The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

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Umphrey Lee goes Brazilian

Students and faculty members alike filled their plates with exotic cuisine last night from 5 to 8 during Umphrey Lee’s SMU de Brazil. SMU de Brazil is one of many “gourmet nights” Umphrey Lee Cafeteria offers throughout the year.

Many SMU students feel that Real Food on Campus is beginning to live up to its name. RFoC has started to impress students with its upgraded ingredients as well as its new organic foods section. Most students enjoy the gourmet nights as well.

“Umphrey Lee has really stepped it up a notch this semester,” first year Derrick Butler said. “I felt like I was actually in a Brazilian steak house. The food was delicious.”

Cafeteria staff began preparing for the dining event two days ago, decorating Umphrey Lee with plants, palms and even a full-size fountain. The staff courteously greeted guests as they arrived and described the different dining options to them.

The buffet-style dinner included multiple types of breads and butters, an array of different vegetables and a full selection of meats. Cooks stood prepared to carve the racks of lamb and beef sirloin for those who asked.

Executive Chef Tim Schaub says that literally a ton of meat was prepared for the event. This included 2,000 portions of pork.

The Umphrey Lee cooks, who already had enough on their plate, were also responsible for the catering of both the Tate Lecture and Prime Minister Blair’s lecure tomorrow. They prepared so much food that oven space became an issue.

To finish off last night’s meal, SMU’s dessert chef prepared crème brulee, chocolate mousse and dark chocolate cake. However, guests had yet another option for dessert: a three-tier, chocolate fondue fountain.

“I thought the food was fantastic,” first year Kelly Hanson said. “I also enjoyed the ambiance and the mood lighting. Not to mention, Sebastian [the dessert chef] outdid himself with the desserts.”

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