In 2000, Purdue University carried out a $48 million plan to consolidate university residence dining services. One piece of this culinary puzzle is the $14 million Fred and Mary Ford Dining Court.
Architects were faced with the challenge of creating a low-key, relaxed dining atmosphere that would blend with the traditional look and feel of existing campus ASSOCIATED FIRMRicca Newmark DesignCOST PER SQ FT$223.78CITATIONSilver CitationFEATURED IN2005 Educational InteriorsINTERIOR CATEGORYCafeterias/Food-Service Areas facilities. At the same time, Purdue officials wanted designers to incorporate a more modern look into the design.
Inside this two-story buffet are four dining areas with seating for 800. Eight distinct servery areas offer food styles ranging from typical American fare to Southeast Asian and Italian. Each dining area is defined by an eclectic motif designed to accentuate a welcoming, relaxed dining experience.
Terrazzo floor patterns are designed to offer subtle guidance as diners make their way from one serving area to the next. The varied shades and shapes of ceramic wall and floor tiles, and granite countertops provide enticing backdrops to seemingly endless presentations.
"Use of daylight and detailing turns a large space into intimate dining nook."--2005 jury