Chef Rick provides students with a brief overview of how dining will work this semester
Greetings from the kitchen!
The Sewanee Dining family hopes that you and your family are safe, healthy, and preparing for a productive semester.
We are moving quickly to restore as much normalcy to our daily dining routine as possible and to prepare for your arrival. To enable social distancing and to ensure that every student can have a sit-down meal, we are outfitting Cravens Hall as another dining room in order to provide seated dining for all students on the meal plan. We will adhere to CDC COVID-19 protocols in both McClurg and Cravens, maintaining a six-foot distance between diners.
As a convenience for students, we have made the Tiger Bay Pub a part of your board plan, so that once a day you can visit the Pub for a meal without using your own money or Flex Dollars. It will feature made-to-order breakfast, special sandwiches, tots and fries. You will be able to get those famous McClurg omelets and breakfast sandwiches in addition to your grill favorites. The Pub’s hours of operation will change to Monday through Friday 7 a.m. to 2 p.m.
During the course of the semester we will restore and add other options and services as we build capacity to do so. It is my intent to provide more dining options as we move into the fall.
The food will still be delicious, plentiful, and sourced as locally as possible. We will still offer vegan and gluten-free menu items and will still accommodate those of you who have allergen-specific diets, or the need for cultural or religious options.
More details on the logistics of our modified dining experience will be sent in the coming days. We appreciate your patience and look forward to your input. Below are some details on other venues and plans we have to serve you this semester.
Stirling's Coffee House
Stirling's Coffee House is scheduled to open soon with abbreviated hours and menu. Julia is getting it ready for your arrival. There will be no indoor seating available at this time; we are adding additional outdoor seating and umbrellas until indoor seating is an option. This year we are implementing frictionless service allowing you to order online through Toast, a very cool online menu system. You can preorder and have your selections ready to pick up at a time you choose, and you will still be able to use your Flex Dollars and Domain Dollars.
Cup and Gown Cafe
We will open the Cup and Gown Cafe in September, and when it reopens you will be able to get those tasty sandwiches, drinks, cakes, and smoothies as always.
We will launch an online menu and ordering website in the coming weeks. This site will allow you to select from an online menu and order food in quantity for pickup and delivery.
Pop-ups and Special Events
Dining will feature outdoor dining events as often as possible, weather permitting. From Fried Chicken and Waffles on the Quad on Sundays to Grills Gone Wild on the BC lawn on Friday nights. From Lowcountry Boil Saturdays at the Pub to Fat Burger Tuesday in front of the library. All of these events will be part of your board plan.
On a Personal Note
For me the most important part of eating is sharing the experience with other people. It has been difficult to lose part of that experience. Enjoying and sharing food together is so essential to our experience, and many times it is the most important part of a meal.
Here in Sewanee and the McClurg we value that fellowship and the joy of eating together.
This terrible pandemic has changed our ability to enjoy that as we have in the past. Please know that we are doing everything we can to get back to normal as quickly as possible. Things will be different, but in some ways they will be better, and as we move through the semester together we will find better ways to do things we have taken for granted for most of our lives.
When we get to the other side of this journey, and we will, I promise you we will have a delicious feast that will be talked about for decades and generations to come.
Thank you so much for taking the time to read this document. I really appreciate your understanding and patience as we navigate this unusual time in history and dining. Please feel free to contact me should you have any questions or concerns, and I will do my best to answer and resolve them.
Eat well. Be well,
Chef Rick Wright