2006 fall magazine - Seton Hall University
2006 fall magazine - Seton Hall University
2006 fall magazine - Seton Hall University
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ABOVE: Alfred and Hope<br />
Frungillo at cafeteria<br />
celebration. RIGHT:<br />
Anthony and Alfred<br />
Frungillo, Monsignor<br />
Robert Sheeran, Ben<br />
Aiello and Michael<br />
Frungillo.<br />
a tribute in light<br />
In commemoration of the fifth anniversary of the September 11,<br />
2001 terrorist attacks, two columns of light lit up the night skies<br />
over Omaha, Nebraska. John Manna ’73, M.P.A., an employee of<br />
Woodmen of the World, played a key role in orchestrating this event.<br />
The Tribute in Light is part of Woodmen’s “In Honor and Remem-<br />
brance” program, which pays tribute to the victims and heroes of<br />
9/11 and salutes the men and women who defend our freedoms and<br />
safeguard our communities.<br />
Photos by Bill Blanchard<br />
This story contains information from www.woodmen.org<br />
WHAT’S ON THE MENU?<br />
Photo by Brad Jeremy Williams<br />
Gourmet Dining Services and members of the <strong>University</strong> community<br />
gathered on September 7 at a ribbon-cutting ceremony<br />
marking the renovation and enhancement of the Galleon Room.<br />
A gift from Gourmet Dining Services (GDS) completely funded<br />
the renovation. Alfred Frungillo and Ben Aiello, owners of<br />
GDS, were on hand for the festivities. Joining them were members<br />
of the Frungillo family, <strong>University</strong> president Monsignor<br />
Robert Sheeran ’67, S.T.D., and other <strong>University</strong> dignitaries.<br />
GDS Chairman Alfred Frungillo said that more than 300<br />
seats — including booths and stools — were added.<br />
A glass atrium was built to allow for garden-style<br />
dining. And the color scheme is soft and earthy.<br />
“We put a brand new kitchen in,” Frungillo said.<br />
“There’s new equipment, so it’s much easier for the<br />
cooks to see what they need.”<br />
New menu items are rolling out of that kitchen.<br />
Vegan and vegetarian diners are enjoying new selections.<br />
Students can enjoy an expanded pasta station,<br />
brick-oven pizza and sushi.<br />
“The pizza is awesome,” Sophomore Kevin Staats<br />
said. “I even tried sushi for the first time the other day.”<br />
This article contains material previously published in the <strong>Seton</strong>ian.<br />
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