Galleries

The Catering crew for the event

The Beautiful Pop-Up Dinner set table

The evening's menu

First Course of Carrot Tartar

Some of the guests

Another table of guests

Ready for a great dinner

Second Course: French Onion Pie & Celery Ice Cream

Jason Sipe & Doug Hinners plating the third course

Jason plating the cheese for the third course

The Beef Cheeks with delice de bourgogne, potatoes & bacon

Hush puppy with corn, cream & pickles blackberries

Adam McMakin helping Jason with the dessert tables

Jason setting up the dessert

Yum, it's dessert

Ready to enjoy dessert!

Dessert looks great!

Broken meringue

All of the courses

Curry Ketchup for the Borewors at Free Lunch

Pork Tacos with Fried Wontons at Free Lunch

Boerewors & Curry Sauce

Chicken & Chip Slider with Fries at Free Lunch

Beef Barbacoa Torta at Free Lunch

Zucchini for the Torta at Free Lunch

Chickpea Doubles with Habanero Sauce at Free Lunch

Salmon Lefse Wrap at the Free Lunch

Chuk's gravlax with dill sauce at We've Got the Cure Session

Pickled Mackerel with beet, creme fraiche, arugula & mustard seeds at We've Got the Cure Session

Doug at We've Got the Cure Session

Chuk at We've Got the Cure Session

Foraging 101 Session

Foraging 101 Session

Foraging 101 Session

Jason Sipe running a Culinary Week session "Foraging 101" on cooking with what you find growing nearby at PLU on Wednesday, April 15, 2015. (Photo: John Froschauer/PLU)

"Foraging 101" — the goods cooked up with some great beef. (Photo: John Froschauer/PLU)

Lefse session with Carolyn Fry & Anna Basket-Kejera

Erica Fickeisen at the South Pole. From the session "Living and Cooking at the Amundsen -Scott South Pole Station"

from the session "Living and Cooking at the Amundsen -Scott South Pole Station"

Richard Coppin from the session "Living and Cooking at the Amundsen -Scott South Pole Station"

Team Nirvana — Jason Sipe, Anna Basket-Kejera, Richard Coppin, Matt Smith Ph.D. (Dean of Natural Sciences Associate Professor of Biology), Madison Risley (student), Yuanchao Xu (student)

Team Plu-tonium making a plan — Rebecca is surprised?

Lace Smith showing off her knife skills

John Pham zesting up a lemon

Anna Basket-Kejera cutting up the dragonfruit

Damion Getting his Fire on!

Bayley is cracking the tiny quail eggs

Yuanchao Xu chopping for team Nirvana

Team McCheeseweasals's Starter Plate

Team Plu-Tonium getting the Starter Plate ready

Matt Smith, Ph.D. (Dean of Natural Sciences) plating for Team Nirvana

Team Nirvana Starter Plate going

McCheeseweasal's Entree plating

Judge Joanna is ready for another dish

Lydia on team Plu-tonium readying the entree drink

Team Nirvana plating the Entree

The winning starter plate by Team Plu-tonium "Arugula & Kale Fennel Seed Salad with Toasted Hazelnut ?& Cracker Jacks"

Plu-tonium entree — Brie & Apple-Stuffed Chicken Breast with Polenta

McCheeseweasal's Starter — Scallop Salad with Quail Egg Vinaigrette

McCheeseweasal's Entree — Chicken Breast with Polenta and Asparagus

Nirvana's starter — Curried Scallops with Somen Salad

Nirvana's Entree — Chicken & Polenta Roulade with Stir-fried Veggies

Team Plu-Tonium took First Place

Judges Martha Speaker (ASPLU President), Andre Reeves (The Harmon) & Joanna Royce-Davis (Vice President for Student Life)

Emcee Mercy Daramola with Lace Smith