The MAX at GCSU hosted a low-country boil night on March 31 from 5 to 7 p.m., offering students a premium, restaurant-style experience with limited reservations and special pricing options. 

The event was designed to give students something different from a typical night at the MAX while also creating a social and engaging environment. 

“It was a combined dining team effort on the idea,” said Anika Dadhick, marketing manager for the MAX. “We were looking for something that’s familiar, that gives students something different from the dining experience with something that they would look forward to attending.”

The dining space was transformed to match the theme, creating a more elevated experience for students as soon as they walked in. 

“We had gingham tablecloths set up, folded cutlery and we had bibs for each and every student,” Dadhick said. 

She described details like themed decorations and music that helped bring the event together. Students checked in upon arrival, received a welcome drink and were seated at decorated tables where their meals were served directly to them instead of going through the usual dining line. For students with a meal plan, the dinner cost a meal swipe plus $15, while students without a meal plan paid $23. 

Chef Clinton Amason said preparation for the event focused on organization and timing to ensure everything was cooked and served properly. 

“My part of the job is to make sure that we have everything that we need in the kitchen and making sure that everything is being cooked properly and also at the correct time,” Amason said. 

He explained that building a low country boil requires a specific process, starting with items like potatoes and corn before adding meats like sausage, shrimp and crawfish to complete the dish. 

Amason said the event also aligned well with the time of year, as low country boils are often associated with spring and summer gatherings. 

“I think it was a great way to kick off the swipe plus events that we’re going to be continuing to do,” Amason said. 

While low country boils are traditionally held outdoors, this event took place inside the dining hall, allowing the team to adapt to the experience to fit the campus setting while still maintaining the overall theme. 

Students who attended said the event stood out from a typical dining experience at the MAX and appreciated the added effort put into both the atmosphere and the food. 

“I was so excited to see that I won the seafood boil,” Talia Hayes, a junior mass communication and Spanish major who received two tickets through President Cathy Cox’s giveaway. “I love seafood, and it was exciting because I didn’t think I was actually going to win.”

She said the atmosphere was one of the most memorable parts of the night. 

“I loved it when we walked in and was surprised to see they had tablecloths and music playing,” Hayes said. “We were handed welcome drinks before heading to our table. There were bibs and rolled silverware at our table. It was like your own private experience.” 

Hayes also noted that the quality and portion size of the meal exceeded her expectations, especially compared to what students might typically expect from campus dining. 

“I think what surprised me the most was the quality of the flavor and the amount of effort put into it,” Hayes said. They loaded it up with food, and everything tasted really good.”

Hayes said she would attend similar events again in the future and encouraged other students to take advantage of opportunities like this. 

“I definitely would attend something like this again,” Hayes said. The experience felt premium. You could tell that they’re putting effort into switching it up, and I really liked it.”

Due to strong participation and positive feedback, more themed or premium dining events will be planned for the future, though they may vary in size or format depending on the themed dinner. 

With limited availability and growing interest, events like the low-country boil highlight a shift toward more interactive and elevated dining options at GCSU. Students interested in attending future premium dinners are encouraged to make reservations early and stay updated on upcoming events hosted by the MAX.