By Raymond K. Loughlin III
ECC held “Caribbean Night” on Wednesday, February 22nd. The evening’s menu consisted of a whole roasted suckling pig, Hawaiian chicken, coconut shrimp, Sam Choys fried rice, & ambrosia salad. For dessert, both Banana Cream and Coconut Cream pie were offered. ECC was decorated with palm trees, fruits, and other culturally appropriate designs.
The workers were dressed in leis and straw skirts. Some of the female workers even had floral crowns during the event. Leis were handed out to students at the registers to those who wished to wear one