La Brigade, a course that allows offers students to manage periodic restaurant-style luncheons, fills York with diverse, themed meals and rising aromas from their first-floor kitchen. Students that lead the luncheon curate the menu around a central idea. 

“When I pick a recipe, I either think of a genre, cuisine or a flavor I want to explore,” junior luncheon manager Savannah Nichols said. “[In the case of the creole-themed luncheon,] I really wanted our guests to enjoy some good southern cooking.”

I tried out La Brigade’s beignets, deep-fried French pastries. Click here to try the recipe for yourself.

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photo courtesy of Cate Chlystek

To begin making the beignets, dissolve sugar and yeast in warm water. This activates the yeast, allowing the dough to rise and become fluffy. This step gives them their New Orleans flare; the famous New Orleans beignets vary from the traditional French choux pastry beignet because they're raised with yeast instead of steam.