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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 />

9

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