Stop by the Bay View Cafe today at 2:30 p.m. to learn how to brine a turkey for Thanksgiving from chef Cesar Rodriguez, and make cranberry stuffing from sous chef Marie.
To accommodate a special event, the dining hall will close today (Oct. 29) and tomorrow (Oct. 30) at 2 p.m. No cafeteria purchases will be allowed after this time and diners will be asked to vacate the area. The coffee bar will remain open until 3 p.m.
From pumpkin bread pudding cups and harvest Cobb salad to mini portobello sandwiches and stuffed acorn squash, the Bay View Cafe has added numerous autumnal dishes to their fall catering menu. Those who organize Lab events are invited to stop by the cafeteria patio on Friday, Sept. 7, from 12:30 to 2 p.m. to sample these dishes and learn more about the cafe’s catering services.
The charcoal grills will be fired up on the cafeteria patio from 11:30 a.m. to 2 p.m. on Friday, Aug. 24, to prepare Japanese BBQ specialty items, including shoyu BBQ chicken, teriyaki beef, garlicky rice, sauteed gylon, stone-fruit sesame slaw, and green tea. Stop by and say, “Kon’nichiwa!”
The charcoal grills will be fired up on the cafeteria patio from 11:30 a.m. to 2 p.m. on Friday, Aug. 17, to prepare Hawaiian luau specialty items, including braised kalua pork, grilled chicken with macadamia nut relish, macaroni salad, citrus slaw, and pineapple agua fresca. Stop by and say, “Aloha!”
The Molecular Foundry User Meeting on Aug. 15 and 16 will require the closure of the H-2 parking lot (next to Building 70) starting at 5 p.m. on Aug. 14 through Aug. 16. Carpool parking will be moved to the H-1 lot. The cafeteria will operate as usual, but tables in the dining hall will be cleared starting 2 p.m. on Aug. 15.
The cafeteria will close at 1 p.m. on Thursday, June 7, to facilitate setup for an Energy Sciences Area special event. Diners will be asked to vacate the dining hall at that time. Seating may also be impacted on the patio area.
The Epicurean Group, which manages the Lab’s Bay View Café, is hosting a catering fair on the cafeteria patio on Thursday, May 24, from 1 to 2 p.m. Samples of dishes from Epicurean’s seasonal catering menu will be served. The event is geared towards those who organize Lab events and coordinate catering.
Lab administrators who organize meetings, conferences, and special events are invited to attend a catering fair on Friday, March 9, from 1 to 2 p.m., at the cafeteria patio. Samples from the café’s seasonal catering menu will be available for tasting.
The menu includes galbi (grilled Korean short ribs), gochujang pork shoulder, gochujang spiced tofu and vegetables, house-made kimchi, spicy scallion and onion salad, steamed brown rice, and sautéed seasonal vegetables. Lunch runs from 11:30 a.m. to 2 p.m.