Spirits were high in the University of Redlands’s Irvine Commons for the Feb. 20 Mardi Gras themed dinner.
This dinner featured a variety of Cajun favorites, including gumbo, jambalaya, shrimp, grits, hushpuppies and king cake. Satellite stations served mint julep mocktails and beignets, as well as fried alligator and okra.
Jenner Sherman ‘25 gives a thumbs-up with his mint julep mocktail at the Feb. 20 Mardi Gras Dinner. These drinks were served with crushed mint ice, fresh mint leaves and a lemon slice from a welcome station located near the entrance. Photo credit: Kiera Beyer 
Students are served fried alligator and okra at the Feb. 20 Mardi Gras Dinner. Seafood, rice, spices and fried foods are common in Cajun cuisine. Photo credit: McKenzie Rose 
The line for the beignet satellite station grows long at the Fed. 20 Mardi Gras Dinner. These fried pastries are coated in powdered sugar and usually enjoyed with chocolate or caramel sauce and a hot drink. Beignets are of French origin and have become a New Orleans staple. Photo credit: McKenzie Rose 
Students and community members decorate masks at the Feb. 20 Mardi Gras Dinner. The tradition of wearing masks at Mardi Gras celebrations originated so that different classes could mingle without tarnishing reputations. Photo credit: McKenzie Rose
This themed dinner was the second “Wow Event” of the academic year, where Harvest Table transforms Irvine Commons’ appearance and menu once each semester.
“These events are designed to infuse a sense of excitement and novelty into our everyday space, creating unforgettable moments for all who join us,” Nicole Hoss, the Harvest Table guest experience manager said.
A new theme is given to each “Wow” event, which is decided upon over the summer. Hoss said Harvest Table selected the Mardi Gras theme due to the success and enthusiasm it brought at other Harvest Table locations.
The last Wow Event was “Street Food Extravaganza,” featuring a variety of street food favorites along with friendship bracelet making and cloud slime crafts.
These “Wow” meals are just two of the many events Harvest Table puts on to spice up the school year. They host at least three pop-ups a month that showcase local partners, educate about sustainability, and celebrate national food holidays. There are also special events every other month like Teaching Kitchens, where students learn how to make different foods, and Farm Table Dinners that serve four-course plated tasting menus using local ingredients.
Other recent Harvest Table events include the March 12 noodle jar Health & Wellness pop-up, March 18 popcorn-making activity and March 27 Farm Table. To stay up to date with what’s next on the table, sign up for Harvest Table’s monthly newspaper or follow them on Instagram @htredlands.
McKenzie Rose, a sophomore double-majoring in Environmental Studies and Journalism, serves as the Redlands Bulldog Editor-in-Chief this semester. McKenzie first dabbled in the world of journalism during high school by working as a freelance reporter with the municipal Hermiston Herald and regional East Oregonian newspapers near her hometown of Echo, Oregon. She enjoys running (participating in the university’s track & field and cross country teams), spending time with her pets, traveling and listening to good ‘ol country music!
