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Printer-Friendly ModeRFoC theme night brings taste of carnival to campus dining
April 17, 2006 —
Dining Services held its first "Carnival Night" in the RFoC Thursday, an event to allow students and faculty to enjoy carnival foods, games, and prizes.
The idea was composed by Executive Chef Nick Kole and Sous Chef Kelly Vanconnet.
The usual RFoC food that students have been eating throughout the year changed into bratwursts, corn dogs, popcorn, snow cones, and elephant ears. The bakery area was transformed to make caramel apples and cotton candy. For those that weren't so into the carnival food, pizza, burgers, nachos, and salads were also available.
Games included balloon darts and picking out a little rubber duck from a pond.
If someone popped a balloon or picked that special duck, a prize such as a shirt, hat, or an SVSU cup was thrown their way.
The biggest giveaway was a SoBe Epiphone guitar, also equipped with a case. Students could put in their name to win, and the drawing took place later in the week. Although some prizes were not the most extravagant, students were very excited to win or even play the games. Most students interviewed said that it was simply "something different." All prizes had been donated by vendors throughout the year.
Some students were also able to show off their artistic ability by painting the faces, arms, and legs of their fellow students. Many students crowded around the table to get their own taste of some temporary body art.
The RFoC has had a special theme for each month throughout the school year. Most ideas were spur of the moment, as the RFoC is still a new edition. Kole said that Carnival Day was just "one last hoorah for the students and workers." He wanted a way to get the students to come inside and eat, and it worked, as the cafeteria was full of rowdy students popping balloons and playing games.
"Now that the menu's under control, we can do more fun things," Kole said.