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Florida Atlantic University Dining Services served up diverse and hearty cuisine for ICASA, a business services conference for Florida public university associates. Hosted on the FAU campus, Executive Chef Shane Lynch and the catering team spiced up the first evening’s dinner at FAU Stadium with a smorgasbord highlighting “Flavors of Diversity.”
Guests tasted a variety of traditional foods with a modern twist from Morocco, Peru, Spanish Basque and the United States. For dessert they were treated to FAU Dining’s “Brain Freeze” ice-cream bicycle, combining liquid nitrogen ice cream with Belgium waffles. Pops of color in the food and décor represented Chartwells’ five pillars, thematically tying everything together.
As the icing on the cake, FAU Dining Services’ catering and culinary teams closed this event with a scrumptious dinner at The FAU Club. Guests tried snapper bao buns and tuna tacos during social hour and treated themselves to oysters and handcrafted sashimi at the cold bar.
When it was time for entrees, Chartwells’ chefs delivered a lively interactive presentation at the carving and pasta stations. The evening ended on a sweet note with a delectable array of cakes, pastries, and artisan desserts and drinks.