The food is delicious, organic, and local-and it’s on the dinner menu at the University of Wisconsin-Madison. The public as well as students are invited to partake in feasts served by the University Housing Dining Service Tuesday, April 19 and Thursday, April 21. Many of the food items featured on the menu will come from Wisconsin farms.

Entrees will include chicken fricassee, roast tenderloin beef, and a vegetarian chevre, sage and sun-dried tomato quiche. Grilled red potatoes and onions, basmati brown rice, roasted carrots in olive oil, La Brea wheat bread, salad, and celeriac, apple and cranberry slaw will round out the dinner menu. Cream puffs and blueberry cheesecake will be featured for dessert. The public can choose an entree, two side dishes, dessert and a beverage for $5 to $7; students pay $3 to $5. Additional dinner items can be purchased separately.

The dinners on Tuesday, April 19 will be served in the dining centers at Elizabeth Waters (5 p.m.-6:45 p.m.) and Frank”s Place (4:30 p.m.-8:30 p.m.). Elizabeth Waters is located between Observatory Drive and Lake Mendota at the end of Charter Street. Frank”s Place is located behind Allen Centennial Gardens, between Observatory Drive and Lake Mendota, west of Babcock Drive. Parking is available in the residence hall lots (#32 and #34) after 4:30 p.m.

The dinners on Thursday, April 21 will be served in the dining centers at Chadbourne (5 p.m.-6:45 p.m.) and Pop”s Club (4:30 p.m.-8:30 p.m.). Chadbourne is located on the northwest corner of University Avenue and Park Street. Pop”s Club is located in Gordon Commons on the southwest corner of West Johnson and Lake Streets. Parking is available in the Lake Street ramp.

Consumer demand for organic food is increasing every year, with 18 percent growth in the organic food market reported in 2004. In response to this trend, Bob Fessenden, director of UW Madison Housing Dining Service, introduced organic products on the regular dining hall menu in 2001. Currently, organic and locally grown items purchased on a regular basis include beef from Organic Valley Family of Farms, apples from Carandale Orchard in Oregon, blue corn chips from Blue Farm in Janesville, and potatoes from Igl Farms in Antigo. Special organic meals offered each semester highlight UW Housing”s efforts to support local and organic farms with their $10 million food budget.

For more information, contact Doug Wubben at (608) 263-6064 or email.