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Author Topic: Tournament Menu  (Read 2073 times)
SherryHall
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« on: October 24, 2010, 04:44:21 PM »

Harvard College Debate Tournament Menu
October 30-November 1, 2010


Saturday, October 30
Breakfast—
Cranberry Walnut Tart, Assorted Muffins, Lox and Bagels with Cream Cheese, Fresh Fruit, Coffee and Juice

Lunch – “An Indian Feast”
Appetizers:
Fruit Chat; Potato, Corn & Avocado Chat; Masaledar Aloo; Spiced & Roasted Chickpeas; Khaman; Khandvi; Mini Vegetable Samosas; Mulligatawny; Mixed Yellow Dahl Soup; North Indian Vegetable Salad; Southern Carrot Salad with Peanuts & Mustard Seeds; Carrot Pickles in Mustard Oil; Pickled Stuffed Hot Chiles; Tomato & Onion Chutney, Mango Chutney and Coriander Chutney
Main Course:
Lamb Vindaloo; Chicken Tikka Masala; Bhindi Masala; Aloo Gobi; Saag Paneer; Meetha Kaddoo, Vegetable Biyrani; Tarka Dahl,
Dessert:
Pineapple Upside-Down Cake, Home-made Cookies

Late Afternoon Snack
Chocolate-Orange Biscotti, Pumpkin Bread, Dried Fruit & Roasted Nuts Mix, New England Apples

Sunday, October 31
Breakfast—
Breakfast Tacos – egg & potato or egg & chorizo, Assorted Muffins, Bagels with Cream Cheese, Fresh Fruit, Coffee and Juice

Lunch –
Sandwiches
Hummos Roll-ups with or without Roasted Atlantic Swordfish, Italian Sandwiches, Jalapeno Roast Pork Sandwiches, Grilled Vegetable Muffaletta Sandwiches
Salads
Potato Salad, Toasted Corn Salad with Jalapeno Vinaigrette (vegan), Bow-Tie Pasta Salad, Moroccan Carrot Salad, Black-Eyed Pea Salad (vegan).
Dessert:
Aunt Vickie’s Oatmeal Cookies, Fudge, Apple Spice Cake

Late Afternoon Snack
Pumpkin Bread, Orange Cranberry Bread, Chex “Trash” Mix, New England Apples

Dinner and Awards Party – at the Somerville Holiday Inn
Appetizers:
Hummos, Muhammara, Roasted Red Pepper & Eggplant Dip, Spicy Feta Cheese Dip, Spicy Tofu Dip with Homemade Pita Chips; Artichoke and Rice Stuffed Grape Leaves, International Fruit and Cheese Display, Smoked Shrimp and Cherry Tomatoes, Gorgonzola Bites, Roasted Shrimp W/Artichokes & Fennel, Fresh Garden Crudite Basket with Onion Dip
Main Course:
Smoked Atlantic Salmon with Sour Cream Dill Sauce, Roasted Turkey and Roast Top Sirloin of Beef Carving Stations, Rotini and Penne Pasta Station with Marinara and Alfredo Sauces, Seasonal Grilled Vegetables
Dessert:
Freshly Baked Cookies and Whole Fresh Fruit.
A complementary glass of champagne will be provided for guests over 21.  You must provide identification to be served champagne or to purchase alcohol from the cash bar.  Non-alcoholic beverages are complimentary.

Monday, November 1
Breakfast:  Poolside at the Somerville Holiday Inn – all tournament participants welcome
Muffins, Bagels, Yogurt, Fruit, Cereal, Milk, Soy Milk, Coffee and Juice


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SherryHall
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Posts: 1937


« Reply #1 on: October 25, 2010, 07:47:48 AM »

We will continue the practice we instigated on the agriculture topic of using only non-CAFO meats and animal products.  To the extent possible, we will buy food products from local farmers.  We will make sure that any products we purchase from stores come from businesses committed to humane and environmentally responsible practices.  We will also continue the practice we started last year of providing a more healthy menu.  We have substantially eliminated the Halloween candy (sorry Ken) and replaced it with healthy snacks that will provided both days after lunch.

The theme for Saturday's lunch this year is Indian food.  This is somewhat driven by the topic.  It is also the case that it was the favorite choice of people who expressed an opinion. 

We look forward to seeing you all in Cambridge this weekend!

Sherry
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