#tuftsdining

The space that Brown & Brew Coffee House has occupied for 20 years has had several uses. In 1905, there was even a lunch cart next to Curtis Hall (pictured below). Watch how Brown & Brew prepares to close and transform into a café in the Science and Engineering Complex fall 2017.

One of the amazing benefits of working for Tufts Dining is the opportunity to attend industry conferences/think tanks/educational sessions. Engaging in dialogues about what is going on in food and in campus dining with colleagues and some food celebrities is a huge bonus. I came back energized and inspired!

HIGHLIGHT: getting to hear Stephanie Izard (@StephAndTheGoat), the winner of the fourth season of Top Chef, speak and getting to meet her! I completely fan-girled and am not embarrassed to admit that! She is an inspiration as a woman in the culinary arts industry and as a chef who makes the sustainable plate a priority. I wonder if I can find a way to get to Chicago to eat at one of her ‘Goat’ spots as research?!!!

I also saw a presentation by Chef Daniel Giusti (@TheDanielGiusti), who was head chef at NOMA, considered the best restaurant in the WORLD.  I even had an hour-long conversation with him afterwards.  He is now focusing his considerable talents on school lunch programs. All I can say is, if I leave here tomorrow, you’ll know where to find me! He is an inspiration!

And of course a food conference boasts lots of good food, gave me time to see and hang out with old friends- chefs, and meet new ones….including lots and lots of laughing which is my favorite thing. I am so lucky to be a part of a university that encourages growth and development and understands that the best way to continue being the best is to invest in education to help find what inspires us.

Oh, and my rescue cat Humphrey was VERY happy I was home finally!

Recently, our very own Chef Paul participated in the Chili Cook Off to benefit RESPOND, Inc., a Somerville-based nonprofit that works to end domestic violence. His special batch of chili won first place in the vegetarian chili category! Check out Paul’s recipe below to remake this wonderful dish, or look to this article for more information on the competition.

http://now.tufts.edu/articles/hail-chef

By Amy Bu ‘17

It’s pumpkin season! Bulbous pumpkins decorate porches, pumpkin products line grocery shelves, and coffee shops all over America have unleashed Pumpkin Spice Lattes upon the public - as if on cue. This bright orange squash has carved (ha ha) its niche in our holidays, found its way into our kitchens, and wormed its way into our hearts.

Two years ago, as a first-year Tufts student, I bought my first Pumpkin Spice Latte and experienced love at first sip. Coming from abroad, this is a cultural experience!

But is it really?

The pumpkin is native to the American continent and has been cultivated in North America for over five thousand years. And instead of making crusted pies for Thanksgiving, Pilgrims stuffed pumpkins with cream, eggs, sugar, and spices, buried them in hot ashes, and ended up with gooey pumpkin custard that probably eventually became what is pie filling today.

In short: yes, pumpkins are American. They're as American as it gets.

So, can my new love for pumpkin really be justified as a cultural experience? Perhaps. For those of you who remain unconvinced, I asked friends from Singapore, England, and China whether the pumpkin spice craze exists in those countries: it does not!

America is unparalleled – and unique – in its love with pumpkin-flavored and pumpkin-spiced products. So if you'll excuse me, I'll go eat more pumpkin ice cream now.

What can’t you live without in the kitchen?

#BisqueAlert = DELICIOUS!

Just ask Paul, who's been making soup at Tufts Dining for over 15 years. Watch him make our famous Butternut Squash Bisque.  

Sometimes, we like to spice up dishes to add flavor. Other times, we like to switch up people to spice things up, so new faces, the same faces in new places, and new teams are nothing to be surprised about at Tufts Dining. In fact, new flavor is often what it's all about for those of us foodies.  Are there ever too many cooks in our kitchens? Probably not!