[Correction (May 4, 2026): This article has been edited to clarify that Twisted Soul catered desserts, not beverages].
On Thursday, April 23, the Office of the President and Vassar Dining Services organized “The Vassar Table,” a campus-wide event that featured food prepared and served by the Vassar Dining staff and desserts catered by Twisted Soul. Two long rows of tables with seating for hundreds were arranged on Noyes Circle in the shape of a large “V.” Several tents to prepare and serve food were also constructed next to Noyes House. The Vassar Table began at 11:30 a.m. and concluded at 3:00 p.m. To accommodate the event, Gordon Commons was closed starting at 10:30 and reopened in the mid-afternoon. The Retreat was closed all day. Express, as well as the Oasis and Kosher stations in Gordon Commons, remained open for those with dietary restrictions.
Admittance was part of the Vassar meal plan and free for all students. All attendees were provided with gift bags, which contained snacks and beverages, as well as the menu and backstories of the featured dishes. Aside from dessert, all dishes were served buffet-style.
The menu consisted of a variety of food options, including dishes inspired by the history of Vassar and the Hudson Valley. The first dish, the “Three Sisters Stew,” paid homage to the three foundational agricultural crops of the Indigenous peoples of North America: corn, beans and squash. The menu contained information about the Stockbridge-Munsee tribe, which once lived in New York, Pennsylvania and New England, including Vassar’s campus. The event’s main dish, “Brewer Style Ale-Braised Beef,” was inspired by Matthew Vassar’s legacy as a beer brewer.
“The Vassar Devil,” a slice of chocolate cake with a scoop of ice cream, was served as dessert. The cake is a campus tradition that has been served to incoming students since 1887. The treat was paired with two adapted versions: the “Vassar Angel,” made with angel’s food cake instead of devil’s food cake, and the “Vassar Gremlin,” prepared with mint ice cream instead of vanilla. Additionally, included in every gift bag was a piece of chocolate fudge along with a recipe. The history of Vassar’s fudge, which was also featured on the menu, refers to a century-old tradition in which Vassar students made homemade fudge in their dorms.
Director of Administrative Affairs Amanda Goodman initially came up with the idea for the Vassar Table and helped lead and organize the event. In an interview with a Miscellany News reporter, Goodman shared that she was inspired by an annual event in New York City called The Longest Table: “It occurs in New York City…they close all the streets, set up a very long table, and make the community come and share a meal together. And I was really inspired by that, and I thought, we have to do something like that for the Vassar community.”
Goodman added, “I hope people come out of this event feeling connected, not just with one another, but also the land and our community here.” Goodman said she wants to make the Vassar Table an annual tradition and recognized the importance of receiving student feedback: “I would love, if we were to continue this, to hear how we could do it differently or what we could do next year for it. And even if it’s like thinking of a theme that we can do. So I would love students’ input.”
Bon Appétit Managing Company Resident District Manager Steven Scardina wrote to the Miscellany about the ways dining has become more creatively and extensively involved in student life and campus events. In addition to the Vassar Table, Scardina referenced Dining Services’ collaboration with the Community Care Team to offer food for wellness-themed programs, educational events and celebrations on the Library Lawn. Scardina also wrote about Bon Appétit’s partnership with the Poughkeepsie Farm Project and local restaurants and catering programs, as well as their commitment to providing fresh, locally grown produce to the community.
When asked how students can get more involved and contribute to future dining-related events, Scardina discussed the dining services’ relationship with the Vassar Student Association (VSA): “Vassar Dining maintains a structured and collaborative relationship with the VSA, ensuring that student feedback directly influences campus food policies, menu offerings, and quality control.” Though Scardina acknowledged that most of the VSA partnership is facilitated through specific committees and administrative roles rather than direct engagement with the student body, he pointed out that students can leave comment cards in Gordon Commons and offer their ideas in the Bi-Annual Campus Dining Survey.
Several students who attended the event expressed their satisfaction and gratitude with what was offered. Chloe Mendel-Dwork ’26 said, “I thought it was beautiful. They should do it again. It was fun.” Similarly, during the event, Max Frazee ’27 commented, “The food is actually pretty good. I’m enjoying the food. They have a little ice cream station, which is nice.” He added, “I think this could be a cool thing to keep doing… I think if it becomes a regular event, then it’ll be more on people’s calendars.”
Reflecting on what could be improved about the Vassar Table, students had multiple ideas. Stuart Heintz ’26 shared, “I think they should have done it in the fall. I don’t think this is a great finals or during the end-of-the-semester event. Maybe like a good study week event, or beginning of the year event.” Mendel-Dwork echoed Heintz’s comments, stating, “Yeah, like at the beginning of the semester, it would be a good way to introduce people to all these traditions they’re talking about.” Moreover, Frazee discussed his frustration with the closure of other dining services to accommodate for the event: “I think the thing I’m mainly not enjoying was that this morning they shut down the Deece. It caught me a little off-guard.”
Goodman explained that the College will continue to experiment with new events centered on community care, and will refine and evolve the Vassar Table based on the feedback it receives. When asked what lasting message she hoped to leave students with who attended the event, Goodman said, “Our strength as a campus lies in how we support one another by sharing resources, offering mentorship, and showing care for one another. This reminds us that no member of our community stands alone. The care we show for one another and our campus will have a lasting impact.”