At Dartmouth, the most interesting use for our dinner trays was sledding down the hill by the golf course. And trust me that is just as much fun as eating dozens of different dishes with foie gras, venison, lobster and wild mushrooms. I never want to have to choose between sledding on a dinner tray and eating amazing food off of one.
Last Friday was a day when the choice was already made for me.
I was done with class at four when I set up camp in the dining hall where the Gard Manger grand buffet was to take place. Peeking over the plates to see what was about to become part of a memorable feast, I basked in the presence of the rush of my colleagues
My heart was beating faster.
I tried for the first time foie gras terrines, rabbit rillettes, head cheese, galantines, wild mushroom terrines, and aspics. What a tremendous experience that was.
Check out the captions for all the amazing food my colleagues put together last Friday. The best part is that this feast happens every three weeks here. Fourteen days until the next one!