The menu for the evening was created by the culinary team lead by Amelia Ruiz (blue apron), assistant executive chef, and Chef Manager Karen Long.

Amelia Ruiz (blue apron), assistant executive chef, and Chef Manager Karen Long get to work prepping apples for baking.

A fall classic: honey baked apples.

Kitchen staff prepares hand-held apple pies.

The hand-held apple pies, baked to golden perfection.

How do you like them apples? Apple trivia for prizes.

Cranberry Apple Farro Salad: apples, cranberries, walnuts and feta cheese tossed with farro in a honey Dijon vinaigrette.

Scallops with apple risotto.

Caramel apple monkey bread with Jack Daniel's sauce.

Apple and Gouda Grilled Cheese: grilled homemade apple bread with melted Gouda cheese and apple butter.

Crown Apple Pork Loin: a bourbon vinegar marinated pork loin with a Crown Royal Regal Apple whiskey glaze and roasted autumn vegetables.

A non-edible decorative "cake." Among the other decorative elements at the dinner were six live apple trees that would be planted later near the new Campus Garden and Apiary.

A student dives into the apple pie-eating contest.

Students bite into apples en mass to show their support for healthy, seasonal eating at the New York Campus Crunch. Participants were entered to win a pair of Apple Air Pods.

Volunteers work off their big meal by planting the live apple trees that were on display during the dinner. That's Crofts Hall in the background.

Neal Plazio (left), executive chef for Campus Dining and Shops, mans the wheelbarrow.

From left: Janel Abbott, a student studying chemical and biological engineering; Ray Kohl, marketing manager for Campus Dining and Shops; and Derek Nichols, sustainability engagement coordinator, begin to stake one of the apple trees.