Deacon Dining

03/12/2026

Have you tried our new Boba Tea at Forest Greens yet? 🧋💚

Last month we celebrated the grand opening of our Botrista machine — a build‑to‑order beverage station that lets you craft custom refreshers, milk teas, and smoothies!

With so many delicious possibilities, the only question is: How will you build your perfect drink?

Stop by Forest Greens to try yours today, or order on Grubhub for a sip on the go! 🚀

03/11/2026

This National Nutrition Month®, we’re giving a huge shoutout to our wonderful Dietitian, Andrea, in honor of Registered Dietitian Nutritionist Day! 🌟

Andrea joined our team a year ago, and she has been an incredible addition from day one. She serves as a trusted resource for any student seeking one‑on‑one guidance with food and nutrition—whether you’re navigating specific dietary concerns or simply want to feel your best.

Not only does Andrea support individuals, but she also brings nutrition education to our broader campus community. You’ve likely seen her at her popular Pit pop‑ups, where she shares tips, insights, and delicious ways to fuel well! 🥗✨

To learn more about Andrea and the work she does, be sure to visit the Health and Wellness page on our website.

03/10/2026

Let’s give a huge cheer for our two amazing chefs competing in this year’s ACE Competition! 🎉👨‍🍳

Chef Blackburn and Chef Burns will be representing us tomorrow right here at Wake Forest as they go head‑to‑head with talented chefs from Harvest Table accounts across the country.

Let’s cross our fingers (and toes!) and show them all the support as they put their culinary creativity and skills on full display. 💪🔥

Here’s hoping home‑team advantage gives them that extra boost! Go, team! 🍽️✨

03/07/2026

🌿 Last week we teamed up with Plant Futures for a very special Green Apron Teaching Kitchen! 🌿

Our guests kicked off the day with a visit to Anders Family Farm, where they harvested fresh, seasonal ingredients straight from the source. Then we brought everything back to the kitchen and got cooking together!

Plant Futures led us through a bright, flavorful, and spicy chickpea lettuce wrap—one of the best parts? It’s incredibly easy to make and super affordable.

We had such an amazing time learning, tasting, and connecting through food. Want your own chance to join a Green Apron Teaching Kitchen? Keep an eye out—we’ll be hosting another one in the coming month!
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Be sure to check out the recipe and approximate costs below! 👇🏼

Ingredient
1 can chickpeas ($1.00)
1 large carrot ($0.20)
5 mushrooms ($0.75)
1/2 zucchini (optional) ($0.50)
1 head lettuce ($1.50)
1/2 cup soy sauce ($0.25)
1/2 cup honey ($1.50)
1/2 tbsp ginger powder ($0.15)
Ground pepper (to taste) ($0.05)
1/2 tbsp Olive oil ($0.10)

Instructions:
~Combine soy sauce, honey, ginger powder, ground pepper and a dash of hot sauce into bowl and mix to create sauce.
~Dice carrot and mushroom into even size pieces. Sauté on medium heat for a few minutes, then add chickpeas.
~Add sauce and keep on medium heat until reduced to a syrup consistency.
~Take off of heat and fill into large lettuce leaves to make your veggie wrap!

03/05/2026

Spring break is almost here! ⁣🌷
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As hours shift across campus, check out our updated schedule to help you plan where to dine before you leave and when you return.⁣
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We can’t wait to welcome you back!⁣
Have a happy and safe spring break-- see you soon!⁣
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For full menus/hours, please visit the dining website linked in our bio.⁣
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03/05/2026

Join us 'under the sea' on Tuesday, March 17th from 5:30–6:30 PM on the third floor of Farrell Hall for our next Supper Club — a traditional Omakase (sushi tasting), led by Sushi Chef Ronald Stuhm.⁣
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Consider this a call to adventure for those who want to explore the rich flavors that can be found under the ocean's surface!
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How to Enter:⁣
– Follow ⁣
– Like three of our recent posts⁣
– Tag a friend in the comments⁣
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Bonus entry: Share this post to your story!⁣
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Winners will be selected via random drawing — good luck, and we can’t wait to see you.⁣

***Please note that this supper club menu is seafood‑focused and may not be suitable for individuals with shellfish or seafood allergies.
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03/02/2026

03/02/2026

🎉 I Make A Difference Spotlight: Lauren! 🎉

Meet Lauren, born and raised right here in North Carolina and proudly part of the food service world since she was just 15. She joined Harvest Table last August, and we’ve been lucky to have her ever since!

A fun fact about Lauren? She has 32 tattoos! ✨

Lauren is an incredible advocate for students with dietary restrictions and always goes the extra mile—no request is too small, and no person goes unnoticed.

If you’ve stopped by The Mag Room for fan-favorites like Chicken Parmesan, there’s a good chance Lauren has helped make your day a little brighter. 💛

And today is extra special because…

🎂 It’s Lauren’s birthday! 🎂

Help us celebrate someone who truly makes a difference every day.
Happy Birthday, Lauren! Thank you for everything you do. 💙✨

02/28/2026

🙋‍♀️ Raise your hand if you got to try Chef Blackburn’s Vegetarian Carpaccio in the Pit this week!

Chef really thought outside the box with this creative dish: a savory beet carpaccio topped with… caesar ice cream!

Okay, we’ll admit it—the ice cream threw us off at first too. But guess what? It was actually really, really good. 👏🔥

Don’t want to miss the next wild Chef’s Table creation?
Make sure to check out our Deacon Dining Events Calendar on Google so you’re always in the loop!

02/27/2026

This week is 'Love Your Body' and 'Mental Health Awareness' week! We’re excited to partner with the Office of Wellbeing to celebrate taking care of ourselves—inside and out!

Did you know that the foods we eat can support both our physical and mental health? Nourishing our bodies with balanced, nutrient‑rich foods can help steady our mood, support focus, and even assist with stress management.

To honor that connection, our Dietitian treated us to some delicious, feel-good options this week:

✨ Greek yogurt bowls topped with seeds and berries for sustained energy
✨ Smoked salmon toast packed with nutrients that support brain health
✨ Rosemary orangeade to refresh and help promote focus

As we celebrate this week of wellbeing, we hope you take a moment to check in with yourself, breathe deeply, and remember: you are enough, just as you are. 💛

Here’s to building a healthy, compassionate relationship with food—and with our bodies.

02/25/2026

Did you get a chance to explore your taste buds with our Dietitian, Andrea, during our TASTE event last week? We were treated to a lineup of small bites—each crafted to highlight one of the five core taste sensations: bitter, sweet, salty, sour, and umami.

Every bite turned into its own little adventure as we mixed new combinations, compared reactions, and tried to guess which flavor we were experiencing. Spoiler: some were trickier than we expected!

Events like this remind us how fun (and surprising!) food can be when we slow down and truly savor it. If you joined us, we hope your taste buds had as much fun as we did!

02/24/2026

Last week we hosted our first supper club of the semester, and what a truly wonderful night it was. Our all‑female chef trio—Chef Michelle, Chef Kalyn, and Chef Rosemary—crafted an experience we’re still talking about.

From chopping our own living salad, to sipping vials of shimmering matcha, to unveiling a terrarium dome filled with drifting smoke… choosing a favorite moment was impossible. 🌿💫🔥

Nights like these are the ones we cherish most—where a meal becomes an experience, a plate tells a story, and a shared table brings new faces together.

If this is how the semester begins, we can’t wait to see what else is in store. 💛✨