[eDebate] Harvard College Tournament

[Dallas Perkins]

Greetings.

Planning is going well for the Harvard Tournament.  Several announcements.

First, the tournament is full, and there are already four teams on the
waitlist.  However, I suspect that a few of the entries are a little
"soft," so if you still want to come, it is important that you enter
immediately.  To enter, go to www.harvardndt.org

Second, this site will also tell you who is coming to the tournament, so
if you are beginning your preparations, start there.  Other announcements
may be posted there from time to time as well.

Third, Sherry has completed her menu for the tournament.  Here it is:

2003 Harvard Debate Tournament

Menu

Lunch - Saturday, October 25, "A Taste of Italy"

ANTIPASTI

Spring Mix Salad (Vegan)

Grilled Artichokes (Vegan)

Grilled Peppers with Garlic and Basil (Vegan)

Grilled Zucchini (Vegan)

Lemon and Orange Marinated Olives (Vegan)

Assorted Italian Cheeses and Meats

Fennel & Apple Salad with Gorgonzola Sauce (Vegetarian)

Orzo and Vegetable Confetti Salad (Vegan)

Farfalle & Fresh Fig Salad (Vegetarian)

Pears Stuffed with Gorgonzola (Vegetarian)

Italian Bread with Olive Oil and Minced Garlic (Vegan)


SECONDI

Baked Polenta with Poblano Peppers and Fontina Cheese (Vegetarian)

Fettucini Al Gorgonzola (Vegetarian)

Baked Ziti with Grilled Italian Turkey Sausage and Tomato Sauce

Ricotta Filled Shells with Bolognese Sauce

Angel Hair Pasta Flan (Vegetarian)

Eggless Pasta with Pesto (Vegan)


DOLCI

Tiramasu

Panforte Di Siena

Orange-Chocolate Biscotti

***
Lunch, Sunday, October 26, "A New England Picnic"

SALADS, ETC.

Spicy Red Potato Salad (Vegetarian)

Black-Eyed Pea Salad (Vegan)

Toasted Corn with Jalapeno Vinaigrette (Vegan)

Bow-Tie Pasta Salad (Vegetarian)


SANDWICHES

Roasted Swordfish Hummos Rollups

Hummos Rollups (Vegan)

Sessa's Italian Sandwiches

SWEETS

Pumpkin Bread

Assorted Cookies
***

Dinner Reception, Sunday, October 26 at the Sheraton Newton Hotel

APPETIZERS AND CANAPES

Tapenade Crostinis

Mussels con Avacado

Hummos and Baba Ghanouj with Toasted Pita Chips

New Potatoes with Caviar and Creme Fraiche

Gravlax Roulades

Polenta Crostinis with Pesto

Apple with Brie and Grapes

DINNER

Smoked Salmon with Sour Cream Dill Sauce

Steamship Round of Beef with Horseradish Sauce

Smoked Turkey Breast

Assorted Grilled Vegetables

Fetuccini Al Fredo

Pasta with Tomato Sauce

Desserts