We have an annual vegetarian harvest dinner at the Faculty House for The Faculty Club, the body of members entitled to participate in the Club’s activities and to use the facility. The menu was prepared using local ingredients and included pumpkin sage fettuccini, sun-dried tomato gazpacho with tomato granite and roasted native squash polenta with leeks au gratin.
Jeanette KopczynskiAsst. Dir., Faculty House/CateringWilliams CollegeWilliamstown, MA
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