April 13 marked another Fried Chicken Thursday at The Commons dining hall on the Kennesaw campus, a weekly tradition in which one station serves fried chicken, macaroni and cheese, cornbread and other southern staples that vary week to week, such as potato salad and green beans.
The macaroni and cheese, which has previously proven to be dry with a satisfying flavor was exceptionally better and less dry this day. The crust made of cheese on top of the dish does continue to hinder the experience as a whole.
The potato salad was and is consistently well made with bite-sized pieces of potato and a perfected ratio of mustard to mayonnaise. Its only drawback is occasionally not having enough potatoes for the amount of dressing accompanying them.
The cornbread served at the Apron Strings section was unfortunately dry this day, a testament to how many pieces were sitting out compared to the rest of the dishes’ empty spaces.
Other stations providing vegetarian options included The Campus Green and the Vegan Station. The salad bar never fails to be stocked with refreshing lettuce options, an array of vegetables and reliable salad dressings clearly labeled.
The vegan chili, a star of the Vegan Station for its blend of seasonings (without being overly spicy) and a medley of textures, fell only slightly flat. Its usual texture was not found; the crumbly texture overpowered that of the soft kidney beans. The chili was otherwise flavorful and filling.
Buffalo cauliflower was also present in this section and although the cauliflower was cooked to perfection, the pieces could have used more buffalo flavor.
Vegetable spring rolls dipped in sweet chili sauce were delicious, although lacking a crunchy outside that would have provided more satisfaction to the side dish.
Another station often alternates which beans will accompany their taco fixings, so when the selection does not include pork it is a welcome recipe. The rice with black beans, cilantro and salsa this Thursday was refreshing and satisfactory, especially with a squeeze of lime on top.
The Commons shines in their use of plaques displaying which allergens any given dish contains. These allergens include different meats, soy, dairy and gluten, making it an extremely accessible place to eat with a dietary restriction without having to ask if a particular meal is safe.
According to the University Dining website, the dining hall “can accommodate a variety of food-related allergies and preferences. [Their] chefs are always available to assist with special dietary needs or questions about daily culinary selections.”
