Implemented in September 2015, the Tapas concept is operated on an a la carte basis at a single station during the dinner meal period.
Seafood paella with mussels in an edible plantain boat, one of the Tapas selections developed by BC Dining Chef Keze Whitlow, winner of the Massachusetts Restaurant Association 2015 Line Chef of the Year award.
Dining staff and management team members have the liberty to complement the standard Tapas offerings with their own items that accord with a $3.59 to $5.95 price point.
The station is slightly tucked away inside the dining hall and can easily be missed by busy students, so a cook is placed behind the serving station to talk directly with students and hand out samples.
Seared scallops with strawberry and mango salsa.
The bite-sized tapas menus not only take advantage of the ethnic food trend but also provide a vehicle for creating menu items that utilize quality and unique ingredients like steamed mussels and calamari.
