From local asparagus to California strawberries, Whitman's catering company Bon Appétit again pulls out all the stops for its biggest campus event of the year: Commencement.
Some 4,000 people will partake in a light luncheon on the south lawn of the Memorial Building immediately after the ceremony, and preparations began last week, said catering director Teresa Maddess. Her team readies the refreshments in Prentiss and Jewett dining halls.
The strawberries come from California via a pallet. And hummus is also on the menu.
Other Commencement treats by the numbers:
- 23 cases of pitas
- 400 pounds of chicken salad
- 600 pounds of asparagus from third-generation Walla Walla grower Bud Locati of Locati family farms