“We heard their cry and went back to the table to restructure what we offer to our student groups and student activities,” said Eric Brown, general manager for Sodexo at Howard. “It really is time to change the culture of how we do catering services on campus.”
Upscale menu items such as petit beef wellington hors d’oeuvres, roasted lamb with risotto, apricot and goat cheese chicken breast, and halibut saltimbocca were added to answer the needs of faculty and staff in planning executive and exclusive gatherings.
What about dessert?
“We make all of our dessert fresh from scratch, and we offer gluten free dessert,” said Gerald Oriol, executive chef at Howard. Chef Oriol is particularly excited about the new varieties of seasonal menus that change every two to three months, and the expansion of their executive lunchbox called Simply-To-Go.
The new Flavours website, with menus and online ordering options is expected to launch later this semester. For more information about Flavours or to plan your next event on campus, visit http://auxiliary.howard.edu/dining.html or call 202-806-4142.