Each quarter, UCSB’s four dining commons present a memorable, fun, and unique Theme Meal to students, and fall quarter’s Theme Meals did not disappoint!
Ortega celebrated its 60th birthday with a 1950’s theme, right down to the tunes playing on the speakers, the staff dressed in their coolest threads, and the décor complete with checkered tablecloths, life-size cardboard ‘50s icons, and vinyl records. The menu included throwbacks to the good old days with items like Chicken Fried Steak with Mashed Red Potatoes, Patty Melts, Ambrosia Salad, and Build-Your-Own Root Beer Floats. Far out!
Portola treated diners to a Thai feast that truly was a fusion of tastes and cuisines! At the Brick, Thai Red Curry Pizza and Drunken Noodles with Chicken and Tofu replaced the usual fare. At the Chef’s Choice station, traditional tacos got a Southeast Asian makeover with the Thai Chicken Tacos. Thai favorites such as Pad Thai and Egg Rolls made an appearance as well, and students completed their meal with a choice between Fresh Mango Frozen Yogurt or Mango Coconut Tapioca.
Carrillo enjoyed a “Chef’s Choice” Theme Meal, with cuisine from around the world. One station included German favorites, such as house made Bratwurst and Sauerkraut, Vegan Schnitzel, and German Potato Salad. At another station, diners enjoyed North African fare such as African Spiced Seitan with Chermoula Sauce. Carrillo offered Thai dishes as well, such as Kai Pa Lo and Quinoa “Fried Rice”. Diners saved room for dessert, since so many tasty choices were available, including Tiramisu, Gingerbread Eggnog Trifles, and Spiced Apple Cider!
De La Guerra provided an Indian feast for its Theme Meal. Some of the fare included Curry Chicken Soup, Chicken Tikka Masala, and Goan Beef Curry with Coconut Milk. There were a lot of vegan options as well, such as Indian Lentils with Potatoes, Sweet Potato Curry, and Basmati Rice, to name a few. Dessert included Indian Bread Pudding. Yum!