St. Bonaventure University students studying in Oxford this summer participated in the first of six “High Table” lectures and formal banquets on Wednesday, July 6.
St. Bonaventure University students studying in Oxford this summer participated in the first of six “High Table” lectures and formal banquets on Wednesday, July 6.
The students are taking part in St. Bonaventure’s six-week Francis E. Kelley summer program at Trinity College, Oxford University.
The evening began with a presentation on wines by Jon Flint, who directs events at Trinity College and is the college’s resident wine expert. Flint explained the finer points of wine identification and appreciation, answered questions from the students and led the group through tasting experiences with a white wine and with a red wine.
Following Flint’s presentation, students and faculty enjoyed a dinner that included an appetizer of sesame and panko chicken lollipops with crispy cabbage, pickled ginger and wasabi mayonnaise; a main course of harissa-spiced lamb shank with roasted pepper and sun-dried tomato quinoa; a dessert of lemon posse tart with raspberry curd and champagne sorbet and coffee and mints. Ponti Di Rialto Prosecco and the Trinity house red wine accompanied the meal.
“An immaculate and impressive display was put on by the Trinity College culinary staff, treating students to an immersive experience in British high society that is sure to be remembered for the rest of their lives,” said Theodore O’Connor, a rising sophomore adolescence education major, from Rexford, New York.
Joshua Popsie, a 2013 St. Bonaventure graduate, will deliver the second lecture in the program on July 13. Popsie studied in St. Bonaventure’s Oxford program during the summer of 2012 and has had a successful career in digital marketing. He is vice president of marketing at 1-800Accountant.
Thirty-seven St. Bonaventure students are studying at Oxford this summer, taking classes in art history, biology, business, history, media studies and women's studies.