Re-think your Drink Happy Hour
2024-04-11 15:30 - 17:00 (America/Los_Angeles) | Lo Shiavo & Getty Study
Hosted by USF Health Promotion Services
Join USF HPS for the Rethink Your Drink Happy Hour event. Gain tools for living your best life off-campus. Event will include pizza, dessert, prizes and mocktails. For more information, please go to Instagram @usfhps.

Meatless Monday
2024-04-15, 2024-04-22, 2024-04-29 | Market Cafe Lunch & Dinner
Join us as we flip the switch to plants in April as we celebrate Earth Day 2024!
Bon Appétit Management Company has recognized food’s role in climate change since 2007, which we recently codified into our commitment to reduce our emissions per calorie of food by 38% by 2030.
Throughout April, we want you to help us tackle food’s role in climate change by flipping the switch to plants!
We’re highlighting switches throughout our cafés that indicate the emissions impact of certain items of food plus how many emissions are averted by switching to a plant-based alternative. It’s about showcasing that plants are both better for our guests and better for the planet.
April Wellness & Sustainability Events:

Every Monday in April – Meatless Monday for Lunch & Dinner at both The Grill at the Marketplace & the Tandoor station at Lone Mountain Open Door Café. Stations may change. View menus at usf.cafebonappetit.com.
April 1-30: Jumpstart Your Wellness Challenges with USF Health Promotion Services (Instagram@usfhps) – In April, challenge yourself to learn what you can do to make the world a healthier, cleaner, and safer place.
April 8: Flip the Switch Pop Up at Market Café- Food has significant carbon impact from carbon intensive fertilizers used for farming to methane released by ruminant animals. Switching to a mainly plant-forward diet can decrease your fossil fuel emission by up to 75%.
April 11: Rethink your Drink Happy Hour & Safety Fair, brought to you by USF HPS, 3:30 p.m. – 5:30 p.m., Lo Schiavo & Getty Study
April 16: Wellness & Personalize your Plants Pop Up, London Baker, RD, Regional Wellness Manager, Market Café at lunch
April 18: Sustainability with Local Farms event
April 22: Earth Day
April 25: Stop Waste Day

Meet the Dietitian, London Baker, Regional Wellness Manager
2024-04-16 11:30 - 13:30
Join us for a wellness pop up, featuring varying your proteins with plants for Earth Day with London Baker, Registered Dietitian and Regional Wellness Manager.

USF Market Day
2024-04-18 11:30 - 13:00
Please join us for Market Day, brought to you by ASUSF Senate and Office of Sustainability, featuring:

Local Farms & Vendors
Free Samples & Produce Bags
Sustainable Food Offerings

USF Market Day
Thursday, April 18th
11:30 a.m. – 1:00 p.m.
Privett Plaza

Chef Wars 2024
2024-04-24 17:00 - 20:00 | Market Café
Chef Wars! Three teams, three stations – Try them all and vote for your favorite!
CHEFS COMPETE
Executive Chefs from University of San Francisco, University of The Pacific and Santa Clara University will be challenged to create the most delicious offerings.
YOU BE THE JUDGE
Cast your vote for the Chef who you feel had the best offering by putting a token in your favorite team’s ballot box.
TRY ALL THREE DISHES
Order at The Market Café and get three different foodie samplings for $29.95. You can use your meal plan or pay with cash or credit card.
CHEFS
University of San Francisco, Chef Matthew Urban: Surf & turf yellowfin poke & wagyu ribeye steak or wild mushroom duo with shimeji poke & lion’s mane mushroom steak tataki with sunny up quail egg (can be made vegan) & dessert by Bakery 350
University of the Pacific, Chef Zulma Rodriguez Rios: Slow braised beef birria ramen or tempura maitake ramen & sakura mochi (vanilla ice cream with bites of black cherry covered in chocolate mochi)
Santa Clara University, Chef Eugene Zelditch: Morel mushrooms or baked king crab served with Zuckerman Farms asparagus, soft poached Glaum egg, pearl couscous & French macaroon with key lime curd filling and citrus buttercream (contains almonds)
WHERE
Chef Wars will be at Market Café from 5:00 p.m. – 8:00 p.m.
Please click the link below for detailed menus.

Dessert Night! SUNDAES at Classics
2024-08-22 18:00 - 20:00 | Classics Station, Market Cafe
Join us for ice cream sundaes at the Classics Station today at Market Cafe from 6pm – 8pm.

FACULTY & STAFF DINING OPENS AUG. 26th!
2024-08-26 11:30 - 14:00 | University Center Building, Room 222

GREEN & GOLD ICED CARAMEL LATTE!
2024-08-29
In honor of National College Color Day, we are featuring a GREEN & GOLD Iced Caramel Matcha Latte! Not only is this drink the color of the Dons GREEN & GOLD spirit, but it is delicious with Caramel, Matcha Latte, and topped with Caramel Cold Foam and Gold Sprinkles. This drink will be offered at both Lone Mountain Café (8:00 a.m. – 3:00 p.m.) and Grind Down (9:00 a.m. – 5:00 p.m.).
$6.75 for Grande Sized Iced Latte

Meet the Dietitian
2024-09-10 11:30 - 13:30 | Market Café
Meet the Dietitian! Regional Wellness Manager, London Baker, will be at USF to answer your wellness questions and show you how to stay hydrated with our hydration station.
Tuesday, September 10 I 11:30 a.m. – 1:30 p.m. I Market Cafe
Nicholas (London) Baker is a Registered Dietitian, Board Certified specialist in Sports Dietetics, and classically trained chef who has worked extensively in the corporate wellness industry. Prior to joining the Bon Appétit Management Company team, London worked as a General Manager and Registered Dietitian that oversaw multiple fitness center locations and wellness programs onsite at Facebook.
London graduated from Johnson & Wales University with a degree in Culinary Nutrition with a concentration in Clinical Dietetics and completed his Dietetic Internship at Tulane University in New Orleans, LA. London specialized in combining his knowledge of food and nutrition to help clients and chefs.

CHEF APPRECIATION WEEK!
2024-09-11 - 2024-09-12 | Lone Mountain Open Door Cafe
This week is #chefappreciationweek. Thank you to the USF culinary team for their talent and dedication. In honor of this celebration, we are featuring menus from our culinary team members’ home and heritage.
Wednesday, September 11 I Juan Santos I Lunch I Tandoor Station I Lone Mountain Open Door Café
Juan Santos will be preparing a meal from his heritage in El Salvador with:

Bistec Encebollado (Salvadoran Braised Beef) – also available plant-based
Arroz con Chorizo, Cremoso y Verduras
Roasted Mexican Squash

Juan has been working for Bon Appétit at USF for almost 20 years, preparing food for our students.

Thursday, September 12 I Jose Rivera I Lunch I Maitake Station I Lone Mountain Open Door Café
Jose Rivera will be preparing his favorite recipe from home.

Chicken or Plant-Based Chicharrones
Yucca Fries
Gallo Pinto
Ensalada de Repollo
Honeydew Melon

Jose has been working at Bon Appétit for 36 years! He has enjoyed serving the USF community.
THANK YOU to our entire culinary team!

MARKET DAY! Free Farm to Fork Produce, Music, Succulents, and More!
2024-09-17 11:30 - 13:00 | Privett Plaza
Please join us for Market Day, in collaboration with ASUSF Senate and Office of Sustainability, featuring:

Farm Stand – Join our Farm-to-Fork partners for a stand with fresh, seasonal produce free to students
New this Year! Peace Love Plant – pick up your succulent from Peace Love Plant, supporting minority-owned farms in the area www.peaceloveplants.com
Live Music
Boba Samples!

Get ready for the Eat Local Challenge on September 24th when our culinary teams prepare a meal with ingredients sourced within 150 miles of USF, except the salt.
Market Day
Tuesday, September 17th
11:30 a.m. – 1:30 p.m.
Privett Plaza

Cooking Education Series: Knife Skills
2024-09-19 17:00 - 20:00 | Koret Lodge
Let’s Cook! There’s a reason why everyone gathers in the kitchen; it’s the heartbeat of every home. Students are invited to join us for cooking education workshops throughout the year including:

September 19: Basic prep and knife skills
October 17: Basic breakfast skills (fried eggs, scrambled eggs, omelets, hash browns, and French toast
November 14: Indian & Thai curry and rice
December 5: Baking desserts, cakes, and cookies
January 30: Soups and stews
February 27: Comfort foods, roasted meats, vegetables, casserole
March 20: Bread making and pizza
April 17: Sushi making and spam/vegetarian musubi
May 1: Backyard barbecue, burgers, chicken, ribs, mac n’ cheese, potato salad, and composed salads

LIMITED TO 25 GUESTS
Each class is free to attend. Register by clicking the link below in the details.
DISCOUNTED KITCHEN KIT
Class participants will receive a discount to purchase an optional kit with recipe, cooking utensils and equipment so you use your new skills to cook for friends and family – or treat yourself!

Eat Local Challenge - locally sourced meal produced within 150 miles of campus
2024-09-24 11:00 - 14:00 | Market Café, Classics Station
Join us for the 25th annual Eat Local Challenge! This year marks an extra special milestone in the decades-long commitment to local food systems for Bon Appétit Management Company. Twenty years ago, we began an annual tradition of challenging our chefs to cook an entire meal made exclusively with ingredients grown within 150 miles of their cafe. The rules are simple: All elements of the meal must be grown, harvested, milled, raised, or produced locally— the only exception is salt.
Each September, Eat Local Challenge is a chance for our chefs to flex their creativity while emphasizing our year-round support for our local farmers and foodsheds.
This year, the celebration will take place on Tuesday, September 24th. Over the years, we have enjoyed countless mouthwatering creations and celebrated many long-term farm partnerships. We’ve also witnessed how Eat Local Challenge can spur new lasting connections with nearby producers in the pursuit of a fully local plate.
While Eat Local Challenge is a once-per-year celebration for us at Bon Appétit, its inspiration is grounded in a legacy of pursuing a resilient food future through ongoing, institutional support of local food systems and partners. In a year of exciting milestones, 2024 also marks 25 years since the creation of the Farm to Fork Program, our hallmark sustainability initiative that tasks all our teams to spend at least 20% of their food budget on small farms within 150 miles. To commemorate the occasion, we’ve published our learnings in a white paper drawing from our many years of industry-leading experience after 25 Years of Farm to Fork.
While there’s much to celebrate and reflect on this year, we are grateful for the chance to enjoy another Eat Local Challenge with our guests, chefs, and farmers, and affirm our continual mission to expand and deepen the support for our local food communities.
Locally Sourced Menu:
Seared Local Halibut Panzanella
Levain Crouton, Roasted Delicata Squash, Heirloom Tomato, Caramelized Onion, Lemon-Basil Vinaigrette
Seared Listada Eggplant Panzanella
Levain Crouton, Roasted Delicata Squash, Heirloom Tomato, Caramelized Onion, Lemon-Basil Vinaigrette
Participating Farms:
Local Halibut: Vinces Seafood
Levain Crouton: Panorama Bakery
Heirloom Tomato: Riverdog Farms
Roasted Delicata Squash: Full Belly Farms
Caramelized Onion: Full Belly Farms
Lemon Basil Vinaigrette: Riverdog Farms/Seka Hills
Eggplant: Riverdog Farms

WORLD VEGETARIAN DAY
2024-10-01 | Lone Mountain Open Door Cafe
Today is World Vegetarian Day! Plant-Based options are available throughout our cafés. Here are a few of the menu features:
Indian-style mac n’ cheese fritters at Tandoor lunch, Open Door Café
Stuffed poblano with squash blossoms at Maitake lunch, Open Door Café
Beyond plant-based burger with vegetarian “bacon” at Flip Grill, Open Door Café
Vegetarian pho with simmered tofu with soy caramel sauce at Sambal, Market Café
Plant-based millionaire spaghetti at Roma, Market Café

LATINE HERITAGE: FEATURING PUPUSAS
2024-10-03 11:00 - 14:00 | Tandoor, Lone Mountain Open Door Cafe
Latine Heritage Month is September 15 – October 15. Join us as we feature culinary favorites from a different Latin region every Thursday during Heritage Month. On Thursday, October 3rd, we will feature Pupusas at Lone Moutain Open Door Café at lunch.

FREE POPCORN!
2024-10-08 14:00 - 15:00 | Market Café
In honor of National Poppin’ Popcorn Month, we will be serving free popcorn at Market Cafe from 2pm – 3pm on Tuesday, October 8th!

HERITAGE KITCHEN: Yo Soy Ceviche
2024-10-16 11:00 - 14:00 | Classics Station, Market Cafe
Join the global celebration of World Food Day. On October 16-17, we will be bringing in local community-based small business partners to Market Café featuring their global cuisine, culture, and stories. You can use your meal plan for this dining experience.
Wednesday, October 16th I Lunch I Classics Station I Market Café
Local Business: Picnic Basket Asian Fusion
Menu: Build Your Own Poke Bowl
Thursday, October 17th I Lunch I Classics Station I Market Café
Local Business: Yo Soy Ceviche with Chef and local business Owner Nory Hanen
Menu: Ahi or Arichoke Heart Ceviche, Empanadas with Fries or Salad, and Peruvian Tofu Stir Fry
Please click the link below under “DETAILS” for the October 16th menu with Picnic Basket Asian Fusion.

HERITAGE KITCHEN: ASIAN FUSION POKE STATION
2024-10-17 11:00 - 14:00 | Classics Station, Market Cafe
Join the global celebration of World Food Day. On October 16-17, we will be bringing in local community-based small business partners to Market Café featuring their global cuisine, culture, and stories. You can use your meal plan for this dining experience.
Wednesday, October 16th I Lunch I Classics Station I Market Café
Local Business: Picnic Basket Asian Fusion
Menu: Build Your Own Poke Bowl
Thursday, October 17th I Lunch I Classics Station I Market Café
Local Business: Yo Soy Ceviche with Chef and local business Owner Nory Hanen
Menu: Ahi or Arichoke Heart Ceviche, Empanadas with Fries or Salad, and Peruvian Tofu Stir Fry
Please click the link below under “DETAILS” for the October 17th menu with Yo Soy Ceviche.

Meet the Dietitian
2024-10-22 11:30 - 13:30 | Market Café
Meet the Dietitian! Regional Wellness Manager, Melanie Berdyck, MS, RD, CSOWM, LDN, CDCES will be at USF to answer your wellness questions and show you how to stay hydrated with our hydration station.
Tuesday, October 22 I 11:30 a.m. – 1:30 p.m. I Market Café
Melanie is a food lover and has a passion for sustainability. She will be at USF to answer your nutrition, wellness questions, and navigating dining.

Cooking Education Series: Breakfast Skills
2024-10-24 17:00 - 20:00 | Lone Mountain Open Door Cafe
Let’s Cook! There’s a reason why everyone gathers in the kitchen; it’s the heartbeat of every home. Students are invited to join us for cooking education workshops throughout the year including:

September 19: Basic prep and knife skills
October 24: Basic breakfast skills (fried eggs, scrambled eggs, omelets, hash browns, and French toast)
November 14: Indian & Thai curry and rice
December 5: Baking desserts, cakes, and cookies
January 30: Soups and stews
February 27: Comfort foods, roasted meats, vegetables, casserole
March 20: Bread making and pizza
April 17: Sushi making and spam/vegetarian musubi
May 1: Backyard barbecue, burgers, chicken, ribs, mac n’ cheese, potato salad, and composed salads

LIMITED TO 25 GUESTS
Each class is free to attend. Register by clicking the link below in the details.
DISCOUNTED KITCHEN KIT
Class participants will receive a discount to purchase an optional kit with recipe, cooking utensils and equipment so you use your new skills to cook for friends and family – or treat yourself!

TRICK OR TREAT ACAI BOWLS AT OPEN DOOR CAFE
2024-10-31 11:00 - 14:00 | Open Door Cafe
Acai is back for Halloween with special spooktacular trick or treat toppings including: Oreo cookie crumbles, graveyard dirt, gummy worms and pomegranate vampire tears. Enjoy on Halloween at lunch at Open Door Cafe (at Lone Mountain).

MOONLIGHT MUNCHIES BREAKFAST FOR DINNER
2024-12-04 21:00 - 23:00 | Market Café
Moonlight Munchies, Breakfast for Dinner at Market Café, December 4th from 9:00 p.m. – 11:00 p.m.

Cooking Education Series: STOCKS & SOUPS
2025-01-30 17:00 - 20:00 | Lone Mountain Open Door Cafe
Let’s Cook! This month, we are featuring the skill of making stocks and soups.
There’s a reason why everyone gathers in the kitchen; it’s the heartbeat of every home. Students are invited to join us for cooking education workshops throughout the year including:

January 30: Soups and stews
February 27: Comfort foods, roasted meats, vegetables, casserole
March 20: Bread making and pizza
April 17: Sushi making and spam/vegetarian musubi
May 1: Backyard barbecue, burgers, chicken, ribs, mac n’ cheese, potato salad, and composed salads

LIMITED TO 25 GUESTS
Each class is free to attend. Register by clicking the link below in the details.
Class participants will receive a discount to purchase an optional kit with recipe, cooking utensils and equipment so you use your new skills to cook for friends and family – or treat yourself!

BHM DINNER SERIES IN COLLABORATION WITH USFCA BSU - 6 Dinners in February
2025-02-06 08:00 - 17:00, 2025-02-06 16:30 - 21:00, 2025-02-11 16:30 - 21:00 | Classics Station, Market Cafe
We are partnering with the Black Student Union at the University of San Francisco (USFCA BSU) for Black History Month, and we are proudly showcasing recipes from celebrated culinarians.
FEATURED CHEFS (events will be at Market Café dinner):
Thursday, February 6: Chef Marcus Samuelsson I Ethiopia
Tuesday, February 11: Soul Food
Thursday, February 13: Chef Pierre Thiam I Senegal
Thursday, February 20: Chef Suzanne Bar I Jamaica
Tuesday, February 25: Soul Food
Thursday, February 27: Chef Leah Chase I Creole Cuisine
See menus at usf.cafebonappetit.com or follow us on Instagram @bonappetitusf

2025-02-19 17:00 - 20:00 | Market Café
CHEF WARS 2025 is returning to USF on Wednesday, February 19 at Market Café dinner. Executive Chefs from the University of San Francisco, University of the Pacific and University of San Francisco will be challenged with creating the most delicious offering for you.
YOU BE THE JUDGE! Join us for a special dinner and try a dish from each culinary team and vote for your favorite.
MEET THE CANDIDATES
Team USF (University of San Francisco): Culinary Director, Matthew Urban, and Chef Wars 2024 champion
Team UOP (University of the Pacific): Executive Chef, Zulma Rodriquez Rios
Team SCU (Santa Clara University): Culinary Director, Eugene Zelditch
Menus for 2025 will be ready on February 13th.
CHEF WARS AT USF
Wednesday, February 19th
Dinner at Market Café
$29.95 for all three menus; this event does sell out!

Chef Wars - Three culinary teams compete for your vote!
2025-02-19 17:00 - 20:00
CHEF WARS 2025 is returning to USF on Wednesday, February 19 at Market Café dinner. Executive Chefs from the University of San Francisco, University of the Pacific and Santa Clara University will be challenged with creating the most delicious offering for you.
YOU BE THE JUDGE! Join us for a special dinner and try a dish from each culinary team and vote for your favorite.
MEET THE CONTENDERS
Team USF – GO DONS!: Culinary Director, Matthew Urban, and Chef Wars 2024 champion – MENU: Dungeness Crab Ramen (farm to fork), Oyster Mushroom Karaage Ramen (vegan), and Matcha Mango Tart (vegetarian)
Team UOP (University of the Pacific): Executive Chef, Zulma Rodriquez Rios – MENU: Vegetable Tiradito (vegan), Taco de Lengua (made without gluten containing ingredients), Chocoflan (vegetarian)
Team SCU (Santa Clara University: Culinary Director, Eugene Zelditch – MENU: Beef Filet Pho Dip, Lemongrass Pho Dip (vegetarian), Khuon Rau Cau/Jello Cake (vegan, made without gluten containing ingredients)
TRY ALL THREE & VOTE $29.95 – meal plan, flex, cash, and credit cards accepted
CHEF WARS AT USF I Wednesday, February 19th I Dinner I Market Café
