News about Dining Services

Midnight Breakfast – a gastronomical (though unscientific) gauge of student success – was held from 10 p.m.-midnight Thursday in the Keystone Dining Room. The free student meal featured a menu of breakfast sandwiches, bacon, home fries, ice cream, a yogurt bar and beverages. Just over 700 attended, served by members of Dining Services, Athletics, Residence Life, Penn College Police and the Office of Student Engagement. Besides eating, students enjoyed “create a creature” stuffed animals and cuddles with real-life fur babies that eased them toward the starting blocks for that Finals Week dash.

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Before heading over the river and through the woods to whomever’s house, here’s some holiday inspiration from the festive folks at Dining Services! Capitol Eatery recently hosted a Thanksgiving Buffet, laden with wonderful fare prepared by Cody J. Miller, head cook, and his team.
Photos by Noelle B. Bloom, Dining Services’ assistant director

Whether you’re hungry for a full-course feast or just hankering for a slice of pizza, Dining Services has you covered. Thanks to nine locations across Penn College, a meal or snack is always nearby! Check out everyone’s favorite eateries in this 78-second video rundown of campus dining.

Dining Services hosted its fifth annual Soup for the Soul event on Thursday, collecting more than $1,000 to benefit The Cupboard (Bush Campus Center, first floor). Event participants received a handcrafted bowl and a soup meal for an $8 donation.

The Cupboard, an on-campus food pantry assisting students and their families who have food insecurities, was also open for the campus community to tour. The event also featured the sale of several ceramic art pieces made by Penn College students and faculty.

More information is available by emailing The Cupboard or by visiting the Dining Services portal page, where students and employees can learn about other ways to donate.
Photo provided

Wednesday’s “Taste the World,” a redesigned version of the Multicultural Lawn Party, turned the Bush Campus Center patio into a gathering of the global citizens who comprise Penn College. From 11 a.m.-1 p.m., students, faculty and staff enjoyed free food, T-shirts, demonstrations, and arts and crafts – all while being introduced to different cultures, cuisine and more. The event was organized by the Student Engagement Office and authentically catered by Caribbean Touch, Williamsport, and Tomahawks, a taco restaurant in Mifflinburg owned by 2011 radiography alumnus Joseph M. Haber.

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With the end of another academic year at hand, Pennsylvania College of Technology renewed a spring custom: presenting awards to noteworthy faculty and staff, and acknowledging retirements and other employee milestones.

President Davie Jane Gilmour acknowledged the honorees during an expansive all-college meeting, held May 12 in the Klump Academic Center Auditorium and livestreamed.

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As students get ready for final exams, Dining Services is reliably alongside them – hosting several events, providing specials and treats, to fuel the body while scholars feed their minds.

The fun kicked off Wednesday evening with a Beach Party at Capitol Eatery. Filled with summery eats, the buffet menu featured roasted pig, crab cakes, saltwater potato medley, Hang Ten Supreme Pizza, Capitol Island foot-long hot dogs, seashore and funnel-cake fries, s’mores pizza, fresh fruit, Hawaiian salad, boba drinks, and pina colada cake. Students also could participate in such fun events as Sandy Candy, mug decorating and “make-your-own leis.”

The 22nd Spring Midnight Breakfast was held Thursday in the Keystone Dining Room, where more than 550 students partook in one of Penn College’s favorite traditions. Members of President’s Council and Student Affairs were on hand to serve up a free meal of breakfast sandwiches, bacon, home fries, a yogurt bar and ice cream. Students also enjoyed stuffing plush animals as part of the event.

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Penn College’s sixth Wildcat Egg Hunt – bigger than ever, after a two-year pause necessitated by COVID-19 – saw about 120 children scampering about the main campus lawn early Sunday afternoon. “We started filling the 3,500 or so Easter eggs last week,” said Chet Beaver, coordinator of veteran and military services, who has overseen the popular event since it began in 2015.

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Pennsylvania College of Technology’s Jennifer N. Severson took first prize, for the second year in a row, in the Mrs. T’s National Pierogy Day Recipe Contest.

Severson is head cook in CC Commons, one of nine dining units on campus. Her winning recipe is for pumpkin spice pierogies, featuring roasted root vegetables and pumpkin curry. It was one of many pierogy recipes featured across campus during the college’s Mrs. T’s National Pierogy Day celebration on Oct. 20, 2021.

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The Rockstar truck and trailer visited Penn College on Wednesday, giving away free cans of energy drinks on the campus mall opposite the Keystone Dining Room patio. Students also enjoyed gorgeously (if only temporarily) warmer weather, music and cornhole while they inched ever closer to Spring Break.
Photos by Amy S. Lingg, Dining Services marketing assistant

One of Penn College’s tastiest traditions returned Thursday night, providing 430 students with a Midnight Breakfast to fuel their finals study sessions. In accordance with COVID-19 precautions, this year’s meal was served takeout only and included a breakfast sandwich, home fries, bacon, beverage and a snack. Dining Services also filled a large Keystone Dining Room table with giveaways, along with a drawing for a drone and other prizes.
Photos by Amy S. Lingg, Dining Services marketing assistant

Dining Services kicked off the holiday season Thursday with “Turkey Bowling” and a turkey dinner. The Keystone Dining Room invited students to try their hand at “bowling” a 10-pound frozen turkey in exchange for a bag of candy corn and a chance to win one of five homemade pumpkin pies. Events of the day continued at Capitol Eatery with a full Thanksgiving meal that included herb roasted turkey with mulled apple cider glaze, mashed potatoes, stuffing, sweet potato bake, green bean casserole, baked corn, orange cranberry sauce, Cajun cornbread stuffing with chorizo, maple roasted vegetables, bourbon pecan pie, pumpkin pie, apple pie, apple cider and a harvest spinach salad.
Photos by Amy S. Lingg, Dining Services marketing assistant

Halloween Week saw a typical mix of fun and fright across the Penn College campus – whether dressing up for co-workers; serving up “eerie entrees, scary sides and hauntingly delicious desserts” at Dining Services’ annual “Boofet” in Capitol Eatery; or scaring up a giddily gory time at the American Welding Society chapter’s “Arc Asylum.” (The fun’s just beginning, too. Watch PCToday early in the week for more tricks and treats!)

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Pierogies were on the menu at Penn College on Wednesday in celebration of National Pierogy Day. Featuring Mrs. T’s pierogies, several dining units made the potato- and cheese-filled dumplings the star of the show.

Capitol Eatery, CC Commons, Keystone Dining Room and Penn Central served many pierogy dishes including: Smokehouse Pierogies, Fall Harvest Pierogies, Pumpkin Spice Pierogies, Ham & Broccoli Pierogy Quiche, Pierogy Stuffed Ham Loaf with Sweet Maple Glaze, and Pierogy Pizza.

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Dining Services’ third annual Soup for the Soul event, held Thursday in CC Commons, sold over 100 bowls and raised close to $900 for The Cupboard, Penn College’s on-campus food pantry. For an $8 donation, participants enjoyed a meal that included chicken tortilla or cheddar broccoli soup, roll, beverage, dessert, goodie bag and a beautifully handcrafted bowl. As in past years, the bowls were made and donated by students in instructor David A. Stabley’s ceramics classes.
Photos by Amy S. Lingg, Dining Services marketing assistant