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The Campus Epicurean: March 9 - 15

March 9, 2009

by Will Broer
The Campus Epicurean: March 9 - 15

Welcome to another edition of the Claremont Epicurean.  Before we examine the week's menus, here is a way to spice up your dining hall dessert selection... Do-It-Yourself Kiwi Berri

5C frozen yogurt enthusiasts regularly voyage to the village for Kiwi Berri frozen yogurt topped with fruit and delicious mochi.  Truly enlightened connoisseurs might disdain Kiwi Berri in favor of cefiore.  While these chains do craft scrumptious confections, frequenting them on a regular basis can get expensive.  Rather than shell out several dollars for someone to put fruit on top of your frozen yogurt, why not do it yourself for free at the dining hall?  Here are the steps:

  1. Obtain a bowl or cup of frozen yogurt.  Vanilla tends to work best, but sometimes you have to make do with what's available.

  2. Obtain a small plate of fresh fruit at the salad bar.  Grapes, strawberries and pineapple are particularly tasty, but cantaloupe and watermelon could do in a pinch.

  3. Cut the fruit into small bits.

  4. Sprinkle fruit over your frozen yogurt.

  5. Enjoy.

This recipe would work very well at Collins because they always have vanilla and chocolate frozen yogurt. Odd flavors like the ones at Scripps might clash with the fruit.  Collins also consistently offers watermelon, pineapple, and even strawberries at brunch, all of which go well with frozen yogurt.  Frary has grapes at Sunday brunch which also go well with this recipe.

And now for the weekly menu round-up:


Head up to Scripps on Monday for Beef Fajitas or mosey on down to Frary for Individual Pizzas.


Stay on CMC's campus Tuesday night because Collins is offering Philly Chease Steak Sandwiches, Banana, Chocolate and Banana Crepes, French Onion Soup, and a Beef Nacho Bar.

If Collins isn't your style, try Scripps.  Tuesday night they are serving a Turkey Club Wrap at the Exhibition, Crispy Oven Fried Chicken at the regular line and Beef Gyros at the grill station.


It is still sushi night this Wednesday at Collins and you should still go.  Frary does a Japanese night as well, but it's only preferable to Collins if you have a hankering for mall food court style Teryaki Chicken.

If you don't like sushi or Teryaki Chicken, Mudd has Carved Flank Steak, a Gourmet Burger Bar, Calzones and French Onion Soup.


Thursday night Scripps offers the best menu on the 5C's with it's Bread Bowl "Souper" Day, a Nacho Bar at the Exhibition, and Chili Dogs at the Grille.


The weekend menus don't change very much around the 5Cs.  Mudd still reigns supreme on Friday with Individual Pizza's Made to Order, Carne Asada Tacos and Clam Chowder.

You can also get sushi at Scripps.


Scripps steak is the highlight of Saturday dining hall menus.  As always beware of the crowds.


Mudd's Steak Cooked to Order rivals Scripps steak, but Mudd dining hall is laid out to facilitate even longer lines.  Get there early, because long lines persist until the dining hall runs out of steak.

As an alternative, try Pitzer which also has a steak night, but not cooked to order.

Just as a reminder, Dining halls are closed over Spring Break, so you'll have to make alternative dining arrangements.  The Hub will be open for lunch during the weekdays over Spring Break, but not for dinner.

That's all for this week, thank you for reading!

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