It’s dinnertime on Valentine’s Day at the University of Guelph, but don’t feel bad for anyone eating alone. On the evening’s menu is maple-mustard roasted chicken supreme with asparagus-corn risotto, cider-braised carrots and turnips, duchess potatoes in a red wine jus, roasted vegetable strudel with lemon-thyme crème sauce and homemade chocolate brownies for dessert. Feasts as such are the norm at Guelph.
Luckily, and unlike most other universities, Guelph has both history and geography working in its favour. “We’re surrounded by local farms that we’ve known forever and we take advantage of this in ways that most can’t,” says Townsley. “Local” and “sustainable” was just how Guelph always procured their produce—long before those were foodie buzzwords. And that’s when they can’t grow it themselves on the organic farm or in a greenhouse.
Still, if you can believe it, Nair’s greatest challenge is variety. “We’re always offering a full spectrum from the basic burgers and chicken fingers that people expect all the way up to fine dining—which they also expect,” he says. Besides the Valentine’s dinner, the February food calendar featured Thursday-night steak sandwiches, Grilled Cheese Week, Super Bowl Sunday specials, Pan Asian Week, Chinese New Year and Beach Party Week.
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