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Culture through Cuisine: Norwegian Edition

TUESDAY MARCH 27TH, 2018 4:00 p.m. – 6:00 p.m. Join our guest speaker and culinary advisor as we venture East to Norway! Connie Aiello, representing the SE WI Chapter of the Sons of Norway organization, will indulge us with foods traditional to Norway and share a photo tour of her most recent culinary tour of Norway in fall of 2017. Food samplings, beverages and recipes will be provided; menu to include Viking Bread, Lefse, Lingonberry Lemonade, Kjottboller (Norwegian Stew), Hjerte Vafler (Traditional Norwegian Waffles) & Agukesalat (Norwegian Cucumber Salad)


WEDNESDAY APRIL 11TH, 2018 4p.m.- 6p.m. Erica D’Epiro, Unit Manager at Mashuda Hall, will be demonstrating how to prepare one of her signature dishes- Pasta Puttanesca. Followed by a melt – in – your – mouth Tiramisu that you will want to make again and again after Erica shows you a tip or two to take home with you!

Learn the Art - SUSHI “101”

THURSDAY March 29th, 2018 4 p.m. until 6 p.m. Jung Pak and his expert Sushi Chef will be here for two hours to offer you a fun filled, hands-on experience! Join us as we learn to roll our own sushi rolls while learning about the history of sushi and the reasons why pH is so important in sushi rolling. This is definitely a DON’T MISS event!!!! You will enjoy refreshments, samples, and roll your own sushi to take your creation home to share! See you then! Special Event Pricing- $15.00 per person includes program, take home personal sushi rolls & refreshments.

Marquette Dining Services 101: Welcome to Innovation Kitchen

THURSDAY March 29th, 2018 12 noon – 1 p.m. Lunch Available for a discounted cost in the Lunda Room Stop & Grab your lunch in the Lunda Room and receive $5.00 off your bill! Dine with your Sodexo Team & Chef Jim Udulutch - along with your Marquette Wellness Team! You will learn more about the Innovation Kitchen, Marquette Dining Program and our Healthy Cooking Series on the Marquette Campus. Bring any questions along that you might have regarding campus dining options.


WEDNESDAY APRIL 4TH, 2018 4 p.m. – 5 p.m. Join Chef Jim as he prepares, presents and shares three wonderful spring salad recipes! We'll be sampling Carrot Ginger Salad, Southwest Sizzling Salad, and an exciting Banh Mi Quinoa Salad. Learn how to prepare various salad dressings from scratch, sear steak for salad preparation and work with gluten free quinoa!


THURSDAY APRIL 19TH, 2018 4:30 p.m. – 6:00 p.m. Join us as we welcome the team from locally owned Stone Creek Coffee for a special IK Demo! Our coffee masters from Stone Creek and Chef Jim will introduce to you to coffees and foods from the Burundi region of Africa and Huila region of Colombia. Farm stories from coffee regions will be shared along with a menu prepared by Chef Jim Udulutch. Paired coffees will be served with the dishes featured!


TUESDAY APRIL 18H, 2018 4 p.m. – 5 p.m. Chef Jim introduces us to the “mother sauces”. Demonstrating the three primary Mother sauces used and taught as a mandatory course at the Culinary Institute of America. The sauces will be prepared and partnered with entrée items to showcase their deep roots in French cuisine. Learn how these sauces are created and what American comfort dishes are transformed with something as simple…. As a sauce.
*All products from our catalog may contain or be prepared with equipment that is also used to prepare products containing wheat, soy, milk, eggs, peanuts, tree nuts, fish, shellfish and gluten. Please contact us before ordering if you have any questions about any of our selections.

Please contact us if you need to request a refund.  All refunds for non-student meal plans will be resolved within 72 hours.