Megan Full–Taste of the Mediterranean
Posted November 16th, 2009 by AllysonThis week on November 18th, UHDS will be hosting Taste of the Mediterranean at Marketplace West. The event is a celebration of the cuisines and cultures of the countries bordering the Mediterranean Sea. It’s a menu as diverse as the area – we’ll have a variety of items from Spain, Greece, France, Italy, Morocco, and the Middle East.
Join us for this cultural celebration on Wednesday, November 18th from 5-8 p.m. Along with the extensive menu prepared by our talented culinary staff, we will enjoy live flamenco dancing by Portland Flamenco. Tickets are available in advance at any UHDS dining center for $8 or at the door the evening of the event. Marketplace West is located on the west end of campus, on Jefferson and 30th Street.
Taste of the Mediterranean Menu
Spain
Calamari Frito
Green Beans in a Coriander Tomato Sauce
Paella (a regional Spanish rice dish cooked in a flat round pan) with chicken, sausage and shrimp
France
Ratatouille (French vegetable stew)
Snapper Provencal
Roasted Fennel with Orange and Kalamata Olives
Grilled Polenta
French Baguette
Italy
Bruschetta (toasted bread rounds) four ways – with tomatoes, garlic and basil, olive tapenade, goat cheese spread or caponata (eggplant salad)
Antipasto (cured meats and assorted cheeses) with marinated olives, pickled carrots, onion, peppers and cauliflower
Margharita Pizza (pizza with fresh mozzarella, tomato and basil)
Gnocchi (small dumplings) with basil pesto and Italian sausage
Vegetarian Wild Mushroom Ravioli
Greece
Dolmas (stuffed grape leaves)
Baba Ganouj (mashed seasoned eggplant) and Hummus with pita bread
Greek salad with Feta cheese, olives, tomato and cucumber
Moussaka (sautéed eggplant with tomato, peppers and ground beef)
Fried Pumpkin Patties
Middle East
Flatbread
Tabbouleh (bulghar wheat salad with parsley, lemon, garlic and cucumber)
Middle Eastern Lamb Stew
Lebanese Spinach with Carrots
Basmati Rice
Morocco & North Africa
Chicken Tagine and Vegan Tagine (braised slow cooked stew) with olives and preserved lemons
Garlic Shrimp
Moroccan Cauliflower
Toasted Moroccan Cous Cous
Dessert
Baklava (layered phyllo dough with chopped nuts and honey)
Apricot Compote with Pistachio
Cannoli
Sables cookies (French butter cookies)
Fruit Platter with a variety of melon and grapes and dried apricots, dates, currants and figs
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