The gourmet table at the reception featured coconut-battered fried shrimp, roasted lambchops, finger roast beef sandwiches, vegetables, samosas, skewered teriyaki beef, and spinach pastries with flaky crust. Dipping sauces include orange preserves and ranch dressing. Food was served by the same campus services that had served the U.S. Olympic Team shortly before their departure to the 2008 Beijing Summer Olympics.
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