Dawgy style
The first sign of spring has arrived. And, no, it wasn't the sighting of a robin or the budding of daffodils that signaled the start of this new season.
Dawg Days at the Castle have begun.
Every Thursday from 11 a.m. to 2 p.m., weather permitting, Asst. Manager Ernest Criser will be cooking hot dogs on two drum grills in the courtyard next to Bonnycastle Circle. The promotion was set up to run every Thursday after Spring Break.
"We did a similar thing this summer at Newcomb Plaza, and I got the idea to bring it down to the Castle," Criser said. "I think it helps break up the monotony of eating the same things at the same place every day."
Offering such classic cookout delicacies as foot-long hot dogs, baked beans and coleslaw, the first run of Dawg Days last Thursday attracted over 100 customers. The meal deal includes any size dog, two sides and a 20-ounce drink for $3.
Students can swipe their way to barbecue heaven, paying with plus dollars or Cavalier Advantage. And there's always the standard cash or check standby.
Next week, Criser said he hopes to add Otis Spunkmeyer cookies to the menu, along with chips, regular length hot dogs to foot-longs and Kielbasa, a Polish sausage.
But Castle-frequenters beware: The sizzling sausage and brewing beans are bait enough to lure students away from class on these sunny spring days.
Compiled by Josie Roberts
Read More
Cooking, my mother’s love language
By Emilie Kim | YesterdayDespite our different temperaments, my mother and I understand each other perfectly through the language of food.
A bite of home at Barbie’s Burrito Barn
By Sophie Guettel | 2 days agoBarbie’s Burrito Barn is more than just a restaurant — it is a testament to the dreams and hard work of its owner.
The fluffiest Swedish coffee bread
By Finn Trainer | 3 days agoWith its semi-sweet flavor and cloud-like texture, this Swedish coffee bread is a calming, delicious treat to enjoy this finals season.
