The Dining Hall Comes Of Age

Photo by Brian Kelley
Photo by Brian Kelley
Both Furman and Milliken cafes offer diners fresh, healthy choices.
Photo by Brian Kelley
Homemade and sumptuous cookie-wiches end a perfect meal
Photo by Brian Kelley
Oven-fired pizza is always a crowd favorite
Photo by Brian Kelley
Rosemary rice
Photo by Brian Kelley
Well worn and cherished cookbooks adorn the kitchen.
Photo by Brian Kelley
Blueberry panna cotta is a smooth, indulgent palate cleanser.
Photo by Brian Kelley
Diners at Furman know their food comes fresh from local farmers, who are featured on chalkboard displays.
Photo by Brian Kelley
Raspberry cream in chocolate cups was just one of many featured desserts that could rival any in a 5-star restaurant.
Photo by Brian Kelley
And those choices are numerous.
Photo by Brian Kelley
Bon Appetit Chef Josh Fowler serves a diverse clientale—from students, staff and faculty to retirees—at Furman.
Photo by Brian Kelley
Travelers Rest’s Leopard Forest coffee is proudly served to diners.
Photo by Brian Kelley
Oven-fired pizza is always a crowd-favorite, as are the housemade pickles and rosemary rice.
Photo by Brian Kelley
Bon Appetit has helped Milliken’s cafe to be a model for innovation in corporate dining.
Photo by Brian Kelley
Bon Appetit Chef Tori Littlejohn plates a picture-perfect meal.