The smell of samosas, gyros, and chocolate truffles drift through the windows of the classrooms and stirs excitement throughout the school. The bell rings, and students line the quad with plates in their hand and rumbles from their stomach. The upper school switches from its typical workspace and break destination to a bustling gathering of students, faculty, and parents, gleaming with excitement over food and culture for the International Food Festival. The tables spread throughout are designated by region and cuisine, from the Southeast Asian table situated outside the library to Bolivian sandwiches served to its left. From each table bore long lines of students eagerly awaiting the next item to fill their plates. Students exclaim, “you HAVE to get this!” as they race to the next station before the food runs out.
Each year, the International Food Festival (IFF) at PCDS showcases cuisine from all around the world; the students and faculty eagerly visit each food table to relish the unique flavors and creative presentations of the dishes. In the IFF, each table represents a country, featuring popular dishes native to that nation. The variety is remarkable, with dishes originating from Mexico, Guatemala, Japan, China, the Middle East, France, Italy, Africa, and many more. This beloved tradition brings the PCDS community closer together as everyone celebrates and enjoys the diverse offerings together. Beyond just delicious food, the festival provides a wonderful opportunity for participants to learn about different cultural traditions, fostering appreciation and curiosity for cultures different from our own.
The drinks were very refreshing. The mango juice, though unsweetened, was especially enjoyable. Made from a mango pulp puree, it was thick in texture, strong in flavor, and very smooth. We also really liked the jamaica juice, which had a hint of cinnamon; dark red in color, sweet and tart, it easily quenched the thirst of the buzzing quad on the warm day. We tried two agua frescas: watermelon and lime. Lime was our favorite, tasting like the Outshine lime fruit bars melted down even though this was more authentic. Similarly, the subtle floral undertone of the deep red agua fresca gave a nice lasting taste.
The majority of the offerings at IFF consisted of dishes from the various countries represented. Bursting with bold flavors, the PCDS community was invited into the cultures through every bite.
Tables organized by continents took over the upper school quad. The North American table was obviously familiar. On the simpler side, its offerings were packed with flavor, and the warmth gave it a home-cooked meal from a favorite local spot. A dollop of chicken, rice, and beans had a comforting classic taste; it was nothing fancy, just done right. The tamales were perfectly made, melting in your mouth as the moisture of the masa complemented the flavorful beef filling with its bold and rich flavor. The Jamaican jerk chicken wings were a hit, gone in minutes as students swarmed to the table to capture the flavor burst of smoked wings with an amazing combination of spices giving a subtle heat.
We were not prepared for the amount of bread we would encounter. There was ground beef wrapped in dough, fluffy bread, dense bread, sweet bread with sugar, and savory bread. It was very filling.
Two of our favorites from the South Asian table were the saffron rice — as colorful as it was spicy — and the paneer, cheesy goodness in a fried pastry dough. Another standout from the event were the beef gyros from Persian Room — salty, flavorful, and refreshingly very juicy. The potato and pea stuffed samosas brought the heat and flavor. The soft potato and pea mixture was complemented by the fried crispy and flaky outside. The chicken teriyaki was a school wide favorite as it was gone in minutes. The perfectly cooked chicken tasted sweet and tangy, as it was paired with a simple fluffy white ice.
We had differing views of the Vegemite spread offered at the Australia table. For one of us, this was the only time they had Vegemite, and they liked it. There was a lot of butter on the English muffins, and sitting in the sun helped dry out the Vegemite, and both the butter and the Vegemite had gotten into the muffin. It was very nice, greasy and in a good way—lipsmackingly good. For others, the experience of trying Vegemite was unpleasant. The strong salty taste combined with the fishy undertones left some students with wincing faces and sprinting towards the nearest water bottle. We will give the spread from Down Under some grace, as we believe our tasting experience was weaker than how it is typically prepared.
After enjoying a collection of dishes from a varied array of cuisine, it is time for a sweet dessert to top off the experience. This reality was consistent for many other students as the desserts drew some serious attention. The mochi, store-bought from Trader Joe’s, was a hit across the Upper School despite its convenience. No judgment here, the process of making mochi from scratch is notoriously sticky work. Like the mochi, the macaroons were store bought, but from Costco; however again they didn’t disappoint, allowing students to enjoy the cuisine. Another amazing dessert that got a lot of attention was the Brazilian chocolate truffles. The crunchy exterior contrasted beautifully from the smooth inside. Another smooth dessert was the flan. While the texture leaned more towards a cheesecake, the variation was a surprising twist that was equally if not more enjoyable. Lastly, the star of the show, the crown jewel, was the sweet potato pie. It sat in the back in unassuming wrapping. However, it was just the opposite. The sweet potato pie was next level. It felt like a small slice that could send the eater into Thanksgiving nostalgia with a twist—far from your usual sweet potato side dish. It felt like the love baby between a dessert and a comfort food, and students loved every bite.
As a group of soon-to-be graduated seniors, it’s bittersweet to experience the International Food Festival for a final time. It was a fun celebration of different cultures and our diverse community. The event results from the dedication of the Parents Association, many of whom give their time to share their own cultures with the PCDS community. The parents serving were just as excited as the passing students sampling a mix of treats purchased from supermarkets, local restaurants, and homemade dishes. As the IFF is one of our most beloved traditions at PCDS, it’s safe to say that us seniors will be longing for the home-cooked meals from cultures all around the world when we head off to college.
