T'S OCTOBER 13,2008 AT NEW JERSEY'S PRINCETON University and Mick Verheyen, executive chef at Chicago's Gibsons Bar & Steakhouse, has prepared a delectable menu of filet sliders, marinated skirt steak, grilled yellowfin tuna, "killer" cole slaw and double baked potatoes. It's a special menu that's offered as part of the university's Great Chefs of Chicago visiting chefs program. Princeton's Forbes College is the first to host Verheyen's fresh and simple menu, which will rotate dirough four other dining halls during his stay this week. During a quiet moment, just before the first meal is served, Dining Services Director Stu Orefice and Assistant Vice President for Facilities Chad Klaus present Verheyen with a plaque recognizing his contribution to Princeton dining. Proudly, he accepts it and says, "I'm very, very happy to be here."
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