Culture & Cuisine

Join the Fairfield University Dining Services team on Tuesday, November 19th, for a home-grown culinary celebration inspired by International Education Week (November 18th-22nd). Take the opportunity to connect and learn through food, as members of the Tully Dining staff share the tastes and traditions of their heritage.

 11:30am - 1:30pm

Peru

Lomo Saltado prepared by Walter Rodriguez-Cornejo, Tully Dining Supervisor 

 Ireland

Traditional Irish Bacon, Cabbage, and Parsley Sauce prepared by Claire Fitzgibbon, Tully Dining Student Worker

 2:30pm-4:30pm

India 

Chicken Tikka Masala prepared by Nimesh Das, Tully Dining Student Worker

 Dominican Republic

Mangú prepared by Glenny Santiago, Tully Dining Cook

 5:30pm - 7:30pm

Turkey

Chicken Shawarma Wraps presented by Maria Uyar, Tully Dining Cook

 Haiti

Haitian Patties with Spicy Slaw presented by Cherby Francois, Tully Dining Supervisor 

 Poland

Green Forest Cake presented by Elzbieta Puczynski, Tully Dining Baker

To learn more about International Education Week and the events happening throughout, view our newsletter on Life@Fairfield: https://fairfield.campuslabs.com/engage/news/164090

Questions about Culture & Cuisine? Please contact Matt Olschan at molschan@fairfield.edu