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. 

Today’s Lunch:

Shaved roasted Beef or Tempeh

Wild rice

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.