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Notre Dame Hall Council to select Hall of the Year

first_imgTags: Hall of the year, residence halls, Residence Life Hall of the Year presentations, which give hall presidents and vice presidents the chance to summarize the activities and condition of their dorm, begin next week. These presentations make up more than half the criteria for the Hall of the Year selection.Senior Michael Wajda, co-chair of Hall Presidents Council, said 65 percent of Hall of the Year deliberations are based on next week’s presentations, in which hall presidents recap their dorm’s activities over the last year with respect to three categories: heart, mind and body.“Over the course of the next week, all of the dorms are going to be giving their presentations, and they’ll be graded on the mind, heart and body categories, but they will also be graded on how they have worked to grow as a community holistically,” he said. “We’ll judge how they’ve worked to include all members of the community, and what sort of sustained unique impact they’ve had this year.”Wajda said 5 percent of the deliberations is based on the dorm’s signature event, which is hosted by the dorm and open to all of campus. The remaining 30 percent is based on monthly Rockne presentations.“These presentations are snapshots that the presidents provide each month, just a listing of what they’ve done which includes events and a couple of pictures,” Wadja said.“We really look for four things in the Rockne presentations,” he said. “We look for how they’ve advanced the mental aspect of dorm life, which can be anything from cultural events, academic events and sustainability events. We also look at how they advance the body of the dorm, so that includes inter-hall athletics and social events.“Finally, we look at how they advance the heart of dorm community that include the service and liturgical aspects,” he said. “There’s a reflection and goals aspect of the presentation where we ask them to see where they want to go from here in the next month.”Kathleen Clark, Hall Presidents Council co-chair, said it is impossible to judge each dorm in a vacuum.“Each of the 29 halls is Hall of the Year in some way,” she said. “So really what we’re looking for is to see that each residence hall has been the best possible version of itself.”Michael Wajda said the Hall of the Year selection is made by a group of nine judges.“These nine judges are the two Hall Presidents Council co-chairs, the council finance chair, the two HPC social chairs, the athletic chair, one senior member of judicial council and two senators.“The judges represent a really diverse group of people,” he said. “We have a good mix of all the quads, all the grades and both genders. It’s a really fun mix of people and we’ve really enjoyed working together.”Wajda said the senators do not have to judge their own dorms.“One of the things we’ve changed is the institution of a recusal process,” Wajda said. “If I felt like I couldn’t be fair in judging Duncan, I could recuse myself without hurting their overall grade.”Clark said Notre Dame residential life holds a special place in her heart.“I showed up for freshman orientation at 2011 and I knew I wanted to be a part of hall council,” Clark said. “I had the good fortune of being on hall presidents council last year and, while I really love and cherish the Farley community, I relished the opportunity to work with each of the 29 communities on campus.”Clark said the most rewarding aspect of her position as Hall Presidents Council co-chair is seeing the hard work the presidents and vice presidents put in to improve student life for those who live in their dorm.“As co-chair you get a glimpse into each community, and that has been a tremendous gift,” she said. “It has made me cherish my Notre Dame education even more because the quality of residential life here is so special.”Wajda said there are several concrete prizes for winning Hall of the Year, including a plaque for the winning dorms, a dome dance and a monetary prize. Two dome dances are given out, one to the overall Hall of the Year and one to either the Women’s Hall of the Year or the Men’s Hall of the Year — whichever is the opposite sex of the overall winner.Clark said the biggest and most meaningful prize for winning Hall of the Year is the title and recognition.“It’s something special to be able to put Hall of the Year on the banner outside your dorm,” Clark said. “It’s all about the bragging rights.”Clark said the selection process is difficult because every dorm is worthy of Hall of the Year.“We recognize there are 29 outstanding communities on campus that are lead by 29 outstanding presidents, vice presidents, and communities,” Clark said.“I think what is valuable in having Hall of the Year awards is that it continues to affirm the importance of residence life here at Notre Dame,” she said. “It is worth celebrating a good, strong community. That’s one of the things that makes Notre Dame different. You hear constantly that people come here for the residential structure, and we have a role in perpetuating that importance and strengthening our communities into families.”Wajda said Notre Dame residential life is unique in that students of all years are living and learning together.“You’re a senior living next to freshman and across from sophomores, and you’re all called Highlanders or Vermin, or Lions, or The Finest,” he said. “It’s a system that most other colleges don’t have, and having Hall of the Year lets us say that Notre Dame residential life is something special, something unique and something meaningful.”last_img read more

Association JRE Croatia is richer for two more restaurants

first_imgAnd Bob’s Tavern stands out with its appearance on Instagram: the photos that follow life in and around the tavern are all just not a boring string of new menus and dishes. The pictures are full of emotions and sincere desire to communicate the values ​​that Bobi cares about: the sea, nature, family, Murter, Kornati, togetherness…, worth peek at the profile! Boba, a family nickname – a kind of dedication to a family story and a link to Murter – is the name of the tavern where he chefs Vjeko Basic. For years, one of the cult Dalmatian restaurants has nurtured a true culinary tradition based on fresh seafood, as well as vegetables and spices from the restaurant’s ecological garden. The family tavern is one of the few on the coast that is open all year round and has its regular guests, although it is relatively isolated from established tourist routes. In addition to the great kitchen, the reason is a pleasant interior with an open fireplace and, of course, friendly and professional staff led by an eternally smiling chef. Marko Gajski with Vis cake (photo by Spori Zecov) Marko Gajski and Drazen Matkovic (photo by Spori Zecov) Marko Gajski, a computer science graduate, appeared at Masterchef in 2011 and since then has been developing his style of imaginative creations of traditional and international dishes, with the basic premise: he uses various processing techniques to make full use of food and get the most out of taste. In addition to the magnificent symphony of flavors and aromas, his plates are adorned with Instagram appeal, so he says that guests sometimes forget to eat the dish served, especially his version of Komiža bread. Restaurant LD within the boutique hotel Lesic Dimitri Palace for several years now it has been an unavoidable stop for any hedonist who sticks to himself. Investment banker Michael Unsworth who fell in love with Croatia more than twenty years ago, the owner and originator of the idea of ​​Korcula becoming a hedonistic brand on the tourist map of the world patiently built a vacation spot in top, uniquely decorated apartments, and then added the enjoyment of food and wines take care of two Korčula Slavonians: Head Marko Gajski i sommelier Dražen Matković. He tries to use fresh and home-made ingredients that are not always easy to find, so he honestly answers that he is sometimes forced to look for the best that can be found anywhere in the world at that moment. He enjoys preparing seafood specialties, but his love is still related to Slavonia and he considers the black Slavonian pig (fajferica) a food that is a treat for every chef because the possibilities of use and processing techniques are incredible. Like Marko, Vjeko has established his own network of suppliers of fish and organic food on Murter and Kornati, where everyone knows him, and often with his friend and chef of the Opat restaurant on Kornati, Ante Božikov, he cooks together to bring guests closer to traditional Murter and Kurnat recipes. . The basic prerequisites for membership for restaurants and chefs are high professional standards and creative cuisine, so it is not surprising that the list includes Korcula’s fine dining restaurant Lesic Dimitri and chef Marko Gajski, and Murter tavern Bob in which the chef Vjeko Basic. True food lovers from whom they make top gourmet delights have rightly found themselves on this prestigious list, and their magical world of gastronomy is an experience that will not be forgotten and will be retold for a long time… Along with JRE, Dimitri Lešić Palace has been a member of a renowned association since 2013 Relais & Chateaux which under the motto All around the world, unique in the world has been awarding the most prestigious family hotels, their restaurants and chefs for more than 60 years, and has been on the Michelin list of recommendations since last year. List of listed restaurants JRE Croatia (in alphabetical order): Vjeko Basic, chef (photo by Facebook @konobabobamurter) Vjeko Bašić: Blacksmith’s Carpaccio (photo by Facebook @konobabobamurter) The changes of the seasons are clearly visible on Bob’s table, not only on land but also under the sea. Monkfish is Vjek’s favorite, whether on broth, in white wine or shrimp and truffle sauce surrounded by homemade polenta with capers and sun-dried tomatoes. But when it’s the season, grilled cuttlefish or squid polenta in Bobi is a great recommendation – because Vjeko doesn’t complicate things in the kitchen and sticks to that rule even when preparing carpaccio or sushi, using modern culinary techniques with a refined feel for presenting dishes. Vjeko Basic was declared chef in 2018 in the selection of the prestigious Gault & Millau guide, and the Bob tavern is not only on their list of recommendations but also on Michelin’s list of restaurants that should not be missed. Young restaurateurs from Europe, an association of the most creative chefs and gastronomically ambitious restaurants from 15 European countries and Australia at the beginning of this year got two new members from Croatia, so now JRE Croatia has 15 members (more than 360 in total)! Viška pogača Marko Gajski (photo by Spori Zecov) In addition to all the tasks related to the functioning of the kitchen, Marko set himself the task of building a network of local suppliers who are able to monitor restaurants and supply them with local ingredients: he already has a supply of high quality oils, yeasts, flour, jams and all other things that can marinate over the winter. or pickle, it is agreed to plant vegetables and fruits on the island and cooperate with local fishermen. Badi – Umag Boba – Murter Boškinac – Pag Draga di Lovrana – LovranDubravkin put – ZagrebFoša – Zadar Lesic Dimitri – Korcula Marina – NovigradMonte – RovinjPilgrims – Šibenik Pergola – Savudrija Blue Cellar – Volosko San Rocco – Brtonigla Villa Ariston – OpatijaZigante – Meadowslast_img read more