2/23/18 Ripe for the Picking: No-Leftovers Lunch Menu

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
Sriracha vinaigrette

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-STEPKeller CenterCareer ServicesPrinceton Environmental InstituteAndlinger Center for Energy & the Environment, and Anthropology.