This page is no longer being updated and remains online for informational and historical purposes only. The information is accurate as of the last page update.
For questions about page contents, contact the Communications Division.
Update, Feb. 15: Due to weather conditions, yesterday’s Dinner Club meal was rescheduled to today.
Lafayette Alumni of the Lehigh Valley’s Lafayette Dinner Club resumes its “Back to Broadway” theme this semester with three dinners in the Bergethon Room of Marquis Hall. Open to the Lafayette community, each dinner features a unique menu created by Chef Michael Kramlich, which he tailors to match a different Broadway show.
The schedule: Feb. 14 — Les Misérables: French Country Cuisine, March 21 — Oklahoma!: Midwestern, and April 18 — South Pacific: Polynesian Luau. (Menus are listed below.)
Dinners are held from 4:30-6:30 p.m. Wednesdays. Cost is $12.95 per adult and $7.95 for children 5-12, payable (cash only) at the door. Reservations are not required, but appreciated so that the culinary team can prepare accordingly; call the Office of Alumni Affairs, (610) 330-5040.
Autumn Bragg ’90, associate director of alumni affairs, believes the dinners are the perfect event for current students, alumni, faculty, and members of the community to mingle and explore different types of foods.
“These dinners provide an opportunity to try out different foods. [The chefs] have incredible recipes and provide menu items not found anywhere but in a specialty restaurant or grocery stores,” she says. “The dinners also promote community in every way possible, and do so without people feeling restricted.”
Last semester’s dinner themes included: Sept. 6 — The King and I (Thai and Siamese cuisine), Sept. 27 — West Side Story (Puerto Rican and New York City cuisine), Oct. 11 — Camelot (an Old English roasted feast), and Oct. 25 — Showboat (Louisiana and Gulf Coast cuisine). A Thanksgiving dinner was celebrated Nov. 15 and a holiday dinner Dec. 6.
For more information on alumni chapter events, see the Alumni Chapter Roundup.
Spring menus
Feb. 14
Les Misérables: French Country Cuisine
Hot vichyssoise
Vegetable chowder with parsley dumplings
Baked brie with sugared apples, served with French bread baguettes and cinnamon crostinis
Baked sausage, potato, and cheese omelets
Coq au vin with champagne pearl onions and button mushrooms
Roasted leg of spring lamb, basted with grain mustard and honey and natural gravy, carved to order
Blanquette of roast veal shoulder, garnished with leeks and tarragon
Broccoli rabe
Roasted garlic and zucchini
Braised potatoes in onion broth
Buttered noodles with bread crumbs and parmesan cheese
Valentine’s Day Dessert Buffet
Heart-shaped strawberry cream cakes
Cupid’s heart cookies, “We love you” candies
Cream puffs, éclairs, windowpane fruit pastries
Chocolate fountain fondue
March 21
Oklahoma!: Midwestern
Chili with pinto beans, cheddar cheese, and sour cream served with corn bread and garlic bread
Corn chowder with potatoes, jalapeño peppers, onions, and cilantro
Sausage and gravy with buttermilk biscuits
Barbeque-rubbed beef brisket, carved to order with red-eye gravy
Chicken and dumplings
Smoked ham with sweet Anjou chili and honey glaze
Black-eyed peas baked in brown sugar and molasses
Fried cabbage and noodles
Sautéed greens
Corn on the cob
Warm potato salad
Pickled cabbage
Honey buns
Cinnamon sticks with white sugar glaze
Peach cobbler
Bread pudding with pecans
Walnut and pecan strudel
Sugar cookies
April 18
South Pacific: Polynesian Luau
Lemon grass soup with shrimp and
Thai basil
Puréed carrot with orange and ginger
Mock piña coladas and mai tais
Handmade sushi rolls with dipping sauces
Tropical fruits with rice noodles, snap peas, and mixed field greens dressed with a caramelized pineapple vinaigrette on grilled flatbread, all made to order
Glazed Polynesian ribs basted in a sweet and hot cherry barbeque sauce
Fire-roasted mahi mahi filets seasoned with Hawaiian sea salts and scallions
Roasted chicken marinated in coconut milk and sweet chilies
Roasted corn on the cob
Fried plantains
Carrots simmered in ginger ale, butter, and parsley
Roasted sweet potatoes tossed in molasses and brown sugar
Pineapple upside down cake
Mandarin orange cream cupcakes
Key lime and mango cheesecakes
Chocolate and macadamia nut cookies
Chocolate rum brownies