First-year students dine with faculty members, university leaders at Johns Hopkins' annual High Table banquet

Each March, the Johns Hopkins University freshman class forgoes cafeteria fare for an evening of fine dining in the company of professors and university administrators.

High Table, a Hopkins tradition in its sixth year, mimics the centuries-old formal dining rituals of Oxford and Cambridge. Dapper students and faculty draped in academic regalia mingle over a three-course meal, tried-and-tested by the freshman council. This year's feast featured a tomato and mozzarella salad crowned with a parmesan focaccia crostini; a roasted chicken breast topped with crab imperial served with petite vegetables and a corn pudding; and a white and dark chocolate truffle mousse.

Freshman Class President Anna Du provided the opening remarks, and students raised their glasses as President Ronald J. Daniels toasted the Class of 2018.

"It's a really wonderful opportunity for first-year students to converse and interact with their professors who will be our guiding mentors over the next few years as we pursue our studies and extracurricular interests," Du said.

A coffee, tea, and hot chocolate bar followed dinner as conversations continued to linger even as the event drew to a close.

High Table is supported by the Hopkins Parents Fund.

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