Pomona College 2013 Organic Dinner

Every year, the Associated Students of Pomona College (ASPC) hosts an organic dinner at one of the dining halls. The dinner features all local and organic foods, as well as performances from many school bands. The decorations are all recycled, with beautiful flowers everywhere plucked from campus. It is a lovely celebration of healthy, organic living, completely put on by students. I’ve attached the entire menu for you to jealously examine- everything comes in small plate form, meaning you can taste just about everything. The organic dinner provides a welcome break from dining hall fare (which as it is, is far above average here at the Claremont Colleges), with unique flavours and tastes from around the world. Everything I ate was delicious, however my favourites had to be the chilled strawberry bisqué layered onto the greek yogurt panna cotta, the indian plate containing naan, dahl and a ‘samosa’ (I would call this more of a mix between a pakora and a falafel, but whatever, it was still delicious) and the mango lassi. My friends who had the scallops said that was the best dish of the night, while my friends who had the mezze plate said that was the best plate- this just goes to show how truly delicious and well thought out each item was. Props to ASPC for putting on a wonderful event, and I hope everyone at the Claremont Colleges takes advantage of it in the coming years!

– priya

FULL MENU:

Cold Appetizers/Salad:

Mezze (vegan/vegetarian): crispy quinoa tabouleh, grilled artichoke hearts, hummus, pine nuts, kalamata olives, grilled halloumi cheese

Chilled strawberry bisque (vegetarian): frozen vanilla-coconut greek yogurt panna cotta

Local apple salad (vegetarian): field greens, local apples, oven roasted yellow tomatoes, point reyes bleu cheese, pecans, crispy apple chips, balsamic vinaigrette

Soups:

French onion soup with 3 cheese croutons: organic butter, parmesan, provolone, gruyere

Green chili crab and corn bisque: jalapeno, cheddar, corn fritter

Vegetarian/Vegan Entrees:

Butternut squash-pumpkin ravioli (vegan): roasted sweet peppers, hazelnuts, sage-lime-brown “butter”, chive

Matar paneer & dal makhani (vegan): naan, samosa/chutney/raita, mango lassi

Potato pierogi (vegan/vegetarian): caramelized onion, cabbage, kale, leeks, tempeh bacon, apples

Meat Entree:

Seared sea scallops: cauliflower puree, golden raisins, capers, toasted almonds, balsamic syrup, curry oil

Muscovy duck leg confit: huckleberry sauce, braised red cabbage & apples, haricots verts, sweet peppers, roasted tomatoes

Desserts:

Old-fashioned strawberry shortcake (vegan)

Caramel Dutch apple pie with vanilla ice creamDSC_1012

Potato pierogi with caramelized onions, kale, cabbage, leeks and tempeh bacon

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Potato Pierogi

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Signs throughout the dining hall provided a breakdown of each menu item

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Local Apple Salad

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Mezze Plate: crispy quinoa tabouleh, grilled artichoke hearts, hummus, pine nuts, kalamata olives, grilled halloumi cheese

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Mango Lassis

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Indian food selections

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so many options!

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pakora, naan, mataar paneer

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Strawberry Bisqué and Vanilla-Coconut Greek Yogurt Panna Cotta

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Thai Chick’n Pizza

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Pierogi, Butternut Squash Ravioli

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Seared Sea Scallop

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Confit Duck Muscovy

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