Cornerstone - June 2021

Cornerstone C A MP U S

SE RV IC E S

N E WS L E T T E R

Marcum Reopening The Event Services Team is excited to announce the Marcum Hotel and Conference Center has reopened May 28th. It’s been over a year since the Marcum was able to accommodate guests with the last night for guests being March 16, 2020. “Reservations for summer and fall are underway and we're looking forward to welcoming our parents, Alumni and conference groups back to campus," said Director of the Marcum Hotel, Amy Poppel.

Now Open

With this fresh reopen, the Marcum has a lot of updated changes to roll out. There will be all new mattresses and bedding throughout the hotel as well as enhanced cleaning and sanitation protocols in hotel rooms, public areas, and event spaces to be in line with new hotel standards to keep guests safe and healthy. The continental breakfast will be replaced with a refreshed dining meal option. With this meal option, each guest will receive a card that can be used for one meal swipe at any Commons location or a meal up to $10 at an a la carte operation in Armstrong. The retail corner is also shifting from showcasing items from the bookstore to a minimarket which will feature beer, wine, small snacks, and toiletry items for purchase. When asked about the Marcum reopening Bryan Gutridge, Senior Director of Event Services, said, "The Marcum team is very excited to return to their space and get back to the business of serving their guests. It has been an interesting year and they have all done a wonderful job of supporting the greater mission of Campus Services, but everyone is looking forward to working in the hotel again. We are all thrilled to be welcoming visitors back to campus."

Be Our GUEST This pass is good for one (1) meal at any commons or a la carte location.

GUEST NAME(S) AUTHORIZED BY DATE Pass is valid upon purchase up to $10.

Not valid at markets or Starbucks.

Pass carries no cash value. One-time use.

Cornerstone

| C A M PUS S E RV I C E S N EWS L ET T E R

JUNE 2021

Brittany Angst - Food Service Assistant | 2 years Mariah Engelhard - Food Service Assistant | 6 years Silvia Erskine - Building and Grounds Coordinator | 4 years Taylor Goins - Food Service Assistant | 2 years Megan Hudson - Food Service Assistant | 4 years Lisa Hungarland - Cook | 3 years Jacob Jones - Building and Grounds Assistant | 4 years Calvin Kline - Cook | 6 years Gabriel Korte - Food Service Assistant | 2 years Jerry Mergenthal - Transportation/Delivery Asst. | 22 years Lucrita Osman - Food Service Assistant | 2 years Mary Parker - Food Service Assistant | 6 years Miles Points - Cook | 3 years Joanna Saba - Senior Registered Dietitian | 3 years

ASG Dodgeball Tournament Associated Student Government (ASG) hosted a Dodgeball Tournament and lucky for us, there were a few Faculty and Staff teams that got to show the students who’s boss. The tournament was held in the outfield at McKie Field. There were three courts where the games were played simultaneously. Each team was guaranteed only one game and a loss eliminated your team from the tournament.

The rules were simple: don’t get hit and a catch gets a teammate back in and gets the thrower out. We were lucky enough to get some amazing action shots of the participants killing it on the court which can be found here. This was a fantastic way to spend a Friday afternoon and Campus Services would like to thank ASG for all their hard work on the event.

Neil Sherry - Cook | 2 years Nicholas Soika - Food Service Assistant | 21 years Geno Svec - Exec. Dir. of Campus Svcs. & Chief Hosp. Officer | 5 years

A Dad Origin Story Before becoming a Dad, there are a few key things you need to learn. No, it’s not how to change a diaper or how to grill, it’s the more important aspects of being a Dad. Every Dad is equipped for success with their jorts, their white New Balances, and the ability to sleep in the living room until you turn off the TV because “they were watching it.” Next, they move on to the art of the Dad Joke.

This is an art that has been refined and passed down for generations. As soon as a new Dad retorts with “Hi, [blank], I’m Dad” they have truly mastered the art of the Dad Joke. Dads write in all caps, don’t ask us why, they have a lot to emphasize I guess. Once you become a Dad, plan to leave your phone at home when you go to Home Depot, out to the store, or out walking the dog… just never have your phone on you. Also, all Dads after finishing a big meal rub their stomachs - bonus points if you make a joke like “Somebody bring me a bucket!”

These are all dramatizations of the stereotypical Dad. On behalf of Campus Services we would like to thank all the Dads within the department for all that you do!

JUNE 2021

MIAMIOH.EDU/CAMPUS-SERVICES

As we are preparing for our summer camps, conferences, and the start of the fall semester I hope you take a moment for yourselves. Go to bed early, read for pleasure, do something

The perfect potato dish for summer grilling Summer is here and it’s now officially grill season! Besides all of our traditional favorites – such as ribs, hot dogs and burgers – lots of veggies shine by being grilled. Here’s a very tasty recipe that uses the dying embers of your fire to create a delicious little snack. If you’re a big fan of grilling, you will want to check out the cookbook Where There’s Smoke. It’s packed with great recipes, tips, and pictures.

that brings back memories, watch

Ember-Roasted Salt Potatoes With Scallion Cream

cartoons, laugh, sing , dance, take a

• • • •

walk, and enjoy family.

You deserve a little me time.

Geno Svec Executive Director of Campus Services Chief Hospitality Officer

1 1/2 pounds new potatoes, red or white 1/4 cup kosher salt 1/2 bunch scallions, trimmed 1 cup sour cream

Directions

Place the potatoes in a pan just large enough to hold them and provide a little headroom. Cover them with cold water and add the salt. Cook over medium heat until the potatoes are fork tender, 15 to 20 minutes.

Drain the potatoes and let them cool slightly.

Set the potatoes in the embers of a dying fire and cover the grill. Cook until the skins are blistered and the potatoes are heated through, about 20 minutes. Remove them from the coals and brush off any ash. Cut them in half and arrange them on a platter.

Combine the scallions and sour cream with a pinch of salt in a food processor. Purée until the mixture is smooth. Check the seasoning and adjust if necessary, but consider the salt content of the potatoes.

Serve the potatoes either warm or at room temperature with the sour cream sauce.

Recipe from Where There’s Smoke by Barton Seaver Chef Ginny Thiell Executive Chef of Catering

Congratulations to those that have finished this semester, academic year, or have completed a program! Campus Services admires your tenacity and dedication to self-improvement.

Cornerstone

JUNE 2021

| C A M PUS S E RV I C E S N EWS L ET T E R

Return of Event Services Events are returning to campus! After over a year of cancelled weddings, postponed gatherings, and a non-existent conference season, groups are returning to Miami once again.

While planning has been underway for weeks to get ready, the results are finally unfolding across campus.

The nine commencement ceremonies at Yager utilized our concession stations to distribute over 12,000 bottles of water to graduates and their visiting families. A few days afterwards catering participated in the Wayne Embry memorial event at Millet. Our first served meal in over a year went off without a hitch and was a wonderful experience for our guests, but also for our events team who have been hungry to get back to the work we all love.

The end of May also brings the Marcum back into full operations, with all new mattresses and linens, as well as updates to some of our marketing materials. We went into our first weekend with a wedding group filling the hotel to near capacity, which has not happened since spring of 2019. Weddings are back! Catering served that wedding at Armstrong pavilion - our first wedding reception in nearly three years! The team was thrilled to get back into the swing of events and everything went smoothly.

This summer also sees the return of many of our annual conferences and camps. Buckeye Boys State will be here shortly and we even captured some new business that will make use of our residence halls and dining operations across campus. It looks to be a busy summer for the Event Services Team and we cannot wait to flex these muscles again and execute some frantic and fun events.

LEAN Ideas We all know that one coworker who is superorganized - the person who is punctual, finishes projects with time to spare, and always knows exactly where to find what they need when they need it. Organized people seek out tools that can help them make the most of their day, week, and year. By staying organized, they are able to work effectively and efficiently while hitting their milestones and deadlines.

Are you one of those people and want to help your area be more productive? Suggest a lean idea! This link will take you to the MyMiami login page. Once you have logged into MyCard, you can complete the form.

Miami PUZZLE

Where do you take kids that get hurt playing peek-a-boo?

Click the image to play!

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