Website Wins Pinnacle Award
May 17, 2013
The redesigned website for Brockport Auxiliary Service Corporation that launched last August won a Pinnacle Award from the AMA Rochester Chapter on Thursday, May 16.
BASC’s site features a clean design that keeps users up to date on recent happenings with large graphics that are appealing to the eye. Information is organized in a way that allows users to easily find what they need and the site design aligns nicely with the College site. Each day a member of the campus community is featured on the home page holding the main navigation menu. Plus, the mobile-friendly version gives quick access to menus, hours of operation, nutrition information, and more!
The website was designed by The Zimmet Group. Explore all that the site has to offer and bookmark basc1.org today!
Learn more about the Pinnacle Awards in this Rochester Business Journal article.
With the help of the grounds department, herbs are being grown in the greenhouse outside of Lennon Hall for use in dining facilities as a pilot program. Currently, over 140 basil and parsley plants are growing and should be ready to harvest beginning in late May. They will be used to supplement herbs being used in meals served on campus. This initiative is part of BASC's and the College's commitment to promote sustainability. In addition to herbs, flowers are also being grown in the greenhouse and will be later transplanted to the various gardens around campus.
International Festival: A Culinary Celebration
January 23, 2013
Participate in Dining Service's International Festival the week of January 28 - February 1. It will be a true culinary celebration with food specials in each dining location from various parts of the World. Share a picture with us @BportBASC on Twitter of your favorite food special from any location using #BASCPassport and be automatically entered to win a $200 Jet Blue Gift card -- the perfect prize for a spring break get-away!!!
Join Chef Richard on Wednesday in the Union Fireside Lounge for a demonstration of how to make chocolate truffles. We promise some samples! Half hour demonstrations will begin at 11 am, 12 pm, and 1 pm. Can't make it to the Union? Watch the demonstration online live at noon. A recorded version of the demonstration is now available.
Finally, don't miss the International Festival themed dinner at Brockway and Harrison Dining Halls on Wednesday, January 30. Harrison will feature foods from the west and Brockway will be showcasing favorites from the eastern hemisphere.
Farm to Table Dinner
October 17, 2012
Members of the Brockport community enjoyed a Farm to Table dinner in the apple orchard at Robb Farms in Spencerport courtesy of BASC Dining Services on Thursday, October 4.
The intent of the event was to share Dining Services’ strategy to become more culinary focused and serve more scratch-made foods which we all know are fresher, healthier, and tastier. Education, including communicating the health and sustainability benefits of choosing “real food” as opposed to highly processed food, is a key part of this strategy. The menu at Kinetic Kafe, the Fresh on the Go product line, and the recently developed culinary team of chefs are visible examples of the culinary strategy in action.
On this beautiful October day, in a clearing in the Robb’s apple orchard, students, along with other members of the College community enjoyed an incredible bounty from the local fall harvest. The meal was prepared by Executive Chef Richard Reynolds and assisted by Brockway Dining Hall’s Chef Cody Butlin and Dining Services Director Kevin Craig. Menu highlights included grilled maple brined pork chops with peach salsa, grilled butterflied chicken with candied barbecue sauce, grilled grass-fed beef, skillet butternut squash cornbread, baked delicata squash and apple casserole, roasted beets in balsamic syrup, cider doughnuts a la mode with honey ice cream, apple cobbler, and hot cider. The ingredients were provided by many local farms including Robb Farms, Martin Farms, Small World Farms, Byrne Dairy, Circle B Organics Farm, Out on a Limb Maple Farm, and bee keeper Bill Stephenson.
Attendees had the opportunity to hear from Margie Robb and Cathy Martin, both local farmers, who provided insight into the farming industry and the challenges they face.
BASC and its employees donated over $500 to the Breast Cancer Research Foundation. Fundraising began in August at the employee Return to Work meeting with a pie throwing contest. Then, BASC participated in Breast Cancer Awareness Month with their 'Think Pink' week October 8. Employees sported pink attire all week as a showing of their support and made donations to the cause. Customers enjoyed various pink foods available throughout campus at our various dining locations. In addition, customers contributed to the donation parking meter in the mall.