Some University of Connecticut students concluded their Spring Break by sampling delights from around the world in the third annual food showcase held by the Student Union Board of Governors (SUBOG) on Sunday, March 22.
Held in the Student Union Ballroom, UConn students feasted on food from five restaurants representing five different countries, all of which reside in Connecticut.
Gallo’s Restaurant in Willimantic, Conn., represented Mexican cuisines with their spread. Their menu included staples like Chiles Rellenos, a green chili pepper stuffed with mincemeat and coated with eggs, tacos and Sopes, a dish that consisted of a fried masa base with savory toppings such as refried beans, lettuce, tomato etc.
Seoul BBQ from New Britain, Conn., brought Korean cuisine into the mix. Their menu had Japchae, a savory and slightly sweet dish of stir-fried noodles and vegetables; Tteokbokki, cylinder-shaped rice cakes covered in spicy sauce; and Kimchi, a side dish of fermented vegetables,
Banana Brazil Grill in Meriden, Conn., brought Brazilian food. Traditional Brazilian dishes like Coxinha, a snack which consists of shredded meat inside a ball of dough; Pão de Queijo, a baked cheese ball that is another popular snack in Brazil; and grilled chicken and beef.
PABS African Restaurant in East Hartford, Conn., represented Nigerian cuisine. They had Egusi soup, which consisted of ground-up Egusi seeds and chicken; Jollof rice, a popular West-African rice dish, made with rice, chillis, onions and a host of spices; and fried Plantains, starchy bananas that are fried until they’re golden brown.
Mykonos Mediterranean Restaurant in Newington, Conn., was the last restaurant on this list and they brought Greek food to the party. They served Gyro meat, which could complement baked Pita bread or creamy Tzatziki sauce. Made from yogurt, cucumber, garlic and olive oil; a savory pastry in Spanakopita, filled with a mixture of spinach, feta cheese and onions or leeks; or Pastitsio, a baked pasta dish that bears resemblance to lasagna.
There was a party-like atmosphere in the Ballroom Sunday night, as tables were dressed in decorations representing different cultures. Flags upon flags adorned the walls and music blared from the speakers, a blend of K-pop, Latin pop, Afrobeats and more.
Karan Rana, a sixth-semester management in engineering and manufacturing major, also appreciated being able to savor foods from different cultures as well.
“I was just here for the food,” Rana said. “A lot of my friends are from different cultures, so it’s nice to be able to try some different food and experience some of that.”
Rana liked the Mexican food on offer, as it met his dietary restrictions,
“Mexican food was pretty good. I’m a vegetarian so it’s nice to have options here during this event,” Rana said.
While Rana said the Mexican cuisine was great, he said he hopes there will be some Indian food at the showcase next time round.
“I mean, not to be partial, but some Indian food would be nice.”