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Archive for the 'Dining' Category

Best recipe for a summer bbq

Monday, July 2nd, 2012

Percell Green is the executive chef at Messiah College. He recommends this burger and salad combo for your summertime bbqs.

To grill a good burger, you must first start with good meat. Go to the butcher at your local grocery store or farmer’s market and ask for fresh prime ground chuck 80/20; the 20 percent fat will give you the best flavor and keep your burger moist.

Adobo Burger with Grilled Corn & Black Bean Salad

2 pounds ground chuck
½ cup grated onion
2 tablespoons adobo spice
2 teaspoons seasoned salt
½ teaspoon black pepper
1 tablespoon kosher salt
½ cup fresh Italian parsley
½ cup olive oil

Being careful not to over work the meat; season with the onion, parsley, adobo spice, salt and pepper and mix just until combined. Gently shape the meat into six burgers of equal size and thickness. Make an imprint in the center of each patty with your thumb. Spread the top with olive oil and refrigerate; cover until ready to grill. Build a charcoal fire or preheat a gas grill to medium. Place burgers on the grill over direct medium heat. Cover and grill for 4 minutes. Turn and continue grilling until the meat is cooked through and no longer pink, about 10 more minutes. Remove burgers from grill and let rest. Lightly brush olive oil on the burger rolls and place them on the grill. Grill rolls for one minute and remove. Assemble burgers with your choice of accompaniments and enjoy.

Grilled Corn Salsa & Black Bean Salad

4 tablespoons olive oil
3 ears of fresh corn on the cob
3 cups canned black beans
¼ cup red onion, diced
½ cup fresh red bell pepper
2 tablespoons cilantro, chopped
1 jalapeno pepper, diced
¼ cup fresh lime juice
Dash of hot sauce
Salt & black pepper

Remove the husk from one side of the corn. Brush the corn with olive oil and place on the grill over medium heat.  Grill corn on all sides until it’s slightly brown. Remove corn from grill and let cool. Add black beans, red onion, jalapeno peppers and cilantro to mixing bowl. Remove the rest of the corn husk, cut the corn off the cob and add corn to the black bean mix. Add the remaining ingredients and toss with olive oil. Add salt and pepper to taste.

Hungry? Why wait?

Monday, May 7th, 2012

As college students juggle classes, tests, papers, projects, sports, clubs and countless other obligations, few would be eager to invest their valuable time in standing in line for a meal. Fortunately for students at Messiah College, they can opt out of the long lines at mealtime by ordering online before they arrive. 

“Students get so little time in between classes so if they can order from their phone or laptop as they’re leaving class, the food is ready when they get here. That way we don’t get 50 people all at once and it’s a little more staggered,” said Jennifer Whitcomb, operations manager in dining services. “Not everyone uses it but I think for those that do, it’s been really helpful.” 

Messiah students can now preorder their meals regardless of choosing to eat at the Union Café or the Falcon Express Snackshop. With the exception of pizza, all of their food is made fresh to order, which clearly can take some time if several customers arrive in a short window. Now, those who preorder can arrive during the preparation or shortly after, picking up their to-go box labeled with their name and order with no lag time.  (more…)

Messiah’s South Side Café and Turkey Hill ice cream team up for student scholarships

Thursday, November 4th, 2010

South Side CafeOn a college campus known for its inviting atmosphere and hospitality, the need for an ice cream parlor is almost a given, right? Messiah College answers that call with its very own South Side Café in the ground floor of the Mountain View Residence.

Started in September of 2007, the South Side Café is more than just a fun place to get a Jones Soda or a Turkey Hill ice cream treat; it’s is a business, completely staffed and operated by students, including a manager and five employees. When you stop in, you may also see the manager, Krystin Lay, undertaking scooping duties as she picks up one shift each week along with her managerial work.