Welcome to Dublin House!

Everything and everyone start getting a little greener come mid-March.  The snow melts just enough to reveal a hope of grass and St. Patrick’s Day revelers adorn themselves in enough green to scare a leprechaun.  Campus House takes a more modest approach to the holiday and celebrates Irish culture through, what else?  The cuisine!

A bustling bar -- always a sign of good times 

Campus House commemorated St. Patrick and all his ensuing festivities with their annual Dublin House event on Thursday, March 13.  Campus House students had the honor of bringing this year’s event to life by planning and choosing appropriately jovial food, drinks, and decoration.  They drew from their varied skills and experiences to plan the logistical aspects of the event as well, including event goals, marketing, and start-to-finish party procedures. 

Guest Gorden Ballard with an ideal Irish beverage

Brittany with a hearty meal

The student planners -- most of them seniors just weeks from graduation -- chose offer a rich Dublin experience for guests.   No detail was too small – even the checks were delivered to the tables with green foil-wrapped Hershey kisses.  Indeed, even the libations offered ran more along the lines of the Nutty Irishman (with Frangelico and Baileys) and the Irish Saint (with Jameson, Noilly Prat, and St. Germaine), rather than the green beer typically guzzled at Irish-themed bashes.

In years past, the Dublin House event was a buffet, but this year the students and staff chose embrace pub-style a la carte service for Dublin House.  Students embraced the challenge of switching formats in order to provide more flexibility and enjoyment for the guests – allowing them to snack and mingle or enjoy a full-blown dinner at their leisure.

Student host & concierge Denise

Samantha, Alexandra, Danielle, and event manager Jen

Students involved in the planning and execution of the Dublin House event were Jen Gelormino (event student manager), Denise Lee (student concierge), Alexandra Melbardis, Brittany Mobley, Samantha Wik, and Danielle Kane.  Each student played a crucial role in the success of the evening.

Guinness & cheese soup

Let us not forget the cuisine of the hour!  The Irish countryside is celebrated for its lush, rolling green hills, known to feed cows producing some of the most incredibly rich cheeses and butters in the world.  The kitchen took full advantage of this and offered a Dubliner cheddar cheese Irish Salad with red cabbage, pickled beets, and a Dijon dill vinaigrette.  The most Irish of beers, Guiness, was featured prominently in the beer cheese soup with pretzel croutons. 

Black & Tan mussels

Once appetites were whetted, diners had the option of enjoying some Black & Tan steamed mussels with fresh herbs & butter.  In addition the menu featured a pan-roasted salmon Reuben sandwich with slaw, Swiss cheese, and Thousand Island dressing on rye.  Both the Reuben and a banger (Irish sausage) sandwich came to the tables with house made potato chips.  Not to be forgotten was the classic corned beef & cabbage dinner with carrots and boiled potatoes.

The meal of the hour

Chocolate mini cakes with Baileys whipped cream were offered as a sweet finale – as was Guinness Ice Cream – the perfect match of bitter and sweet. 

Alexandra and Danielle offer a tea selection for dinner

May the luck of the Irish be with you and we hope to see you soon at Campus House, where you will experience world-class service.  Slainte!