The department, working along with the Indiana Bridge Core, is sponsoring this event benefiting Lifesteps’ free developmental/autism screening service for children birth to age five in Indiana County. Download the Brighter Future Brunch Poster (pdf).

Our Menu Includes:

Juices

• Orange, Apple, and Cranberry

Salads

• Amazing Ambrosia Salad
• Garden Fresh Mixed Greens Salad
• Cucumbers And Onions In Sour Cream
• Delectable Apple Cinnamon Swirl Salad
• Classic Caesar Salad

Entrees

• Old-World Broccoli And Cheese Strata
• Pancakes, Belgian Waffles, and French Toast Sticks with Butter and Maple Syrup
• Scrambled Eggs
• Bacon and Country Sausage
• Home Fries
• Honey-Glazed Baked Ham
• Succulent White Wine Chicken

Accompaniments

• Carrots Vichy
• Buttered Noodles
• Green Beans Amandine

Rolls/Muffins/Danish/Bagels/Toast

Desserts

• Homemade Apple Pie
• Divine Chocolate Cake

Plus

• The Allenwood’s Famous Ice Cream Social

Beverages

• Coffee, Decaf, Hot Tea Service, Iced Tea

Cost: Only $10

Tickets can be purchase at Valeski’s 4th Street BiLo Customer Service Desk, or be reserved by calling Nikki VanDyke at (724) 349-1122 Ext. 101, or the IUP Hospitality Management Department office at 724-357-2626.

Thank you for supporting Lifesteps and the work of the students of the Department of Hospitality Management!

We hope to see you on Sunday!

Decorated for the holidays, the Waldorf-Astoria was dressed in spectacular splendor greeting the group and her other guests from all parts of the globe.

The alumni event featured a distinguished panel discussion, with four alumni hosted in the Louis XVI Suite.

Immediately following the panel discussion, IUP President Michael Driscoll hosted the alumni reception in the Peacock Alley. Shiring was called upon to say a few words about the Department of Hospitality Management. He recognized the hospitality alumni in attendance, and then introduced senior Abbey Derone, who thanked all of those in attendance for their support.

While in NYC, the Hospitality Management students toured Hyatt’s new concept, the Andaz 5th Avenue at 41st Street. The students were hosted by Courtney McKenna ’98, human resources director. As a featured program of their walking restaurant tour of Chinatown and Little Italy, the students were hosted to a visit of DeLutro’s Cafe Palermo at 148 Mulberry St. by owner “Baby John” DeLutro, the “Cannoli King” of New York City. “Baby John” welcomed the students and spoke to them about his dessert shop and featured Italian pastry. He invited the students back to compete in Palermo’s famous cannoli eating contest, held during the Feast of San Gennaro in September each year.

In addition to the professional activities, the students accompanied President Driscoll to St. Bartholomew’s Church, where they donated food and supplies to the church’s kitchen and women’s homeless shelter. The students had ample time to absorb New York City, Christmas shopping in Times Square, visiting Little Italy and Chinatown, skating at Rockefeller Center, going to the “Top of the Rock,” sampling Junior’s Cheesecake, eating NYC pizza, and taking in many of the other fine NYC restaurants and sites.

Shiring’s new book equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing the business plan. Beautifully illustrated with four-color photography, this easy-to-read text is packed with tips from the trade, ingredients for success, standard operating procedures, checklists, forms, and hands-on applications designed to develop critical thinking skills. Comprehensive information is provided on each functional catering management task—planning, organizing, influencing, and controlling—helping readers strategically craft a long-term strategy to create a profitable catering operation. It also offers thorough coverage of the business plan, finding and keeping the right client, designing a sustainable operation, resolving conflict, social media, managing risk, understanding legal issues, adhering to FDA and OSHA guidelines, partnering with the event planner to exceed a client’s needs, and much more.

Complementing Shiring’s textbook is a video interview series he conducted featuring dynamic catering professionals, industry representatives, legal authorities, Department of Health staff, and the leading professional in the United States on sustainability in hospitality operations. In addition, Shiring was the content expert for 21 training videos on such catering tasks as skirting a table, setting the table top, designing action stations, service styles, setting up a service bar, setting a chafing dish, and a variety of napkin folds.

Shiring wrote the test bank and the accompanying instructor’s manual. PowerPoint slide presentations are available for each of the 18 chapters.

Professional Catering is the ideal resource for managing catering profitability.

Department of Hospitality Management

Lunch is served 11:45 a.m.–1:00 p.m. Reservations are not required, but are recommended. For reservations, please call Colleen at 7234-357-2626 and leave a message. She will return your call with a confirmation.

Price: $6.95 all-inclusive. No tipping please.

The Allenwood is located in the lower level of Ackerman Hall on the corner of Grant and Pratt Streets. Take-out and on-campus delivery are always available too!

Tuesday, December 4, 2012

Tis’ the Season at the Allenwood

Salad:

• Cranberry Walnut Wonderland—A delightful symphony of refreshing greens with cranberries, blue cheese, toasted walnuts topped with sweet poppy seed dressing.

Entrée:

• Rockin’ Around the Champagne Chicken- Mouthwatering chicken breast in a spirited, creamy champagne sauce with sautéed mushrooms.

Served with:

• Carol of the Beans- buttery green beans accompanied by almonds.
• It’s Beginning to Look a lot Like Garlic Mashed Potatoes- melt in your mouth red skin potatoes mashed to perfection with a touch of garlic.
• Traditional Crescent Rolls- Warm, flaky crescent roll biscuits with butter.

Vegetarian Option:

• Butternut Squash is Coming to Town- A succulent Butternut Squash Lasagna with toasted pecans.

Desserts:

• Fa-La-La-La-Lava Cake topped with snow
• Delightful Gingerbread Trifle with vanilla pudding topped with raspberries.

Specialty Drink:

• Ho! Ho! Ho! Hot Chocolate: A rich, warm chocolate delight topped with marshmallows.

Thursday, December 6, 2012

Holiday Winter Wonderland: Join us for an elegant lunch with warm holiday favorites! 

Salad:

• Arugula Salad with Shaved Parmesan and a Lemon Vinaigrette

Entrée:

• Turkey Orange-Cranberry Compote Pinwheels Served with: Peas, Carrots and Pearl Onions in a Tarragon Butter and Sweet Potato Duchesse

Vegetarian Option:

• Stuffed Portabello Mushroom

Desserts:

• Red Berry Cheesecake: a light slice of strawberry and raspberry cheesecake made-to-perfection
• Triple Chocolate Tart: a rich treat of chocolates with bittersweet memories to finish off the meal

Specialty Drink:

• Mint Spritzer

If you have any questions, please e-mail Linda Sullivan at Linda.Sullivan@iup.edu.

Tuesday, October 30, 2012

Trick-or-Treat at the Allenwood

Salad

• A Very Spooky Salad: Crisp field greens salad with fresh orange slices and crunchy almonds in a sweet orange vinaigrette dressing.

Entrée

• Zombie Hearts: To sooth your appetite, please enjoy a scrumptious, tender chicken breast, stuffed with fresh baby spinach and pepper jack cheese.

Served with:

• Monster Mash: A tasty, baked-to-perfection, garlic rice pilaf that will just have your taste buds screaming for more.
• Franken-Eyeballs: Perfectly-cut carrot rounds tossed in a lip-smacking sweet, Dijon glaze.
• Rolls: Vampires Beware. . . knot. Freshly-made buttermilk knots with a delicious and homemade garlic parmesan topping.

Vegetarian Option

• Stuffed Brains: Enjoy plump portabello mushrooms, marinated in balsalmic vinegar and seasonings, then topped with a savory stuffing.

Desserts:

• Graveyard Dirt: A delightful chocolate pudding parfait with crunchy Oreos and, for an extra yummy treat, topped with gooey, gummy worms.
• Creepy Crawler Cake: Don't be scared . . . this is a No Tricks, Just Treats spectacular cake.

Specialty Drink

• A Witches’ Brew: Sparkling berry punch that will quench your thirst for a truly thrilling drink.

Thursday, November 1, 2012

Jazzin’ in New Orleans: Come swing with us in the Allenwood Restaurant!

Appetizer

• Creole Spiced Shrimp: Shrimp straight from New Orleans served in an array of spices such as old bay, Worchester, oregano, and onions.

Entrée

• Chicken Breast with Creole Mustard Crust: Juicy chicken breast coated in a medley of allspice, garlic, and a Creole mustard; accompanied by Mirlitron relish, a perfectly blended mixture of squash, zucchini, red and green onions and red and green bell peppers, lightly tossed in a hot pepper sauce, and a flavorful golden yellow rice.

Vegetarian Option

• New Orleans Vegetable Stew: A steamy blend of stewed tomatoes, black eyed peas, and yams simmered in an assortment of robust spices.

Bread

• Speakeasy Cornbread with succulent honey butter.

Dessert

• Enjoy the sweet finale with Chocolate Yummy, a sweet layering of chocolate mousse and sweet fluffy crème icing on top of a pecan shortbread crust.
• Bananas Foster, a sweet combination of brown sugar and cinnamon with sautéed bananas atop a scoop of vanilla ice cream.

Specialty Drink

• Level 1 Hurricane: Not quite the strength of a true hurricane, but this virgin Hurricane with send your taste buds on the same whirlwind!

Take-out and delivery on campus is always available! Only $6.95, all inclusive. No tipping please!

The Allenwood is located in the lower level of Ackerman Hall on the corner of Grant and Pratt Streets.

For reservations, please call the Department of Hospitality Management Office at 724-357-2626 and leave a message.

The general manager will return your call with a confirmation.

If you have questions, please e-mail Linda Sullivan at Linda.Sullivan@iup.edu.

Tuesday, October 23

Dine with the Mafia, An Offer You Can’t Refuse
This Tuesday, the Allenwood would like to cordially invite you to Dine with the Mafia.

Appetizer

• “Big Al Capone’s Secret” Caesar Salad
  Crisp romaine lettuce tossed with a house Caesar dressing. If we told you the recipe, we’d have to kill you!

Bread

• “Godfather’s” Focaccia Bread
  So good, it should be a crime. Freshly prepared Focaccia bread with onions baked right inside.

Entrée

• “Mad Dog” Marsala
  There are three sides to every story; mine, yours, and the truth. We wouldn’t lie to you when we say this chicken breast, accompanied by sautéed mushrooms and smothered with a creamy Marsala wine sauce, is the best;
• “Rat Pack” Risotto
  We didn’t need a license to steal to get this recipe out of Italy. A traditional Parmesan Risotto, which we know you’ll make disappear fast.
• “Capo’s” Carrots Vichy
  You’ll love these tender, slow-cooked carrots with butter and a hint of sugar—and that’s a promise!

Vegetarian Option

• “Bust a Cap” Stuffed Mushrooms
  Parmesan- and spinach-stuffed portobello mushroom that will really silence a room!

Dessert

• “Jimmy Two Times” Tiramisu
  Make a wish, and it’ll be your last course. Enjoy whipped topping, a smidgen of coffee, and dust of cocoa powder all on top of a layered bed of lady fingers, that is truly to die for.
• “Leave the gun, take the Cannoli” Chocolate Covered Cannolis
  We know how to pack the heat. A cannoli shell fried to perfection, then loaded with a delectable, creamy filling and topped with a drizzle of chocolate.

Specialty Beverage

• “A Goodfellas” Glass of Vino
  We’d be sleeping with the fishes if we didn’t offer you a glass of wine with this meal. Relax with a chilled glass filled with non-alcoholic sparkling concord wine.

Thursday, October 25

The Sleepy Hollow

Appetizer

• Bewitched Butternut Squash Bisque
  We will sooth your appetite with a flavorful bowl of creamy butternut squash bisque.

Entrée

• The Horseman’s Pecan-Glazed Bourbon Ham, served with a hearty portion of Confess Our Sins Creamy Thyme Mashed Potatoes and Sweet Honey Roasted Carrots:
  Save some room for our steaming, slow-cooked ham, marinated in a bourbon and molasses sauce, topped with our delicious pecan glaze. Our entrée is accompanied by our velvety mashed potatoes, whipped to perfection with a light cream cheese and fresh thyme, placed alongside tender, slow-roasted carrots smothered in a sweet honey glaze.

Vegetarian Option

• Ichabod Crane’s Stuffed Peppers
  Enjoy our succulent stuffed green bell peppers filled with fluffy rice, warm feta cheese, fresh diced tomatoes, and green onions…all complemented with a hint of basil.

Bread

• Warm Fresh Clover Rolls
  Made from scratch and served with whipped butter.

Dessert

• Pumpkin Cheesecake
  A divine pumpkin cheesecake baked in a graham cracker crust and topped with a sweet vanilla icing.
• Chocolate Cherry Drizzle Fudge Cake
  A delectable chocolate fudge cake topped with a rich cherry drizzle

Specialty Beverage

• Legendary Hot Apple Cider
  Warm yourself up with our heavenly apple cider.

Take-out and delivery on campus is always available! Only $6.95, all inclusive. No tipping please!

The Allenwood is located in the lower level of Ackerman Hall on the corner of Grant and Pratt Streets.

Reservations are not required, but are recommended.

For reservations, please call the Department of Hospitality Management Office at 724-357-2626 and leave a message. The general manager will return your call with a confirmation. if you have questions, please e-mail Linda Sullivan at Linda.Sullivan@iup.edu.

Thursday, October 18

Grandma’s Gone Gourmet: Over the River and Through the Woods to Grandmother’s House We Go!

Appetizer

• Butternut Squash and Roasted Garlic Bisque: Warm up your appetite with Grandma’s take on a creamy butternut squash soup highlighted with a delicate taste of roasted garlic.

Salad

• Garden Fresh Salad: A symphony of refreshing vegetables from our fresh garden: cool cucumbers, crisp onions, juicy tomatoes, green and red leaf lettuce topped with your choice of homemade ranch, Italian, or French dressing

Entree

• Grandma’s Big Moment: Red Wine Pot Roast: What’s better to come home to on a brisk fall day? Grandma’s mouthwatering Pot Roast with a little splash of red wine to bring up the spirits and warm up your belly; accompanied by red potatos, carrots, and onions, all highlighted by a trio of heavenly herbs; basil, marjoram, and thyme.
• Served with Melt In Your Mouth Cheddar Biscuits: Not your everyday biscuit! We put a twist on these biscuits with warm, sharp cheddar cheese and just a touch of garlic.

Vegetarian Option

• Especially for Our Vegetarian Friends: A succulent pumpkin and Swiss chard lasagna with a pinch of sage and nutmeg to give it a touch of fall and a delightful twist.

Dessert

• Sweet Ending as Sweet and Comforting as Grandma’s Kiss: A choice of flaky puffed pastry apple dumpling with a sweet drizzle, or flawless chocolate fudge cake.

Specialty Drink

• Hot Apple Cider: A rich, full-flavored apple cider with just a hint of spice. Grandma has cooked up something extra special just for you!

Reservations

Please call the Department of Hospitality Management Office at 724-357-2626 and leave a message. The general manager will return your call with a confirmation.

For questions, please e-mail Linda Sullivan at Linda.Sullivan@iup.edu.

Tuesday, October 9

The Allenwood proudly presents “A Perfect Premier Luncheon”

Salad:

• Cranberry Almond Salad: Ignite your appetite with our seasonal dried cranberries and crunchy slivered almonds nestled atop a petite bed of crisp lettuce greens splashed with our house balsamic vinaigrette.

Entrée:

• The Star of the Show: Stroll down our red carpet and find a succulent filet mignon cooked to order and drizzled with our parmesan-garlic butter. Savor our accompanying roasted, spiced sweet potatoes and fresh green beans sautéed to perfection.

Vegetarian Option:

• Enjoy a mouth-watering parmesan and spinach-stuffed portobello mushroom that will keep you craving more.

Bread:

• Freshly Baked Knot Rolls: Treat yourself to our homemade single knot rolls paired with a delicious cinnamon butter rosette that will light up your taste buds.

Desserts:

• Dazzling Desserts: Indulge in our delectable VIP desserts which include a double-chocolate glazed fudge cake or a creamy, vanilla crème brulee.

Specialty Drink:

• Elegant Beverage: Refresh your pallet with a glass of sparkling raspberry spritzer.

Thursday, October 11

Our Thursday luncheon features “A Taste of Dixie”

Appetizer:

• Chilled Georgia Peach Soup: Mouth-watering, loveable chilled soup that’s just peachy!

Entrée:

• Spiced Pineapple Pork Tenderloin: Go “hog wild” for our slowly cooked, juicy pork tenderloin with a tasty pineapple glaze.
• Herb and Garlic Roasted Red-Skinned Comfort Potatoes: Good Ol’ Fashion Home Tennessee cooking has come to the Allenwood with these herb and garlic roasted red-skinned potatoes.
• Carolina Pan-Seared Traditional Green Beans: The slightly rolling hills of the down south surely produced an award winning crop with these perfectly tasting, pan-seared green beans.
• Warm Honey Corn Bread Muffins: Honey fresh Jackson Hole baked corn bread muffins that have been kissed by the southern sun.

Vegetarian Option:

• Baked Butternut Squash Lasagna: Nothing says comfort food like submerging your taste buds in crispy baked butternut squash lasagna where the cheese is gooey and the sight is like the outer banks on a cool fall evening.

Desserts:

• Deep Dark Chocolate Cheesecake: Don’t be shy ya’ll, the south is meant to be enjoyed. Get down with a hearty deep dark chocolate cheesecake with a cloud of whipped cream.
• Sweet Talkin’ South Carolina Apple Pie: Delicious southern warm apple pie with a flaky crust that will melt in your mouth.

Specialty Beverage:

• Southern Bell Sweet Tea: Nothing is more refreshing than indulging your taste buds in a glass of sweet, chilled, down south tea.

Take-out always available!

Only $6.95, all inclusive. No tipping, please!

Reservations

Please call the Department of Hospitality Management Office at 724-357-2626 and leave a message. The general manager will return your call with a confirmation.

For questions, please e-mail Linda Sullivan at Linda.Sullivan@iup.edu.

The senior vice president of Darden Restaurant Group will serve as the Hospitality Management Department’s Distinguished Speaker.

Tom Gathers, an IUP alumnus and Foundation Board member, will present “A Letter to Kate: Lessons for a New Leader” on Wednesday, April 4, 2012, at 6:00 p.m. in Eberly Auditorium. His presentation is open to all members of the university community and to the public.

Gathers has held a variety of positions with Darden, including training and development at group restaurants such as the Olive Garden and Red Lobster. For several years, he served as vice president of human resources for UNO Restaurant Corporation and as exectuve vice president of human resources for RARE Hospitality International, until RARE was acquired by Darden.

Past president of the Council of Hotel and Restaurant Trainers, he received an honorary Doctor of Food Service from the National Association of Food and Equipment Managers. He has been a featured speaker at the National Restaurant Association Show, the International Restaurant Assocation Show, and at numerous other hospitality-related events.

A full profile is available on IUP’s Alumni Relations website.

Hospitality Management Department

Tuesday, December 6

The Allenwood proudly presents Holiday in Hawaii.

Appetizer:

Kohala Coconut Shrimp: Crispy, Golden Brown Shrimp Breaded in Coconut Served with a Sweet-and- Sour Dipping Sauce

Entrée:

Kahuna Kabob (Chicken): Colorful Medley of Skewered Peppers, Onions, Mushrooms, Zucchini, and Marinated Chicken served with Confetti Rice: Steamed White Rice Tossed with Colorful Minced Peppers and Peas

Bread:

Honolulu Hawaiian Bread with Whipped Butter: Sweet Freshly Baked Bread

Desserts:

Waikiki White and Milk Chocolate Strawberries: Succulent Strawberries Dipped in Rich Chocolate

Punahele Pineapple Upside Down Cake: Moist Yellow Cake Topped with Pineapple And Maraschino Cherry

Vegetarian Option Available.

Specialty Drink:

Pina Colada

Thursday, December 8

Our final luncheon for the semester features Happy Holiday with Frank.

Appetizer:

“Summer Wind” Bruchetta: A symphony of tomato, garlic, and olive oil on top of an Italian Baguette

Salad:

“New York New York” Caesar Salad: Crisp romaine lettuce drizzled with a delicate Caesar dressing

Entrée:

“It was a very Good” Chicken Marsala: A chicken breast cooked to perfection in a Marsala wine sauce served over a nest of capelleni pasta garnished with parmesan tuiles

“Luck be a” Broccoli Almandine: Delectable broccoli florets steamed to perfection, then finished with toasted almonds

Vegetarian Option:

“Under My Skin” Rollatini Capelleni: Eggplant rolled with a three cheese mixture served over a bed of capelleni with marinara sauce

Desserts:

“Call Me Irresponsible” Tiramisu: Layers of lady fingers and whipped topping, with a hint of coffee and sprinkled with cocoa powder

“Mad About You” Cannoli: An Italian Classic, a fried cannoli shell with a sweet, creamy filling

Specialty Beverage:

“Kick Out of You” Wine Spritzer: Chilled glass with non-alcoholic sparkling white wine, kicked with a splash of cranberry juice

Take-out always available!!

Only $6.95, all inclusive. No tipping please!

The Allenwood, located in the lower level of Ackerman Hall.

For reservations, please call the Department of Hospitality Management Office at 724-357-2626 and leave a message. The General Manager will return your call with a confirmation.

For questions, please e-mail Linda Sullivan at Linda.Sullivan@iup.edu.

The menu includes:

Appetizer:

• Traditional Italian Wedding Soup: Chicken, escarole, and meatballs

Salad:

• Antipasto Salad: Genoa salami, provolone cheese, roasted red peppers, olives, and assorted vegetables on top of a bed of greens

Entree:

• Old-World Style Lasagna: Layered noodles filled with beef, mozzarella, and ricotta cheese and topped with marinara sauce
• Broccoli with Garlic and Red Pepper: Broccoli with a hint of garlic and crushed red pepper

Freshly Baked Bread:

• Italian Herbs and Rosemary Foccaccia: Foccaccia bread with a sprinkle of rosemary and Italian herbs

Vegetarian Option:

• Spinach, Pesto, and Fontina Lasagna: Layered noodles filled with spinach, pesto, and fontina cheese and topped with a white sauce

Desserts:

• Tiramisu: Coffee-flavored dessert with layers of lady fingers, cream cheese, whipped cream, and cocoa
• Chocolate Molten Cake: Chocolate cakes with a molten center
• Venetian Cookies with Raspberry Sorbet: Layered tri-colored cookies with raspberry jam, topped with chocolate

Specialty Beverage:

• Italian Iced Coffee

For reservations, please call 724-357-2626 and leave a message. The general manager will return your call for confirmation.

Location:

The Allenwood Restaurant, in the lower level of Ackerman.

• Time: 11:45 a.m.–1:00 p.m.
• Price: $6.95 — No tips please!
• Take-out available upon request.

Any questions? Please contact Linda Sullivan at Linda.Sullivan@iup.edu.

The Menu Includes:

Appetizer:

Spiced Pumpkin Soup — We’ll warm your appetite with an array of spices in our delicious pumpkin soup.

Salad:

Cranberry and Apple Salad — As crisp as the cool air, this fresh and colorful salad will tantalize your taste buds with a blend of cranberries, apples, and walnuts, and a homemade Raspberry Vinaigrette to top it off.

Main Entrée:

Turkey, Stuffing, Potatoes, and More — A mouth-watering roasted turkey breast, served with a bourbon gravy, will accompany an exceptional blend of herbs in our rustic stuffing, fluffy herb potatoes, whipped sweet potatoes, and an elegant green bean casserole, garnished with cranberry chutney.

Vegetarian Option:

Stuffed Squash — A succulent acorn squash stuffed with a blend of sweet potatoes, brown sugar, and nutmeg will warm the soul.

Desserts:

Pies, Pies, and Chocolate — Last, but not least, our Thanksgiving Feast would not be complete without a traditional apple pie with freshly-cut apples, a pumpkin pie that will melt in your mouth, and, for our chocolate lovers, a creamy milk chocolate mousse with candied cranberries.

Specialty Drink:

Fresh Apple Cider will quench your thirst.

Location

The Allenwood Restaurant is located in the lower level of Ackerman Hall at the corner of Pratt and Grant.

Price is $6.95, all-inclusive, no tips please!

Questions? Please contact Linda Sullivan at Linda.Sullivan@iup.edu.

To make reservations, please call the Department of Hospitality Management office at 724-357-2626.

A GM will return your phone call, if you leave a message, to confirm your reservation. Take-out and delivery is always available.

Tuesday, November 8: 'Jamaican Me Crazy' Lunch at the Allenwood

Appetizer:

Kingston Gizzada (A traditional Jamaican appetizer treat!)

Salad:

Spectacular Tropical Salad

Entree:

Authentic Jerk Chicken with Rice and Beans (a staple in every Jamaican lunch)

Vegetarian Option:

Plantain Frittata

Fresh Bakery Bread:

Discovery Bay’s Famous Golden Coconut Bread with Whipped Butter

Dessert:

Montego Bay Brownies with Vanilla Ice Cream
Ocho Rios Banana Delight

Choice of Beverage:

Island Fruit Punch, Assorted Teas, Coffee, Decaf

Thursday, November 10: A Southern Taste of Autumn

Soup:

Southern-Style Stuffed Mushrooms

Entrée:

Succulent Pork Tenderloin with Grandma’s Blackberry Jam Sauce
Brown Butter & Scallion Whipped Potatoes
Tennessee’s Best Garlic Green Beans

Vegetarian option:

Sensational Butternut Squash Lasagna

Bread/Rolls:

Kentucky Farm Buttermilk Biscuits with Whipped Butter

Dessert:

Bourbon Pumpkin Cheesecake or Mississippi Mud Pie

Specialty Drink:

Enjoy the meal with Warm Spiced Cider

Lunch is served from 11:45 a.m. – 1:00 p.m. The Allenwood Restaurant is located in the lower level of Ackerman Hall. Price is $6.95 and is all-inclusive, no tips please!

To make reservations please call Debbie at 724-357-2626. A GM will return your phone call if you leave a message to confirm your reservation. Walk-ins welcome, and takeout is available.

Tuesday, November 1: Autumn Harvest

Appetizer

Eggplant Fritters (Breaded eggplant with a warm honey drizzle)

Salad

Roasted Pear Salad (Mixed greens with roasted pears, dried cranberries, and a balsamic vinaigrette)

Entrée

Marmalade Glazed Pork (Orange marmalade glazed pork loin)
Yukon Gold and Sweet Potato Gratin (Yukon gold potatoes and sweet potatoes in a warm cream sauce)
Seared Green Beans (Green beans seared with the prefect blend of spices)

Vegetarian Option

Autumn Harvest Casserole (Delicious harvest vegetables, butternut squash, zucchini, red and green peppers, mixed with herbs and parmesan cheese)

Bread

Cheddar Corn Bread (Warm corn bread muffins with cheddar cheese inside)

Dessert

Spice Squares (Warm glazed spice bars with raisins)
Chocolate Zucchini Brownies a la mode (Rich chocolate brownies with chocolate cream cheese frosting)

Drinks

Apple Cider (Locally made apple cider warmed and served in a cinnamon and sugar rimmed glass)

Thursday, November 3: Fillipino Flare

Appetizer

Lumpia (Spring roll with carrots, pork, onion, cabbage)

Salad

Ensaldang Pinoy (Filipino green salad)

Entrée

Filipino Style Beef Steak
Steamed White Rice
Okra, Onions, Green and Red Pepper

Vegetarian Option

Tortang Talong (Battered eggplant)

Bread

Monay (Traditional bread with whipped butter)

Dessert

Strawberry Float Cake
Assorted Macaroons

Drinks

Lemoada, Assorted Teas, and Coffee

Lunch is served from 11:45 a.m. – 1:00 p.m. The Allenwood Restaurant is located in the lower level of Ackerman Hall. Price is $6.95 and is all-inclusive, no tips please!

To make reservations please call Debbie at 724-357-2626. A GM will return your phone call if you leave a message to confirm your reservation. Walk-ins welcome, and takeout is available.

Dr. Tom Van Dyke’s HRIM 402 class, select faculty members, and alumni were treated to a seminar conducted by master brewer George Reisch, who stopped by campus on a whirlwind three-day, east-coast tour including IUP, The Culinary Institute of America, and Yale.

Reisch, a past president of the Master Brewers’ Association and judge for both the World Beer Cup and Great American Beer Festival, engrossed the audience with a passionate history of the brewing process and a discussion of tasting principles.

All in attendance left with a deeper knowledge of and greater sense of appreciation for America’s humble beverage choice, beer.

The students and staff of the Department of Hospitality Management at IUP have graciously offered to sponsor the dinner as a major fundraiser for this important cause. The menu will include garden salad, all-you-can-eat spaghetti, meatballs, garlic bread, tiramisu, and choice of beverage.

Tickets are $7 in advance or at the door. Dinner will be served at the Allenwood Restaurant, located on the lower level of Ackerman Hall, on Sunday, September 20, 2009. Take-out orders are also available between the hours of 11:30 a.m. and 3:30 p.m.

For information and tickets, call 724-357-2626 (8 a.m. to 4 p.m. M-F).

The students from instructor Jeremy Shearer's Tourism class will be donating a combined 120 hours of their time to help with the organization of guests to the Pittsburgh region and with a variety of social events centered around the tourism industry and Pittsburgh's growth as a tourist hot spot for the mid-Atlantic region.

For more information...

IUP Department of Hospitality Management

National Tourism Association

Pittsburgh Tourism Council

The IUP Hospitality Management program can trace its roots back to 1916, when a Household Arts and Science course in cooking was first offered at what was then the Indiana Normal School. This course of study proved so popular, that by 1930, cooking courses were being conducted out of two food production laboratories located in what is now McElhaney Hall. In addition to the two laboratories, this building also featured a dining room utilized by students enrolled in the food production courses to sample and evaluate their prepared products.

Continue reading the History of IUP Hospitality Management.