The Scoop. February Share The Love Month

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1 Dear Campus Community, The Scoop February 2017 Share The Love Month I trust this newsletter finds that everyone is back in full swing for the second semester of the academic year. After a relatively quiet couple of weeks in early January, it is great to see the campus once again full of energy. Our Au bon Pain store has a new manager. Robert Csuk joined us in early December and spend his first three weeks at Rush University Hospital, located in Chicago, IL. Robert completed an intense three week training learning the brand standards of the concept. Robert graduated from Northland College with degrees in Business Administration and International Management. Robert has seventeen years of food related management experience with Denny s Restaurants in Wisconsin and Illinois. We are happy that Robert has joined the management team at Carroll University. Many times on a college campus we often talk about student retention from semester to semester and year to year. The Dining Services uses the same rationale when analyzing meal plan participation. Currently the Dining Services has 1,735 students on meal plans for the second semester. This is down from our first semester meal plan counts of 1,877. This shift equates to a 92.4% meal plan retention rate from our first semester numbers. The percentage is consistent with our numbers from a year ago. The team worked very hard in early January planning and preparing many promotions for the second semester. Many new menu items were added to our daily offerings in the MDR. Response to the menu enhancements has been outstanding during our opening ten days of service. The team certainly takes pride in what they do and are eager to share some of the great things going on in their respective areas. Enjoy the newsletter! Sincerely, Scott Henning

2 Community Your Campus Name Here

3 Carroll University Identify an associate of the month or an associate group photo at an event. Residential Dining Menus of change have arrived at Carroll University and the Dining Services is happy to introduce you to our Feature new and a seasonal improved Main Dining Room menus. You asked for more healthy special options, item, vegetarian, a new and more variety. We listened and have added many chef different recipe, menu or a items this semester. Each and every day we will offer one vegetarian soup, more non-meat photo from a pizza options and roasted vegetables in the deli. For breakfast, look for the turkey sausage links, patty and bacon, recent a healthy catered alternative to begin your day. event. In addition, the Dining Services has expanded it s line of delicious bowls to fill your hunger and make your soul happy. This month look for Whole + Sum bowls, ratatouille barley salad, chicken Yaisoba, and vegetarian miso ramen with roasted veggies. Each bowl satisfies your hunger with whole grains, protein and vegetables. What better way to fuel your mind and spirit. Be sure to check the calendar of events posted on the TV at the entrance to the MDR for all the latest special events and menu options each month. Pioneer Indoor Terrace February is an exciting month with Superbowl Sunday and Valentines Day. We hope that you enjoyed the Superbowl party in the PIT with chicken wings, various sauces, chips, salsa, hot apple cider and fresh popped popcorn. It was a good time and great game. Stop by Grill Nation for the California Turkey Burger special, a fresh grilled turkey burger topped with spicy jalapeño jack spread, crispy lettuce, tomato and sliced avocado. Special appetizers for February include jalapeno poppers, cheddar nuggets and South West chicken egg rolls. 2.Mato is offering Buffalo Chicken Ranch pizza and Red Mango features Heart Beater. Valentines Day is February 14 th and the Dining Services have you covered with a special treat for your sweetheart. Grab a big cookie, chocolate covered strawberries or cupcakes. If you don t have that special someone this year treat yourself or brighten a friends day.

4 Au Bon Pain Your Campus Name Here Comfort food during these cold winter months is in high demand. Au Bon Pain has added several menu items to fill you up and warm your soul on these cold days. Come in and try the Turkey Mashup sandwich, a delicious combination of cider glazed pulled turkey and sweet potato mash topped with kale and pickled red onion tossed in balsamic vinaigrette on top a rustic baguette. Then finish the meal with the new Energy cookie loaded with spelt flour, pumpkin seeds, sunflower seeds, rolled oats, cranberries and white chocolate. Catering The Annual Soul Food Dinner will be held this year on February 26 in the Stackner Ballroom and the featured key note speaker will be Dr. David Cornelius. He is the author of Transforming Your Leadership Character: The Lean Thinking and Agility Way and the innovator of The Agility Leadershift Game. This event will get underway at 5:00 p.m. with a buffet dinner starting at 5:30 p.m. The menu this year will consist of sweet corn bread muffins with butter, braised collard greens, buttered whole kernel corn, mashed sweet potatoes & lightly seasoned baked chicken. The featured dessert will be our award winning red velvet cupcakes from The Au Bon Pain Bake Shop. The evening will come to a close with a presentation by Dr. Cornelius. All inquiring minds are urged to attend this most informative and thought provoking event!

5 The Positive With Sarah Nicklay MS RD, Chartwells Dietitian The Protein Story Chances are you know someone that is going paleo, gluten free, low carb, sugar free, whole 30 or some other type of diet where they decrease carbohydrates in their diet and increase protein. There is some merit in these plans, but proceed with caution. Protein is important for building muscle and maintaining body functions. The average person needs grams of protein a day depending on size and activity level. A 3 ounce piece of meat contains about 21 grams of protein, and there is protein in many other foods like grains, dairy, and vegetables. If every meal and snack contains a source of protein, you will be meeting your protein needs. And you can overdo it! Just like everything else, extra protein gets turned into fat. Don t completely discount carbohydrates. Whole grains contain important vitamins, minerals, and fiber and carbohydrates provide fuel for your body during exercise. Bottom line- eat a balanced diet. If a low carb diet helps you eat more vegetables and less junk food, you re on the right track. Superfoods: Dark Chocolate No empty calories here. This sweet treat comes with an antioxidant boost. Cacao is rich in flavonoids, which are thought to help lower blood pressure, cholesterol and reduce other risk factors for heart disease.

6 Balanced Bite The recommended serving of dark chocolate is 1 ounce per day. Look for at least 50% cocoa content. Protein Power Chocolate Truffle Cheesecake Crust: 1 ¼ cups chocolate graham cracker crumbs, 8 whole sheets 2 tablespoons granulated sugar 2 tablespoons water 1 tablespoon melted unsalted butter Filling: 2 ounces dark chocolate, chopped 24 ounces 1 percent cottage cheese 8 ounces 1/3 less fat cream cheese, at room temperature ¾ cup granulated sugar ½ cup unsweetened cocoa powder 2 tablespoons all-purpose flour 1 egg 2 egg whites 2 teaspoons instant espresso powder 2 teaspoons pure vanilla extract Fresh raspberries and mint sprigs, serving suggestion Recipe and photo from FoodNetwork.com Yield 12 servings 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springformpan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife,wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint. Nutritional analysis per serving Calories 245; Total Fat 9g (Sat Fat 5g, Mono Fat 2g, Poly Fat 0g); Protein 12g; Carb 31 g; Fiber 2g; Cholesterol 36mg; Sodium 373mg

7 People Melynda Chavez Melynda began her career with Chartwells in November 2015 as a night time salad department associate. When summer shutdown came around, Melynda wanted to continue working and transferred to Au Bon Pain. This decision was a positive move for both her and Chartwells at Carroll University. She proved her strong work ethic and became one of the supervisors at ABP. She has worked very hard to make the store run efficiently and has proven her commitment to service. Thank you Melynda for all your hard work and dedication. The Scoop Chartwells at Carroll University 101 N. East Ave. Waukesha WI I