The 2018 MIT Alumni Summer Outing Vacation Experience
When you think of weekday activities that occur on prestigious college campuses, you may not imagine people enjoying relaxing experiences with sangria in hand. But that was exactly the case in Cambridge on July 12 when MIT alumni gathered. A tent set up on the quad between Koch and Stata provided a fresh oasis for guests to share memories and make new ones.
Take a look at the global cuisine that welcomed and inspired guests at this summer celebration.
Multicultural Food Enjoyed on Campus
A Relaxing Scene
Lush greenery, succulent plants and outdoor lounge furniture invited guests to take a seat or take a stroll through their old stomping grounds. Designed to create a casual experience and spark conversation, the décor was simple yet beautiful. The 350 guests had no problem finding their way to the wooden bars with fences and piping behind or to any of the amazing food stations.
Farm Table Food Stations
At 2:45pm, in addition to a delightful sangria bar, a great array of culinary offerings were set up and ready to go on farm tables. Artistically displayed in ways that showcase the fresh ingredients and unique flavors used in different cultures and regions, each food station created an unforgettable experience. The photos give just a glimpse of the mouthwatering food that guests placed onto bamboo/leaf biodegradable plates.
African and Indian Street Food
Prepared to bring forth noteworthy flavors and ingredients, these dishes were a brilliant display of traditional African and Indian food.
- Grilled ripe plantains with peanuts
- Pav bhaji
Not your traditional clam bake but at least as fun—the lobster finger rolls and decked out street corn were a real hit.
- Lobster finger rolls: with pimenton, celery leaves and buttery griddled soft buns
- Street corn on the cob: with scratch aioli, crumbled feta, ancho chile powder, shaved jalapeno and cilantro leaves
Pacific Rim-Inspired Food
Sweet, savory and full of culture, the Pacific Rim food our chefs cooked up was mouthwatering.
- Soy sauce and citrus marinated tofu
- Crispy nuoc cham chicken
- Cashew and glass noodle salad
Grill and Chill
Just the smell of grilled food can help break the ice at summer celebrations. Complete with fresh sides, the grill and chill station was true to its name.
- Smoked pork spare ribs
- Watermelon and feta salad: with baby arugula, red onions, grape tomatoes, red wine vinegar, jalapeno and mint
- Lemony chickpea salad
A Fun Ending
At 4:00pm, we rolled out dessert and ice cream treats that took guests back to their childhood—or at least their college years! A Hawker tray ice cream station was stocked with chipwich, chocolate tacos and bomb pops while the dessert bar table featured s’mores, lemon and pecan caramel varieties.
If you would like help planning your remarkable event complete with fascinating décor and phenomenal food, contact us online or give us a call at 617.581.1150.
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Timothy Seeberg is the Director of Major Events at BG.