UBC Centennial Harvest Feast

ubc harvest dinner 2

On Thursday September 24, I spent the evening at UBC with 1,000 guests seated under an enourmous tent that was located outdoors on the main mall of campus. This exceptional dinner was the 2nd annual as well this year it was to celebrate 100 years of the University of British Columbia.

ubc harvest dinner 8

ubc harvest dinner 5

ubc harvest dinner 4

Chef David Speight and his chefs team from UBC Food Services and the chefs of AMS Conferences and Catering each prepared a three-course meal that was inspired by everything UBC including fresh, local produce from the UBC Farm served up family-style.

Late Summer Panzanella Salad

Late Summer Panzanella Salad

Late Summer Panzanella Salad with UBC Farm summer tomatoes, cucumber, radish, fresh herbs, young mozzarella, roasted garlic, toasted French bread, reduced balsamic from the chefs team at UBC Food Services.

UBC organic mixed greens

UBC organic mixed greens

UBC Organic Mixed Greens with dried fruit and nuts, honey-shallot vinaigrette from the chefs team of AMS.

Roasted Summer Squash Penne

Roasted Summer Squash Penne

Roasted Summer Squash Penne with zucchini, summer squash, swiss chard, baby tomatoes, fresh basil, goat cheese and grated asiago from the chefs team at UBC Food Services.

Local crispy skin chicken

Local crispy skin chicken

Local Crispy Skin Chicken on top of stewed lentils and sauteed spinach from the chefs team of AMS.

Apple Fritter Bites

Apple Fritter Bites

Apple Fritter Bites with maple bourbon spiked apple cider syrup, spiced apples and cinnamon sugar from the chefs team at UBC Food Services.

Peach Cobbler Pie

Peach Cobbler Pie

Peach Cobbler Pie with house-made whipped cream from the chefs team of AMS.

Diners were seated at long tables, bottles of wine and beer were for sale for those to enjoy with their food. Alma Mater Society President Aaron Bailey, was the event MC, he told stories about the university’s history since it was founded in 1915. This was a wonderful and delicious meal, certainly a highlight for the students, faculty and staff as they begin their academic year.

By: Richard Wolak