Food for Thought

Thanksgiving 2010

This year's Thanksgiving dinner was well attended and much appreciated by the students that could not go home for the holiday.
I would like to thank Chris Ruggieri and staff at res life for their efforts in organizing the event, controlling the reservations and confirmations helped to make this a successful Thanksgiving.

Thanks to Dontis Produce out of the Brooklyn Wholesale market for their generous donation of fresh vegetables for our dinner.

And thanks to my staff and families at CulinArt who donated their time to cook, prepare and set up the dining room for the wonderful dinner we shared with the students at Pratt.

The estimated number of attendees for this year's Thanksgiving was between 140 and 150. Again thanks to all who helped in making this wonderful and free event for the students at Pratt.

Ron Jones,

Director of Campus Dining

Our Menu featured:

Deep fried and oven roasted Turkey
Sweet potato soufflé
Smashed red bliss potatoes with parsnips and roasted garlic
Stuffing with bacon or Vegetarian
Carrots oven roasted
Sautéed kale with mushrooms, green beans and pearl onions
Baked macaroni and cheese
Assorted pies with coffee/tea