Ģý Catering continued a long-standing partnership with Ģý High School by hosting its annual pre-prom dinner, a tradition dating back to 2011. Shaped by student input through a dedicated prom committee, the event features favorite menu items—like the crowd-pleasing “Fudge Overload” dessert—while offering a high-quality, local dining experience. The evening reflects a shared commitment to creating a safe, memorable celebration for students close to home.
Each year, Ģý’s graduating class has the opportunity to recognize individuals who have profoundly shaped their student experience—not just in the classroom, but in moments of everyday care, kindness, and connection. For the Class of 2025, four exceptional individuals have been named Honorary Class Members: Peggy Elliott, Renee Bourgeois Parsons, David Stanley, and Jani Springer.
Ģý Dining Services continues to push the boundaries of campus dining, bringing creativity and craftsmanship to every meal. On Tuesday, March 4 from 5pm to 8pm., the team is showcasing its expertise with a Mardi Gras-inspired menu and a behind-the-scenes look at the artisan pizza-making process that defines the Marketplace experience.
Ģý Dining Services welcomed renowned fruit and vegetable carving expert Chef Ray Duey for an all-day workshop. Chief Culinary Officer Scott Turley organized the event, giving 15 staff members the opportunity to spend eight hours refining their skills in food artistry.
Popular with both student and downtown businesses, dining dollars will now be available as a payment method at Pagliai’s and El Cascabel, in addition to businesses previously established as a part of the program: Dari Barn, Jay’s Deli, McNally’s Foods, and Saint’s Rest.
Global Kitchen Culinary Coordinator David Stanley on sharing culture, fried eels, and pineapple on pizza.
What eating in Ģý’s Dining Hall is like for a vegetarian student from India.
A pescatarian from Wisconsin offers her experiences with the food options and the sense of community that comes from eating meals together
I recently congratulated Scott Turley on his 20-year anniversary, and, of course, I asked him if my sweet potato pie is still in the dessert rotation at Ģý.
Scott said, ‘We serve your pie recipe every Thanksgiving at the College. We never have leftover sweet potato pie.’
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