Waffles, parfait, and oatmeal, oh my!

Made to order: a fresh Belgian waffle with cinnamon sugar, maple syrup, and whipped cream.

Made to order: a fresh Belgian waffle with cinnamon sugar, maple syrup, and whipped cream.

Everyone knows about the Blue Room’s Shanghai and Kabob & Curry specials, but many — including dedicated morning patrons — seem to be unaware of the breakfast specials that greet students starting off their (hopefully) productive days.

Every time I come to indulge, other students curiously look at what I have and ask about it, reacting with a mixture of surprise and excitement — kind of like their reactions to discovering Jo’s serves stuffed french toast and grilled cheese when I’ve gone to get those.

"Parfait" — it's the French word for "perfect."

"Parfait" — it's the French word for "perfect."

So here’s a quick and dirty summary: Continue Reading


Thanksgiving Special at the Blue Room!

Disclaimer: This image may or may not serve as an accurate representation of the Blue Room Thanksgiving Special

One awesome thing about beings a BuDS employee is getting the inside scoop on what Chef Aaron Fitszenry is planning next. This week, it’s a pre-Thanksgiving treat to get your taste buds ready for Thursday: open faced turkey sandwiches! There’s a carving station set up at the Blue Room every day leading up to Thanksgiving where sandwiches are being prepared with a selection of Thanksgiving sides including gravy, mashed potatoes, and cranberry sauce.

Turkey and toppings are stacked upon a slice of Texas toast (toast cut twice as thick as conventional sliced bread), sprinkled with a dried rosemary garnish and served with a side of fresh baby spinach. If you’re lucky, Chef Aaron will be there to make it for you himself! They’re still around Tuesday and Wednesday of this week from 11 am – 3 pm – gobble one up while you can!

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Spotlight on Nime Chow: Ensuring that your Nime is a Ten

Pronunciation variations: neem-chow, nim-chow, neemeh-chow

You’re not that hungry, but you’re in the mood for something fresh and satisfying. You walk into the Blue Room and notice that the sandwich line is too long, you’ve had the sushi too many times, and the wait for General Tso’s Chicken just doesn’t seem worth it. You turn to leave, disappointed by your options, when something amidst the yogurts catches your eye. You walk over. Curious, you read the label: Nime Chow. “What’s Nime Chow?” you might ask yourself as you examine the two perfectly wrapped rolls of Cambodian goodness. Luckily for you, we’re here to give the Nime Chow nitty-gritty.  Continue Reading