Kosher Dining Hall
A Message to our Guests
Due to the cumulative impact of the coronavirus, most companies are confronting labor shortages and many are also battling a scarcity of raw materials. This can mean that deliveries are delayed and/or certain foods and products such as your café’s standard to-go containers and disposable cutlery are temporarily unavailable. Bon Appétit’s on-site and corporate purchasing teams are working hard to source appropriate alternative products and secure adequate supplies in advance but you should expect last-minute menu changes or shifts in how meals are packaged. If you have concerns about the availability of a particular product please contact David Friendlich.
We appreciate your patience!
The Buzz: Regenerative Agriculture
Are regenerative farming practices better for the ecosystem…and human health?
Let’s Cook: Make a Meal of Grilled Summer Produce
Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.
Garden Your Way to Good Health
Find your slice of green space and use these tips to get your vegetable garden growing.
How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food
Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.
Simmer and Boil: Amy Kimoto-Kahn’s Favorite Ramen and Hot Pot Recipes
Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.
We’re Celebrating AAPI Heritage Month with Amy Kimoto-Kahn
Learn more about Amy’s culinary journey as a fourth generation Japanese American.
Matcha Brown Rice Risotto
Creamy, made without major allergens, and oh-so-satisfying.
When Gluten’s Off the Table
Whether you, or someone you’re with, can’t tolerate gluten, keep these 5 tips in mind.
Helping People with Food Allergies and Intolerances Dine Well
Find out how you can support those with food allergies and intolerances.
Waste-Free Whole Lemon Meringue Bars
Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!
What is Stop Food Waste Day? (And How Are We Fighting Food Waste?)
Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.
Bean-chamel: The 6th Mother Sauce
We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.
How Do We Fix The Future? Beans is How.
We’re answering the key question on everyone’s minds: “How can we fight the climate crisis and support a more fair food system?” Beans is how. (Well, it’s at least the answer on our minds…) Become a bean-liever with us.
Mushroom, Kale, Chickpea, and Pasta Stew with Gruyere Crostini
A hearty plant (and protein) packed stew with an added crunch from the cheese crostini.
The Buzz: The Power of Pulses
Pulses have taken over grocery store aisles with better-for-you options, and we are here for it.
Kosher Dining Hall
- Lunch Mon-Fri/Sun, 11:30 am - 2:00 pm
- Dinner Mon-Thu/Sun, 5:00 pm - 7:30 pm
Bon Appetit operates a state-of-the-art kosher kitchen and thru Goucher Hillel under the supervision of Rabbi Yosef Zvi Weiss of Bais Haknesses Ohr Hachaim. An onsite Mashgiach Chef prepares lunch and dinner which is served to students seven days a week, including Shabbat service and all High Holidays. A variety of foods are served inlcuding fresh made sushi and many vegetarian and vegan options.
Eat Right — For You
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
Meal Plans allow students to access the all-you-care-to-eat campus dining halls, the new Mary Fisher Residential Dining Center, including Nosh, our Kosher Station. All plans include dining dollars which allow you to purchase a la carte items at Alice’s Restaurant, or the new Student Market at Mary Fisher. The Pick 3 program in the Student Market allows meal plan holders to build a meal on the go in exchange for a meal swipe.
Tell Us What You Think
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
FOOD RECOVERY VERIFIED
Goucher College is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need through PROJECT PLASE
Learn more about Food Recovery Verified and
Bon Appetit’s food recovery efforts.
Get Well Meals
The Goucher Dining Team and Goucher Res Life are happy to provide drop off meals to students who are unable to visit dining locations due to quarantine or mandated isolation. The Dining Team will carefully prepare your meal and a representative from Res Life will deliver your meal near the beginning of service. Isolation meals must be ordered by noon the day prior to drop-off. Each meal will be deducted from the student’s meal plan as if the student were eating a meal in one of our cafes.