Seawolves gathered at the Student Activities Center Food Court on Thanksgiving Day to attend the annual brunch offering a traditional meal with all of the comforts of home. The dining area was set up as a restaurant to deliver an upscale dining experience.
The Faculty Student Association (FSA) and CulinArt hosted this celebration to give students the opportunity to enjoy a homestyle Thanksgiving. The delicious menu included the traditional hand carved roast turkey, gravy, cranberry sauce, country stuffing, yukon gold smashed potatoes, candied yams, sautéed green beans with crispy onions, quinoa stuffed acorn squash, harvest casserole, and desserts such as apple pie, pumpkin pie, and apple cider. Vegan root vegetable pot pie and stuffed filet of sole were also offered.
As FSA Executive Director Van Sullivan served students at the event, he said: “Our culinary team prepared an amazing meal for all of our guests that couldn’t make it home for the holidays, and the FSA is happy to continue this annual tradition.”
The event had a turnout of nearly 300 guests, which included several volunteers that attended to help serve the students, including Jeffrey Barnett, Interim Associate Dean of Students.
“I’ve been coming to SBU Thanksgiving service since it began 3 years ago and I love how FSA, campus dining and the SAC team transform the Traditions Lounge into such a festive and welcoming environment for students. It’s a joy to spend time with our students, especially on Thanksgiving, and I’m grateful to all the staff and volunteers for making it special,” said Dean Barnett as he carved the turkey.
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