We asked Food Services Sous Chef Adam Harvey to suggest a hearty, warm, tummy-filling dish anyone could prepare and everyone could enjoy over a chilly winter weekend. Not one to disappoint, Adam offered TWO recipes: a beef stew and, for those who prefer meatless dishes, Scandinavian Winter Vegetable Stew.
Jim Ponzi, associate director of production and commissary operations, started work on Thursday at 7:30 a.m. After a full day of overseeing operations of Syracuse University’s food production, serving an average of 17,000 meals, he worked past midnight. An Orange men’s basketball game against Miami tipped off at 8 p.m., and he stayed to do a final deposit. He returned on Friday morning at 7 a.m. “It’s a life,” said Ponzi. “Well, we say it’s a lifestyle. You get used to it.”