A Thanksgiving Treat
The Refectory to serve up a water-conserving holiday meal
Friday, November 16, 2007
Durham, NC -- Roger Loyd, director of the Duke Divinity School Library, was planning to spend a quiet Thanksgiving at home until he heard that The Refectory Café is serving a cornucopia of herb roasted turkey, savory dressing, spice baked ham and other traditional favorites on Thursday.
“My wife and I usually have family over for Thanksgiving, but this year that didn’t work out, so we were delighted to learn that The Refectory is going to be open,” said Loyd, who lives in Durham. “I know their Thanksgiving meal will be wonderful because their food is always delicious, and the people who work there are very friendly and committed to providing a sustainable restaurant.”
The Refectory Café, located in the Divinity School on West Campus, will serve meals from 11:30 a.m. to 2 p.m. for $12 per person. Cash, checks and DukeCard with Duke’s Flexible Spending Account (FLEX) are accepted. Duke faculty and staff who use FLEX receive a 10 percent discount. Reservations are not required; an outdoor tent and heaters are being added for Thanksgiving.
“We’re going to make enough food for 500 meals, and if there are any leftovers, the staff will be able to take some home to their families, and we’ll take the remaining meals to Urban Ministries in Durham,” said Laura Hall, owner of Bon Vivant Catering, which operates the eatery as part of Duke Dining Services.
The Thanksgiving menu features turkey, ham, dressing, fresh garden salad, garlic and thyme green beans, pecan topped sweet potato casserole, cranberry orange relish, apple cinnamon crisp and pumpkin chocolate bread, along with The Refectory’s signature dal and rice for those who prefer a vegetarian/vegan option.
In keeping with Duke Dining’s motto of “More than a Meal,” the Refectory’s Thanksgiving celebration offers an opportunity for Duke community members to mingle and enjoy the holiday together.
“The Refectory will feature a delicious meal for students and Duke faculty and staff, enhancing our sense of community on an already special day,” said Jim Wulforst, director of Duke Dining Services.
The eatery, which typically serves about 700 meals daily, is known as the “green dining” spot on campus. Locally produced and organic products are used, when possible, and tabletop signs tout core values such as sustainable agriculture and healthy eating.
Last month, the eatery shelved its 1940s Duke china for eco-friendly, disposable dinnerware. In an effort to further conserve water, the Refectory will offer a special keepsake on Thanksgiving for the first 400 diners: a take-home souvenir plate.
“We’re going to be serving the meals on decorative 11-inch plates that have a beautiful harvest design, which customers can take home,” Hall said. “The plates are made out of melamine, which is lightweight, but durable, and they can be used again, which follows our goal of recycling things whenever possible. Plus, it will help us continue our water conservation efforts by reducing the amount of dishes washed at the restaurant that day.”
Sanitary wipes will be on the tables for diners to use before taking the plates home. “We’re guessing the plates will already be pretty clean by the time all the food is eaten,” Hall joked.
