Turkey and Scientific Trimmings
Nutria, wasps and wild hog are not the traditional Thanksgiving fare, but that hasn't stopped the Department of Biological Sciences and Turtle Cove Environmental Research Station from enjoying such culinary surprises at their annual potluck luncheon
Tuesday, November 26, 2013
When you think of a traditional Thanksgiving meal, favorites like turkey, cranberry sauce and dressing probably come to mind. But at the annual Department of Biological Sciences and Turtle Cove Environmental Research Station Thanksgiving potluck lunch, you're sure to find a few more interesting trimmings.
Faculty and staff from the biology and Turtle Cove departments, as well as other university staff, enjoy this year's Thanksgiving lunch.
Each year for the last decade, the two departments have collaborated to create a menu that is anything but ordinary. Previous years' Thanksgiving lunches have featured unique yet crowd-pleasing dishes like baked nutria, chocolate-covered wasps and wild hog stew.
This year's lunch featured several traditional dishes, but local favorites such as alligator sauce piquant, crawfish casserole, oyster dressing, braised collards, fried turkey and pecan pie still dominated the menu.
"Unique dishes of all shapes, sizes, cultures and environments are what we like to serve," said Dr. Robert Moreau, manager of Turtle Cove and the potluck lunch coordinator. "We enjoy inviting and serving a variety of departments on campus who support us throughout the year."
Faculty and staff from the biology and Turtle Cove departments look forward to creating dishes to share at the potluck lunch each year. The lunch serves as an opportunity for the departments and other university staff to celebrate the holiday season and concluding fall semester.
