University News
Western Lites Cafe Serving Up Low-Fat Fare Spring 2009
February 19, 2009
MACOMB, IL -- Tired of the same old sandwich? Looking for an inexpensive way to spice up your daily at-work lunch routine? At Western Illinois University from 11:30 a.m.-1 p.m. Tuesdays and Thursdays through Thursday, April 16, Western Lites Cafe will provide diners with tasty, health-conscious lunchtime fare.
Held in the corporate dining room in Knoblauch Hall (room 239), Western Lites Cafe is operated by WIU students in the dietetics, fashion merchandising and hospitality (DFMH) department. Cost for one entree (including side dishes) is $6 and dessert is $1.
This semester, the DFMH department is offering diners savings via season tickets. The season ticket price for all Tuesdays (Feb. 24, March 3, March 10, March 24, March 31, April 7 and April 14) during Spring 2009 is $40 and for all Thursdays (Feb. 19, Feb. 26, March 5, March 12, March 26, April 2, April 9 and April 16) is $40.
According to Sheryl Boston, the DFMH associate professor who supervises the cafe, the experience provides the campus community with meals low in fat, moderate in calories and high in fiber and provides her quality food class students with real-world skills and food-service experience.
"Students have practiced and perfected the recipes, making them healthier and better tasting. Operating Western Lites Cafe teaches them about all the foodservice steps -- menu development, cooking, customer service and ordering and serving food," Boston said. "This season patrons will have more choice, too. We're offering two main entrees and a vegetarian entrée. Once the warmer weather rolls around, we'll grill out," she added.
Reservations are recommended and can be made by contacting Penny Corder at (309) 298-1085 or PS-Corder@wiu.edu.
Menus for the remainder of the Spring 2009 semester at Western Lites Cafe include:
Feb. 19: Beef mushroom soup, broccoli cheese fan, blue cheese fruit salad, broccoli pie (vegetarian entrée) and cheesecake bars
Feb. 24: Turkey wild rice soup, apple ham grilled cheese or almond-orange salad (vegetarian entrée) and Babke (noodle pudding with fruit sauce)
Feb. 26: Southwestern beef soup, hot chicken swirls or spinach lasagna (vegetarian entrée), basil garden side salad and light lemon mousse
March 3: Peoria chili (regular and vegetarian versions), chutney turkey salad (second entrée choice), jalapeno corn muffins, relish tray with veggies and blueberry/cream dessert
March 5: Black bean chipotle soup, bacon cheese pinwheels or broccoli apple salad (vegetarian entrée), garlic sweet potato soup and apricot angel dessert
March 10: Barley broccoli soup, creamy beef sandwich or black bean pasta (vegetarian entrée), apricot aspic and ultimate fruit pizza
March 12: Homemade personal pizza or California veg pizza (vegetarian entrée), bok choy salad (second entrée) and white chocolate raspberry cheesecake
March 24: Grilled steak wraps or Mexican roll ups (vegetarian entrée), baked corn pudding, tossed green salad and blue and black cobbler
March 26: Baked egg rolls, pineapple pork over rice or creamy sprouts and noodle (vegetarian entrée), calico salad (vegetarian dish) and frozen fruit slush
March 31: Monterey chicken or asparagus and berry salad (vegetarian entrée), tossed green salad, cheese bread strips and April Fool's berry
April 2: African beef curry or garden primavera (vegetarian entrée), fruited cranberry relish, braided onion loaf and blueberry upside down cake
April 7: Grilled chicken strips or mushroom burgers (vegetarian entrée), angel hair pasta, beef stir-fry salad (second entrée) and angel food ice cream
April 9: Baked potato pizza or fresh tomato basil tart (vegetarian entrée), crunch cabbage salad and fluffy lemon dessert
April 14: Celebrate Spring buffet: Grilled sesame pork veggie kabobs, grilled veggie wraps (vegetarian entrée), macaroni salad, sweet potato chips, golden carrot rolls and cappuccino mousse trifle
April 16: Celebrate Spring buffet: barbeque ranch chicken salad, Caribbean veggie wraps (vegetarian entrée), Polynesian grilled stir fry, apple pear kabobs, French bread sticks and coffee ice cream cookie cups
Posted By: Teresa Koltzenburg (WIUNews@wiu.edu)
Office of University Communications & Marketing
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