What are you having for lunch today? Chances are, the typical Yuba College student will either head to the cafeteria or hurry someplace off campus to grab a bite to eat at lunchtime. But there is an alternative, a place that is nearby and offers both reasonable prices and full tableside service.
Previously known as the Kampus Inn, Flavors Restaurant is operated by Rick Prondzinski, Head of the Culinary Arts Department, and the Food Services Management students of Yuba College at the Marysville campus.
Prondzinski’s assistant Diana Valusek is a graduate of the Yuba College Food Services Management program. Valusek said that the restaurant’s name change became official at the beginning of this semester and represents the new mood that Prondzinski wanted to bring to the program.
” ‘Flavors’ sounds more upbeat and contemporary,” said Valusek, “which goes better with the contemporary menu and types of food being served.”
Flavors offers contemporary menu choices that change daily, with prices that start at less than five dollars for a complete meal. The restaurant is open for business Tuesday through Thursday from 11:30 a.m. to 1:00 p.m. for all Yuba College students, employees and the general public. Flavors is located in the south wing of Building 300, which is the end that is closest to the 800 building.
During the Spring 2003 semester, Flavors has orchestrated several theme-based menus and special days, such as “Jamaica No Misteaka” on March 20, with Jamaican Jerk Chicken sandwiches and several seafood entrée selections. Prices started at $4.25 for complete meals that included dessert. Earlier in March, Flavors hosted a “Fifties Day,” with prices and menu selections reminiscent of an old-fashioned burger joint. Two burgers with fries were $1.29 and slices of “Mom’s apple pie” were 99 cents. On April 10 the Food Services students produced a gourmet buffet that included prime rib and seafood cioppino, as well as several salad, side dish, bread and dessert choices for $8.00 per person.
Prondzinski said that all menu items served at Flavors are prepared from scratch. The restaurant facility has three kitchen areas: a hotline kitchen, a production kitchen and a bakery shop, plus the dining area that can be resized and tables rearranged to accommodate customer demand. Food Services students not only do all the cooking but also wait on customers with different types of table service that correspond to the day’s theme and menu, such as a French or Russian style. The atmosphere is elegant but welcoming, with pressed tablecloths and folded napkins at each place setting. Service gratuities are appreciated but not required. Flavors also offers catering of private events.
Valusek said another Flavors innovation being considered for the future is an espresso and cappuccino bar, which will provide an on-campus alternative to comparable off-campus establishments.
Because of time necessary for classroom instruction, ordering and food preparation, Flavors is open to the public no more than three days per week. Periodically the restaurant is also closed during its normal operating hours, when the Food Services students are involved in special events.
Upcoming Flavors Restaurant menus and operating schedules are sent by email to all addresses on the Yuba Community College District network, but anyone who is interested in receiving these notices may request to have his or her name added to the Flavors email list by writing to Valusek at dvalusek@yccd.edu. Menus are also available for viewing during weekdays at the restaurant, or interested parties may call 741-6933 for Flavors Restaurant information.
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