On April 3, Lynn University hosted its annual Barbecue Brawl, featuring global dishes and a variety of barbecue favorites. President Kevin M. Ross, Lynn Dining members, and faculty and staff served up the global cuisine to faculty, staff and students.
Once again, the Lynn Dining team and employees were asked to represent barbecue dishes from their home country. Culinary stations featured unique dishes from Argentina, Australia, South Africa, Missouri, Texas and more.
Students and employees noshed on Argentinian beef short ribs, Australian bacon-wrapped shrimp, Michoacan carnitas, Nashville hot chicken, South African boerewors, and Texas brisket, as well as traditional side dishes, including onion rings, potatoes, macaroni and cheese and more.
During the battle, participants voted for their favorite dish with Mexico taking first place for its Michoacan carnitas tacos. Boerewors sausage from South Africa took second place and Texas brisket came in third.
The culinary battle is one of several special events held by Lynn Dining, which is managed by Sodexo, a leader and a partner to more than 850 colleges and universities in the United States and Canada. With a 16% international student population, the Barbecue Brawl embodies the institution's culture of inclusion and diversity.
