Wednesday, 26 October, 2016
Partnering with DineSLU nutritionist Amye O'Neal, Chef Tom Hosemann of Reinert dining hall is creating a special pasta dish to-order, to educate on how to make healthy choices at the pasta bar.
Hosemann is dishing up blackened wild salmon on a bed of whole grain linguine simmered in sherry, topped with caramelized shallots/peppers, and shaved asiago.
Join DineSLU for lunch any time between 11 a.m. and 1 p.m. on Wednesday Oct. 26, at Reinert dining hall. For faculty or staff without a meal plan, the cost is $6 for all-you-care-to-eat.