CSUMB’s cafeteria could be pilot for nationwide move to organics on campus.

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The Otter Bay overlooks the Monterey Bay from University Center, the hub of campus culture and home to CSUMB’s bookstore. I stopped by for lunch last week to sample the new organic preparations of Chef Sam Wallace, now in his third year in the OB kitchen.

There are more than 100 seats in the light-filled dining room with views of the bay through large windows. A patio with heaters can put one comfortably in the elements. The dining room is tastefully decorated, and touches like cloth napkins and a menu with a range of prices reflect the fact that faculty and staff dine here, too. A bar serves wine and beer, and a large-screen TV broadcasts whatever patrons request.

The Otter Bay opens at 8am for fruit, bagels, pastries and specialty coffees from Santa Cruz Coffee Roasting Company. For those who need to grab-and-go, there are Earthbound salads, bags of carrots, and raisins for sale.

Lunch entrées are mostly sandwiches and wraps, plus burgers and chicken. The dinner menu adds items such as baby back ribs, rib-eye steak, lemon herb chicken, and a burger that’s three ounces beefier than at lunch. Wallace also prepares specials that change weekly.

Several salads are offered at both lunch and dinner, including variations on the Caesar salad—plain or with tofu, Cajun salmon, or chicken. A grilled vegetable quesadilla appetizer sounds more interesting now that I know the vegetables are organic, and there are comfort appetizers like onion rings, buffalo wings, and breaded mozzarella sticks.

I tried the Asian chicken wrap, impressive with chunks of chicken breast, organic greens, mandarin oranges, and just the right dose of sesame sauce. I look forward to the day when the chicken is organic, hormone-free and free-range as well. A cup of Tazo Zen Green tea, carrot cake from Seaside’s own Cypress Bakery, and a friendly, helpful staff made it worth the trip to campus.

One cool thing about Sodexho and The Otter Bay’s commitment is that it is more than a superficial appeasement. Plastic flatware and containers for take-out are made from 100-percent biodegradable, compostable, recyclable and GMO-free corn byproduct plastic, and other ideas are in the works.

Those who haven’t been on campus lately might enjoy seeing how wonderfully our former military base continues to evolve by heading over to The Otter Bay. Remember to bring a quarter per hour of parking so you won’t have to go inside to get change.

The Otter Bay is located in the University Center, 6th Avenue, Building 29 at CSUMB in Seaside. Open Monday-Thursday, 8am to 8pm; Friday 8am to 6pm.