On behalf of the Dining Services team, I extend a warm welcome to our new and returning students! This past summer, we spent a lot of time reviewing...
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The Dining Digest: September 2019
Robert Rizzuto

A Message from Director Robert Rizzuto
On behalf of the Dining Services team, I extend a warm welcome to our new and returning students! This past summer, we spent a lot of time reviewing data collected from town hall meetings, surveys, and interviews. We then worked together to come up with creative ideas to deliver even more of what you want, and we are so excited to share these new concepts with you this semester!

Each of our campus dining locations has a supervisor who is responsible for providing you with the best experience possible. If you have any dietary needs or food preferences, please ask for the supervisor so he or she can accommodate your needs. I also am always available to speak to you, and please feel free to contact me at

We are excited for another successful year! Thank you for allowing the Dining Services team to serve you each day.

Robert Rizzuto
September Seasonal Foods

Consumption of tomatoes and tomato-based products has been linked to improved skin health and a lower risk of heart disease and cancer. They are a good source of several vitamins and minerals, including:
  • Vitamin C - an essential nutrient and antioxidant.
  • Potassium - an essential mineral, potassium is beneficial for blood pressure control and heart disease prevention.
  • Vitamin K1 - Also known as phylloquinone, important for blood clotting and bone health.
  • Folate (vitamin B9) - important for normal tissue growth and cell function. It’s particularly important for pregnant women.

These are the nutrients in a small raw tomato…
Calories: 18
Water: 95%
Protein: 0.9 grams
Carbs: 3.9 grams
Sugar: 2.6 grams
Fiber: 1.2 grams
Fat: 0.2 grams

Sweet Corn
Sweet corn boasts a number of vitamins, such as:
  • Pantothenic acid - also called vitamin B5, found to some extent in nearly all foods.
  • Folate - also known as vitamin B9 or folic acid, an essential nutrient, especially during pregnancy.
  • Vitamin B6 - a class of related vitamins, the most common of which is pyridoxine.
  • Niacin - also called vitamin B3. Niacin in corn is not well absorbed, but cooking it with lime can make this nutrient more available for absorption.
  • Potassium - an essential nutrient, important for blood pressure control and may improve heart health.
Sweet Corn

These are the nutrition facts for 3.5 ounces of boiled yellow corn…
Calories: 96
Water: 73%
Protein: 3.4 grams
Carbs: 21 grams
Sugar: 4.5 grams
Fiber: 2.4 grams
Fat: 1.5 grams
Chef Marychelle
Chef Marychelle’s Recipe
Chef Marychelle Lemons is your amazing chef at Riland Cafe! Her interest in food started from watching her grandmother prepare dishes and seeing how creative she was. Marychelle was her grandmother’s assistant, preparing dumplings, Jamaican beef patties, and sorrel, a Caribbean drink. In 2005, after she obtained her culinary certificate from South Bronx Job Corp., she started working for chefs who specialized in various cuisines. As she gained knowledge on different styles of food, she grew as a chef herself. Marychelle has gone from working at hotels, airlines, and restaurants in the city to cooking here and creating new, exciting dishes for our students and staff!
You will need:
2 ears of fresh corn

Butter or olive oil for brushing

Tony Chachere’s Creole Seasoning for dusting

1 pint grape tomatoes, quartered

2 scallions, chopped

1 lime, juiced and zested

1 jalapeno or red chili, finely chopped

.50 ounces cilantro, chopped

Creole Roasted Fresh Corn-Tomato Salsa
  1. Light the grill. While that warms up, shuck each ear of corn and brush with butter (or olive oil if you prefer) and sprinkle a generous amount of Tony Chachere’s Creole seasoning on all sides of the corn until covered.
  2. Wrap each ear of seasoned corn separately and cook on the grill for 10 minutes, rotating every 2-3 minutes.
  3. While the corn is cooking, chop and add the remaining ingredients to a mixing bowl. Tip: Use only half a jalapeno or chili if you prefer a milder salsa.
  4. Once the corn is done, let it cool slightly and then stand on the flat end of the cob and take a sharp knife down length of the corn to remove all the kernels.
  5. Add corn to the bowl and toss it well to break up the kernels and mix all the flavors together. Serve in a bowl, or to jazz it up a bit, take a tablespoon and fill tortilla chip “scoops” individually on a plate.
Students in Salten Cafe
Introducing Salten Café’s New Look and Menus!

Exciting new changes are happening at Salten Café. The hot buffet will be replaced by new stations, and we will have a new line of grab-and-go items from York Street Sandwich Company. There will also be an array of snacks to choose from as well as soft drinks and other cold beverage, and: coffee from Vassilaros and Sons Coffee Co. at all our dining locations!

Our all new “rotating action” station will be open for breakfast (8 - 11 a.m.) and lunch (noon - 4 p.m.):

Pancake and Waffle Day, Breakfast Pizza Day, Breakfast Taco Day…and more!

Fried Rice Station, Taco Tuesdays, Burrito Bar, Quesadilla Day…and more!

We will also be rolling out a new hot snack shelf including these favorites:

Egg sandwiches, breakfast taquitos, hash browns, pancake and waffle breakfast sandwiches, loaded breakfast potato skins, French toast sticks.

Burgers, black bean burgers, chicken fingers, stuffed tater tot kegs, mac-and-cheese bites, jalapeno poppers.
Food Holidays
Burger Sept. 18 National Cheeseburger Day
$1 burgers at Salten, Riland, SAC, Metro Café; $2 Halal burgers at Riland

Pancakes Sept. 26 National Pancake Day
Waffle & Pancake bar open at Salten all day, offering waffles and pancakes for $1 each.
Follow us for our daily rotating menus! Instagram
Let Us Cater Your
Next Event

Leverage the expertise and experience of our Dining Services staff when planning your meetings and events (large or small) on the Old Westbury and Manhattan campuses…or even off premises. Each year, our chefs and event planners at NYIT de Seversky Mansion and Campus Catering collaborate on many types of events, and we can customize menus, ranging from Continental breakfast to a seated event!
Request Catering

Access our catering menu and request form or call us at 516­.686­.1466 for more information.