Al Moro: Texas Christian University's Annual Pop-Up Pasta Delight

Texas Christian University (TCU) Dining Services is set to dazzle the taste buds of its students with the grand opening of its annual pop-up restaurant, Al Moro – "to the toad." This innovative concept, changing its theme yearly, promises a unique and exciting dining experience.

The Concept Selection Process

TCU Dining Services collaborated closely with the Student Government Association (SGA) Dining Committee to determine the concept for this year's pop-up restaurant. A brief survey was conducted to gauge student preferences, and the contenders included Pho, Ramen, build-your-own Pizza, and Pasta & Soup/Sandwiches. Pasta emerged as the clear winner, securing over 3% more votes than the other contenders.

Collaboration with the SGA Dining Committee

The partnership with the SGA Dining Committee played a pivotal role in shaping Al Moro's concept for the year. This collaboration ensured that student voices were heard, and the chosen concept resonated with the majority. By involving students in the decision-making process, TCU Dining Services aims to create a dining experience that truly reflects the desires and preferences of the university community.

Creating the Experience

The seamless execution of the Al Moro pop-up restaurant wouldn't have been possible without the dedicated efforts of the operations team. Led by Oralis Morales, the Retail Manager over Al Moro, the team worked tirelessly to bring this unique culinary concept to life. Under the strategic guidance of Rick Flores, the Retail Director, and Kyle Hollingsworth, the General Manager, they ensured that every detail was meticulously planned and executed.

The culinary excellence of Al Moro owes much to the expertise of Mike Smith, the Culinary Director, and Connor Green, the Executive Chef- Resident Dining. Their collective passion, leadership, and commitment played a pivotal role in making the soft and grand openings of Al Moro a resounding success, leaving a lasting impression on the TCU community.

Irene Nacif, a talented Graphic Design/Design Studies & Marketing Major at TCU, took the reins of designing the visual identity for Al Moro. As the graphic design intern for the project, Nacif curated all the designs, giving life to the chosen pasta concept. Her creative vision promises to enhance the overall ambiance of the pop-up restaurant, creating an immersive experience for diners. While a quote from Nacif is eagerly awaited, her involvement underscores the commitment to a holistic and visually appealing dining atmosphere.

Introduction to the Students

In collaboration with the SGA, TCU Dining Services is actively working to introduce the new pop-up restaurant concept to the student body. The goal is to build anticipation and excitement for Al Moro's grand opening on January 16th. Various channels, including social media, posters, and campus announcements, are being utilized to spread the word and garner interest in the upcoming culinary experience.

Al Moro Menu

As the curtains rise on Texas Christian University's annual pop-up sensation, Al Moro – "to the toad," students are in for a treat with a pasta experience like no other. The centerpiece of this year's culinary extravaganza is the Build-Your-Own Pasta menu, a customizable journey through a variety of pasta, sauces, proteins, toppings, and a delightful dessert.

Choose Your Pasta Base:

• Cavatappi: Spiral-shaped and perfect for capturing the rich flavors of the sauces.
• Bow Tie: Elegant and versatile, offering a delightful bite in every forkful.
• Bonza Chickpea Penne: A gluten-free option, ensuring everyone can indulge in pasta perfection.

Select Your Sauce:

• Aglio e Olio: A classic garlic and oil combination, simple yet bursting with flavor.
• Arrabiata: For those who crave a spicy kick, this tomato-based sauce brings the heat.
• Pesto Alfredo: A harmonious blend of pesto and Alfredo, creating a creamy and herb-infused delight.

Add Your Protein:

• Dice Chicken: Tender pieces of chicken to elevate the dish with protein-packed goodness.
• Meatballs: Traditional and hearty, these meatballs add a comforting touch to your creation.
• Italian Sausage: Infused with spices, the sausage brings a savory and robust element.
• Ravioli: Pillow-soft pasta pockets filled with delectable fillings for a satisfying bite.
• Portabella Mushroom: A vegetarian option, offering earthy flavors and a meaty texture.

Top it Off with Your Favorite Toppings (Choose 4):

• Fresh Basil: Fragrant and aromatic, adding a burst of freshness.
• Baby Spinach: A nutritional powerhouse that brings a subtle crunch.
• Baby Arugula: Peppery and vibrant, lending a sophisticated note.
• Parsley: A versatile herb that complements the other flavors.
• Grape Tomatoes: Juicy bursts of sweetness that enhance the overall experience.
• Black Olives: Briny and savory, providing a burst of umami.
• Red Onion, Sliced: Adds a mild sweetness and a touch of crunch.
• Bell Peppers, Daisy Zucchini: Colorful and crisp, contributing a delightful texture.
• Steamed Broccoli: Nutrient-packed and tender, creating a balanced dish.
• Roasted Chickpeas: Crispy and flavorful, adding a unique twist.
• Roasted Sliced Mushrooms: Intensely savory, elevating the umami quotient.
• Mozzarella Cheese: Creamy and indulgent, melting into the warm pasta.

Indulge in a Sweet Finish:

• Tiramisu: A classic Italian dessert, layering coffee-soaked ladyfingers and mascarpone for a heavenly finale.

Limited Time Offers:

• Bachemel Sauce: A rich and creamy white sauce, adding a luxurious touch.
• Bolognese Sauce: A hearty meat sauce, slow-cooked to perfection.
• Carbonara Sauce: Creamy and indulgent, featuring eggs, cheese, and pancetta.
• Shrimp: Succulent shrimp, adding a taste of the sea.
• Salmon: Delicate and flavorful, bringing a touch of elegance.
• Port Malt Cherry with Ricotta: A unique and decadent dessert option, combining port malt cherry with luscious ricotta.

As Al Moro opens its doors, the Build-Your-Own Pasta menu beckons students to embark on a culinary adventure, creating personalized masterpieces that reflect their unique tastes and preferences. The limited-time offers add an extra layer of excitement, ensuring that every visit to Al Moro is a new and memorable experience.

Al Moro – "to the toad" represents TCU Dining Services' commitment to providing an ever-evolving and exciting dining experience for its students. The collaboration with the SGA Dining Committee, the creative input from Irene Nacif, and the strategic promotion of the concept all contribute to making this annual pop-up restaurant a highlight on the university's culinary calendar.