New MSU dining pavilion brings more food choices to students, public

Posted at 4:28 PM, Sep 19, 2018
and last updated 2018-09-19 18:28:00-04

BOZEMAN – As MSU continues to grow in numbers, that also means there are more people to feed.

Rendezvous Dining Pavilion seats 830 people and has endless options.

“Our first concept station is ’89’er Diner’. It’s a smash burger, fries and we have two milkshake machines that have to be refilled six times a day per machine,” said MSU Director of Culinary Services Richard Huffman.

“Forge 406 is where we have a rotisserie oven, a smoker, three types of wood we use, mesquite, hickory, applewood and we have a carving station. Today we have turkey breast off the rotisserie,” Huffman said.

Huffman also said the pavilion’s saute station, featuring items such as a Caesar salad bar and pasta dishes, has become very popular.

One of the best parts about the MSU dining experience is that 25 percent of the food being served is local.

And it doesn’t stop there. You name it, they most likely have it. Pizza, soup, salad, sandwiches, ice cream, smoothies, and more. The coffee bar, One Eleven, even has a new concept.

“It’s a mug collection, so we’re collecting mugs from all over campus and this is a disposable free coffee stand, so no straws, no disposable cups. If you don’t have your own mug we have loaners that have been donated as people empty out their cupboards,” Huffman said.

One MSU freshman who is vegan had some concerns about continuing her eating habits when coming to the university. She quickly found there are always vegan and gluten-free options available along with many others who choose the same food options.

“It’s very encouraging and inspiring and I’m finding a community here because I’ve heard other people talking about it too and it’s a good way to connect with people,” MSU Freshman Chloe Tripp said.

Something that folks in the community may not know is the public is also able to enjoy a meal in the dining halls on campus. They are open 7 a.m. -7 p.m. daily.

Reporting by Emma Hamilton for MTN News