Terrace East photo of University Center Club at Florida State University. (Photo: CLAY HAYNER)
Last Saturday’s postponement of the FSU-Clemson football game prepared the University Center Club at FSU’s staff – which provides pre-game meals for 3,000 member and guests — for the next time.
The next time came Saturday.
Tracy Marple, regional manager of University Center Club, said club staff was notified at 10:30 a.m. Saturday that the 8 p.m. game against the University of Virginia was postponed.
FSU Athletics Director David Coburn said the game was called due to “positive (COVID-19) tests, subsequent quarantining, and contact tracing within the Florida State football team.”
“We had a practice run (last Saturday); I have a very efficient team,” Marple said Saturday afternoon.
Marple said the club would have opened at 6 p.m. for an 8:05 p.m. kick-off, and most of the food had been prepared for the approximately 3,000 members and guests.
“Therefore, all of the prep is completed prior to gameday, such as Penne Antipasti, Tropical Fruit Salad, Shrimp Cocktail, coleslaw for our ” Slawdog”,” she said.
Other favorites include mac n’ cheese, the Killer Nole Sandwich Bar, which is a giant sub, assembled and ready to slice.
In addition, the Street Taco Stand prep work is completed, ready for assembly, along with Black Bean Salsa and Lime Crème.
More: Florida State football game vs. Virginia postponed
As it did last Saturday, the club decided to donate the food again to the City Walk Urban Mission, the FSU Police Department and this time, Project Annie, in Frenchtown, which served 1,000 takeout meals on Thanksgiving.
“We just took a truckload to Project Annie and she said that would feed 200 people. Then, we are going to be going to City Walk Mission as we did last time and then the FSU Police Department,” Marple said.
Marple said enough food was distributed to serve 200 people at Project Annie, 200 at City Walk Urban Mission and 50 at FSUPD.
Marple said the staff works out of seven kitchens in the University Center in preparation for feeding members of the Champions Club as well as preparing food for the skybox suites.
Marple said employees know their roles well and are prepared to adjust.
“They can turn on a dime,” she said.
Contact senior writer Byron Dobson at [email protected] or on Twitter @byrondobson.
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