Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Meatless Masquerade at Hendrix College is Meatless Monday’s ultimate Mardi Gras party, complete with beads, masks and plant-based meat substitutes
With plants ‘masquerading’ as meat in traditional Cajun dishes, the dining services team at Hendrix College in Arkansas put on a very festive Fat Tuesday event with nary a gator sausage or crawfish to be found.
Tara Fitzpatrick
March 5, 2020
5 Slides
Already have an account?
The Meatless Monday Masquerade was a takeover of the grill, the salad and pizza stations and the Homestyle line, home base for all regular Meatless Monday dishes.
Hendrix College in Conway, Ark., has partnered with Meatless Monday for years, getting a jump-start on the plant-based way of eating that’s growing today. Meatless Monday Masquerade is simply a time to do it in N’Awlins style, a festive mashup of Mardi Gras and meatless menu items, with a few beads and masks thrown in.
“Students were intrigued by about the substitution with plant-based meats,” says Cindy Mosley, associate director and dietitian of Hendrix Dining Services. “Plates were full of a variety of items…I noticed vegetarians and non-vegetarians eating the crabcakes, which doubled for a typical mealtime.”
The Meatless Monday Masquerade was a takeover of the grill, the salad and pizza stations and the Homestyle line, home base for all regular Meatless Monday dishes. Feedback from students included high praise from vegans, vegetarians and omnivores. Read on to see how the foodservice team disguised plant-based proteins as Mardi Gras favorites.
Contact Tara at [email protected].
Follow her on Twitter @Tara_Fitzie.
About the Author
You May Also Like
