On Tuesday, April 25, Union’s Minerva Programs Office and Kelly Adirondack Center hosted an Adirondack Dinner and Discussion, where attendees enjoyed a multi-course meal of food sourced from the Adirondacks.
The meal consisted of 5 courses: one starter, 3 main dishes, and 1 dessert. The starter was Johnnycakes, a cornmeal flatbread that is similar to a pancake. The food item originated from Native American tribes teaching European colonists how to make food.
The first main dish was smoked trout, which is commonly found in the Adirondacks, along with dandelion greens. The second was rabbit ragu and gnocchi, a dough that originated from Italy. The final main dish was a seared venison loin with blackberry demi-glace and a three sisters succotash, another dish that originated from Native American
tribes. The final course, a dessert, was a wild berry crisp topped with maple cream.
Union’s Minerva Programs Office hosts events throughout the year, such as guest speakers, trips to Proctor’s theater, and individual Minerva house events. Each student is assigned to a Minerva and can contact minervaprograms@union.edu to get information about their Minerva house. The Kelly Adirondack Center is open to the public from 10 a.m. to 4 p.m. on Mondays through Thursdays, and also hosts various discussions throughout the year.
This article was originally published in the print edition of Concordiensis on May 4, 2023.
