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Spring debut on the menu for new University Club
September 16, 2005

Collaboration with colleagues will be a kick in the palate come spring 2006, when the WSU University Club opens. A relaxing lunch of pan-seared sea scallops and mixed greens tossed in sesame-hoisin vinaigrette is sure to get those collegial juices flowing.A survey of faculty and staff last year revealed the desire for a university club, said Gene Fritz, culinary educator for the School of Hospitality Business Management.“The club will provide a place for intellectual, educational and social collaboration,” said Mary Doyle, vice provost for administration.It also will provide another place to eat at a time when the CUB is closing for two years of renovation, … » More …