Weekly specials February 3-7

            Chef Shetice Williams finds inspiration for her menu items and weekly specials in many places.  She gets ideas from magazines, television shows, restaurant menus, student ideas and suggestions, and by creating new variations on past specials that she has done for Campus House.  Any of these may plant a seed in her mind for the dishes that come to fruition on the plates each week.

            In Campus House’s opening week for the Spring 2014 semester, the specials featured new twists on old favorites:

 ***Pulled pork got a spicy facelift with a Korean glaze and Asian slaw for the sandwich and soup special.  Korean food is well loved for its emphasis on the interplay of sweet, sour, pungent, and spicy.

      ***The featured soup -- carrot-ginger with candied pecans.

       ***Crispy panko crusted chicken was served with two vegetables currently undergoing a popularity renaissance in gourmet circles, kale and beets.  The chef sautées garlicky greens with roasted golden beets, then tops them with cider-glazed chicken, slivered almonds, and tangy goat cheese.

       ***The salad special featured the robust flavors of asparagus and smoked blue cheese balanced with mushrooms and a housemade sherry-shallot vinaigrette.  

       ***Pasta carbonara is a much-loved Italian classic comfort food that Chef Shetice Creole-ified with a one-two punch of shrimp and Andouille sausage.  She finished the pasta with tomatoes, peas, and blue cheese to up the ante on both color and flavor.

            The Campus House bar is also featuring some great new spirits to help chase away those mid-winter blahs.

·     Vieux Carre Absinthe, distilled in Philadelphia, celebrates the cocktail culture of the New Orleans French Quarter.

·      Prairie Cucumber Vodka, a certified organic spirit from Minnesota, is meticulously crafted to showcase the fresh fragrance of cucumbers.

Come join us at Campus House, where you will experience world class service.