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Kick off the year with a weekend filled with adventure, relaxation, and community at our upcoming retreat!
Join us for a Valentine’s Day weekend Pre-Fixe dinner at The Commons!$70/Person Reservations Recommended. Parties of five to eight guests should call 919-684-4619 to make a reservation and must receive confirmation before arrival. (Reservations requested via voicemail are not valid until you have received a confirmation email or phone call.) PRE FIXE MENU STARTERSRoasted Beet Burrata (V+)with Balsamic Vinegar Vegetable Tartar (V+)Crostini with Roasted Tomatoes & Peppers, Cornichons, Shallots, LemonFresh Herbs, Basil Oil Fried Oysterswith Fennel Slaw and a Spicy Remoulade —————————————————————————— MAIN COURSEFilet Mignonwith Garlic Mashed Potatoes, Broccolini, Bordelaise Sauce Seared Sea Basswith Cauliflower Mash, Sauteed Brussels Sprouts, Red…
Duke alumni Lynne Bornstein Bermont ’96 and Bill Bermont ’97 met at a Duke Hillel Shabbat gathering in Duke Gardens as undergraduates. More than thirty years later, they are making a gift to Jewish Life at Duke (JLD) that will foster lifelong connections and meaningful traditions for years to come.
The Duke Jewish Alumni Network (DJAN) is partnering with the Jewish Book Council to bring notable books, discussions, and author conversations to alumni and friends!
The DJAN Book Club, supported by Jewish Life at Duke and Duke Lifelong Learning, offers an opportunity for alumni, parents, and friends to read six books during the 2024-2025 academic year.
Tuesday, 2/175PM-9PMMarketplace MENU: Mardis Gras Meal Tuesday, February 17th 1892 Grill:Shrimp Po Boy with Remoulade Croque MonsieurHush Puppies Spicy Black Bean Burgers on Bun Cajun Seasoned Steak Fries Durham MarketChicken & Sausage Jambalaya Pork Loin & Cornbread Roulade Vegan New Orleans Maque Choux Cajun Mac & Cheese Red Beans Dirty Rice Collard GreensChef Felicia’s Focaccia Bread HarvestTempeh Creole Tomato &Okra Stew Vegan Cajun Grit CasseroleFried Green TomatoesChef Adam’s Cajun Remoulade KettlesChicken & Okra Gumbo with Rice Corn and Poblano Soup FusionShrimp Boil Vegetable Boil Cucina (Build-Your-Own-Bowl)Bowtie PastaGF PastaWheat Penne Crawfish Tails Sauteed MushroomsTasso Ham Sauteed Peppers & OnionsSundried Tomatoes…
There’s something magical about transforming simple ingredients of herbs, fruits, and spices into a flavorful syrup that can elevate everyday drinks and desserts. In The Chef’s Kitchen, we recently welcomed Clinical Herbalist, Lisa Fouladbash of Sequoia Herbals in Durham, to share her expertise and creativity. Lisa led us through the process of making herbal syrups from scratch, showing just how fun (and delicious) it can be! Why Herbal Syrups? Herbal syrups are a versatile way to capture the essence of fresh ingredients and add a burst of flavor to your favorite recipes. Think sodas and mocktails, drizzles for coffee or…
FOR IMMEDIATE RELEASE Durham, NC – [Thursday, March 19, 2026] As one of the nation’s leading collegiate dining programs, Duke Dining continues to set the standard for wellness-forward food service by removing artificial dyes and unnecessary additives from menu offerings across campus dining venues. The Blue Proof initiative has officially been implemented at Farmstead, Ginger + Soy, Gyotaku, Sazón, Sprout, and Tandoor, with additional locations to follow. This initiative reflects Duke Dining’s commitment to prioritizing student health, supporting whole-food nutrition, and leading with integrity in campus dining by offering meals made with real, recognizable ingredients and free from synthetic food dyes…
Hundreds of student clubs and organizations will be present to showcase their groups and invite students to learn more. The event is open to all Duke students and will take place on Thursday, August 27, from 5:00 p.m. – 7:00 p.m. on East Duke Lawn. Participating student organizations will be listed below. For more event information contact Student Involvement and Leadership (leadership@duke.edu). For student organizations:Table signups were only open to undergraduate recognized student organizations via the annual re-registration form on Duke Groups. Only student organizations listed on the confirmed list are permitted to participate in the event using the provided…
Hundreds of student clubs and organizations will be present to showcase their groups and invite students to learn more. The event is open to all Duke students and will take place on Friday, August 29 from 4:00pm – 5:30pm on East Duke Lawn. Participating student organizations are listed below. For more event information contact Student Involvement and Leadership (leadership@duke.edu). For student organizations:Table signups were only open to undergraduate recognized student organizations via the annual re-registration form on Duke Groups. Only student organizations listed below on the confirmed list are permitted to participate in event using the provided tables, one organization…
Take your tastebuds on a global journey—no passport required! Join us for the World Cruise Themed-Dinner, featuring bold and authentic flavors and signature dishes from around the world! MENU Jamaica (Durham Market)Caribbean Oxtail Jerk-Marinated Grilled Prawns with Mango SalsaCitrus and Herb Pork LoinGarlic and Chili Green Beans Caribbean Steamed CabbageRoasted PlantainsRed Beans and Rice Mexican Riviera (Fusion)Tostadas:Conchanita Pibil Red Snapper Ceviche Shrimp CevicheEsquites Toppings: Pico De Gallo, Orange Sauce, Red Onion, Cilantro, Roasted Poblano Cream, Red Cabbage, Cotija Cheese, Pickled Onion, Lime Wedges Singapore (Cucina)Singapore Chili Crab Ayam GorengRoast Duck Char SiuVegan Hainanese RiceGarlic Gai LanSambal Green Beans Singapore Mai…
The Division of Student Affairs is pleased to announce the appointments of Steve Harrison as Associate Vice President for Student Affairs Resource Administration and Dr. Dawna Jones as Associate Vice President for Student Affairs and Dean of Students. Together, these appointments represent an important milestone in the continued evolution of Student Affairs as Duke invests in an exceptional student experience for undergraduate, graduate, and professional students. Steve joins Duke on August 10 following more than two decades of leadership in higher education administration, most recently serving as Vice President for Auxiliary Enterprises and Chief Sustainability Officer at Coastal Carolina University….
Food Allergy Research and Education (FARE) has recognized Duke Dining as having the ‘Best Comprehensive Allergen-Free Dining Program’ an award that honors institutions that demonstrate the most thorough and innovative approaches to food allergy management across campus dining services. This prestigious recognition highlights Duke Dining’s campus-wide commitment to providing dining that is safe, accessible, and responsive to the personalized needs of students. The award acknowledges comprehensive practices including clear allergen signage, dedicated allergy-free locations and/or stations, cross-contact prevention protocols, and effective communication strategies that empower students to make informed dining choices. Central to this achievement is Duke Dining’s Ask Me®…