Winter Banquet

The second banquet of the school year is traditionally a multifaceted buffet dinner consisting of approximately 40 different items. Through a collaborative process and teamwork, students choose a theme, research and test numerous recipes, and eventually arrive at a final product. In the past, our themes have included, A Culinary Trip Through Asia, A Mediterranean Feast of the Sun, A Taste of Australia and A Taste of Aloha(Luau).

Our them for 2016 is Our Big Fat Greek Banquet. Tickets are $24 and the buffet will held on Friday, March 4. Call (541)917-4385 to purchase tickets or stop by CC-214 on the main campus.


Here is the menu:


  • Spanakopita, filo tarts filled with spinach and feta 
  • Seabass with Cherry Tomatoes 
  • Mediterranean Onion Tart 
  • Souvlaki, grilled meat and vegetables served with condiments 
  • Moussaka, layered roasted eggplant and lamb 
  • Sheftalia, pork and lamb sausages 
  • Roasted Leg of Lamb 
  • Dolmades, vegetable and rice stuffed grape leaves 
  • Seared octopus and orzo salad 
  • Spinach and pine nut meatloaf 
  • Pilafi, hearty vegetarian stew served over rice 
  • Goat and fennel stew 
  • Stifado, traditional stew of rabbit and potatoes 
  • Proscuitto, gorgonzola, and pepperoncini salad 
  • Shopka, tomato and cucumber salad 
  • Greek Salad 
  • Eggplant Puree
  • Snezhanka, yogurt and cucumber salad
  • Pancheni-chuski, roasted peppers and garlic 
  • Fasolada, white bean and vegetable soup
  • Hummus 
  • Banana Cake 
  • Greek Easter Bread 
  • Olives 
  • Baklava
  • Psomi, a crusty greek country bread
  • Revani, sweet semolina cake 
  • Muscat and rose cookies 
  • Greek Custard Pie 
  • 2008 Boutari White Wine 
  • 2013 Kourtakis, Kouros Red Wine 
  • Sparkling tart cherry beverage