On Tuesday, October 28th, North and South Dining Halls hosted a Harvest Dinner, featuring local ingredients sourced from within 250 miles of campus. Guests enjoyed items such as top sirloin, fried smelt, burgoo, caramelized squash, sweet and sour cabbage with bacon, a sweet potato bar and green apple bisque. Fall desserts such as pumpkin squares and apple dumplings were the perfect end to the meal.
The dining halls combined to serve over 1200 pounds of local beef, 600 pounds of local squash, 250 pounds of local cabbage and almost 500 pounds of smelt from the Great Lakes. They also prepared 150 gallons of burgoo and 50 gallons of green apple bisque, and served over 120 gallons of fresh apple cider in their reception areas.
In addition to the food, no detail was spared when it came to decorations. Baskets of apples and pumpkins, gourds, corn stalks and mums were placed around the serveries and dining rooms and tables were decorated with orange and maroon linens, candles and flowers. In South Dining Hall, festival lights were hung from the ceiling and local band Hometown Heroes played thoughout the evening, creating a festive atmosphere.
The evening was enjoyed by students as well as some faculty, staff and families.
