Michels Commons, a Fresh New Take on Campus Dining

On Jan. 22, 7.7 million dollars and 15 months of labor will give way to the opening of the Michels Commons.

Michels Commons will consist of Ruth's Market, the new enhanced dining room and Dale's Sports Lounge.

One major change is where the food will be cooked.

Although the ingredients and some foods (like soups and sauces) will be prepared in the kitchen, "the majority of the cooking will be done in the Marketplace," said Melissa DaPra, manager of the Union Dining Room.

The new cafeteria will utilize ‘platform cooking,' meaning the food will be prepared on the same level as the consumers. "Our goal was to bring the cooking up to the students... It's not cooked to order, but it's cooked to business."

The focus of the menu and layout change is to produce healthier, fresher food.

"Based on how busy they are, that's how much the chefs are preparing behind the stations, so the food is coming really fresh; the quality is really good. It also allows us to be much more flexible," said DaPra.

Cooking in a platform style setting accommodates vegetarians, gluten free diets and those with allergies. 

There will be five food stations in Ruth's Marketplace.

The international station, called Fusion, will include entrees, woks and occasionally a grill.

The Grill will encompass grilled foods, fast foods, and home style cooking.

"There will be a carving station there, with things like mashed potatoes and gravy, and other times it will be like a burger bar or a grilled chicken bar," explained DaPra.

The deli bar, called 3rd Street Deli, will be enhanced with fresh baked rolls.

Thats A'more will be the new pizza/ pasta station, where a variety of different pizzas will be offered.

 "Sometimes we'll have New York style, sometimes we'll have thin crust, sometimes we'll have thick crusts. All those crusts will be made by hand."

Every other lunch and dinner, Thats A'more will have a pasta sauté station.

Ruth's Marketplace will also include a largely expanded salad bar, with ready-made salads, fresh fruit and vegetables.

"It used to be every other day we would do a fresh cut fruit or a fresh cut vegetable, and based on student demand, we are increasing that to every lunch and dinner," said DaPra.

The seating in Ruth's Marketplace will be enhanced with a variety of table sizes; the capacity will be 600 people, 150 more than before.

Dale's Sports Lounge will also be available for seating during the open hours of Ruth's Marketplace. The Sport Lounge will have booth seating and TVs.

After Ruth's Marketplaces closes, the Sports Lounge will serve an appetizer–like menu, which can be paid for by meal dollars and custom cash (like Phil's).

However, contrary to persistent rumors on campus, Dale's Sports Lounge will not be licensed to sell alcohol.

With the end of the fall semester, students will be limited to ten to-go boxes and guest passes.

"We want to discourage people from eating by themselves in their room, we want to encourage communio, and students eating together," said DaPra.

Plastic, returnable to-go boxes will also replace disposable plastic foam boxes. 

The ceremony for the opening of Michel's Commons will take place Friday, March 2 with the Michels family.