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Castaway in the dining halls

Can't wait until Thursday for the next installment of "Survivor" excitement? Anyone looking for an exotic island atmosphere and taste need look no further than the dining halls' latest theme dinner ... Castaway.

At tonight's customer appreciation night, students may not backstab or deceive to win a million dollars, but there are rewards involved, including a grand prize $500 STA travel voucher.

"This is the hype right now," said Amy Owens, Dining Services marketing programs director, of the theme's spin-off on CBS's hugely popular reality show.

Owens explained that the goal of customer appreciation night is to "make students excited about wanting to eat in the dining halls."

Tonight's menu will include shrimp bisque, tropical fruit salad, roast loin of pork, rice with crab and coconut, fried plantains and mango-papaya bread among other exotic selections.

"We wanted to keep it surf n' turf," said Owens of the menu theme, which originally started out based on "Gilligan's Island" but shifted with the rising popularity of "Survivor."

If the mouth-watering tropical flavors aren't exciting enough to cast students away to the dining hall, the prizes and entertainment will.

In addition to the grand travel prize, three students will win the second place prize of a free Semester 50 meal plan, and three others will receive the third place prize of 100 plus dollars. Three fourth place winners will have some wet-and-wild fun with four tickets for tubing on the James River.

The night just wouldn't be complete without a "Gilligan's Island" trivia contest, in which three students at each dining hall can win a two-day camping trip, a Coleman stove or a raft.

And to complete the "Castaway" experience, Owens said there will be island reggae bands at Newcomb and O-Hill Dining Halls and a D.J. playing reggae tunes at Runk Dining Hall.

"We put a little more into this one for people enrolled in meal plans," said Ed Gutauskas, Director of Dining Services, of the annual customer appreciation night.

Compiled by Julie Hofler

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