Monday, 31 March 2014
Greetings, "Learning through Food" readers! I feel an apology is in order (if not for you, at least for me), regarding my recent pause on keeping up with this blog. The semester is quickly winding down here on campus, meaning my available free time to write is becoming much more limited by the day. This said, it's events such as the one I'm about to share with you that help me get centered, to take a break from the academics and take on an intellectual experience of a different sort. The challenge--had I chosen to accept it--was not to recreate as close as possible the first initiatory banquet menu (1906) of Alpha Phi Alpha Fraternity, Inc. (1,2). Rather, it was to do so with a low-cost budget for an unspecified number of guests (though we were aiming for somewhere in the 40-person range), bearing in mind lack of on-site kitchen facilities and the main protein being lamb. Thankfully, I received the call about two weeks in advance and the dinner itself would take place during spring break. And so, challenge accepted. On the menu of which I was responsible: 1st course: selected cheese and crackers; 2nd course: creamy tomato soup, with salted wafers; 3rd course: shrimp salad on endive lettuce and broiled lamb chops, with wild apple jelly, green peas, mashed potatoes and dinner rolls; 4th course: chocolate cake with dark chocolate ganache; and 5th course: Neapolitan ice cream with lady fingers.
Thursday, 13 March 2014
Last month, one of my foodie friends and food anthropology colleagues, Lisa, informed me of an event that I just could not see myself passing up. For this March 1st event (opened to the public, though in large part a gathering of chefs and folks linked in some way to the food service sector), the Pittsburgh chapter of the American Culinary Federation would be holding its annual award dinner at the prestiguous (and exclusive) Duquesne Club, from which many chefs have excelled in their craft [e.g., 1 and 2]. The menu (upon which at first glance I'm sure I started to drool over) looked incredibly impressive, and Lisa assured me it would be absolutely amazing. With the reservations made shortly thereafter, and following a fun-filled foodie first part of the day with Brianne, here's my recap of what I can safely say is my second favourite meal ever (following this one, of course).
Thursday, 6 March 2014
|By the end of our visit to the Strip District, John was just as cheerful as when we first met him earlier that day.|