Panther Dining Hall Goes Global
Epicurean adventurers can take a passport to Panther Dining Hall this year for authentic international fare from around the globe. Diners can indulge in the traditional dishes of a new region each month—from Asia and India to the Caribbean and South America.
Chef de Cuisine Jon Skoviera and his culinary team painstakingly develop each menu with the help of international students, faculty and staff who provide an insider’s perspective on their native dishes and serve as expert taste testers. Native students also provide cultural entertainment for the evening, including traditional dress, music, photos, artifacts, song and dance.
Some of the native dishes included:
Islands of the Caribbean
- Pollo en Fricasé
- Ropa Vieja
- Lechon Asado
- Stamp and Go—A fish fritter made with salt cod fish in Jamaican cuisine. The unusual name is supposed to have derived from the 18th century British sailing ships. If an officer wanted something to be done in a hurry, the order was Stamp and Go!
- Coconut Conch Chowder
- Shattah (Hot Sauce)/Garlic Sauce/Tahini (Sesame Seed Sauce)
- Lamb Kofta in Tomato Sauce
- Koshary—Layers of rice, ditalini pasta and black lentils covered with tomato sauce and topped with fried onion
- Black-Eyed Pea Salad (Senegal)
- Ivory Coast Chicken
- Doro Wat (Ethiopia) Spicy Chicken
- Ndole (Cameroon) Shrimp & Bitter Greens
- Nigerian Scotch Eggs—Hard boiled eggs covered in spiced beef, breaded and fried
- Carrot Raitha
- Kachumber Salad
- Mulligatawny Soup—Meaning “pepper water,” a soup of chicken, peppers, apples and spices
- Aloo Gobhi
Find more delicious recipes from the International Dinner Series here.