Thanks to Chef Jerry Luz, Paul Dylik, Cristian Vasquez, Sue Wilusz Pierson, Smitha Haneef and the whole team at Campus Dining Services for all the work around procuring and serving this food for our conference. Thanks to Jen Carson of Lillipies, who baked up mini pumpernickel rolls for our lunch. And a special thanks to Chef Luz, who found the time to make samples of lunch dishes and shared these photographs!
A note: We are aiming for low waste/zero waste for this buffet. Please take what you like, but eat what you take. Afterward, please scrape any wasted food into the bin provided and place tableware in appointed spots.
Princeton Studies Food
2018 Conference Menu
Wild mushrooms with white beans, sautéed kale, parmesan and roasted garlic
Brown basmati rice
Roasted cauliflower with butternut squash, portobello mushrooms
Italian parsley, thyme, rosemary
Fennel salad with roasted Hubbard squash and roasted Stayman-Winesap apples
Apple cider vinaigrette
Shaved tri-color carrots with kale, shaved Brussels sprouts and cabbage
Tossed salad greens with halved grape tomatoes and wild mushrooms
Roasted shallot vinaigrette
Lillipies pumpernickel mini rolls
Sweet organic butter
Princeton Studies Food is deeply grateful to co-sponsors for this interdisciplinary conference: WWS-STEP, Keller Center, Career Services, Princeton Environmental Institute, Andlinger Center for Energy & the Environment, and Anthropology.