Michigan State University Culinary Services was awarded silver in the residential dining special event category from the National Association of College and University Food Services for the Superheroes Halloween Event held at Hubbard Hall in October 2016. The award was presented in July during the NACUFS National Conference in Nashville, Tenn.
Named for a NACUFS founder, past president, and highly regarded visionary, the Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning and new dining concepts.
Shortly before the themed gathering, Hubbard transitioned from a residential dining hall to event space. The hall hosts social and academic events to unite Spartans as part of a pilot program for a student-based activity center launched by the Division of Residential and Hospitality Services.
“Dining on our campus is viewed as more than just food, but as a diverse, multi-cultural and social occasion,” shared Guy Procopio, CS director. “Hosting special events throughout the year enhances our program and the student experience by allowing them to interact within dining spaces and engage in the MSU community.”
CS team members partnered with Residence Education and Housing Services as well as other campus groups to bring the superhero spirit to life. “Halloween has traditionally been a largely celebrated holiday, and this year we wanted to stay with the superhero trend,” said Brenda Nelson, East Neighborhood complex dining manager.
Weaved into the “soup or heroes” event menu crafted by Jason Strotheide, executive chef, and his crew were locally-sourced ingredients, sweet-themed treats and delicious hero sandwiches, including a gluten-free wrap. The meal featured four soup options with varying consistencies, from the hearty Hell’s Kitchen Manhattan Clam Chowder to the creamy Captain America’s Apple Pie Bisque made with Michigan-grown apples.
“It was a blast coming up with unique menu items to tie in with characters,” Strotheide said. “I think we were all the most pleased with the battered sliders; they turned out fantastic.”
While they dined, costumed attendees braved their way through handcrafted and sustainable scenes. For example, the Batcave, made from reusable black bags, and Superman’s Fortress of Solitude — the vision of Mark Yepko, dining services assistant manager — was re-created from recyclable white polyurethane and repurposed Christmas lights. The theme was carried throughout the hall, with comic book callouts dangling from the ceiling and a Bat-Signal cast above the dance floor.
Beyond delicious fare and captivating scenery, diners had a memorable experience with photo ops, dancing, a friendly costume competition, face painting and a visit from Batman.
“The success of the event was largely thanks to the neighborhood team, most notably Yepko; Paul Rinella, dining services assistant manager; Melissa Martinez, sous chef; and dining services assistant managers Bryce Jesswein and Christoph Waldburger,” said Strotheide. “They all played a significant role in the buildup and execution of the event, seeing it through to the end.”
Culinary Services, one of the largest self-operated university foodservice systems in the country, is a department within the Division of Residential and Hospitality Services at Michigan State University. For more information, visit eatatstate.com, like Eat at State on Facebook and follow @eatatstate on Twitter.
