Pasta Nights

At least three times a year, the Neuroscience Department and NGSO host a unique researcher for both a seminar and informal pasta dinner discussion in our new lounge area and kitchen. Completely volunteer-run (and cooked), Pasta Nights are open to all, including the public!

Sample menu, 2019

Wine (selected by Costa Dobrenis)

Appetizers (selected by Rayna Birnbaum)

-cheese, cold cuts, bread and crackers

Salad (chefs Joanna Krzyspiak, Hannah Monday and Kristin Palarz)

-Brussels sprout and kale salad with apples, raisins, pumpkin seeds, and a maple mustard vinaigrette (Hannah)

-Green salad (Joanna)

Pasta (chefs Ilaria Carta, Luisa Speranza and Claudia De Sanctis)

-Classic meat lasagna with beef ragu, bechamel and a blend of cheeses

-Tagliatelle with sautéed mushrooms and cream (vegetarian)

Dessert (chefs Amir Aschner, Clare Burn, and Sam Washburn)

-Sticky date pudding with butterscotch sauce (Amir and Clare)

-Oatmeal cake with coconut-pecan frosting (Sam)