Mountain Connection, March 5th, 2021
For most of our community, the dining hall is where we eat 3 meals a day. It’s thanks to Head Chef, Andy Barnes, and his team that our taste buds never bore.
Shaved roasted Beef or Tempeh
Three bean salsa – green beans, red kidney beans, garbanzos, lemon juice, olive oil, mayo, sesame seeds, and parsley
House focaccia bread
Chef Barnes’ background is in farm-to-table dining and while he serves over 200 meals a day, his creativity and commitment to quality ingredients show. Did we mention the extensive salad bar? The kitchen serves meat and vegan options and accommodates a variety of other dietary needs keeping all of our students and staff fueled for adventure.