<ay was Mardi Gras, and Bon Appétit at Carleton celebrated in style. For breakfast, students could have traditional New Orleans style “donuts” at the Wild Thymes Beignet bar.
At Burton and the LDC, students had an array of Créole food options, ranging from Shrimp and Alligator Etouffee with Rice, to Pork Cracklin Corn Bread and Louisiana Style Black-Eyed Peas.
King’s Cake was served for dessert, sans the plastic baby hidden away inside the cake. Happy festivities, Carleton!
