Shippensburg University Dining Services hosted a Haitian feast for its second Supper Club of the semester in Reisner Dining Hall on Tuesday, October 24.
Ship Dining hosted its first Supper Club in late September for invited student leaders, which was held in the middle of Reisner and aimed to drum up interest in the student body.
Supper Club is a venue for dining to bring together members of the SU community after the fundamental loss of connection during the pandemic.
“This is our opportunity to reengage,” Aramark Resident District Manager Asha Early said.
The meal was meant to celebrate the heritage of SU’s new Executive Chef
, Jude Jerome, who immigrated to the U.S. from Haiti in the 1980s. Jerome spent years training in Miami and “has been an assiduous supporter and champion for the less fortunate in his native country of Haiti over the last twenty years,” according to a flyer distributed to attendees.
The first course was soup joumou, a traditional Haitian dish usually eaten at New Year’s. Soup joumou was created after a Haitian slave rebellion and revolution in the early 1800s.
“When we became independent, everything they told us we couldn’t have, we put in one soup,” Chef Jude said.
The main course was served family style and included jerk chicken, Haitian griot, Caribbean style cabbage, eggplant touffee, pigeon peas and sweet plantains.
Dessert included pineapple upside down cake, sweet potato pudding and flan.
Dining Services is hosting another Supper Club in late November, so stay tuned to @shipdiningservices on Instagram for information about how to get on the guest list.