Students celebrate Mardi Gras

Music, beads and New Orleans cuisine were among the highlights of Stanford Dining’s annual event honoring Fat Tuesday.

Every year on Fat Tuesday, Stanford Residential & Dining Enterprises hosts a Mardi Gras-themed dinner at Lakeside Dining and the Arrillaga Family Dining Commons. The menu for this year’s New Orleans-inspired feast was created by Stanford consulting chef Tanya Holland, owner of Brown Sugar Kitchen in Oakland and a former contestant on Top Chef.

In addition to Southern soul food, students enjoyed beads, masks, New Orleans cold brew coffee and a performance from Cardinal Calypso, Stanford’s steelpan ensemble. The group performed music of Trinidad and Tobago. See more in these photos taken by R&DE’s photographer Keith Uyeda.