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K-State Today

November 11, 2016



Derby Dining Center and Willow Lake Farm partner for Thanksgiving dinner Tuesday, Nov. 15

By Brittany Reed

Derby Dining Center's 2016 Thanksgiving meal, expected to serve approximately 1,700 guests on Tuesday, Nov. 15, will highlight Housing and Dining Services' commitment to sustainability by featuring fresh, locally grown produce.

Manfred Lagrange-Aulich, Derby Dining Center chef, and Candice Shoemaker, department head of horticulture and natural resources, have teamed up to create a feast with produce from K-State's Willow Lake Farm.

Willow Lake Farm, also known as the K-State Student Farm, has two acres of fruits, vegetables and mushrooms maintained by K-State graduate students, undergraduates and volunteers. By purchasing its Thanksgiving produce from the farm, the dining center supports students in the Willow Lake Student Farm Club, acquires the freshest products possible and shortens the distance from farm to fork.

To feed the masses, the dining center has a plan: Lagrange-Aulich will use approximately 138 pumpkins to make 1,000 servings of pumpkin bread, 940 servings of pumpkin pie and 300 servings of pumpkin soup. There also will be 600 servings — or 120 pounds — of locally grown green beans. Other locally produced ingredients include flour milled in McPherson, milk produced by K-State's own Call Hall, and apple cider pressed and bottled in Louisburg.

Guests can enjoy the all-you-can-eat Thanksgiving meal for $16 per person. The menu includes hand-carved roasted turkey and ham, butternut squash ravioli with Parmesan sage sauce, whipped potatoes, turkey dressing, green beans in scallion butter sauce, creamed corn and praline cheesecake.

Call 785-532-6483 by Monday, Nov. 14, to make reservations.