Richmond’s award-winning dining hall attracts former Food Network contestants
Campus Life
A native of the Houston area, Garrett Eagleton honed his culinary skills over the past 20 years working at upscale restaurants like Clarklewis in Portland, Oregon, where he prepped and roasted whole pigs and lamb, The Tasting Room in Los Angeles, where he put in 14-hour days to help launch the establishment, and the Michelin-starred Nix Restaurant in New York City, where Eagleton managed a team of over 20.
In 2013, while working in New York, Eagleton appeared as a contestant on season 17 of Chopped, the "Wasted!" episode. The ingredients were throw-away items, like a cod carcass and overripe tomatoes. The judges — award-winning chef Marcus Samuelsson and chef and television personality Geoffrey Zakarian — loved one dish in particular. Eagleton, who made a radicchio salad with cod marinated in pickle juice and topped with charred tomato vinaigrette, came away the winner.
Late last year, when Chef Garrett Eagleton toured the university kitchens while interviewing for his role as production chef, he was surprised by the quantity and quality of food made on campus. “I saw hands-on cooking, raw-scratch cooking, and lots of fresh produce,” he said. “I was impressed by how many people work here and the number of people they fed.”
Anyone who has visited the Heilman Dining Center can attest to the expansive hall of food stations and the diverse range of options — from plant-based dishes to international cuisine.
Last year, the Princeton Review ranked UR among the top three campuses with the best food. Two years before that, the university’s dining services won two highly competitive Loyal E. Horton Dining Awards from the National Association of College & University Food Services, one for residential dining and the other for catering special events.
Earlier this semester, Eagleton showcased his creativity at a D-Hall Chef’s Table, one of many offered throughout the year. Diners could choose from roasted duck breast served with a bay leaf cream and topped with pistachio relish or try Eagleton’s salt-roasted pork belly over creamy masa with a tomatillo mustard topping.
An option for vegetarians consisted of a Japanese roasted sweet potato seasoned with cumin seed and topped with chili garlic oil. For dessert, Eagleton created a Greek halva with blackberry coulis and a lime curd topped with a brûlée meringue.
“I enjoy bringing food to people who may not have seen or heard of that particular dish before but appreciate and find it delicious,” Eagleton said. And here at UR, he said, “it’s almost like I’m giving students an education in cuisine.”
I enjoy bringing food to people who may not have seen or heard of that particular dish before. At UR, it’s almost like I’m giving students an education in cuisine.”
Foodie and first-year student
For Marty Snyder, a first-year student who grew up outside Philadelphia, cooking has always been an enjoyable activity. At age four, he began helping his mom in the kitchen by chopping vegetables with a plastic knife. Five years later, he was making snacks or cooking full meals for his family once a week. “Beef Wellington is probably my favorite dish to make with my mom,” Snyder said. “It’s an all-day technical dish that we’d make for a special event, like Christmas Eve. Another is chicken Kiev, which my dad and I make together. It’s our go-to for gatherings.”
At nine years old, Snyder, who loved creating dishes from ingredients he found in the refrigerator, was an avid fan of the TV show Chopped. So, when his parents saw an open call for contestants to appear on Chopped Junior, Snyder jumped at the chance to apply. After a series of interviews, he was invited to participate.
Shot in a New York City high-rise, the show marked Snyder’s first visit to the Big Apple. He recalls visiting museums, touring the set, and browsing a farmers’ market on a floor below the studio. But what he remembered most was a conversation he had with the show’s well-known host. “I told Tim Allen that his glasses were a different color than what I expected,” Snyder said. “He’s like, ‘I have a dozen pair.’”
The episode, titled “Lemon Meringue Why?” provided contestants with uncooked chicken drumsticks, avocados, and corn. The twist was that everyone had to incorporate a lemon meringue pie into the entrée. Thinking on his feet, Snyder used the meringue topping to make creamed corn.
Now a student at Richmond, Snyder gets to indulge in his favorite food any day he wants. “My favorite part of D-Hall is the pasta station. There’s a pesto sauce that’s really, really good. Then I pick a protein from another station, like grilled chicken or steak, to put on top.”
While dorm living may keep him out of the kitchen, this Class of 2029 student — who plans to major in biochemistry — will always be a foodie. “I remember visiting D-Hall during Admitted Student Day and thinking this could be my lunch every day.”