---
title: Home(grown) for the Holidays
date: 2021-12-09T05:30:00-05:00
author: University of Maryland
canonical_url: "https://today.umd.edu/homegrown-for-the-holidays"
section: Articles
---
# Home(grown) for the Holidays

*December 9, 2021* — by [Chris Carroll](/author/chris-carroll), [Annie Krakower](/author/annie-krakower)


> Dining Services Cooks Up a Terp-raised Feast Today


The holidays lately are more than just a time for fun, family and friends—they’re also an opportunity to contemplate fragile supply chains and the gifts that got held up along the way.

But no long-distance delivery snafus are likely to throw a wrench into the array of delicacies—from juicy prime rib to roast leg of lamb to seasonal side dishes—that University of Maryland Dining Services is preparing for its annual holiday dinner from 4-9 p.m. today. That's because in some cases, the supply chain doesn’t even stretch to Baltimore Avenue.

“Most of what we’ll be serving comes from facilities managed by the College of Agriculture and Natural Resources, including lamb that was raised right here at the Campus Farm, and Wye Angus beef from the Eastern Shore,” said Bart Hipple, assistant director of communication for Dining Services. Produce going into some of the side dishes, meanwhile, was raised at Dining Services’ Terp Farm, located at an AGNR research station in southern Prince George’s County.

And while the meal includes a genuinely astonishing array of meat dishes apportioned between the three campus dining halls, special vegan options are available as well, featuring plant-based protein.

Dining Services presents special meals each semester, said Senior Executive John Gray; what sets this holiday dinner apart is sheer variety. Pandemic staffing issues forced the cancellation of the harvest celebration dinner earlier this semester, which led to an even bigger spread today.

“It’s been a really great collaboration to get all these products,” Gray said. “It’s been growing for four or five years, and the cooperation is resulting in us being able to offer some great, locally sourced food we wouldn’t otherwise be able to offer.”

Read on for a look at some of the collaborations in action.


*Beef illustration*



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*Lamb chop illustration*



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*Catfish illustration*



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*Illustration of cubed butternut squash*



**Sidebar note:**

**MENU**

**Campus Farm lamb:**

- Roast leg of lamb (The Diner, South Campus Dining Hall)
- Grilled Mediterranean lamb chops (South Campus Dining Hall, 251 North)
- Lamb- and pomegranate-stuffed onions (251 North)
- Shepherd’s pie (251 North)

**Hand-carved Wye Angus beef:**

- Ribeye (The Diner)
- Sirloin (South Campus Dining Hall)
- Tenderloin (251 North)
- Campus Wye Angus Guinness-braised short ribs
- Slow-Smoked Barbecue Wye Angus top sirloin triple grilled cheese
- 6 oz. Grilled Wye Angus Beef Boss Burgers with American cheese, bacon, fried egg, salsa verde and pico de gallo

**Chesapeake Bay Wild Blue Catfish Piccata with Creole Sauce**

**Vegan options with plant-based meat:**

- Sun-dried tomato mushroom pesto chicken ragout over a fresh baked biscuit
- Country fried steak strips with Mexican chipotle gravy and a fresh baked biscuit

**Plus:** A variety of seasonal sides, salads and desserts





**Topics:** [Campus & Community](https://today.umd.edu/tags/campus-community)


**Tags:** [Food](https://today.umd.edu/topic/food)


**Units:** [College of Agriculture and Natural Resources](https://today.umd.edu/topic/college-agriculture-and-natural-resources), [Dining Services](https://today.umd.edu/topic/dining-services)