Brunch on the Bayou

On Tuesday, Feb. 22, the Dining Commons (DC) held a brunch in place of their typical continental breakfast hour. From 11 a.m. to noon, students were able to get meals inspired by recipes from New Orleans, Louisiana. 

Items like hashbrown casserole with beef, braised greens, and omelets with andouille and collard greens were served under the Flame section of the Dining Commons, in place of their usual servings of hamburgers and french fries. A

Alex Perez, the Otter Kitchens marking manager and sustainability coordinator, mentioned that bringing “New Orleans inspired meals is meant to bring something new and exciting to the DC” and gives new options to try something new beyond their typical burgers.

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