It's Tuesday night. My stomach groans in anticipation as I make the trek across campus to Dana Dining Hall. My pace quickens as I get closer. Tonight is not just any normal dinner. It is the best night of the week. It is Pasta Sauté Night.
As my friends and I enter the dining hall, we are met by a blast of warm air and the sound of plates and glasses clinking together. Hoping to beat the six o’clock rush, we have arrived at 5:30 p.m., but the line is still quite long. We grab our plates, still warm from being washed, and grab a spot in line.
Pasta Sauté is by far my favorite meal of the week and many students feel the same way. Dana is more crowded than usual on Tuesday nights. I love to cook and experiment with different combinations of food, and this is a great night for that.
The sauté bar begins with a few containers of different spices and herbs such as basil, oregano and cilantro. Next, there is a wide range of vegetables and other foods to add to the mix. Some of the choices are typical such as onions, mushrooms, and broccoli, but they also offer items such as tofu and roasted and dried red peppers. Finally, students select the type of pasta and sauce they want, as well as any meat they want to add, and hand their plates over to the cooks, who proceed to sauté up a gourmet and perfectly cooked meal.
My go-to sauté dish consists of basil, broccoli, onions, mushrooms, tofu, and roasted red peppers over pasta shells with basic pasta sauce. It is always delicious.
Dinner has always been a significant part of my life. It has always been a time to come together with friends or family, talk about the day and relax over a nice meal. For this reason, Pasta Sauté, although simple, is one of my favorite parts of St. Lawrence, and something that I will always remember about my experience here.