The Zag Dining Food Truck is coming and it needs a name!

It’s finally here- Gonzaga University will be seeing Zag Dining’s newest and not to mention hip addition in the next week!  The lunch menu will consist of five entrees that will rotate every day for the reasonable price of just $6 or $7 with a drink and will accept Dining Dollars, Bulldog Bucks, Cash and Credit Card.  Here’s the scheduled menu:

Monday- Steak and Onion Sandwich

With smoked gouda & horseradish sauce served with parmesan rosemary fries

 Tuesday- Asian BBQ Pork Sandwich served on a ciabatta roll with coleslaw

or

Kalua Pork Bowl Served with calrose Rice & lomi lomi tomato

 Wednesday– Choice of Carne Asada Burrito or Chicken Burrito served with cilantro lime rice, refried beans, pico de gallo, guacamole, sour cream, lettuce & cheese

(Vegetarian Option available)

 Thursday– Chicken Pita Wrap or Beef Gyro served with tomato cucumber relish, kalamata olives, feta cheese, tzatziki sauce

(Vegetarian Option available)

 Friday-General Tso Chicken with Yakisoba Noodles served with Asian Wok Vegetables and Yakisoba Noodles tossed in a Spicy Asian BBQ Sauce

(Steamed Rice Option available, Vegetarian Option available)

The currently white Food Truck will be appearing for the first time in the next few days! We’ll keep you posted on the official start date and times. Why is it white one might ask? Because Zag Dining wants YOUR to help name it!

 Be creative, be fun, be catchy in coming up with the name by March 6th.

First Place will win 20 FREE MEALS W/ DRINK from the Truck, an Iggy’s Pizza Party for 8 AND an iTunes Gift Card.

Second Place will win an Iggy’s Pizza Party for 8 and an iTunes Gift Card.

Third Place will win an iTunes Gift Card.

Email Sarah.Clifford@sodexo.com with all ideas!

GOOD LUCK TO ALL!

Food Truck AD

Sustainability Challenge Day 5: Nutrition

Nutrition is one of our favorite topics, so we are excited to end our Sustainability Challenge with a bang! Before we get into what we offer our customers to stay healthy and challenge you to choose healthy, let’s start with the promotions for today.

  1. Buy a Turkey Burger in Spikes today and receive a free reusable cup!
  2. Iggy’s Gluten Free Cheese or Pepperoni Pizza just $6 when picked up
  3. LoCro soups Gluten Free Chicken Noodle and Vegetarian Garden Rotini
  4. Sign up for MyFitnessPal where most Sodexo COG Recipes are available as well as all of our Simply To Go items…just scan the bar code!
  5. The COG will be serving a variety of well balanced items like whole wheat pizza, turkey burgers, Vegan Tropical Stir Fry and the Omelet Bar.

We care a lot about the health of our guests and making every day a better day. That is why we go out of our way to make sure that our customers always have healthy options, dietary restriction friendly food to make dining in our restaurants easy.   We hope we educate our guests enough to choose the healthy options.  Here are just some of the things we do to promote healthy eating:

  • We have a registered dietitian on our staff.
  • The COG always has two stations Gluten Free and a separate Fridge filled with Gluten Free breads, wraps, muffins, etc. We also have a special Gluten Free Toaster Oven.
  • The COG always has fresh non fat local Darigold Milk and lowfat Chocolate Milk.
  • The COG always has Silk vanilla & chocolate Milk (Now in bulk!), Almond Milk and Coconut Milk.
  • The COG always has a dedicated station for Vegan and Vegetarian entrees.
  • The COG nutrition facts are always posted at each item and online at zagdining.com as well as on MyFitnessPal.
  • We offer tossed to order salads at every meal, egg whites and fresh veggies at the omelet station, turkey burgers, Vegan Cous Cous burgers, Raw Crudite Bar, Brown Rice at every meal, whole wheat pizza, and many other specials that are well balanced.
  • Our Certified Executive Chef is always willing to meet with any student who has dietary allergies or restrictions and would like to learn how to navigate the COG or come up with a special menu.
  • Our Simply to Go program has all the nutrition facts on the box as well as in MyFitnessPal….just scan the bar code.
  • We use Shepherd’s Grain in our baked goods across campus.
  • All of our Coffee shops have Soy, Almond and Rice milk available.
  • Iggy’s is the only Gluten Free pizza in the area available for delivery.
  • LoCro carries a variety of Gluten Free, Organic, Lactose Free and local items as well as always one Gluten Free Soup and one Vegetarian.
  • All of our COG soups are Gluten Free made with Corn Starch and GF noodles.
  • All of our Salad Dressings are home made, gluten free and low fat.

Here are some things you can do:

  • Look for reduced fat selections
  • Choose a beverage with no added sugar (how about our infused waters in the COG!)
  • Choose fresh veggies from our raw bar or salad bar
  • Have fruit for dessert
  • Look for the well balanced icon Image
  • Eat whole grains
  • Find time to exercise
  • Walk or ride your bike to school
  • Choose to go meatless one day a week
  • Look for these Logos to identify Vegan, Vegetarian, Gluten Free, Local, Organic and Healthy:Image

Today is the last day of the challenge be sure to turn your Challenge Sheets into the COG Cashiers so that you can win itunes and amazon.com gift cards and other prizes!

Sustainability Challenge Day 3: Sourcing

At Zag Dining, we take sourcing seriously. We not only care about our environment, but we also want to help support our local economy and community. That is why we try and source local wherever and whenever we can while also accommodating our wide range of guests needs.

Here are the specials we are running today:

  1. Our famous Shepherd’s Grain (Local, sustainable wheat) Cinnamon Rolls made fresh every day are just 99¢ today! Available in all retail locations.
  2. In LoCro, buy one of our Shepherd’s Grain homemade sourdough bread bowls and soup and receive a free 16oz Fair Trade Jazzman’s Latte with flavor.
  3. Iggy’s Shepherd’s Grain Pick-Up Special-$5 for cheese or pepperoni pizza
  4. The COG will be serving MSC Certified Sustainable Seafood for lunch including Volcano Spiced Yellowfin Tuna sesame rice, cucumber namasu, wasabi soy cilantro sauce
  5. The COG will also be testing their new homemade Shepherd’s Grain Hamburger Buns.
  6. Farmer’s Market today will be featuring Stewart from C&S Hydrohuts to talk about Hydroponic gardening. 2-5pm outside of Crosby!

Here are some of the things we are doing to practice sustainable sourcing:

  • Purchase and use local, Shepherd’s Grain wheat in all of our COG rolls, some desserts, cinnamon rolls, Iggy’s Pizza, and LoCro bread bowls.
  • We have a baker on campus who bakes everything fresh and local.
  • We host a farmer’s market every Wednesday in the Fall and Spring.
  • We utilize local HyrdoHut hydroponic lettuce and also have our own mini Hydroponic Garden.
  • We purchase local vegetables and fruit when in season and if not in season, we try to purchase at least organic.
  • We only serve MSC Certified Sustainable Fish.
  • We use local Cravens Coffee in all of retail locations (with the exception of Jazzmans, which is FairTrade).
  • We have Cage Free Eggs available in the COG.
  • We serve local, fresh, hormone free milk from Darigold.
  • LoCro market features local and organic items for sale at all times.
  • We use Eco-Lab cleaning products
  • Our appliances are Energy Star rated
  • We only use recyclable paper in our offices.

Here are some things you can do:

  • Look for the L icon when eating in the COG to know you are eating locally.
  • Understand your local growing calender
  • Support Farmer’s Markets around town.
  • Look for the “Buy Local” Signage around town.
  • Purchase green cleaning supplies
  • Use items with recycled content

What’s New After Spring Break-The COG

Welcome back from Spring Break! Here are some new things going on in the COG!

1) Vegetarian/Vegan Scramble station in Spokane room on brunch days- we will have all vegetarian items from our omelet station along with small planet tofu, tofurkey sausage, soyrizo and diced potatoes. Choose with whole eggs, egg whites or vegan scramble 
2) Gluten Free Options on PM Classics and AM/PM International- all proteins and vegetables will be 100% Gluten free, Asian sauces will be made with Tamari (gluten free soy sauce) and cream based sauces will be gluten free as well. At times we may have a pasta side on Classics but will also have an option of the same pasta made with gluten rice penne.  Gluten Free Pasta will also always be available at our Pasta Station Sunday-Thursday Nights and the Alfredo and Marinara Sauce are both Gluten Free
3) We have a new culinarian (Dana Marsh) making our soups Monday-Friday and have a good rotation that will be exciting. Everyday there will be a Vegan Soup and all Soups will also be Gluten Free.

Soy Allergy?

We were recently approached by someone who has a soy allergy that was wondering what foods to stay away from in the COG and what foods are okay. Here is the answer from our executive chef, Thomas Morisette.

#1) Easiest to identify any dish with edamame of tofu which is on our vegetarian station and featured on some meatless Monday dishes

 #2) Dishes containing soy sauce- when we are back from spring break the International and Classics stations will be 100% Gluten free which also means no soy sauce used so that should make things a little easier for you.

#3) The main one to watch for any dish that is deep fried, we use a soy based fryer oil which would be the main reason for the majority of our dishes containing soybean. So french fries, tartar tots and breaded meats or breaded fish you would want to stay away from. Any dishes pan fried or off the grill (vegetables, non breaded meats, omelets station, eggs, hash browns) are cooked with canola oil so are fine.

With our signs sometimes just one simple component of the dish may contain soy such as the garnish (bread, deep fried wonton, or a drizzle of soy sauce which we would have as and option on the station) so you can always ask the chef on that station. We are in the process of having allergy training with our core staff (leads, international, classics and vegetarian cooks) to discuss allergies since we are going gluten free on 2 stations so they will be well educated on the dishes and will be able to better accommodate you.

Build A Better Burger!

Build A Better Burger:  The rules are simple… Create the best burger, compete in a taste-off, and you’ll win $50 in Bonus Bucks and your burger will be featured on Spike’s Grill Menu. Submissions are being accepted starting today, January 23rd-February 5th. The 4 best recipes will be chosen and a taste-off will be held on Thursday February 16th during lunch in the lobby of Spikes. You can either email your submission to sarah.clifford@sodexo.com (see the form below) or drop it off in Spikes. GOOD LUCK!

 

What’s New At Zag Dining Spring Semester

What’s New At Zag Dining Spring 2012:

1) Saturday Themed Dinner Buffets– Every Saturday we will be featuring a rotation of the following themed buffets- Mexican, Italian, Asian and American Bounty. By the time we are on week 4, we will have more options available so that we are not just rotating these 4. We will have our customers vote for their favorites so we can be sure to repeat the most popular ones.

2) Pop Up Dining– As requested by students, we will be having student’s favorite bars pop up at random times such as Chicken Nugget/Quesadilla/Nacho/Grilled Cheese with Tomato Soup. We will have our customers vote for their favorites so we can be sure to repeat the most popular ones. Also, look for some upcoming Mediterranean Bars as well such as Build your own Risotto/Paella and Flatbread Pizza Bars

3) More Whole Grain Wheat Options– we will still carry Hamburger Buns, Hoagie Rolls, Deli Bread and Bagels in whole grain wheat. We will be adding Whole Grain Wheat English Muffins, Wraps at Deli, Tortilla and Pita Bread as well.

4) Vegetable Bar (Basic Salad Bar)- We will be featuring more local products such as salad mixes from C and S Hydro cuts and Crudité vegetables such as Mushroom, Grilled Zucchini and Yellow Squash. We will also be sourcing organic produce (baby carrots, cherry tomato and Spinach) from California. House made Hummus will always be a staple at this station and this semester we will also be offering Plain Greek Yogurt and Rotating flavors of Small Planet Tofu. As Always, students should feel free to bring any items from the Vegetable Bar to the kitchen and can have made into a stir-fry or steamed

5) Tossed Salad Station- We will now be featuring 3 new house made salad dressing Creamy Pesto Dressing, Balsamic Honey Dijon Vinaigrette and Huckleberry Vinaigrette. Our Vinaigrettes are gluten and dairy free and have half the calories of regular dressings.

6) Expanded Vegan Options– Our Vegetarian Station will be featuring more ethnic/healthy dishes and 90 percent of all dishes will be vegan. If a certain dish is not vegan such as Lasagna we will always have a Vegan Option at the vegetarian station. We have increased our vegetable protein options as well. We will be seeing more dishes with Organic Red Quinoa, Lentils, Tempeh, Seitan, and Edamame Beans. Also, all of our Tofu will be Small Planet Tofu which is Organic and the company was started 40 miles north of Spokane. Flavored Tofu will always be at our vegetable bar during lunch and dinner and regular tofu will always be at our omlette (for tofu scrammble) and tossed salad station.

7) Sustainable Seafood– Along with our Initiative to only source sustainable seafood we will be featuring Fish on all Fridays at Dinner and will have more seafood options “pop up” to reflect the season and availability of fresh seafood

8) Chef/Sous Chef/Lead Visibility- The Executive Chef or Sous Chef will always be Visible at all Lunch and Dinner Services during peek times in the Dining Room. They are easily spotted by the tall chef’s hat and are there to assist students with menu option and answer question or concerns about dietary needs. Furthermore, a kitchen lead (Andre, Liz or Josh) will always be at the Grill Station during these hours and are available as well.

9) Starting on January 23rd, we will have in house made Sourdough Soup Bowls made from Shepherd’s Grain available at LoCro.

10) SubCo now offers Breakfast Sandwiches and Jazzmans Coffee and opens up at 7:30am.

11) SubCo will feature the Turkey Bacon Ranch Sandwich in the months of January and February.

12) Jazzmans will be featuring a brand new Honey Latte and Flax Seed Berry Muffin in the months of January and February.

13) Iggy’s has a new revamped menu and will continue to feature $9 pizza specials every weekend.

14) Spikes will be hosting Build a Better Burger. Submissions will start January 23rd and the Build Off will be February 16th!

15) Plenty of more events and promotions to come this semester!

 

Starting The School Year Off Right

Zag Dining is starting the year off right by promoting Health and Wellness Benefits of the Mediterranean Diet.  Starting today, we invite you to enjoy El Toro de la Noche, an evening dedicated to healthy food that celebrates the zest and carefree spirit, as a tribute to Spain.  Wellness is central to Sodexo & Zag Dining’s daily interactions with nearly 10 million guests. From the food they eat to the air they breathe, from safe facilities to resources that help support a balanced lifestyle, Sodexo is there.

With foods rich in fruits, vegetables, whole grains, olive oil, beans, fish, and poultry, the Mediterranean, including the Spanish, diet fuels our bodies.  Zag Dining guests can celebrate the benefits of the Spanish diet by engaging in El Toro de la noche this evening, Farmer’s Market every other Thursday and more events to come!

We pride ourselves on not only providing proper nutrition, but also promoting healthy life habits to improve the quality of daily life for the people we serve.  We hope you can join us for our kick off event tonight at the Marketplace as we celebrate a wonderful culture, cuisine, and starting the year off right!

Meatless Monday Lunch Menu @ The Marketplace

Happy Meatless Monday! Did you know Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity? It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel!

Check out some Meatless options for lunch today at the Marketplace in the COG:

Mushroom Barley Soup, Grilled Cheese Sandwich, Mediterranean CousCous Burger (Vegan), Tortelini with marinara and fresh cheese, Vegetarian Burrito with “meat” crumbles & pinto beans, Cheese Pizza, Caesar Salad, Garden Salad, Chinese Salad, Sesame tofu Salad, Fajita Salad, & Mediterranean Salad!

 

 

Lunch Today in the Marketplace

Today for lunch in COG!

International-El Toro!! Grilled Chorizo Sausage Plate!

TOSSED Specialty SALADS: Caesar, Spring, Chef’s, Chinese Chicken, Beef Fajita, Mediterranean Tuna and Ginger Sesame Tofu Salad.

SOUPS: Chili Con Carne and Tomato

GRILL: Beef Burger & Cheeseburger, Mediterranean CousCous Burger (VEGAN), Turkey Burger, Grilled Cheese Sandwich, French Fries

ENTREES: Baked Seasoned Chicken Breast, Herb Roasted Potatoes, Peas and Carrots.

VEGAN ENTREE:  Vegetable Baja Enchiladas

DELI-Tuscan Turkey with Provolone & Mediterrean Olive &  Parmesean Garlic Spread on Foccacia.

Made to order sandwiches.