes to cook ….IF IT IS THAWED.  It sounds to me like the salmon was frozen.  In that case it might still be raw after 20 minutes.  Fish should never be cooked on the brazier if it is frozen.  I’ll ask about it the next time I am at Couch.

Couch has changed up the Smokehouse menu somewhat, there are more standard entrees offered each meal and it appears some of the specialty items have been reduced in number.  I like the new set-up a lot but do believe there is room for a special entrée like the Tilapia from time to time.

Hi, Dave.  (Gosh that sounds so informal...are you sure that's appropriate?)  I dislike specific food queries, but I was just curious about why the bbq eel sushi has not shown it's delicious head this year and if it plans to any time soon.  I have a feeling that it's because sushi just isn't that popular, but I really love sushi and don't have the money to spend $8 on not-imitation crab sushi.  I'm not trying to make the unreasonable request that you bring back that sushi just to make me happy, I am merely wondering about the disappearance of the sushi that I came to know and love last year. Also, the french fries at Wendy's have never been warm and crispy like they are at other Wendy's establishments.  They are consistently cold, rubbery, and not very enjoyable to consume.  I normally go around 4, and I am wondering why there is such a discrepancy between the fries of the Wendy's in the Union and those of every other Wendy's I have ever been to.  Thank you for your time.

I’m not sure, but I might have phrased the eel request a little differently … “just curious about why the bbq eel sushi has not shown its delicious head.â€?  That pretty well does it for me, Mmmm, Mnnnn eel heads, delicious or not, are not on my list of favorite foods.

But you know what?  BBQ Eel is the most requested specialty sushi we serve.  I went to Xcetera to check our sushi variety and I found four trays of BBQ Eel and Cucumber Rolls in the case so I know they are making at least one BBQ Eel variety. 

Actually I think the sushi is popular, not unpopular and people are buying their favorite sushi varieties first.  The eel is popular.  We make the Sushi trays at Cate, I’ll ask if we can keep an eye on the BBQ eel and make sure we don’t run out.

Dave, This is a student worker speaking.  I am the cashier today so I have a lot of time on my hands.  One thing has been bugging me.  Awhile back a student commented that the caf. was dirty and un sanitary, yet day after day I see a countless # of students leave their trash on the tables at Couch.  Some leave trays spilling over with napkins.  Can you please let them know that our cleanliness starts with them.  We don’t have that many workers so we can only be as clean as time permits and they could help by taking THEIR trash to the scraping belts.  Thanks a bunch.

If all students would take their trays to the return belt I think it would help.  I will say this in the student’s defense though, sometimes the belts are so full that there is no place to put another tray or they will fall on the floor.  In that case, I don’t think students really have an option.  We must do better at making sure the tray belt keeps moving.

I love La Roma-the brick oven style pizza and pasta are awesome, but I think there are a few things that could be better.  First of all, the alfredo sauce is a little…bland.  It could use some pepper or garlic or something.  Speaking of pepper, maybe you could put a pepper grinder somewhere in Couch?  I am a pepper fanatic, and the pre-ground stuff takes forever to come out of those little containers, and it’s not as good!  I usually madly shake the container over my food for about 30-60 seconds to get a decent amount.  Maybe you could put it by the salad at the end of La Roma?  Pepper lovers would love you!  Finally, I saw chicken and artichoke pizza at La Roma once, and it was the best day of my life!  Could they make it there more often?  Nothing is better than artichokes on a pizza!  Thanks………

I thought we addressed this a few weeks ago.  Still no pepper grinders?  We were going to put one on the salad bar and another at LaRoma.

Dear Dave, I have decided that since I am a loyal customer for the fourth year running, and because I am (already) running low on meal points, you should give me a free meal out of the goodness of your heart. And because it must be so much nicer for you to hear how satisfied someone is with Food Services than to hear yet another complaint of "the line was too long" or "they ran out of my favorite dish" or "you suck at being nice" or whatever complaint demanding a refund you might see. Failing that, I could take you up on your Taco Mayo challenge and pretend to be dissatisfied with their grilled burritos, bring in my receipt from the one I just ate (which I did keep just in case), and ask for my meal exchange back :) Also, Rich in Cate is the best, for serving me coffee at 11:59 pm the other night. Also, peanuts are not kind to me, please think about giving away regular M&Ms as well for the surveys you said were coming up! Oh, wait, I kinda do have a complaint. The pasta in C&C is utterly delicious when it first comes out and really quite nasty after it's spent 5-10 minutes in the open tray and all dried-out and tough. Surely there must be a better system so I don't feel like requesting a whole new batch of pasta every time I come in? -Karen

Karen, Well what do you know, you are the 1000th person to e-mail me a comment this year so you win the 25 Meal Point prize.  Send me your ID number and I'll add those points to your card.  Congratulations and thanks for your loyalty all these years.  You've seen a few changes huh?  We are giving both regular and peanut M&M’s for filling out the surveys.  I’m sure the Cate folks will keep a closer eye on the Crimson Crust pasta.

Location : Block & Barrel

Cleanliness : Good

Service  : Fair

Quality  : Good

Quantity  : Poor

Overall  : Fair

Black & Barrel?  What's up with that?  I'm kind of offended.

Couple of questions... 1. Are meal points going to roll over from fall to spring? 2. As an upperclassman living in the residence halls, I was given "bonus meal points" for reapplying.  Where are these points?  They aren't reflected in my balance when I purchase items, but there is another category online for them.  How can I access these points?

Well since it says BLOCK and Barrel you can only be offended if you are a BLOCKHEAD.  Am I right? 

Meal points will roll over to next semester but you must use them before the end of the spring or you will lose them.  There are two “potsâ€? of money for the meal points, one for the MP you got with your meal plan the other is for the “Bonusâ€? Meal Points you received when you signed up to return to Housing.  The default is to your meal plan Meal Points first and then when those are gone it will roll over to the second pot of “Bonusâ€? Meal Points.  The web site will show both Meal Point account.