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Holy Cross Dining Wins Gold for College’s Largest Fundraising Gala

Holy Cross Dining has received the Gold Award from the National Association of College and University Food Services (NACUFS) in the annual Loyola E. Horton Dining Awards. Named for a NACUFS founder, past president and highly regarded innovator, the Dining Awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services.

(Submitted Photo)

Holy Cross Dining entered the Catering/Special Event category for the “Become More” Gala, a kickoff dinner for the most ambitious, comprehensive fundraising campaign in the history of the College, with the goal of raising $400 million by June 30, 2020.

More than 75 colleges and universities across North America submitted entries in six categories. The College placed first in the medium-size school competition.

A team of six judges examined each entry carefully and selected top candidates in each category. The “Become More” Gala was judged on menu, room décor and collaboration with departments across campus. At the annual NACUFS Conference in July, Holy Cross Dining will compete against Hendrix College (small-size school) and Vanderbilt University (large-size school) for the grand prize.

“We are honored to be recognized for our hard work and dedication to the ‘Become More’ Gala,” said Linda Nardella, director of Holy Cross Dining. “To pull off an event of this magnitude so flawlessly is truly a testament to the unique Holy Cross community and our relationships with our campus partners.”

According to Nardella, the tables were immaculately set with stunning purple linens and striking floral arrangements. “Kimball Hall literally glowed purple as dinner was served,” she said.

Guests started off their meals with a salad of baby butter greens with roasted garnet beets, crumbled chèvre, toasted Persian walnuts and a soy tarragon rice wine vinaigrette; dinner included a sage-brined, herb-encrusted chicken and skillet colossal shrimp with a candied garlic beurre blanc, roasted rainbow carrots and a purple cauliflower floret on a bed of toasted quinoa pilaf; dessert served up mini chocolate-dipped cannoli, coconut macaroons and twin chocolate-dipped tuxedo strawberries.

“The entries submitted by the various NACUFS institutions showcase some of the best trends and ideas in college and university dining service programs across the country,” said Dawn Hearne, Hendrix College, Loyal E. Horton Dining Awards chair.