Throughout February 2025, students from Saunders Hospitality and Tourism Management program took charge of The Commons pasta station every Tuesday and Thursday. Meals cost $15
Amal Aboushanab ‘25 served up Egyptian Koshary: lamb and chicken or vegetarian server over lentils, pasta, vermicelli, and chickpeas. Served with choice of pickled tomatoes, roasted vegetables (eggplant, bell pepper, zucchini) or cucumber salad with lemon dill vinaigrette. February 4 and 6.
Anika Ying ’26 Stir Fried Rice Cakes: Chicken or fried tofu served over fried rice cakes and green beans. Served with egg drop soup. February 11 and 13.
Jenna Kelley ’25 Homestyle Tacos, Rochester Inspired: Buffalo chicken taco fingers—buffalo sauce, blue cheese dressing; fish fry taco—battered hake, coleslaw, tarter; trash taco—cheeseburger or hot dog, mac salad, meat hot, home fries; beef on weck taco—roast beef, au jus, horseradish cream sauce, caraway seed and thick salt. February 18 and 20.
Pablo Vargas ‘24 Pupusas (corn flour based): Chicken or cheese, carrano crema, Oaxaca cheese, pickled red onions with a side of consommé. February 25 and 27.
