Andrew Tessman to Mark Departure From Scooter's With Hefty egg Scrambler on Sunday's Menu

For just over five years Andrew Tessman has been a full-time staff member of UST Dining Services.

In addition to a one-year tenure at Binz Refectory, he also has been a prominent accompanist for the Music Department, a versatile linguist in the Modern and Classical Languages Department, and older undergrads may remember him as the organist from Sunday evening Masses.

But perhaps most notably he has served as a cook and supervisor at Scooter’s restaurant – always instantly recognizable by his black-and-white bandana.

This Sunday, Feb. 12, Tessman will say “goodbye” to Scooter’s. As a gesture of departure, he will serve a special egg scrambler that reflects his insatiable love of breakfast foods. Topped with a homemade hollandaise sauce, this colorful menu item will consist of seasoned hash browns made from baby red potatoes, green peppers, tomatoes, two over-easy eggs and a choice of sausage or ham.

This special will be available from noon to 9 p.m. or until supplies run out, this Sunday only. Cost is $5.50.