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Evening Series
New England
Reservations available from 5:45 p.m. to 8:15 p.m. Events are held in the Commodity Council Room, 154 Eckles Hall.
Nov. 3, 2009
New England proves to be the beginning point of history with the arrival of the Pilgrims at Plymouth Rock in 1620. New England’s vast coast line brings towering jagged cliffs and sandy beaches. The States inland, including Connecticut, Massachusetts, and New Hampshire are home to many bays, rivers, and rolling mountains. This diverse geographic region stretches from southwestern Connecticut to northeaster Maine. The region as a whole constitutes the oldest geographic region in the United States.
The Early settlers were forced to adopt Native American cooking techniques and ingredients for their survival of the harsh New England winters. The vast resources of the Atlantic Ocean make seafood an essential essence of not only New England cuisine but also their way of life. Fresh lobster is the most recognizable resource that comes from the New England region. The swampy region of Cape Cod allows for an abundant crop of cranberries, which is an important harvest for the region. The fertile soils of the mountain valleys allows for an array of fruits and berries to flourish.
The New England Fall Feast is our annual hybrid buffet and plated feast highlighting some of the region's greatest foods. The main dish, lobster tail, proves to be a staple in traditional New England pot dinners. Cranberries are a major produce of the region and are incorporated in cranberry vinaigrette, acorn squash wedges, and a cranberry bourbon turkey. With the sugar maple being the state tree of Vermont, maple is used in a maple glazed ham in addition to caramelized maple carrots. New England is famous for its creamy clam chowder which will be offered as well. Blueberries are indigenous to Maine and will be offered in a blueberry crisp with cinnamon streusel topping.
New England
Plated Appetizer:
Crab Stuffed Mushroom- Baked mushroom caps stuffed with fresh crab, green onion, with cream and parmesan cheeses.
Soup or Salad:
Cranberry vinaigrette dressing with fresh greens and fruits, topped with walnuts
Creamy New England Chowder
On the Buffet:
Maine Lobster Tail- Poached fresh lobster tail served with clarified butter.
Maple Glazed Ham- Baked cured ham with a light maple syrup glaze.
Cranberry Bourbon Turkey- Tender turkey breast, carved fresh, covered in a cranberry bourbon marinade.
Bacon Scallop Kebabs- Grilled scallops wrapped in bacon topped with a maple-orange glaze.
Stuffed Acorn Squash- Baked acorn squash stuffed with cranberries and apples.
Cheddar Scalloped Potatoes- Blend of russet and sweet potatoes baked with aged Vermont cheddar cheese.
New England Oyster Stuffing- Traditional bread stuffing with bacon, New England oysters, and fresh herbs.
Maple Glazed Carrots- Sweet baby carrots simmered and caramelized in a maple syrup glaze.
Plated Dessert:
Boston Cream Cake- Vanilla cream pudding sandwiched between two moist yellow cakes topped with chocolate ganache.
Blueberry Crisp- Blueberry crisp with cinnamon streusel topping.
