Care.Connection.Community with David Dembek

Tuesday, Apr 14, 2020

Several tables, just outside Frist Campus Center, are filled with guests as they enjoy the sunshine.

Guests enjoy the nice weather just outside of Frist Campus Center's Food Gallery, 2014.
Princeton University Office of Communications

It has been an amazing first few months with Princeton University. I have already seen the commitment the University has to providing the absolute best for its staff, students and faculty. The Retail team, along with all of Campus Dining, has really shown what can be done when you work together as a team during challenging times to provide the best dining experience possible for the students and staff.

I have been eating my Aunt Pat’s famous biscotti for as long as I can remember. It was only this past holiday season that she decided I was worthy of knowing the recipe. Being in the kitchen with her and my fiancé, learning this recipe is something I will always remember. I come from a large family and am looking forward to being back in the kitchen and getting everyone together again soon!

-David Dembek, Associate Director of Retail Operations

  

Students meet, talk, and study at the tables outside of Cafe Vivian.

Students fill the tables outside of Cafe Vivian in the Frist Campus Center, 2013.
Princeton University Office of Communications

  
Inside Frist Campus Center, visitors come up the stairs from the Frist Food Gallery, which has tables filled with guests.

The central staircase that leads from the 100 level of Frist Campus Center to the Frist Food Gallery is always bustling with guests, 2015.
Princeton University, Office of Communications, Denise Applewhite (2015)

 
 
 
 
 
 
 
 

Pecan Biscotti
From David Dembek, Associate Director of Retail Operations

Ingredients
  • ½ lb Margarine
  • 3 cups Sugar
  • 4 Eggs
  • 1 tsp Salt
  • 2 tsp Baking Soda
  • 6 cups Flour
  • 2 cups Pecans, crushed (can substitute any nuts except Aunt Pat says never walnuts)
Directions

Preheat oven to 325 degrees. In a bowl beat together margarine, sugar, eggs, salt and baking soda using a mixer. Add in the flour slowly until a dough is formed, then mix in the crushed pecans. Roll into a large ball and cut into 4 portions. Roll each portion into a log. Place each log on a baking sheet lined with parchment paper and bake for 1 hour. Take the baked logs out of the oven and slice diagonally using a serrated knife. Place each piece back on cookie sheet and toast at 270 degrees for 30-40 mins. Let the biscotti cool completely and enjoy!

 

 


A message to our community

As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
Smitha
dining@princeton.edu