Staff Snapshot: Don Reed


Don Reed, associate director of Dartmouth Dining Services

On the job: As associate director of Dartmouth Dining Services (DDS), Reed oversees dining operations at the Courtyard Café, Collis Café, and the Class of 1953 Commons. He’s been at Dartmouth for 29 years, 12 of them as manager of Collis Café. Long before his current turn as associate director, Reed began as the manager for athletic concessions and later the menu management systems.


Dartmouth Dining Services’ pumpkin bars are one of Don Reed’s top picks from 29 years on the job at Dartmouth. (photo by Joseph Mehling ’69)

Off campus: Reed, who is a member of the New England BBQ Society and the Kansas City BBQ Society, judges barbeque contests throughout New England in the summer months and enjoys making barbeque at home. But he doesn’t limit his culinary interests, saying, “I have an appreciation for all foods.” Reed currently resides in Fairlee, Vt., with his wife Mary, two cats, and tropical fish. He has three grown children.

DDS picks: After many years as the manager of Collis, it comes as no surprise that two of Reed’s favorite treats are of the baked variety. He “can’t pass up” the honey curry bread and though he is not a huge fan of sweet desserts, he says he finds the layered pumpkin bars irresistible. When Reed ventures beyond Collis to eat, he favors the salad-as-a-pizza, an ever-popular specialty of Homeplate. “And you thought I was going to say ‘Chicken Monday!’” jokes Reed, referring to a Class of 1953 Commons favorite. His preferred “pizza” combination places salmon on top of Greek salad. “They are pretty tasty," he says.

For the Thanksgiving holiday, Reed shares this classic Dartmouth Dining Services recipe for “Pumpkin Bars” with Dartmouth Now readers.

“Pumpkin Bars”Yield: one 13 x 9 pan (24 bars)

Ingredients4 eggs 1 ½ cups sugar or maple syrup 16 oz. canned pumpkin 2 cups flour 1 cups oil 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon baking soda 3 oz. cream cheese ½ cup butter 1 teaspoon vanilla 2 cups 10X (confectioner’s) sugar

InstructionsBeat eggs, oil, sugar and pumpkin until fluffy. Add dry ingredients; mix thoroughly. Bake 30 minutes at 350 degrees. Do not grease pan. Icing: Combine cream cheese and butter beat until smooth. Add vanilla. Beat in 10X until smooth. Frost cooled bars when complete.

Tiffany Pollack