February 18, 2016
On February 18, twelve students joined three dining services staff for the first Supper Club. The evening commenced with a behind the scenes tour, starting at the loading dock of the Refectory. The pack traveled through the underbelly of the Ratty passing by 100 gallon kettles, walking into deep freezers, ending with a special peak at the underground tunnels. Dinner consisted of baked scrod, toasted Venda ravioli with Italian salsa, and eggplant sauté - was served across a linen set table. The same food was served to everyone in the Refectory that night, but the supper club diner's felt it was different. Probably because it was shared between friends and strangers taking time to enjoy one another and the food. Rarely do customer and staff sit together and explore the perspective of one another. The chit chat spanned broadly across topics from the antibiotic free beef we serve to this week's cameo of blue eggs to possible improvements to the Refectory's pizza. Overall, the evening achieved it's goal of offering a unique dining experience for student's and a chance for us all to eat and meet.
