Thanksgiving Bash 2015; Looking Back at the Week

Okay, so who didn’t attend at least one of the three Thanksgiving dinners last week? All three dinners, hosted on three straight nights and served from each of Miami University’s three buffet locations, drew in students from all across campus, resulting in an overwhelmingly positive response. All three dinners were unique, offering different specialities and exposing students to a variety of different flavors that may have been a little new and different. The different events also extended the celebration for those looking to celebrate a “Friendsgiving” with their Miami family. The Thanksgiving Bash, in it’s entirety, was a blast for students and those that served them. Let’s take a look back at the week that was.

Garden Commons

The festivities kicked off last Tuesday night at Garden Commons with a “Southern-Style” Thanksgiving dinner. As the name implies, the menu featured a variety of Thanksgiving options with roots in the south. Cola Ham, Fried Okra with Creole Aioli, Shrimp and Grits, Mashed Sweet Potato Casserole, Cajun Rice Dressing, Hoppin’ John, Peach Crisp with Vanilla Ice Cream and Southern Style Sweet Potato Pie were just some of the dining selections available to students.

The classics were still present, but the dinner as a whole was meant to introduce students to something a little different. The turnout was great and there were numerous smiling faces and clean plates when it was all said and done!

Western Dining Commons

The second night of Thanksgiving took place at Western Dining Commons on Western Campus last Wednesday night. The theme was “Traditional with a Twist”.

The twist?

The menu featured the most vegan/vegetarian options of the three dinners as traditional classics were served with a vegan twist. Students had the opportunity to try Macaroni & “Cheeze” (a vegan version of Mac & Cheese), Mashed Yukon Potatoes, Gravy, Stuffing with Apple, Cranberry and Herb, Sweet Potato Casserole and Pumpkin Chili with Black Beans and Garbanzo Beans; all of which vegan.

Certainly there were non-vegan options for the meat lovers and dairy lovers alike, who stopped by to enjoy Sliced Seasoned Roasted Turkey, Chicken Breast, Carved Ginger Snap Crusted Ham, Broccoli Cheese Casserole and desserts like a Pumpkin Pecan Pie. The line formed well before the cash register opened and students continued to funnel in, greeted by another refreshing twist on Thanksgiving!

Harris Dining Center

The third and final Thanksgiving dinner took place at Harris Dining Hall last Thursday night with the most familiar of themes; “Traditional”.

The goal was to make the dinner a traditional, midwestern, Ohio Thanksgiving dinner, complete with two different kinds of cheeseballs, Hot Apple Cider, Carved Roasted Turkey, Cider Baked Ham, Deluxe Macaroni & Cheese, Mashed Potatoes with Gravy, Corn Muffins, Mini Maple Bacon Cupcakes, Warm Apple Cranberry Crisp with Hand Dipped Young’s Vanilla Ice Cream and a standard Pumpkin Roll.

Following the momentum from the previous two nights, the line was well-formed prior to the opening of the Dining Hall doors. Even once the dinner began, the excitement seemed to carry through the room as students thoroughly enjoyed the delicious traditional Thanksgiving dinner!

 

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