International Dinner Showcases Cultural Delicacies

Wednesday evening February 24^th was Marvelwood's annual International Dinner night on campus.

Students and faculty representing seventeen different countries and ethnic backgrounds manned stations around the dining hall, decorated with flags, maps and informational posters. They dished out a wide variety of delicious delicacies and cultural favorites to an eager community.

The smorgasbord consisted of treats from these countries:

Indonesia (Mrs. Foote): mie goring (an Indonesian noodle dish);

England (Mr. White & Ms. Jordan): "Afternoon Tea” consisting of cucumber sandwiches, digestive biscuits, cream scones, cream tea, and lemon-barley squash (fruit concentrate with seltzer added);

Israel (Mrs. Kennedy): falafel, pita and hummus;

Korea (Hyo Jin Kim '10, Eui Ryung Kim '10, Jung Hae Yoo '11, Ah Hyun Moon '11, HoJin Kim '11 and Mrs. DiGiacomo): rice cake soup (a traditional dish served on New Year's Day);

Portugal (Nick Beck '11): paella;

Japan (Tomoe Miyamoto '12, Iris Guo ‘11 and Yoshi Miura '10): rice balls and nikujaga (a potato and beef stew);

Germany (Connor Bachmann '11): cole slaw;

Taiwan (Hsin-Ju Lee '12, Yi Yin Chao '12, An Wang '12, Qiong Yu '12, Junci Li '11 and Qigao Wang '11): tomato & egg, and shallot pancakes;

Mexico (Manuel Mier '10): cod ceviche and pozole (pork, corn and chile soup);

India (Mr. Ough): chichen curry with jasmine rice, naan, mango coconut lassi with homemade yogurt, and onion bhaji (fritters);

Spain (Eduardo Fontes ‘12, Guillermo Fierro '11 and Ms. DeMaria): tortilla Espanola and albondigas caseras (meatballs);

Ghana (Emelia Lartey '10): spicy beef kabobs and jollof rice;

Brazil (SAGE Dining Service): chipoltle-rubbed pork chops, fish-and-tomoato stew, collard greens, black beans with spicy sausage, and fried plantains;

Egypt (Kerry Manolagas '11): feteer bel asaag (a layered meat pie);

China (Yuhe Tian '12, Haolin Guo'11, Yu-Tang Cheng '11 and Xiao Xiao '10): chicken fried rice and chicken wings;

Italy (Mrs. Love): canollis and pizzelles (traditional waffle cookies);

Sweden (Sebastian Gerschman '12, Heidi Nicolson '11 and Mrs. Gold): Swedish pancakes with jam and whipping cream, chocolate balls, and semlor (a traditional dessert served before Lent).