Faculty member and College administrator Hewlet McFarlane’s favorite part about Peirce Hall has always been the camaraderie.
When he first came to Kenyon as a member of the psychology department, McFarlane — now assistant vice president for enrollment, director of strategic programs and partnerships, and professor of neuroscience — joined a weekly lunch table there with members of the psychology department and students, and he has enjoyed meeting with other colleagues there over the years.
“Lots of great class ideas come from just talking over lunch,” he said.
More of his colleagues now have an incentive to find out for themselves. New this year, every employee can receive free dining services at Peirce as part of a benefit that includes one dine-in meal per day, five meals per week. All an employee needs to do is scan their K–Card on the way in.
Veteran Peirce patrons like Bob Milnikel, professor of mathematics, already are making the most of the new perk. In the past, he visited the servery a couple of times a month; these days, that’s up to several times a week. The results, he said, have been some great meals that only get better if you get a little creative.
“The panini press can help with everything from turning a plain burger into a patty melt to just taking a few seconds to warm up a cookie,” Milnikel said. “And don’t hesitate to mix up the food from various stations, if you’ve got the patience for multiple lines. Maybe a meatball could escape being part of a comfort-food sub and instead go with some pasta or rice.”
Advancement Project Manager Luisa Barone Gantt likes to call Peirce the “best restaurant in Knox County.”
“It has such a range of options,” she said. “There’s always something that you can enjoy there, especially with the salad bar. I can always count on Peirce having fresh stuff.”
For Gantt — who used to visit once a week and now drops by two or three times a week — eating at Peirce provides more than a varied menu often sourced from local farms. It’s also a chance to bump into students and coworkers she knows and collect a sampler of desserts to satisfy her sweet tooth.
One of her favorite suggestions for newbies looking for more flavor is to think beyond the condiments at the stations located throughout the building. “Don't sleep on the sauces in the deli or pizza sections,” she said. “Chipotle aioli and honey mustard are my fave for crinkle fry/sweet potato fry dipping and garlic butter for pizza dipping.”
Kevin Peterson, director of the Office for Civil Rights, ate in the dining hall four days a week even before the new perk was announced. He came for the good food and stayed for all the new friends he made around the long tables on Old Side.
“Over the years, I have made good friendships with so many random staff and faculty I met by having lunch in Peirce — people I probably wouldn't have met any other way,” he said. “The laughter that is shared around some of those tables during lunch does so much good for me.”
His biggest tip has nothing to do with the food and everything to do with timing: Don’t show up right at noon, especially on Mondays, Wednesdays and Fridays. “It’s just too crowded,” he said. “Either get there before noon or wait until 12:20 p.m.”
As someone who deals with various food allergies and sensitivities, McFarlane said he’s been particularly pleased with how well all items are labeled and the helpfulness of the staff.
“The staff at Peirce are very sensitive to this issue, and on days when I am struggling with the prepared menu, will prepare something for me and the short line of students who are in a similar position. I could not thank them enough,” he said. “So for anyone new to Peirce, if food allergies are an issue, let the staff know.”