If you could have one dish served on campus, what would it be?

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  J. Keith Morrison

  3 years at UT

  Director of Culinary

  I brought my Sicilian grandfather’s sausage recipe with me here to UT. I added some heat and sweet to it and call it The Longhorniza. It is available during football season and on the menus at Jester and Kinsolving residential locations.

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  Pamela R. Owen

  23 years at UT

  Associate Director, Texas Memorial Museum

  Dosa — the South Indian crepe made with fermented rice and lentil batter. It can be filled with seasoned vegetables and served with chutney or sambar.

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  Aaron T. Pratt

  6 years at UT

  Carl and Lily Pforzheimer Curator of Early Books and Manuscripts

  If I can swing it during lunch, I’ll head just a tiny bit north to Vaquero Taquero for their pirata taco or to the I-35 frontage road for the Ethiopian buffet at Aster’s. I’d kill for either to be just a bit closer to the Ransom Center, where I spend my days.

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  Marilyn A. Tyus

  5 years at UT

  Associate Vice President for University Housing and Dining and Longhorn Hospitality

  Pasta with a shrimp alfredo sauce. Lots of sauce. :)