Lindsay France/University Photography

Diners serve themselves from one of the various food stations at the Fall Harvest Dinner, which featured products from local, regional and New York farmers and merchants.

Cajun pizza with blackened chicken and Tasso ham, vegetarian pot pie and pumpkin cheesecake made with ingredients from the local and regional area were just a few of the culinary delights served at the Robert Purcell Marketplace Eatery on Cornell's North Campus, Sept. 26. The occasion was Cornell's second annual Fall Harvest Dinner to feature products from local, regional and New York farmers and merchants and Cornell Dining's effort to purchase these products.

The menu offered such dishes as:

• heirloom tomato and cucumber salad, antipasto salad and local cheeses;

• hot butternut squash, Cornell apple bisque and squash casserole;

• mushroom pizza topped with Lively Run goat cheese, cavatappi pasta with pumpkin seed pesto and penne pasta with basil-scented tomato sauce;

• local hamburgers and chicken tenders on the grill;

• Baby shrimp pad thai with local vegetables;

• Cornell orchard apples, Cornell Dairy ice cream and apple crisp for dessert.

"The interest level in this dinner from the local community of growers is very satisfying," said LeNorman Strong, Cornell assistant vice president for student and academic services. This demonstrates to me that the university's commitment to sustainability brings value to the partnerships we have established with the local growers community and contributes to the institution's overall mission."