Here at HUHDS, we know that people have their own, particular favorite foods. And we DEFINITELY know that Korean Barbecue is on many people’s “I could eat it every day” list. Thus, it was no surprise to us that sadness reigned and tissue supplies were depleted this week as students realized that the season of “make-your-own Korean Barbecue” was over.
HUHDS has introduced the spring seasonal menu, and while it does not feature this cult favorite in its original form, the tasty beef is still available – as Spicy Bulgogi Steak Quesadillas and Korean Barbecue Beef Quesadillas.
In addition, we welcome the return of the popular make-your-own Panzanella Salad station (much requested on the Fall 2010 satisfaction survey), as well as Curry & Naan on Saturdays. Curry & Naan will be supplanted on April 9, however, when the new make-your-own Chicken or Tofu Shawarma debuts.
Overall, the spring menu shifts to lighter, fare, using more of the seasonal produce that is just beginning to flourish – it includes some standard favorites, some reconceived recipes, and some brand new options. Here’s a taste of what you can expect this spring:
Soups:
Chicken Dumpling Soup
Carrot & Mussel Soup
Entrees:
Thai Charred Eggplant with Tofu
Pad See Ew
Pad Thai
Whole Wheat Veggie Crumble Pizza with Onion and Peppers
Mussel Po’Boy
Spicy Bulgogi Steak Quesadilla
Korean BBQ Beef Quesadilla
Mahi Mahi with Mango Salsa
Pulled Chicken Sandwich
Pulled Pork Sandwich
St. Louis Style BBQ Ribs
Beef Fajita Fettuccini
Beef Top Round with Black Peppercorn Sauce
Sweet and Sour Seitan with Cashews
Taco Bar
Crab Cakes
BBQ Turkey Tips
Three-cheese Manacotti
General Gao’s Chicken
Build-Your-Own Burger Bar
Desserts:
Make-Your-Own Strawberry Shortcake Bar
Red Velvet Cake
Peppermint Fudge Cake
Rum Cake
Our Spring Satisfaction Survey began Monday, March 28, so please take a few moments to weigh in on the menu and our overall services. Your feedback helps us find and develop the next “Korean Barbecue” student favorite.
