WELL FED: Opening Night

Tuesday, September 22, 2009

Opening Night

Well Fed Launch Menu:

Featured Drink
Fresh Basil Lemonade

Hors D'oeuvre
Roasted Bell Peppers
Roasted Eggplant Tapenade
Home-made Rustic Bread

Main Course
Pattypan Squash* and Sweet Corn Ravioli
Late Summer Tomato Salad
Baby Purple Artichokes with Fresh Thyme and Parmigiano

Dessert:
Black Mission Figs Poached with Wine and Honey
Homemade Ice Cream

* Harvested from the garden!

1 comment:

Martha MatsuokaSeptember 27, 2009 at 3:39 PM
Giulia and Elyssa cooked up and hosted the most amazing launch of Well Fed which I hope will become an institution at Oxy and UEP!

The food was incredible. The fresh squash (from the Oxy garden)and corn ravioli has triggered all sorts of food cravings. I discovered that I love brown sugar ice cream with figs in wine sauce and honey (direct from Bruce Steele's bees!)

The best part of the meal was the conversation -- discussions of food led quickly to discussions of building community on Oxy's campus led quickly to discussions of student activism.

Thanks to Giulia, Elyssa, and everyone involved, I feel very Well Fed.
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About Us

Being well-fed is about more than having a full stomach. It is about being comfortable, satisfied, happy, and most importantly coming together to enjoy each others company. Join us every other Saturday night for a delicious meal—highlights will include Giulia’s homemade breads, vegetables from Oxy’s very own organic vegetable garden and student musicians. Our goal is to share the bounty of the earth with Oxy students and faculty which means a focus on seasonal vegetables. This week we're looking at fresh corn, butternut squash, more patty-pan and radishes-- all from the garden! Our menus are vegetarian friendly (although there will be meat and fish on the menu from time to time). Email oxywellfed@gmail.com to find out more information.

About the Cooks:

Emily Ritchie

Emily has always loved eating great food, but at the end of high school she first got into cooking through bread baking. She then was abroad in the south of France spring 2010 where she interned at an artisinal chocolate shop and learned about many traditional dishes from her host family. Before returning home from France, she won a Richter Grant to study Etivaz cheese in Switzerland, getting the chance to see how the cheese is made. She loves experimenting with food and learning about new dishes. Food is her creative outlet and you can find her in the Berkus kitchen almost every night this year.

Alumni of Well Fed:

Elissa Chandler

Elissa has always loved food, cooking and agriculture but the affair really kicked into high gear after returning from a semester in Paris where she interned with a three-star French chef in his cooking studio. While she was working mostly on publicity and translation she got a first-hand glimpse of a culture that takes food and seasonality very seriously. Upon her return she opened Café Norris with Junior Saul Sutcher, worked in a produce delivery CSA through Auntie Em’s and started the on-campus vegetable garden (F.E.A.S.T.). She hopes that Well Fed will add joy and comfort to the Oxy community.

Giulia Pasciuto

Giulia grew up in a family where eating was not just about consuming to sustain, but about coming around a table to enjoy the company of food, friends, and good wine. Her father is a baker, philosopher, chef, wine-maker, and engineer (among other things) who came to America at the age of 26 with no job or money and opened a successful bakery (only because he couldn't find any decent bread in the whole country) focused around the idea of feeding people well, not only with good food, but with companionship and conversation. This summer, Giulia has been cooking up a storm with the same intentions as her father, working in the F.E.A.S.T. student garden, and trying to figure out her life.

WELL FED

Tuesday, September 22, 2009

Opening Night

1 comment:

To make a reservation email oxywellfed@gmail.com.

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