University of Montana ScholarWorks at University of Montana
University of Montana News Releases, 1928, 1956-present University Relations
3-24-1999
UM's Dining Services dishes up foreign flavors
University of Montana--Missoula. Office of University Relations
Follow this and additional works at: https://scholarworks.umt.edu/newsreleases Let us know how access to this document benefits ou.y
Recommended Citation University of Montana--Missoula. Office of University Relations, "UM's Dining Services dishes up foreign flavors" (1999). University of Montana News Releases, 1928, 1956-present. 15899. https://scholarworks.umt.edu/newsreleases/15899
This News Article is brought to you for free and open access by the University Relations at ScholarWorks at University of Montana. It has been accepted for inclusion in University of Montana News Releases, 1928, 1956-present by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. > The University of M ontana
UNIVERSITY RELATIONS • MISSOULA, MT 59812 • 406-243-2522 • FAX: 406-243-4520
March 24, 1999
Contact: Marie Hedrick, 243-6433.
UM’S DINING SERVICES DISHES UP FOREIGN FLAVORS
MISSOULA-
Petits pois Provencales, gazpacho, gyoza ponzu, spazle mit senfosse and pirozhki — these are just a few of the dishes to be featured Monday through Friday, March 29-April 2, during International Week at The University of Montana.
University Dining Services will highlight five different regions, one each day of the week, for dinners in the Treasure State Dining Room in the Lodge. This dining treat is open to the general public from 5 to 7 p.m. for a special price of $5.95 for adults and $3.95 for children 10 years of age and under.
To keep the dishes authentic, Executive Chef Tom Siegel said he sought the help of international smdents.
“We wanted to do something classical rather than contemporary, yet practical to prepare and, above all, appealing to the palate,” he said.
And more than international cuisine will be dished out, said Marie Hedrick, Dining
Services’ marketing coordinator. Historical facts about each item will be available, giving diners the opportunity to learn something about regional foods, she said.
“It is meant to be an educational as well as delectable event,” she said. “We invite anyone and everyone to join us in celebrating the diversity of worldwide foods.”
-more- Foodfest.rl-2
Sidebar: Menus for the week.
Monday, March 29, France ~ soupe a Foignon gratinee (onion soup with cheese crust),
boeuf au poivrade (beef in peppercorn demi-glace), cassoulet de feves (white bean stew),
pommes de terre Anna (baked sliced potatoes) and petits pois Provencales (petite peas with
Mediterranean vegetables).
Tuesday, March 30, Spain -- gazpacho (cold soup with tomatoes, cucumbers, beans and
vegetables), paella Valenciana (layered baked casserole of saffron, rice, chicken, sausage,
clams and fish), empanada de legumbres (vegetable turnover), aioli de tomates (tomato garlic mayonnaise) and escalibada (grilled vegetables).
Wednesday, March 31, Japan — misoshiru (miso soup), yakitori (skewered grilled chicken teriyaki), gyoza ponzu (pork potstickers with ponzu sauce), maze gohan (rice with vegetables), chanko nabe (clear stew of Japanese soup stock, soy, mirin, vegetables, chicken, beef and shrimp) and tempura (batter fried vegetables with sweet and sour sauce).
Thursday, April 1, Germany - kartoffelsuppe (potato soup), geschnitzeltes Albrecht
(thin strips of pork, floured and sauteed, served with brown cream sauce), spatzle mit senfsosse (noddles with mustard sauce), lauchkuchen (leek tart) and rotkraut mit zwiebein und apfeln (red cabbage and apples).
Friday, April 2, Russia — borscht (beet and meat soup), pirozhki (beef and vegetable pie), pirozhki raudoni (red cabbage, tomato and sour cream pie), lobi satsivi (string beans in walnut sauce) and bulviu mattiniai (fried potato patties). m
MH/tb Local Foodfest.rl