Skidmore culinary team wins gold
Skidmore picked up its seventh consecutive gold medal for culinary excellence at an
American Culinary Federation competition
A favorite spot for students with a sweet tooth. Admissions tours always stop here
for a taste of our cookies.
Freshly baked breads go on sale each Friday in the Atrium Cafe. Featured Breads change
Salad Selection at The Spa
Customize your own salad at The Spa's Salad Bar. Priced by weight so take as much
or as little as you need.
Soups at The Spa
Every day bring four new soups available by the cup, bowl or bread bowl. Make it a
meal with a sandwich or salad.
Pasta Station at the Dining Hall
Build your own pasta with plenty of choices in meat, veggies, and sauces then the
chefs cook it up together exactly to your preference.
The Murray-Aikins Dining Hall is a gem to the campus. Our "all you care to eat" policy
provides you with plenty to eat.
Burgess Café in the Case Student Center
The Burgess Café is "Proud to Serve Starbucks" products. All of the coffee is sustainable
and fair trade which supports the farmers in Central South America, Africa and Indonesia.
This program also has a sponsored scholarship program to support the collegiate sustainability
mission of the College.
The Diner at the Dining Hall
The dinner offers a huge variety of foods from the eccentric eater to the picky eater.
Noodle Bar at the Dining Hall
Build your own noodle bowl with plenty of choices in veggies, and sauces and made
exactly to your preference.
Pizza at the Dining Hall
Enjoy a slice from our selection of pizzas freshly baked in our fire oven.
Skidmore Dining Services
RANKED 4TH - 2020 TOP COLLEGE DINING FACILITIES IN NEW YORK STATE
Skidmore Culinary Team Wins Gold Again
Skidmore College Dining provides more than just your average dining experience. We
strive to provide the best service, experience and most importantly, the most delicious
Our "all you care to eat" policy provides you with plenty to eat while you are dining
in the Murray-Aikins Dining Hall. The food individuals select must be consumed in
the dining hall; they may not take anything out except for a piece of hand fruit,
an ice cream cone, cup of coffee or a cookie per meal.
We encourage anyone with a food allergy to contact a member of the management team for additional information and/or support.
Chefs and Professors Offer Lifestyle Course in D-hall
Focaccia was on the menu as part of the interdisciplinary course "Food for Thought".
A few weeks ago students prepared carrot dishes (soup, carrot-apple slaw, and carrot-potato
latkes) after harvesting carrots at local CSA Pitney Farm.
This course brings together Skidmore’s mission of combining mind and hand. The mind
part includes reading and writing about Pollan’s Omnivore’s Dilemma and Bourdain’s
Kitchen Confidential. The hand part includes cooking (and eating) with chefs Rose,
Niese and Fields. No cellphones, table set with proper crockery and linens: appetites
are high and conversation abounds.
In addition, students are responsible for completing activities which include eating
a fast-food meal and comparing it to a whole food one; visiting Saratoga Farmers’
Market and cooking what they buy; and researching supermarket shelves to find products
without high fructose corn syrup. They also watch the film “Wasted” to learn about
the problem of how much food we toss. This is a 2-credit course suggested by Executive
Chef Rose and presented by Prof. Smith (World Languages and Literature
Skidmore Dining Ranked #18 - 2017 Best College Food in America
Dining Service on Facebook Pinterest Recipes from D-Hall