Enter Regatta with Entre

With dishes varying in size, shape, and flavour, the Entrepreneurship 12 class has truly surpassed everyone’s expectations at Brentwood’s 53rd Annual Regatta. 

With eleven different Entre food booths, guests to the Regatta are spoiled for choice with flavours from Taiwan to Germany. The Golden Dragon, a Taiwanese-inspired food booth, offers both bao buns and bubble tea. The word around is that the pork belly filling is nothing short of marvellous, and the bubble tea is quite refreshing!

Wursthouse sells German delicacies such as spiced sausages with fries. Paired with their robust sauces, the dishes are exquisitely flavorful.  

With so many student workers rushing around their stalls to prepare food, accidents are bound to happen. A few sauces are spilled, or an Egg is Cracked. Guess that’s how one group got the name of their stall. Despite selling breakfast sandwiches, their fries seemed to be what Yvonne B, Hope ’24 loved the most. She found them to be “crispy but fluffy” and Maggie Z, Hope ‘24, added that they “weren’t just salted, they had a lot of flavor to them.” 

Jambalaya is up next on the menu. This dish, originating in Louisiana, is prepared well by the students running The Big Munch. Loaded with rice, green onions, sausage and vegetables, the dish was truly an experience. 

Speaking of dishes brimming with ingredients, Burger Mafia truly embodied their name with their variety of burgers that catered to all tastes. The burgers were filled with tender and juicy beef patties, and topped with lettuce, onions and pickles. 

After a hearty meal one should pass by the two dessert stalls, For Crepes Sake and Scoops n’ Smiles. Both offer scrumptious confections: different flavoured crepes at one and a multitude of ice cream flavours - as well as tiramisu - at the other. Clare R, Hope ‘24, decided that the ice cream “was super good and [she] loved the addition of the waffle bowl. It was a fun and eco-friendly contrast to the smooth texture of the ice cream.” 

Wrapping it up is exactly what King of Kebabs did with their dish. Toluwani A, Alex ‘24, said her loaded wrap was “a satisfying ratio of fillings to the soft buttery flatbread” and that “The sauce seeped into my mouth effortlessly, cleansing my palette.” Mr Ganley reflected that his kebab was “The best thing that’s come out of Privett House since Jacob Hart.”

We were unable to review the work of Burrito Boys and Fry Factory. Mr Ganley observed ‘We were unable to acquire samples due to the long lines, which speaks volumes about the demand for the food. 

Throughout all this, the students have worked continuously to make sure that their food is up to standard. Cole K, Whittall ‘25, of Burger Mafia, explained how “The initial process was quite tedious, but being here at this moment makes everything worth it.” He also expressed that the most important thing is simply “having fun and enjoying the moment.” 

The person who is the most proud of every stall here would definitely be Mr MacDonald. He says that through the opportunity to run food stalls, students are able to work on their team-building skills and all aspects of a business: operations, finance, accounting and logistical management. He hopes that “students are learning and enjoying through this experiential learning opportunity”. 

Enjoy the sweet and savoury treats.

Suhana V, Alex ‘24