In support of the Menus of Change Principle to “Serve more kinds of seafood, more often,” we are proud to purchase only sustainably-caught, wild Alaskan salmon from Taku River Reds family fishery.
Savor the flavor of eating right from a balanced plate and join us in celebrating National Nutrition Month 2016.
Introducing our talented women chefs and the R&DE Stanford Dining Women Chefs Collaborative.
We have partnered with acclaimed Chef Iliana de la Vega to bring her authentic Oaxacan flavors to R&DE Stanford Dining’s Stern Dining Hall.
