Colgate University’s O’Connor Campus Center (the Coop) hosted a Taylor Swift-themed brunch on Saturday, Feb. 24. Surrounded by colorful posters of the pop star, students enjoyed food that was themed according to each of Swift’s musical “eras,” which represent each of her ten albums. The dishes included a raspberry “Welcome to New York” cheesecake and “Evers’more” waffles.
Colgate Dining Services Marketing Manager Tiffany Simmons planned the brunch with Taylor Swift’s fans — known as “Swifties” — in mind.
“I was inspired to organize the brunch because of the Taylor Swift brunches across the country — most recently the one in Long Island,” Simmons said. “We know we have a lot of ‘Swifties’ in the student body and, being away at school, there isn’t an opportunity to go to these brunches. We saw this as an opportunity to bring that to the Coop for our weekend brunches.”
First-year Ashley Shanahan, an enthusiastic “Swiftie,” resonated with the intention behind the brunch.
“The brunch was a fun way to inspire and highlight the superstar of our era,” Shanahan said. “I enjoy celebrating the success of Taylor Swift in a fun and casual setting with some fantastic pastries.”
First-years Daryl Furno and Ashley Ballanco also attended the event and enjoyed the themed food.
“I thought the names for the food were really creative,” Furno commented.
“I love the pink pancakes; they are really fun,” Ballanco said.
The homage to Swift brought the student body together, as both “Swifties” and pop fans alike flocked to the brunch. Simmons explained what she made of the brunch’s popularity.
“I think the theme resonated with students because [Swift] is so popular. She’s quite literally taking over the world, from music to pop culture and even football — everyone knows who she is and what she’s doing. While she’s not someone I listen to, I still respect what she’s doing with the Eras Tour and Scooter Braun situation, and I think a lot of people who aren’t necessarily a fan of her music would say the same,” Simmons said.
The colorful and vibrant brunch would not have been possible without the hard work of the Coop dining staff and chef — a crucial aspect of the brunch’s coordination that Simmons highlighted. Simmons mentioned that the executive sous chef of the Coop, Brent Wessels, and a Coop supervisor, David Torchia, worked together to set up the brunch.
“[Wessels and Torchia] are both amazing and are always willing to go along with any crazy brunch theme I come up with,” Simmons said.
Simmons also said that Alex Baker, another Coop supervisor, helped prepare for the event the week before. She emphasized how much the weekend staff at the Coop helps run the campus center.
“Really, the whole Coop weekend group is amazing, and I can’t say nice enough things about their work and efforts each weekend — they’re all rockstars,” Simmons said.
Simmons organizes themed brunches once a month, with past themes including “Mean Girls,” tailgate and international. The success of these themed brunches consistently leaves students curious about — and looking forward to — what’s in store for next month.
