Kaleigh Wilson ’13 shares a student’s perspective on the legendary campus tradition of Lobster-Steak Dinner

Wilson, Kaleigh

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A Traditional Feast

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Roger Williams UniversityDOCS@RWUFeatured News Story The Week at Roger4-16-2013A Traditional FeastKaleigh WilsonRoger Williams UniversityFollow this and additional works at: https://docs.rwu.edu/weekatroger_featured_newsPart of the Higher Education CommonsThis News Article is brought to you for free and open access by the The Week at Roger at DOCS@RWU. It has been accepted for inclusion in FeaturedNews Story by an authorized administrator of DOCS@RWU. For more information, please contact mwu@rwu.edu.Recommended CitationWilson, Kaleigh, "A Traditional Feast" (2013). Featured News Story. 102.https://docs.rwu.edu/weekatroger_featured_news/102 News ArchiveA Traditional FeastKaleigh Wilson ’13 shares a student’s perspective on the legendary campustradition of Lobster-Steak DinnerApril 16, 2013 Kaleigh Wilson '13Bristol, R.I. — “I’m ready to feast,” George Hoermann ’13 proclaims loudly above a chorus of growlingstomachs owned by students in line at the Upper Commons last week for a veritable banquet ofgustatory delights.Students can’t help  ashing hungry smiles as they walk through the cafeteria doors and have wait sta ask them, “Lobster or steak?” How many other college students get to answer that question at theirdining hall?Bon Appétit’s Lobster-Steak Dinner is a celebrated annual tradition on campus that most students makesure not to miss. Now a graduating senior, I think back fondly to my very  rst authentic New Englandlobster feast that RWU o ered me four fun-packed years ago as a Cedar-dwelling freshman.The familiar chaos I experienced then is still just as exciting. Students grab plates and quickly queue upat one of three serving lines. Their eyes as much as their mouths say “yes, please” or “no, thank you” tothe bounty before them – sautéed mushrooms, baked potatoes, stu ed artichoke hearts, clam cakes,grilled vegetables, barbeque chicken breasts. Then,  nally, it’s time for one of the tastiest decisions oftheir college lives.For some, it is the tender, seasoned slab of steak. For myself, and many others, it is the sizzling, crimsoncrustacean stu ed with juicy white meat.And what good would lobster do you without its complimentary condiment? You guessed it – my nextstop was the seemingly in nite melted-butter station for a freshly poured cup of gravy.But the bounty didn’t end there. In addition to the usual salad bar o erings and so  serve ice creammachine, this high class dining event featured an over owing basket of powdery, doughy bread rolls, ado-it-yourself baked potato topping station, assorted packaged ice cream bars and a dessert bu et ofcheesecake brownies and deep-dish platters of strawberry shortcake.Sitting down with our spreads, we launch into cracking shells and drenching lobster meat in butter, aswait sta  bustle about, emptying tabletop waste buckets and providing new table settings and bibs.Without fail, as it has been since I  rst  irted with a New England lobster at RWU four years ago, it was afeast for the ages. Share This: REQUEST INFO VISIT CAMPUS APPLY MAKE A GIFTOne Old Ferry Road, Bristol, RI 028091-800-458-7144Map & DirectionsContact UsDirectoryNewsEventsAthleticsrwu.eduUndergraduate SiteGraduate SiteSchool of LawSchool of Continuing Studies    © 2018 Roger Williams University. All rights reserved.GMAIL AT RWU BRIDGES MY RWU IT HELP SITE POLICIES WORK AT RWU

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A Traditional Feast

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