By Jodi Wolfe
Staff Writer

Pembroke Academy's 15th Annual International Dinner brought together students and teachers, relatives and community members.

The dinner took place Thursday, April 14, in Pembroke Academy's cafeteria and attracted about 200 people.

TRY THIS OUT - French students Rachel Boddie and Katie Demers serve dinner during Pembroke Academy's 15th Annual International Dinner. The dinner took place Thursday, April 14, in Pembroke Academy's cafeteria. The event raised about $850, which will help defray the cost of cultural and linguistic exchanges. (Jodi Wolfe Photo)

"It's a big community event," said Spanish teacher Marilyn Pena.

The dinner is one of the World Language Department's big events, along with the Day of the Dead, or "El Dia de los Muertos," in October.

The International Dinner raised about $850 to defray costs for cultural and linguistic exchanges.

For example, Pena's Spanish field work class works with Hispanic children in Manchester. In May, a group of French students will attend the Cirque du Soleil in Montreal. A group of Spanish students will be going to Puerto Rico next year.

The World Language Department has been planning the event since January and about 350 World Language students prepared appetizers, entrees and desserts from around the world.

The students also helped set up, wait on tables, serve food and beverages and clean up.

"It's a good learning experience for them because they not only research the dishes, they learn to serve and be gracious," said Pena.

Some of the food included pierogies from Poland, taco salad from Mexico, soda bread from from Ireland, beef stroganoff from Russia, Swedish meatballs from Sweden, linguine carbonara from Italy, flan from Spain, crepes from France, baklava from Greece, and peanut sesame rolls from Thailand.

Junior Bryant Zachodny prepared golumbki, a Polish dish for the International dinner. "It gets everybody in the community together, so it's a good thing," Zachodny said about the dinner.

French teacher Peter Mehegan said the event gives the students and community members chance to try all sorts of different foods.

Every year, Mehegan looks forward to the pork pie, a French-Canadian specialty.

The Suncook area is known for its French- Canadian heritage with the historic Suncook Mills.

Liz and Wes Westgate of Pembroke, attended for the second year in a row in support of their granddaughter, junior Tyra Saucier.

"The food is very good," said Liz Westgate. "It's a good way to support the schools."

Saucier, a French III student, said the event was really fun and she enjoyed helping out.

"The kids have really come to the bat 15 years in a row," said Mehegan, who has taught at Pembroke Academy for 18 years.

While most of the students prepare the dishes, sometimes other relatives help out.

"You have real Polish grandparents showing their grandkids how to make (the food)," said Mehegan.