Tulane Dining hosts Mardi Gras lunch at The Commons

Mardi Gras, French for Fat Tuesday, is the last day before Lent, and eating great food is a long-established aspect of the celebration.

Befitting the classic New Orleans custom, Tulane Dining hosted a Mardi Gras lunch at The Commons for Tulane University students serving parade favorites like shrimp po-boys, seafood gumbo, and king cake slices.

Chef Greg Shields created the gumbo, a staple for a chilly Mardi Gras afternoon. Shields, a New Orleans native, knew how to make a perfectly seasoned dish featuring a slow-cooked roux, andouille sausage, and shrimp.

Campus Baker Jon Petrie, also from New Orleans, crafted specialty desserts with the baking team including a traditional king cake featuring a rich dough which is braided and baked. The top of the cake was covered with sugar toppings in the Mardi Gras colors of purple, green and gold (purple for "justice," green for "faith" and gold for "power").

Tulane Dining brought in Elektra Cosmetics’ sparkle specialists to help get students glittered up for the day’s parades.

"I thought it was such a fun and festive way to kick off the Mardi Gras weekend,” said Matt Shernicoff, Class of 2021.

# # #

Editorial Contact: Jennifer Toone Corrigan, In Toone Communication, jtoone@intoone.com 401-258-8830