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A Message from Executive Director Ann Holt



Dear members, friends and fans of the Campus Club,

I am happy to announce that the Campus Club has reopened! You can now enjoy our restaurant, bar, terrace and event service on weekdays once again. It has been a long and challenging year and we can’t wait see our members and friends around the Club. Members who have stayed in touch with us, continued to pay dues, and joined us for Zoom classes helped to provide us with a lifeline to keep going. We are grateful for our members and all of the good wishes sent our way in the past year.

While we are restarting all our services, there will be some changes to restaurant and bar operations and hours, at least for the spring and summer. We realize that with covid 19 still in the community and reduced on-campus classes, the demand for our services is likely to be less. Obviously, for efficiency and to reduce the chances for any kind of transmission, we have had to make some adjustments.

 
HOURS

The Club will be open for lunch Monday through Friday from 11am to 2pm. The Bar will be open Wednesday through Friday from 2pm to 6pm. Takeout and delivery services will be available Monday and Tuesday from 11am to 2pm, and Wednesday through Friday from 11am to 5:30pm.


LUNCH

You will be able to place your order for lunch in several ways: through your member account, our app, by telephone, or in person at the Club. If you order takeout your meal will be boxed and ready for you to pick up at the Club, like we did in the fall. You are welcome to eat at the Club if you like. If you order at the Club you will place your order at the counter outside the Servery. For hygienic reasons the Servery itself will be closed. You’ll be given a number with your receipt, and our staff will deliver your food to your table.


BAR

Bar service will remain the same as usual, but the bar will be closed on Mondays and Tuesdays. The kitchen will close at 5:30. We will be running our annual Non-Member Happy Hour on Wednesdays-Thursdays-Fridays from 4-6pm throughout the summer. Look for specials to be announced soon!


MEMBER EVENTS

May 18th at 4:30pm via Zoom: Annual Meeting of the Membership | I hope many of you will attend to learn about the present and future challenges the Club faces, including a potential loss of funding from the University and the options we are considering in order to build a stronger Club that can better serve the University. Please sign up through your member account and a link to the meeting will be sent to you.

Non-Member Summer Happy Hour begins May 26th | This summer break, we invite non-members to join us for happy hour Wednesday though Friday from 4:00-6:00 pm. Often described as the “best kept secret in town,” happy hour on our outdoor Terrace overlooking downtown Minneapolis and campus is not to be missed!

The Campus Kitchen Cooking Series

This is a series of cooking classes with Chef Beth Jones, featuring the people, products and science behind the foods being developed at the University of Minnesota.

June 17th at 5pm via Zoom: Midsommer Cooking Class and Cocktail Pairing
| Celebrate Midsommar with Chef Beth Jones during a live cooking class and cocktail/mocktail pairing at 5 pm on June 17th. She'll be using UMN developed Day Neutral Strawberries from Twin Cities Berry Company and will be joined by TC Berries owner Dr. Andy Petran and Campus Club's General Manager Nick Caliandro.

Rescheduled for this Summer via Zoom: Kernza and Hazelnuts
 | Join Chef Beth Jones from her home kitchen for a live cooking class featuring two U of M developed products, Kernza and Midwest Hazelnuts. Beth will be demonstrating a Hazelnut Blackberry Frangipane Tart with Kernza Crust, for a unique spring dessert. She will be joined by Christopher Abbott, co-founder of Perennial Pantry to talk about Kernza, uses and the impact this perennial grain can have on the environment here in Minnesota. Please sign up through your member account, and a link to the class will be sent to you.

 


MEMBERSHIP

To keep the Campus Club going with all its wonderful programs, we need to build our membership. New members can join for just $88! That’s just $3.36 per pay period with payroll deduction. Really, what else can you purchase for $3.36? We think it’s just right for access to the great food, setting, atmosphere and events found only at the Campus Club!


MINNESOTA CENTRAL KITCHEN

When the world shut down one year ago, Second Harvest Heartland joined forces with Chowgirls Catering and Loaves & Fishes to create Minnesota Central Kitchen. Built on the universal power of a prepared meal, Minnesota Central Kitchen was created to address immediate hunger, food service employment, and food rescue needs brought on by the pandemic. 

Currently in Minnesota, 1 in 9 people are experiencing food insecurity. According to The College Student Health Survey that is disseminated by Boynton Health every 3 years, 1 in 5 University of MN students reported experiencing food insecurity in 2018. The newest survey will be published in the fall of 2021.

The Campus Club has been part of this essential project since November, now making 1400 meals per week that are distributed to University of Minnesota students through the Nutritious U/Swipe out Hunger program, to the West Bank Community Development Organization, and to Roseville Public Schools. We will continue to supply Minnesota Central Kitchen with meals for food insecure students and community members throughout the summer and beyond.

As of May 18th 2021, the Campus Club kitchen has made over 37,025 meals since starting in mid-November. Opening the Campus Club kitchen to Minnesota Central Kitchen has allowed us to contribute to a large problem facing our community right now, while also helping our kitchen employees. While the club was shut down, many of our kitchen staff employees were able to continue working because of the Minnesota Central Kitchen project.


COVID 19 PROTOCOLS

We will continue to follow all University and Minnesota State guidelines for operations. Safety protocols used in the fall including mask wearing, social distancing and hand sanitizing stations will continue to remain in place. Seating in our dining and conference rooms is at 50% capacity, and seating on the terrace is encouraged.


Thank you for reading this rather lengthy message. I look forward to seeing you around the Club. 

Sincerely,
Ann Holt
Executive Director