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BC Holds Pop-Up Dinner

howcasing the culinary
Stalent of its chefs and
allowing students to have
a restaurant-type experi-
ence in a surprise campus
dining location, the Pop-
Up Dinner at Boston Col-
lege (BC) in Chestnut Hill,
Mass., is a popular once-
a-semester event.
The food, décor and service reflected this
semester’s steakhouse theme,” said Beth Emery,
RD, director of Boston College Dining Services.
“Each time is a surprise, so the students meet
at a general location and are led to the surprise
location. This event was held in the faculty dining butternut squash salad and Caesar salad,
room, a setting that is not normally available for were served as the first course. While the
students, so the event created a sense of novelty entrées rolled out, sides were placed on
— like the feeling of going to a restaurant for the first time.” the table to share, family style. “The Pop-Up Dinner is meant
Starting with hors d’ouevres of shrimp cocktail, mushroom to expand students’ perspective on what the Boston College
crostini and a charcuterie spread, students mingled with each dining program has to offer,” said Emery. “Many students told
other and sipped on sparkling cider and spa water. Students us that this was the fanciest and best meal they have ever had,
then sat down to place their entrée and dessert orders while and how excited they are for next semester’s event.”
snacking on a spread of rolls, bread, crackers and specialty Capping off the night, students indulged in classic desserts,
butters. The menu ranged from Beef Wellington and salmon such as berry fruit tart, strawberry cheesecake and decadent
to an oversized cowboy steak and traditional steakhouse sides. double-chocolate cake.
A spread of five different salads, including a kale and –Around the Campus continues, Page 35

ON-CAMPUS HOSPITALITY FEBRUARY 2017 | 7