Iron Chef Competition

Can you stand the heat?

Come watch teams of student compete in Oxy's second annual Iron Chef competition as a part of our Earth Day celebration!

WHERE: The Quad

WHEN: Thurs, April 21st 11:30-1

Garden salad, Risotto with fried squash blossoms, and a Pear-Almond Tart

Join us March 19th!

We'll be serving a scrumptious meal on the 19th. If you're interested in coming for dinner, RSVP to oxywellfed@gmail.com and let us know if you're an omnivore or not. :) Photos to come soon.

Open House Tomorrow

Come join us in the garden (next to the Greek Bowl) to learn more about WELL FED!! We'll serve tasty snacks and answer any questions you may have about who we are AND how you can join us for our three-course meals, potlucks, or cooking!

TUESDAY MARCH 1 @ noon in the Feast Garden.

http://www.facebook.com/#!/event.php?eid=195269687168487

Thanks to ASOC and the Sustainability fund.

Photos from our Feb potluck

Communal Feast/Garden Party Potluck

This Saturday Feb. 5th, 4-7 Pm, Come to the FEAST gardens and enjoy the late afternoon sun, fresh delicious dishes, and community with all of your friends.

Well Fed will be catering tasty seasonal foods, drinks, and games so everyone may eat drink and be merry. Tell all your friends!

Any Contribution is encouraged, whether it is a dish, drink, dessert, or just your smiling face.

Never been to the Gardens? This is a great time to come explore the beautiful natural space on our campus.They are located next to the Greek Bowl, in front of the UEPI building.

Cant wait to see you there!

Here's to the New Year!

Happy New Year from all of us at Well Fed! We hope you're enjoying the holidays -- perhaps the only way we know how, with a good meal in the company of friends and family. As we look forward to the new year, here are some of the memories from 2010:

Most memorable dish: Cassoulet. So it's just beans cooked in a bunch of meat, yes, but there's something to be said about that magical breadcrumb topping. Fresh shreds of baguette cooked in rendered duck fat -- which has already been perfumed by sausage that's been previously browning in the fat -- until golden, plus copious amounts of garlic and duck crackling pieces tossed in for good measure. Yum.

Most memorable catering: Michael LoGrande, L.A.'s new Planning Director, visited Oxy for a panel discussion with Times architecture critic Christopher Hawthorne, and Well Fed catered the post-event reception. There was persimmon bread, crostini with radicchio marmalade and burrata (!), rosemary-olive oil cake, and an onion tart with mustard and fennel.

Well Fed's frabjous volunteers: Many thanks to all who have helped with the Well Fed effort! Kudos to members Teresa Eilers, Kyle Owens, Sienna Beckman, and Becca Miller for helping make the meals happen! Thanks to the ASOC Sustainability Fund committee for their generous support behind the Well Fed idea. And thanks to Elissa Chandler and Giulia Pasciuto, for coming up with Well Fed in the first place; everyone had a good word for you two, making our work so much easier.

Last semester was a great experience for us all. There's definitely a learning curve associated with managing a newish student organization, but with that came a level of intrigue and fun that was certainly memorable. We had, probably, the best-smelling cars in all of Los Angeles as we balanced trays of onion tart and crostini on our laps down Bird Road. We made treks to the South Pasadena farmers' market and raided awesome little thrift stores in Silver Lake. We dealt with the quirks of the UEPI kitchen, and we had plenty of meetings planning our menus for the weekend. We learned about different foods and acquired new interests -- who knew baking could be so satisfying? -- and we tried cooking for more people than we'd ever thought possible.

Moving forward, we hope we can share these experiences with you, as we plan for an even better 2011! Among our goals, we'd like to involve our members and volunteers more, host more events, collaborate with the FEAST garden, and play a bigger role in the movement to learn about (and change) our food and where it comes from. Here's to the New Year!

Cheers,

The Well Fed team,
Michael, Emily, Jeff, and Tyler

Second Dinner!

Our second dinner: Alice Waters and Chez Panisse-themed after we went to a fabulous talk by Alice at Scripps College. As pictured, our menu was a good mixture of California-French cuisine.

First Dinner's Menu!

Menu from our first dinner

Beet and goat cheese salad on spinach leaves with a red wine vinaigrette

Hand-made egg pasta with fried sage and butternut squash

Julia Child inspired flour-less chocolate cake with a bourbon white chocolate cream sauce and pomegranate seeds

Catering the Wine Tasting

Res Ed put on a wine tasting night for students last week. Michael and Emily catered the event. Here are a couple of photos from the day. We made focaccia with basil and with a purple sweet potato and rosemary. Also, we carmelized beets and sprinkled them over creme fraiche. Our third dish was a torta espanola with onions and potatoes. Michael created a delicious roasted pepper dip on top of crostini. For a sweet dish, we made the Gourmet's recipe for almond cherry biscotti!

Well Fed Opening Dinner - Fall '10

After a long hiatus, we're unbelievably excited to announce that -- drumroll, please -- Well Fed is back! Join us for our opening dinner this Saturday evening, when we'll be serving a mildly-Halloween-inspired meal to get us all in the mood for the weekend!

Four new students are doing Well Fed this semester, but our goal remains the same: to provide a warm, convivial space for members of the Oxy community to relax, converse, and enjoy good food.

What: Well Fed Opening Night Dinner
When: 5:30 pm on Saturday, October 30, 2010
Where: UEPI building

We hope you can join us! We will take the first 20 email reservations. Please let us know if you would prefer a vegetarian meal and provide a phone number we can reach you with. A $5 donation is suggested.

Check out this blog throughout this week for updates -- like our menu!

Cheers,

The Well Fed team
Michael, Emily, Jeff, and Tyler

More FOOOOD

Strawberry/ Kumquat Tart

ICE CREAMs!!!

One of my most beautiful and bestest friends, Julia Bleckner, will be showing her documentary tuesday (tomorrow) in Johnson 204 at 3 pm. The documentary is the culmination of a year's study on what it means to cross gender binaries in Turkey. The topic is absolutely fascinating and she has done an amazing job putting it together. We are all VERY proud to know her :)

In any case, Well Fed is providing the food! In this case, four different flavors of ice cream: cardamom, coffee, salted caramel and honey-earl grey. You should all come and bring your friends too. Its going to be a par-tay.

Well Fed: Grande Finale

Last night we had the final Well Fed dinner of the year. It was a bittersweet experience although the food was the best its ever been.

Homemade fresh Chamomile- Meyer lemon soda

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Spring tabouleh with asparagus, fava beans*, green garlic and chives*

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Ravioli stuffed with homemade ricotta and thyme, duet of tomato pesto

(sun dried tomato and first of the season sun-gold tomatoes)

Sauteed garden greens (spinach*, chard*, kale*)

Green salad with green onions*

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Chocolate-Bourbon cake with fresh spring strawberries

Bourbon-brown sugar glaze

*From the FEAST garden

Lemon Upside Down Cake

A little bit out of season...

but what do you make when you have a LOT of leftover roasted butternut squash and some buttermilk? You make a butternut squash / buttermilk pie. Tastes like Thanksgiving.

Catering 3.22.2010

Another catering event today!

This was the second lecture in Mortar Board's Last Lecture Series. This evening Professor Whitney in the econ department gave an inspiring speech about "the good life." It was refreshing for a lot of us seniors to hear that jumping right into adulthood (having a 9-5 job and settling down) is not always what is best. It sounds like most of the best years of Professor Whitney's life were right after college when he had the time and energy to volunteer and travel around the world. I think we were all touched by his talk.

On to the food! Giulia and I catered the event. We kept it simple yet delicious. Two types of crostini-- one with spicy snashed chick peas (jalepeno and rosemary) and one with potatoes in a chili/ tomato/ hazelnut sauce. We also made a lovely lemon buttermilk cake, surrounded by fresh strawberries and a fruit platter with cara caras, pears and mandarins. These catering jobs just keep getting easier and easier and better and better. We have two more coming up soon, hopefully more to follow!

Catering 3.18.2010

we assembled the sandwiches on the table in my front yard.

Janette Sadik-Khan, transportation commissioner for New York, has been at Oxy for the last few days, inspiring all of us with the incredible work she does. If you missed her speech last night I recommend checking her out on your own-- she has completely transformed the streets of New York by turning them into art galleries and bicycle and pedestrian havens. We in Los Angeles have a lot to learn from her!

We at Well Fed were ecstatic to be invited to cater one of the lunches she spoke at!

The menu was:

3 different kinds of sandwiches (all on ciabatta):

Fresh mozzarella, roasted butternut squash and cilantro* pesto

Prosciutto, braised balsamic/dijon leeks and mozzarella

Lamb, fennel, mint and ricotta salata

Beet salad with arugula*, nasturtium flowers* and feta

Moroccan carrot salad

Cara Cara oranges, Blood Oranges, Oro Blanco Grapefrfuits

Strawberries

Brownies

Lemon* Bars

*Grown in the FEAST garden or foraged on campus