Michigan State University (MSU) Culinary Services (CS) has been awarded silver in the residential dining special event category from the National Association of College and University Food Services (NACUFS) for the Superheroes Halloween Event held at Hubbard Hall in October 2016. The award was presented July 15 during the NACUFS National Conference in Nashville, Tenn.
Named for a NACUFS founder, past president, and highly regarded visionary, the Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning and new dining concepts.
Shortly before the themed gathering, Hubbard transitioned from a residential dining hall to event space. The hall hosts social and academic events to unite Spartans as part of a pilot program for a student-based activity center launched by the Division of Student Life and Engagement.
“Dining on our campus is viewed as more than just food, but as a diverse, multi-cultural and social occasion,” shared Guy Procopio, CS director. “Hosting special events throughout the year enhances our program and the student experience by allowing them to interact within dining spaces and engage in the MSU community.”
CS team members partnered with Residence Education and Housing Services as well as other campus groups to bring the superhero spirit to life. “Halloween has traditionally been a largely celebrated holiday, and this year we wanted to stay with the superhero trend,” Brenda Nelson, East Neighborhood complex dining manager, expressed. “There was a lot of collaboration involved, allowing team members to explore a more creative and innovative way of thinking, and their ideas were really brought to the forefront.”
Weaved into the “soup or heroes” event menu crafted by Executive Chef Jason Strotheide and his crew were locally-sourced ingredients; sweet, themed treats; and delicious hero sandwiches, including a gluten-free wrap. The meal featured four soup options with varying consistencies, from the hearty Hell’s Kitchen Manhattan Clam Chowder to the creamy Captain America’s Apple Pie Bisque made with Michigan-grown apples.
Clever names like the Harley Quinnoa and Vegetable Wrap played off the theme, and heroes were crafted entirely from local and regional items. The Wolverine’s Beer Battered Burgers, for example, featured MSU Bakers’ dinner rolls, MSU-farmed ground beef patties, Drake’s Crispy Fry Mix from Marshall, Mich. and Pabst beer out of Wisconsin. “It was a blast coming up with unique menu items to tie in with characters,” Strotheide shared. “I think we were all the most pleased with the battered sliders; they turned out fantastic.”
While they dined, costumed attendees braved their way through handcrafted and sustainable scenes. For example, the Batcave was made from reusable black bags and Superman’s Fortress of Solitude, the vision of Dining Services Assistant Manager Mark Yepko, was re-created from recyclable white polyurethane and repurposed Christmas lights. The theme was carried throughout the hall, with comic book callouts dangling from the ceiling and a Bat-Signal cast above the dance floor.
Unique stations were set up centrally in the hall, allowing guests to interact with culinary team members and volunteers. They could choose from several sno-cone flavors, enjoy fresh popcorn and indulge in the Joker’s laughing gas (green cotton candy).
Beyond delicious fare and captivating scenery, diners had a well-rounded experience with photo ops, dancing, a friendly costume competition, face painting and a visit from Batman. A realistic actor complete with his 15-foot Batcycle were rented from Jammin’ DJs after Dining Services Assistant Manager Paul Rinella saw the setup at a local Comic Con. Funds from company rentals are used to benefit local youth and craft other lendable items.
Details added by each team member made the planning process extremely collaborative. Historically, East Neighborhood has hosted an annual Halloween-themed event, so they strive to improve it each year and have fun seeing it all come together.
“The success of the event was largely thanks to the neighborhood team, most notably Yepko, Rinella, Sous Chef Melissa Martinez, and Dining Services Assistant Managers Bryce Jesswein and Christoph Waldburger,” Strotheide revealed. “They all played a significant role in the buildup and execution of the event, seeing it through to the end. Michael Allensworth, the community director of Hubbard, and his team of resident assistants and graduate students also did an awesome job helping with set up, operating food stations and cleaning up. We couldn’t have executed the event without Dan Giggy and the Infrastructure Planning and Facilities team, too.”
“There are always challenges when it comes to large events, but our team met each one with a timely, efficient solution,” Nelson reflected. “The transition of Hubbard has allowed us to truly see what everyone lends to the team when planning an event and bringing it to life. I think this proves that we can continue to grow and will be ready to top it in the coming years.”
Culinary Services, one of the largest self-operated university foodservice systems in the country, is a department within the Division of Student Life and Engagement at Michigan State University. For more information, visit eatatstate.com, like Eat at State on Facebook and follow @eatatstate on Twitter.