Outside of Administration Building

Dining & Catering

TUC is a Jewish sponsored university and nowhere is that more evident than in the food you will find on our campus. Touro Kafe, in the former Officer's Club in Farragut Inn, and the Touro Bistro, in Lander Hall, are certified by Rabbi Aharon Simkin of North American Kosher Supervision.

But, you don’t have to keep kosher to enjoy the savory international dishes created with kosher mastery.

Chef Raymond Nottie creatively adapts favorite recipes and menu items in his kosher kitchen that appeal to a wide variety of Touro guests. We invite you to come and enjoy one of Chef’s signature dishes or a pre-packaged kosher sandwich or salad.

For personal assistance and information, please contact us at 707-638-5506.

Chef Raymond Nottie

Chef Raymond Nottie in TUC kitchen

Chef Raymond Nottie grew up watching his mother and grandmother cook in their Mississippi kitchen. It was there he learned his first culinary lesson: that cooking comes from the heart. Chef Nottie is a graduate of the Laney College Culinary Arts program. He has spent the last 25 years cooking from the heart and infusing that passion into his down-home style of cooking.

Prior to leading the dining team at Touro, Chef Nottie was a highly sought-after asset in B&I - business and industry - dining. In fact, Nottie spent time as chef and manager at such well-known businesses as Google, Facebook and Hewlett-Packard as well as the International House at UC Berkeley. Chef Nottie has led his kosher kitchen and skilled Touro University California culinary staff since 2013.

Our Kosher Kitchen

TUC operates a kosher kitchen under the supervision of Rabbi Aharon Simkin.

The meats Chef Nottie serves are Glatt kosher. For meat to be Glatt kosher, it must come from a kosher animal with adhesion-free or smooth lungs and slaughtered in a kosher way. 

Our dairy meals are stamchalav. Milk and dairy products are ChalavYisrael (Israel Milk) if they undergo constant rabbinical supervision; from milking to packaging.

Separating Milk & Dairy

Kosher foods include three categories:

Meat includes the meat or bones of mammals and fowl, soups or gravies made with them, and any food containing even a small quantity of the above.

Dairy includes the milk of any kosher animal, all milk products made with it (cream, butter, cheese, etc.), and any food containing even a small quantity of these things.

Pareve foods are neither "meat" nor "dairy." Eggs are pareve, as are all fruits, vegetables and grains. Pareve foods can be mixed with and eaten together with either meat or dairy.

Meat and dairy are never combined. Separate utensils are used for each, and a waiting period  is observed between eating them. Depending on what is eaten, waiting periods may last from 30-minutes to six-hours.

Service between dairy and meat meals must be at least one hour. For instance, when breakfasts include dairy items, any unused food, utensils, and tablecloths must be picked up at least one hour before the start of a lunch where meat is served.

Meat and dairy foods may not be eaten at the same meal, even if they are in separate dishes and even if a waiting time elapses.

What are Jewish Dietary Laws?

A person keeps kosher if he or she follows Jewish Dietary Laws. Jewish Dietary Laws are derived from Biblical laws and rabbinical extensions.

Jewish Dietary Laws say:

  • Certain animals are never eaten. Only animals that are ruminant (chew its cud) and have split hooves are eaten.
  • Birds and mammals approved for human consumption must be slaughtered according to Jewish law.
  • Certain parts of permitted animals may not be eaten.
  • All blood must be drained from the meat or broiled out of it before it is eaten.
  • Meat (the flesh of birds and mammals) cannot be eaten with dairy.
  • Eggs, fruits, vegetables and grains are considered pareve, and can be eaten with either meat or dairy. Fish is also considered pareve, but some kosher-observant Jews do not eat fish with meat.
  • Utensils that have come into contact with meat (while hot) may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food (while hot) may not be used with kosher food.
  • Grape products made by non-Jews are not to be eaten. 

Guide to Kosher Symbols:

The "kosherness" of any given food is indicated by a symbol printed on its packaging. Each symbol represents a particular agency's certification that the food has been processed in accordance with Jewish Dietary Laws. 

Common Kosher Symbols Found on our kosher food products and in our vending machines:

OU logo

Founded in 1898, The Orthodox Union (OU) is one of the oldest and largest Orthodox Jewish organizations in America. Its simple logo of an “O” surrounding a "U" is the most recognizable kosher symbol in the world. According to the OU, the symbol appears on more than 800,000 products, produced in more than 6,000 plants located in 92 countries. The OU employs some 600 Rabbinic Field Representatives who travel to food production facilities around the world, inspect equipment and ingredients, and supervise manufacturing processes to ensure adherence to strict kosher standards.

For personal help and information, please contact us at 707-638-5505.

Dining Options

Your highest quality dining experience is at the heart of all we do. Chef Nottie and the TUC culinary team strive to bring you an abundance of kosher dining options that are both diverse and delicious. Serving you is always our pleasure!

Touro Kafe

Located in the Farragut Inn, The Touro Kafe, occupies what was once the Officer's Club of the Mare Island naval base. The Kafe is a full-service restaurant offering chef-prepared lunch service to students, faculty, and visitors. The Kafe is open 11:30 a.m. - 1:30 p.m. Monday through Thursday and 11 a.m. - 1:30 p.m., Friday.

Tasty, new dining choices using only the freshest kosher-certified ingredients are available each week. Vegetarian options are also available daily.

Touro Bistro

Located in Lander Hall, the Bistro serves chef-prepared kosher lunches 11:30 a.m. - 1:30 p.m. Monday and Wednesday, as well as 11 a.m. - 1:30 p.m. Tuesday and Friday.  Bistro fare includes a choice of two soups daily (one vegetarian), hot entrees, freshly made sandwiches to go, snacks, beverages and assorted desserts. The Bistro also boasts a complete salad bar.

Vending Options

Dining and Catering's vending machines are located in the Library, Wilderman Hall, Lander Hall and Farragut Inn. Vending machines are accessible whenever campus is open.

Additional vending machines stock chef-prepared sandwiches, salads and sushi along with freshly made muffins, scones, tarts and other delicious baked goods. These vending machine items are refreshed twice daily.

Our quick-dispense coffee machines serve Peet's Fresh Ground Coffee.  Peet's is one of Northern California's top selling coffee brands. Campus machines offer a variety of hot beverage options including espresso, hot chocolate, cafe mocha, cappuccino, latte, along with regular and decaf coffee.

Events and Catering

No matter the size of your event, Chef Nottie and the TUC Culinary team are ready and eager to provide you with delicious food and exceptional service. Several menu options are available and our skilled chefs are happy to work with you to create a customized menu sure to please.

Plan Your Student Event

Take these steps:

First: Register your event with the Associate Dean of Students.

Second: Contact Dr. Irene Favreau at 707-638-5854 / irene.favreau@tu.edu with the Master Calendar Committee to secure a date. The Master Calendar Committee meets once a month.

Third: Meet with the Administrative Assistant in Student Affairs to reserve space/rooms through the EMS system.

After your time, date, and place are secured:

  • Complete a Facilities Department Request for any tables, chairs, or other needed facility work.
  • Complete an IT request for any audio-visual needs.
  • Meet with the Nakisha Williams Nwilliam18@touro.edu for catering needs.
  • Arrangement payment to Dining and Catering Services at least one month prior to the event via personal or SGA check or by credit card.

*You may request a meeting with facilities, IT, and DCS to discuss the set up for the event.

Plan Your Departmental Event

Take these steps:

First: Secure approval from your department’s Dean, Program Chair, director or supervisor authorized to approve event costs.

Second: contact Dr. Irene Favreau with the Master Calendar Committee 707-638-5854/irene.favreau@tu.edu to secure a date. The Master Calendar Committee meets once a month.

After securing your event date:

  • Reserve your venue through the EMS system. If you do not have permission to use EMS you must meet with the Department Administrative Assistant.
  • Submit a request for tables, chairs, etc. to the facilities department.
  • Complete an IT request for any audio-visual needs.
  • Contact Nakisha Williams Nwilliam18@touro.edu to help create a menu for your event.
  • Make your Dining and Catering Services payment through SilverWarePOS Internal House Accounts. Your payment must be made at least one month prior to your event. Late payments may jeopardize your event.
  • Consider meeting with Facilities, IT and DCS to discuss the set up for your event.

Plan Your Group's Event at TUC

TUC Welcomes your off-campus group!

Take these steps:

First: Meet with the Event Services Manager Nakisha Williams (email Nwilliam18@touro.edu) to discuss your event needs and costs. You will receive a TUC Campus Agreement once your event and event date are approved.

Second: Sign the agreement and return for TUC counter signature. All parties receive copies of fully executed contracts.

After your Campus Agreement is in place:

  • Provide your required deposit (half your total estimated bill) at least 14-days before your event. Your deposit is applied to the final invoice at the conclusion of the event. Acceptable form of payment include: cash, company check, certified check, or credit card.
  • Provide Dining and Catering with guaranteed number of guests no later than 5-days before your event.
  • Provide TUC with a valid tax exemption certificate issued by the State of California if applicable.
  • Provide full payment the day of the event. (Outstanding bills are subject to monthly late charges of up to 5% of the amount due.
Important to know:

*Events cancelled at least 30-days before the event receive a 75% reimbursement of initial deposit.

*Deposits are forfeited for cancellations received after the 30-day deadline.

*Full payment is required for cancellations received 48-hours or less before an event.

Catering Policies


TUC Dining and Catering is the exclusive caterer for the Mare Island, California campus and all sponsored events. No outside entity may provide kosher or non-kosher catering services without written permission from Rabbi Tenenbaum and prior consent from TUC Dining and Catering Service’s first right of refusal.

Room Agreements

  • TUC is not responsible for damages to or loss of any items prior to or following any events.
  • The Catering Sales Manager must approve items requested for use in any of TUC’s meeting rooms, or on walls.
  • All TUC facilities are non-smoking.
  • Some types and sizes of events require room rental, security, and/or equipment fees.
  • Maximum event length is 4 hours. Longer events require prior approval. Attendees must depart at the agreed upon end-of-event time.
  • All events must end by 10pm.

Reservations & Menus

  • Catered events require a minimum of 10 guests. Requested exceptions are evaluated individually. Large events require consultation with TUC’s Dining and Catering team.
  • Weekend (Sunday 7:30 a.m. - 9:00 p.m.) catering events require a $2500 minimum food order.
  • All campus events require a minimum two-week notice. All events are subject to approval and kitchen availability. Menu choices may be limited.
  • Menu selection must be completed 10 business days prior to an event. Late requests are limited to the Chef's weekly menu items for the day of the event.
  • Changes to approved menu made less than a week prior to an event date incur a $75 per change fee.
  • Menu pricing is subject to change.
  • Health Department regulations require ONLY TUC Dining and Catering staff remove uneaten event food.
  • No credit is given for unused food or under-attended events.
  • Should an outside vendor fail to deliver an order on time, TUC reserves the right to substitute a comparable menu item.

Guarantees and Cancellations

TUC Dining and Catering must receive a guaranteed guest count one week prior to any event.

  • If no guaranteed guest count is received by the week-prior deadline, the “estimated attendance” (from the Catering Request Form) will, by default, become the guaranteed attendance.
  • Catering is billed according to the guaranteed guest count, or the number of guests served, whichever is greater.
  • Late requests (less than a week prior) to increase an event’s guaranteed guest count incur a $75.00 charge per change.
  • Events cancelled with less than 24-hour notice are billed in full. Any additional after-hours staffing, labor or delivery charges are waived.
  • A 25% (of total event costs) fee is charged for events costing $500 or more when canceled within 5 business (5) of a scheduled event. Events costing less than $500.00 are charged for food and any other items purchased for the event.
  • TUC reserves the right to cancel any event due to emergencies, severe or inclement weather or natural disasters.

Delivery Fee

  • A minimum $75 fee is charged for deliveries beyond Mare Island.
  • An additional $3 per-mile fee (total trip) is charged for deliveries further than 5 miles from campus. If deliveries are requested beyond 5 miles from campus.
  • Food may be picked up if transportation is in accordance with California Food Safety Laws.

Fees and Taxes

  • Federal, state (8.375%) and municipal (1.00%) taxes for a non-campus banquet event order and other TUC services are added to the total event price. The client agrees to pay such taxes separately.
  • An 18% administrative fee is applied to non-campus events. Applied to the Catering Request Form, the fee offsets labor and administration costs. The fee is taxable and in addition to overall event pricing. The fee is not a gratuity, but a charge to cover overhead, and/or other expenses.


  • Off campus groups must obtain liability insurance. Such insurance covers damages, loss, or liability incurred by TUC, event guests, or any person or organization contracted by the host group to provide any service or goods before, during, and after the event.
  • TUC is not liable for nonperformance of this agreement when nonperformance is caused by labor troubles, disputes, accidents, government regulations of or restrictions upon travel or transportation, non-availability of food, beverages or supplies, riots, national emergencies, acts of God and other causes whether enumerated herein or not, which are beyond the reasonable control of TUC, preventing or interfering with TUC's performance.
  • Any changes, additions, stipulations or deletions, must be made and agreed to in writing in a separate attached addendum and signed by both parties.
  • If a group wishes to hire outside vendors to provide any goods or services at its TUC event, TUC may, in its sole discretion, require such vendors provide TUC, in form and amount reasonably satisfactory to TUC, an indemnification agreement, copy of a valid business license and proof of adequate insurance.
  • The parties agree, in the event litigation relating to this Agreement is filed by either party, the non-prevailing party in such litigation will pay the prevailing parties costs resulting from litigation, including reasonable attorney's fees.
  • No food or beverage prepared by TUC staff may leave the event venue.


  • Events involving the service of alcoholic beverages must comply with the State of California's policies governing such services. The individual designated as in charge of the event accepts responsibility to assist with compliance by the group with all State laws as needed.
  • TUC Catering policy stipulates a maximum alcohol service of 3.5 hours. Alcohol service must end one-half hour before the end of events longer than two hours.
  • TUC Dining and Catering reserves the right to restrict service of alcoholic beverages in compliance with the State of California and the policies of TUC. We reserve the right to request age identification from anyone attending the event.
  • The Associate Dean of Student Affairs must approve of alcohol use for student events. Following approval, the group is responsible must secure an alcohol permit and liability insurance. Direct any related questions to the Dean of Students. Large events may be charged for required additional security.

Event Labor

  • An 18% additional labor charge is added to plated events. An 18% charge is also added to events to all events with 25 or more people. Such charges are always added to after-hours or off-site events. After-hours are before 8am and after 4pm weekdays, and all day Sunday.
  • TUC is solely responsible for decoration and design for on-campus events where food and beverages are served. Prior to an event, TUC staff coordinates with groups to provide appropriate event themes, etc. Any additional decorating or event coordination may incur additional charges and are evaluated case by case.

*Charity or Fundraising Events are evaluated and booked by appointment only.