Yale’s Fall Fest showcases worldly cuisines

The sixth annual event featured global street food, with each dining hall responsible for a geographic region and cuisine.

NEW HAVEN, Conn. — With music blasting, flags waving and food for sampling, the University came together Sunday to celebrate the start of fall.

Over 2200 students visited Old Campus on Sunday for Yale Dining’s sixth annual “Fall Fest.” The event featured global street food, with each residential dining hall responsible for a different geographic region and cuisine. Although last year’s celebration was moved inside due to rain, the sunny weather this year encouraged students to taste the different foods, amble among the tents and picnic on the grass.

“Today far exceeded our hopes for the event,” said Commons Dining Hall General Manager Maureen O’Donnel-Young. “People are having a great time and enjoying themselves. Plus, the good weather doesn’t hurt.”

Each continent — with the exception of Australia and Antarctica — was represented with five dishes ranging from North America’s “Coney Island Chili Cheese Dogs” to Africa’s “Ethiopian Doro Wat with Iniera.” In addition, there was a dessert stand without country affiliation serving treats such as assorted cookies, brownies, blondie bars and fresh fruit.

Director of Residential Dining Cathy Van Dyke said this was the first year that African food was provided at the outdoor festival. She added that following requests from African students for their cultures to be represented, Director of Culinary Excellence Ron DeSantis met with students to help prepare their favorite recipes from home.

“It has the traffic of an Italian southern market, with people walking around and coming back,” said Luciana Koenig, who was on campus attending the Jonathan Edwards reunion with her husband Michael Koenig ’63. “Today is spectacular — this is like the center square of a little town.”

Students interviewed commended Yale Dining’s attempt to increase multiculturalism in their preparation and service of food.

Jiye Park ’18 said she enjoyed sampling cuisines from different parts of the world, adding that

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