Did you hear about the fight in the kitchen?
A fish got battered.
Recently, some exciting things have been going down in the dining courts! On Wednesday, March 7th, Purdue Dining & Catering had its annual Seafood Fest. This event is focused on providing sustainably sourced seafood options to Purdue students. This was an opportunity for many students to taste some delectable items made with shrimp, salmon, crab, and lobster. Living in the Midwest can make it challenging to sample these coastal treats, so Seafood Fest is a great time for Purdue Students to test their palates. If you read our previous post, titled “Seafood Fest Shenanigans,” then you’ll already know that many of our chefs were tasked with preparing original dishes aimed at tantalizing the taste buds of our students. Let’s look at some of the exciting food offered during Seafood Fest 2018!
Ford had some scrumptious sea treasures. Check out these delicious Hush Puppies and mouthwatering Crab Meat. Dinner at Ford was surely a treat!
While the food at Ford was amazing, Windsor definitely didn’t disappoint. Students had the chance to try coconut battered shrimp, salmon, and many other underwater delicacies.
Wiley’s very own Chef David Kay was seen shucking oysters for students and also preparing some exciting original dishes, including Oysters Purdue, Littleneck Clam Chowder, and Squid Melon Salad.
Some fishy business was happening at Hillenbrand as well. Hillenbrand snuck some Oysters on the Half Shell and some savory Garlic Cheese Biscuits. Yum!
Last but not least, Earhart had even more seafood delights. For their main dishes, they had some Caribbean Shrimp Po Boys and some delicious salmon, served up Action-Station style.
We hope you were able to join us at this year’s Seafood Fest, we certainly had a blast trying out the range of options! Thank you to all our amazing dining courts for another great job Making Good Things Happen at Seafood Fest!
Sea you next time!
Writer: Nick Howard, Pre-Pharm ’23
Purdue Dining & Culinary 