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'Texas Caviar' Wins Healthy Super Bowl Cook-off
On Jan. 31, several University of Hartford faculty and staff members prepared healthy recipes for the third Wellness Cook-off. The recipes featured were cheesy popcorn, sweet and salty popcorn, spinach and artichoke dip, sour cream and roasted red pepper dip, zucchini tea bread, bacon wrapped chicken bites, Texas caviar, garbage salad, garlic feta cheese spread, and chicken and bean "chili" gumbo.
The winner of the Healthy Super Bowl Cook-off was Jim Mello, assistant provost for financial planning in the Provost’s Office, who prepared the Texas caviar. Mello will receive a one-year subscription to a healthy cooking magazine.
Thank you to all the chefs who prepared the delicious dishes and to all employees who donated a nonperishable food item and came out to vote for their favorite dish.
All of the recipes can be found at http://www.hartford.edu/hrd/wellness/Wellness_cook-Off.aspx.