Never a dull plate with Eagle Dining

Mouthwatering menus at North Carolina Central University (NCCU) reveal an inspired dining team. From chef’s tables to special events, students are enjoying a consistently innovative dining experience.

“We are excited to see the amazing dining advances and innovations that Eagle Dining frequently displays. Innovation to the dining experience has been greatly desired by our students,” said Kenya M. Ward, NCCU Eagle Card Manager. “For the past few years, our students have been doing enterprise projects based on improving the dining and nutritional experience at NCCU. The variety of events and promotions offered by campus dining gives all NCCU students, faculty and staff the opportunity to try something new.”

In celebration of Liberian and Latin American days this semester, a member or group of the NCCU Eagle Dining culinary team served the students a personally crafted menu of their native cuisine.

Behind the scenes, each chef coached peers on how to prep, cook, and plate the cultural delights.

The dining staff tied in cultural elements beyond the food itself, creating an authentic experience. International music played, for example, as students danced through the line while receiving meals.

Student groups ASFABA (Association of Students for a Better Africa) and Latina-focused Lambda Pi Chi Sorority, Inc. teamed with the Eagle Dining Marketing Street Team to provide International Week giveaways, social media interactions, and information on their respective organizations.

Production Manager Nichole Hart worked with each cultural representative to make sure Eagle Dining incorporated traditional ingredients, many items procured from a local Hispanic supermarket.

Featured dishes included Jamaican inspired curried chicken, Philippines bihon stir-fry, Liberian fried potato greens and corned beef fried rice, Latin American asada and chorizo.

At a recent chef’s table event, students could partake of low country style shrimp and grits. EDS Executive Chef Michael Ahern customized the dishes and served over 150 diners in one hour.

Another dining event this semester featured all-you-care-to-eat plain, lemon pepper, barbecue glazed, or buffalo wings. Sixteen daring Eagles challenged themselves in a hot, hotter, and hottest wing-eating competition. The final eight contestants ate three wings coated in a sauce containing nine million Scoville Heat Units—over 1,500 times hotter than an average jalapeño.

Eagle Dining teamed with NCCU’s Student Activities Board for Mardi Gras, hosting a Fat Tuesday celebration on the upper level of the student union. Students dined on buttermilk, coconut, and Cajun jumbo fried shrimp, made-from-scratch cheddar garlic biscuits, and waffle fries.

This semester’s Steak Night meant fine dining with robust ribeye and succulent sides. Attendees were given a ticket at the register for free—no upcharge, only the standard meal swipe—to gain one-time access to the main line’s 6-ounce steak option, which came with broiled fresh asparagus, oven-roasted garlic red potatoes, and Vienna dinner rolls. A customizable sundae bar was available at the international station.

End of the spring 2019 semester was celebrated with a barbecue in the Library Bowl. Students used a meal swipe for classic grill options, including BBQ chicken quarters, hamburgers, and hot dogs. Live music was provided by NCCU student and entertainer DJ Rello.

“All the Eagle Dining events have high attendance because customers know they are in for a treat,” said Ward. “We can't wait to see what they will do next to continue enhancing the overall dining experience here at NCCU. We strive for a first-class dining experience and we are well on our way to achieving that goal.”