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"The recipes are not built for large quantities, especially in baking," Farber said. "It doesn't quite convert the way you think it should."
first, the cultural dinner series was organized by the college's faculty diversity committee. Now it's just de Vries, Casper College Executive Chef Joy Farber, and the general manager of Sodexo Campus Dining, which provides food services for the college.
About 125 to 200 community members typically attend each dinner. When the number of dinners was reduced because of construction on campus, de Vries heard about it.
"The students' culinary palates are just not developed," de Vries said. "So when they Nike Air Max 95 Platinum see German, they know what it is. It looks familiar and they are willing to try it, whereas something like Korean is so foreign that they tend to shy away from it."
De Vries, director of career services at Casper College, spent two weeks in the Netherlands last spring for a community college exchange. She will speak about her experience Thursday during a Dutch cultural dinner at the college.
"They have fantastic bread and cheese," de Vries said. "It's mostly Gouda cheese."
It's one of three cultural dinners remaining this school year at Casper College. The dinners which are open to students and the public feature a variety of ethnic foods. They also offer an educational component, such as a speaker.
What: Casper College cultural dinner featuring Dutch food. The menu includes Erwtensoep, a traditional split pea soup simmered with pork, bacon and smoked sausage, red cabbage salad; Filosoof, a Dutch style shepherd's pie made with potatoes and topped with gouda cheese; braised dark meat chicken with an orange and thyme cream sauce; Hete bliksem, a traditional winter side dish with mashed apples and potatoes; fresh steamed vegetables and an Endive "stampot" with mushrooms and bleu cheese. Schoenlappertaart, a cobbler's Nike Air Max 95 White Black Cool Grey Gum W
"The community has come to expect it," she said.
College cultural dinners offers new tastes in Casper
"We want to give our students and the community an opportunity to try things that they might not try otherwise," said de Vries, who also heads up the dinners.
John Cole, of Casper, has been attending the cultural dinners with his family for years.
Janet de Vries visited the Netherlands, she ate white asparagus with white sauce, potatoes, stews and a lot of bread and cheese.
There is usually a large turnout for Greek and German food. More unusual foods tend to be less popular with students.
"Being from Boston, those are two really popular food styles, so it brought it home for me," she said.
While each culture's food may require different cooking techniques, they are not that different, Farber said. The most important first step for any cook, she says, is to read the instructions. Passionate views, pointed criticism and critical thinking are welcome. Name calling, crude language and personal abuse are not welcome. Moderators will monitor comments with an eye toward maintaining a high level of civility in this forum. Our comment policy explains the rules of the road for registered commenters.
Tickets: Advance tickets, prior to sales tax, cost $9.50 for adults, $7 for kids 7 to 12 and are free for kids 6 and under. Tickets can be purchased at the Casper College Business Office, located on the third floor of Tobin Dining Hall. Advance tickets are only available through the end of today. Tickets cost $11 at the door.
"My wife, two granddaughters ages 6 and 14 and I so enjoy the three dozen, or so, dinners we have attended," Cole wrote in an email. "There is not one the little ladies have not liked."
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cake, and Rijstebrij, a rice pudding, will be served for desert.
She started the series after the Wyoming Culture Fest was discontinued. The festival featured food, performing arts, crafts and speakers from various cultures. It was held at the Natrona County Fairgrounds from 1998 to 2000.
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Chef Farber brings her unique cooking background to the cultural dinners. A graduate of Le Cordon Bleu in Boston with a focus in culinary art, Farber worked in the dining department at Harvard prior to coming to Casper College 1 and 1/2 years ago. At Harvard, she had the opportunity to cook a variety of foods for the diverse student body, such as Indian, kosher and Greek food. Her favorite Casper College cultural dinners so far have been Greek and Indian.
"When that organization said, 'We don't have the energy to continue this,' I said, 'Hey, I want to continue to explore these different foods.' "
The most challenging part of her job is making recipes work for 300 to 400 people. Sometimes, the recipes don't turn out exactly as they would if they were made at home.
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