Those attending this weekend's Inaugural Gala Feast will be dining in style; historical style, that is. Saturday evening's event represents a span of culinary and fashion tastes over three centuries of Union's history.
The menu and costumes worn by servers and performers were created to reflect the College's history and to celebrate the promise of the future. In addition to contemporary fare, the cuisine features offerings that would have been served at the inaugurations of President Eliphalet Nott in 1804 and President Charles Alexander Richmond in 1909.
Menu highlights include:
From the 1800s: Steamship round, roast pig, roast turkey, poached salmon, venison stew, roast duck.
From the 1900s: Celery, olives, radishes, almonds; hearts of romaine salad; fried oysters; green beans; creamed peas; pasta.
Present: Imported cheeses, sushi, seafood martini, mashed potato bar.