Resident Organizers:
Zoe de Simone, Gabriel Bonnamy, Vasiliki Efthymiou
For our last cultural dinner of the academic year,
Warehouse held an Easter feast featuring French, Greek, and Italian Cuisine!
Menu
Greek salad with authentic vinaigrette from Greece (Greek)
Moussaka – eggplant and meat with a Bechamel sauce (Greek)
Pasta alla Norma – Pasta with fried eggplant (Italian)
Fennel ricotta balls (French)
Gigot d’agneau – Leg of lamb roast (French)
Tiramisu – Coffee soaked ladyfingers with mascarpone cream filling (Italian)
Crepes with lemon and butter sauce (French)
We also had a lovely selection of wines and liquors provided by the HOH. We also were able to celebrate the successful defense of Francis Reilly-Andujar’s (former Warehouse RA and AB member) dissertation!
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