A Divine Revelation: At Terrace Café at Andrews University, fresh food is king

My first visit to the Terrace Café in the Campus Center of Andrews University in Berrien Springs was a divine revelation. It was my privilege to tour the kitchen and cafeteria and meet general manager J. Mark Daniels and executive chef Linda Brinegar, who introduced me to their philosophies and vegetarian, vegan and gluten-free foods. 

Tucked in the heart of the university, the Terrace Café serves all-you-care-to-eat breakfast, lunch and dinner to students and staff and is open to the public.

Not only was I struck by the quality and variety of the dishes at lunch in the café, but also by chef Brinegar’s magnetism. More than once as I strolled with her and Daniels, she would step away to hug a diner or old friends. “Everybody loves Chef,” Daniels said. It is easy to see why. Both her smile, which is frequent, and her love for her vocation are genuine. She is passionate about healthy, beautiful food and sustainable sourcing.

Almost everything is made from scratch and sourced locally when possible. Rice and beans are served three times a day. Brinegar proudly sources kidney, white, black, pinto and other beans from Carlson-Arbogast Farm in Howard, MI. Tofu comes from Rosewood Farm in Ann Arbor. Amish cheese is at the sandwich station, along with Breadsmith breads from South Bend. It is no ordinary cafeteria, and not just because there is no meat. There is pride and intention behind everything served.