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Author Topic: Menu  (Read 1886 times)
SherryHall
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« on: October 19, 2011, 07:54:16 PM »

This year we will feature dishes from the topic countries.

Harvard College Debate Tournament Menu
October 29-31


Saturday, October 29
Breakfast—
Cranberry Walnut Tart, Assorted Muffins, Bagels with Cream Cheese, Fresh Fruit, Cereal, Coffee, Milk and Juice

Lunch – “A Taste of the Mideast”
Appetizers:
Achar Tamat Bahrain (pickled tomatoes), Torshi Holu Iran (pickled Peaches), Zaytun Msabhah Syria (spiced olives), Ajluk al-badhinjan Tunisia (Eggplant compote), Batata Mahshi Syria (baby potatoes stuffed with lamb), Koloketes Cyprus (Pumpkin Pies), Mechouia Tunisia (Grilled vegetable salad), Ardi Shawki Bi’l-zayt Syria (Olive Oil-Bathed Artichokes)
Soups: Lebabi Tunisia (Chickpea Soup), Ful Nabed Egypt (Fava Bean Soup)
Main Course:
Lubyi bi Zayt Syria (green  beans in oil), Kibbit Batata & Lakteen Syria (Potato & Pumpkin Kibbeh), Marqa bil Maharagwe Nyami Tunisia (Yam and Red Bean Stew), Zeytinyagli Enginar Egypt (Artichoke Hearts Stewed with Fava Beans and Lemon), Mashkhoul Bahrain (fragrant white rice), Kibbeh bil Sanieh Syria (Baked Kibbi with Lamb), Machbous Bahrain (Spiced Shrimp with Rice), Fool ma’Rizz (Egypt) Rice with Beef and Fava Beans, Cuscus bil Khoudia (Libya) Couscous with Lamb & Chickpeas
Dessert:
Sambusik Syria (Date cresents), Nashan Bahrain (Fried Nut Rolls in Filo Dough), Makroodh Tunisia (Date Cookies)

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

Sunday, October 30
Breakfast—
Breakfast Tacos – egg & potato or egg & chorizo, Assorted Muffins, Bagels with Cream Cheese, Fresh Fruit, Cereal, Coffee, Milk and Juice

Lunch –
Sandwiches
Hummos Roll-ups with or without Roasted Atlantic Swordfish, Italian Sandwiches, Grilled Vegetable Muffaletta
Salads
Tabouleh, Banadura Salata bil Kizbara Yemen (Tomato & Coriander Salad), Salatat Badhinjan bil-Filfil Egypt (Spicy Eggplant Salad), Salatat adas Egypt (Lentil Salad), Salatat al-Tuissyya Tunisia (Salad with tomatoes, cheese and tuna), Salata Michufeta Egypt (Cucumber & Feta Salad), Lubya Musalat bi’l-zayt Syria (Black-Eyed Pea & Cilantro Salad in Olive Oil), OmmekHouria Tunisia (Carrot Salad)
Dessert:
Ghurayba Syria (Cardamon Shortbread), Kul ‘wa ‘shkur Syria (Almond Pastry)

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 (Chickpea dip), Muhammara Syria (Roasted red peppers and walnut dip), Ajluk al-quara Tunisia (Pumpkin compote), Kara’a Libya (Spicy Pumpkin Dip), Baba Ghannooj Yemen (Grilled Eggplant Puree),  Beyaz Peynir Ezmesi Turkey (Spicy Feta Cheese Dip), Spicy Tofu Dip with Homemade Pita Chips; Mahshi Dolmas (Stuffed Grape Leaves), Middle Eastern Cheese Display, 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, October 31
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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