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Chef taking a bite out of bell peppers.

Chef Take-Over Stations

Date TBD

Texas Inspired Smokehouse "Butcher Block" Pork Belly

Served over creamy jalapeno-cheddar grits, finished with caramelized "Purdue Student Farm" root vegetables and microgreens.

Visit Earhart for a tasting at the Chef Take-Over Station!

Date TBD

Fresh-Made Mozzarella

Over chery tomato bruschetta with olive oil balsamic glaze and basil

Visit Ford for a tasting at the Chef Take-Over Station!

Date TBD

S'mores Bar

House-made graham cracker cookie with molten marshmallow and melted chocolate ganache

Visit Hillenbrand for a tasting at the Chef Take-Over Station!

Date TBD

Dome "Smoked" Fresh Mozzarella Cheese

On toasted crostini with Student Farm micro-greens splashed with Pineapple, Mango & Habanero Coulis

Visit Windsor for a tasting at the Chef Take-Over Station!

Date TBD

Flaming Shrimp Tostadas

Creamy blend of fresh avocados, fresh pineapple, black beans and citrus on a crispy tostada topped with flambé shrimp and chipotle butter drizzle.

Visit Wiley for a tasting at the Chef Take-Over Station!

Date TBD

Flame Toasted Raclette Cheese

Served in the traditional Swiss-style with rosemary new potatoes or house flatbread

Visit Ford for a tasting at the Chef Take-Over Station!

Date TBD

House-made Crème Brulee Station

Carmelized sugar topped with fresh raspberries and mint.

Visit Hillenbrand for a tasting at the Chef Take-Over Station!

Date TBD

Flame Torched Island Sticky Shrimp

Atop forbidden rice with tuxedo sesame seeds and lime zest.

Visit Earhart for a tasting at the Chef Take-Over Station!

Date TBD

A Plant Based Experience

Taste some of the newest plant-based offerings on the market today.

Visit Windsor for a tasting at the Chef Take-Over Station!