8:42 a.m., Sept. 1, 2010----Delaware Today magazine's Best of Delaware 2010 awarded Vita Nova, the student-operated restaurant that is part of the University of Delaware Department of Hotel, Restaurant and Institutional Management, best in service, marking the first time the restaurant has been recognized for service and the second time the restaurant has been recognized by Delaware Today.

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Each year, the magazine surveys its readers for the Best of Delaware awards, while in-house critics also select their top picks.

As a critics' choice this year, Vita Nova received accolades for it's tableside service. Matt Amis and Maria Hess of Delaware Today wrote in their review: “You may have had a Caesar salad made at your table, but there's no equaling the table-side service at the University of Delaware's Vita Nova. Training ground for UD's Hotel, Restaurant and Institutional Management students, the full-service restaurant is housed inside the Trabant Student Center. Student servers present your organic chicken roulade with French-style service (plated via a tableside cart). Beef filet is served in the Russian style.”

Vita Nova was last recognized in the Best of Delaware 2004 for its outstanding lunch buffet.

“This recognition is really a testament to the hard work of our HRIM students,” said Joe DiGregorio, executive chef and director of education for the HRIM Food Service Lab. “Essentially, working in Vita Nova is like opening a new restaurant every day. Class members participate in 17 different rotations daily, ranging from manager, captain and wine sommelier.”

DiGregorio trains the students on the culinary side of the restaurant while Bernd Mayer, dining room manager, trains the students for service.

“The Caesar salad is one of the great things we do at Vita Nova,” said DiGregorio. “The students receive a demo from Bernd on the presentation, and we quiz the students on the 12 ingredients.”

That's right -- the Caesar salad at Vita Nova is more than just lettuce and dressing. Mashed garlic and anchovies, black pepper, pasteurized egg yolk, a little red wine vinegar, lemon juice and Worcestershire sauce, a touch of Dijon mustard, olive oil, romaine lettuce, parmesan cheese and homemade Ciabatta bread croutons make up the award-winning salad.

“We start at the very beginning -- from place settings, to prepping the dining room to opening wine, the students go through an intense amount of training, and after just three days they go live,” said Mayer. “These students have no fear when they begin serving. They approach the tables with confidence, they make eye contact, they're enthusiastic. It is really the students' personality and excitement about the whole experience that makes it what it is for guests.”

Mayer, who has significant industry experience in French, Italian, Swiss, German, and Bermudan restaurants, was former banquet manager at the Hotel du Pont in Wilmington, Del., where he was involved in all food and beverage services offered by the hotel for almost 30 years. After retiring, Mayer served for three years as the service standards training manager and consultant for all the hotel's departments.

With this knowledge and insight into restaurant service, Mayer developed the training room and practice stations behind the scenes at Vita Nova, and he instills in his students the belief that they need to look at the entire dining experience, not just the food.

Indeed, Mayer's words of wisdom written on a display board in the back of the kitchen serve as a reminder for students that service is paramount: “Great food is always remembered. Bad service is never forgotten.”

Although the restaurant received the accolades in print in June, HRIM students represented Vita Nova at the 2010 Best of Delaware Party, an event that celebrates excellence and raises funds for worthy local causes, at the Dover Downs Hotel and Casino later in the summer.

To learn more about Vita Nova and to make reservations, visit the Vita Nova website.

Article by Kathryn A. Marrone