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X-ORIGINAL-URL:https://willamette.cafebonappetit.com
X-WR-CALDESC:Events for Willamette University
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DTSTART;TZID=America/Los_Angeles:20151010T080000
DTEND;TZID=America/Los_Angeles:20151010T130000
DTSTAMP:20260604T035459
CREATED:20151003T024149Z
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UID:10000043-1444464000-1444482000@willamette.cafebonappetit.com
SUMMARY:Willamette’s Annual Family Weekend Brunch
DESCRIPTION:Join us on Saturday\, October 10th from 8:00 a.m. until 1:00 p.m. at Goudy Commons for Willamette University’s annual Family Weekend brunch.  Celebrate autumn at Willamette with great food and great company.  There’s no better joint for tasting\, talking\, laughing\, and enjoying. \nThis year\, Willamette Dining Services’ culinary brigade\, led by Executive Chef Joshua Green\, will serve out a menu of seasonal goodness\, sustainable ingredients\, and improbable deliciousness. \nHere’s a snapshot of what awaits you at this special event: \n– Juniper Citrus Brined Turkey with Wild Turkey Bourbon Honey Cherry Reduction \n– Scrambled Eggs with Ricotta Salata\, Roasted Local Sweet Squash\, and Fresh Herbs — (Plain Scrambled Eggs will also be available) \n– Caramel Apple Pancakes with Toasted Strudel Topping\, Housemade Preserves\, and Maple Syrup \n– Layered Morning Potatoes with Pork Sausage\, Tillamook Cheddar\, and Chives \n– Roasted Baby Potatoes with Garlic and Rosemary \n– Pumpkin Chipotle Salsa \n– Field Greens with Rogue Creamery Blue Cheese\, Pomegranate Seeds\, Roasted Local Pears\, and Flying Bee Ranch Honey Pinot Noir Vinaigrette \n– Frisee Arugula Salad with Roasted Parsnips\, Carrots\, Beets\, Toasted Pecans\, and Pumpkin Seed Dressing \n– Bob’s Red Mill Wheat Grain Salad with Quinoa\, Barley\, Roasted Pumpkin\, Dried Cranberries\, Celery\, and Citrus-Parsley Dressing \n– Columbia Gorge Apples and Pears from our friends at A&J Orchard \nTickets are available at the door for the following prices: \n– Adults $12 \n– Children 6-13 years $6.25 \n– Children 5 years and under $0 \n– Students without a meal-plan (sorority\, ICL) $8.25 \n– This is an AYCE board meal for students with a valid meal plan
URL:https://willamette.cafebonappetit.com/event/willamettes-annual-family-weekend-brunch/
LOCATION:Goudy Commons
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/240/2015/10/fall-brunch.jpg
ORGANIZER;CN="Bon Appetit at Willamette University":MAILTO:lleisinger@willamette.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20150624T110000
DTEND;TZID=America/Los_Angeles:20150624T133000
DTSTAMP:20260604T035459
CREATED:20150622T170313Z
LAST-MODIFIED:20150622T170313Z
UID:10000044-1435143600-1435152600@willamette.cafebonappetit.com
SUMMARY:Blueberry Rumpus!
DESCRIPTION:We’ve experienced ripe strawberries.  We’ve tasted our way through sweet cherries.  And now it’s time to get intimately familiar with local blueberries.\nJoin us for lemon blueberry milkshakes\, blueberry pie a la mode\, pints of fresh blueberries to-go\, or place an order for a delicious house-made blueberry pie\, all featuring Happy Harvest Farms Blueberries.
URL:https://willamette.cafebonappetit.com/event/blueberry-rumpus/
LOCATION:Cat Cavern
ORGANIZER;CN="Bon Appetit at Willamette University":MAILTO:lleisinger@willamette.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20141206T160000
DTEND;TZID=America/Los_Angeles:20141206T190000
DTSTAMP:20260604T035459
CREATED:20141121T025549Z
LAST-MODIFIED:20141121T025715Z
UID:10000045-1417881600-1417892400@willamette.cafebonappetit.com
SUMMARY:Star Trees
DESCRIPTION:Greens \nWilted Mustard Greens with Fried Sweet Onions\, Toasted Hazelnuts\, Local Chevre\, Flying Bee Honey Dijon Vinaigrette \nHood River Apple & Pear Salad with Celery\, Toasted Walnuts\, Dried Cranberries\, Butter Lettuce\, and Honey Lemon Yogurt Dressing \nMixed Greens with Roasted Pumpkin\, Ricotta Salata\, Yellow Beets\, Griddled Parsnips\, and Roasted Citrus Vinaigrette \nSavory  \nApple Cider\, Clove\, and Nutmeg Brined Smoke-Roasted Carlton Farms Pork with Local Apple Brandy Pan Jus \nWinter Chicken Stew with Onions\, Carrots\, Potatoes and topped with Yukon Potato Puree\, Tillamook White Cheddar\, and Fresh Herbs \nLayered Cascade Bread Stuffing with Shaved Yams\, Quinoa\, Barley\, Onions\, Celery\, and Fresh Herbs topped with Navarro Cheese \nChile Spiced Candied Yams with Cinnamon and Brown Sugar \nGolden Lake Fingerling Potatoes with Jacobsen Sea Salt and Herbs \nRoasted Local Hard Squash \nSweets \nAssorted Seasonal Cookies\, Caramel Pear Spice Bars\, and Pumpkin Raisin Bars
URL:https://willamette.cafebonappetit.com/event/star-trees/
LOCATION:Goudy Commons
ORGANIZER;CN="Bon Appetit at Willamette University":MAILTO:lleisinger@willamette.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20141011T080000
DTEND;TZID=America/Los_Angeles:20141011T130000
DTSTAMP:20260604T035459
CREATED:20141010T202502Z
LAST-MODIFIED:20141011T044348Z
UID:10000046-1413014400-1413032400@willamette.cafebonappetit.com
SUMMARY:Family Weekend Fall Brunch
DESCRIPTION:blueberry scones\nchocolate chip miniature muffins (made without gluten)\napple coffee cake with crushed nuts\nhouse-made cinnamon rolls with cream cheese frosting \ntraeger smoked carlton farms leg of pork brined in full sail oktoberfest lager\nscrabled eggs with wilted kale\, fresh herbs and aged smoked provolone\nhouse-made chicken sausage with roasted butternut squash\, ricotta salata\, roasted shallots and maple syrup\nbanana’s foster french toast\ngolden lake farm charlotte gold potatoes\, thistledown farms sweet onions and happy harvest peppers with sea salt\, cracked black pepper and fresh herbs \nmixed greens salad with toasted pumpkin seeds\, queso fresco\, dried cranberries\, candied walnuts\, yellow beets and a pumpkin spiced vinaigrette dressing\ngriddled brussels sprout salad with toasted hazelnuts\, roasted red peppers\, caramelized onions\, frissee greens and a flying bee honey vinaigrette\nroasted potato salad with caramelized onions and cream dressing \npumpkin mousse chocolate cups (made without gluten)\nchocolate dipped peanut butter cookies\nvegan brownies\nlemon meringue tartlets \n\nAdult Ticket ($11.75)\nStudents without a Meal Plan\, Sorority\, & ICL Ticket ($8.00)\nChildren ages 6-13 Ticket ($6.00)\nChildren ages 5 & under Ticket ($0.00)
URL:https://willamette.cafebonappetit.com/event/family-weekend-fall-brunch/
LOCATION:Goudy Commons
ORGANIZER;CN="Bon Appetit at Willamette University":MAILTO:lleisinger@willamette.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20140517
DTEND;VALUE=DATE:20140522
DTSTAMP:20260604T035459
CREATED:20140516T165302Z
LAST-MODIFIED:20140516T222107Z
UID:10000047-1400284800-1400716799@willamette.cafebonappetit.com
SUMMARY:Advice for New Graduates
DESCRIPTION:Bon Appétit CEO Fedele Bauccio’s commencement address to Albion College focused on the state of America’s food and farms\, and calls on young people to take action. We think you’ll enjoy it.  Read the speech over at the Huffington Post >
URL:https://willamette.cafebonappetit.com/event/advice-for-new-graduates/
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20140516
DTEND;VALUE=DATE:20140517
DTSTAMP:20260604T035459
CREATED:20140509T212015Z
LAST-MODIFIED:20140514T211505Z
UID:10000048-1400198400-1400284799@willamette.cafebonappetit.com
SUMMARY:3rd Annual Food Revolution Day
DESCRIPTION:Your Bon Appétit café team encourages you to participate in the 3rd Annual Food Revolution Day and be counted as an advocate for eating and learning how to cook delicious\, healthy food from scratch\, just like your Bon Appétit chefs do every day for you. \nYou can also tune in online for the biggest cooking class in world history this Friday\, May 16\, at 9 am Eastern| 6 am Pacific (if that time is too early or doesn’t fit your schedule\, a recording of the cooking class will be available shortly after the live webcast on the Food Revolution Day website).  You will learn how to make a Rainbow Salad Wrap! (view recipe). Want more recipes?  Bon Appétit has over 80 recipes to inspire you. \nDid you know that May is Misunderstood Vegetables Month in your café?  In fact\, the Rainbow Salad Wrap features two misunderstood veggies — beetroot and cabbage.
URL:https://willamette.cafebonappetit.com/event/3rd-annual-food-revolution-day/
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/2/2014/05/Final-e1399670591645.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20140424
DTEND;VALUE=DATE:20140425
DTSTAMP:20260604T035459
CREATED:20140415T080011Z
LAST-MODIFIED:20140415T080011Z
UID:10000049-1398297600-1398383999@willamette.cafebonappetit.com
SUMMARY:Low Carbon Diet Day
DESCRIPTION:Celebrate Bon Appétit Management Company’s 7th Low Carbon Diet Day by learning about planet-friendlier food choices that you can make. Look for interactive cooking demonstrations and “Low Carbon Makeovers” of favorites in your café! \nWant to learn the basics of a low carbon diet? Check out these resources: \nThe Food System and Climate Change: learn what we are doing\nEatLowCarbon.org: learn what you can do\nFood For Your Well-Being: High Nutrition\, Low Carbon (April 2014)
URL:https://willamette.cafebonappetit.com/event/low-carbon-diet-day/
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/2/2014/04/LCD14FBCover_edited.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20140405T090000
DTEND;TZID=America/Los_Angeles:20140405T133000
DTSTAMP:20260604T035459
CREATED:20140401T160815Z
LAST-MODIFIED:20140404T182451Z
UID:10000050-1396688400-1396704600@willamette.cafebonappetit.com
SUMMARY:Spring Brunch
DESCRIPTION:Pastries\nHouse-made Biscuits with Whipped Butter and Preserves\nChocolate Chip Muffins\nBanana Bread\nApple Strudel \nSalads\nRoasted Red & Yellow Beetroot Salad with Rainbow Carrots\, Spinach\, and Charred Scallion Vinaigrette(v)(mwog)\nHeritage Grain Salad with Red & White Wheat\, Black & White Barley\, Quinoa\, Seared Asparagus\, Caramelized Onions\, Balsamic Brussels Sprouts\, Chopped Herbs\, and Smoked Tomato Vinaigrette(v)\nField Greens with Grape Tomatoes\, Local Chèvre\, English Cucumbers\, Sugar Snap Peas\, and Creamy French Tarragon Dressing(mwog) \nWhole Fruit\nLocal Apples & Pears \nMain Dishes\nRoasted Golden Lake Farms Heirloom Potato Trio with Herbs\, Cracked Pepper\, and Jacobsen Sea Salt(v)(mwog)\nBrioche French Toast with Whipped Butter\, Maple Syrup\, and Willamette Valley Berry Preserves\nChef Green’s Signature 48-Hour-Smoked Natural Beef Brisket with Local Artisanal Bourbon Pan Sauce\, and Creamy Horseradish (On Side)(mwog)\nScrambled Local Free-Range Eggs(mwog)\nSmoked Provolone Scrambled Local Free-Range Eggs with Egor’s Acres Organic Kale(mwog)\nGrilled Fresh Tomatillo Salsa (Portland Chile Sauce Available)(v)(mwog)\nHandmade Turkey & Cascade Huckleberry Sausage with Lemony Herbs(mwog) \nDesserts\nMiniature Pecan Pies\nStrawberry Mousse in Chocolate Cups\nCaramel Oat Bars (mwog)\nChocolate Orange Shortbread (v) \n *(v) Vegan dish \n*(mwog) Made Without Gluten dish \n  \nOutside Community Members $13.50 \nFaculty and Staff $10.50 \nChildren Under 10 $7.50
URL:https://willamette.cafebonappetit.com/event/spring-brunch/
LOCATION:Goudy Commons
ATTACH;FMTTYPE=image/jpeg:https://images.media.cafebonappetit.com/uploads/sites/240/2014/04/images-1.jpg
ORGANIZER;CN="Bon Appetit at Willamette University":MAILTO:lleisinger@willamette.edu
END:VEVENT
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