WELL FED

Thursday, October 22, 2009

Well Fed Dinner # 3

Bay Leaf and Honey Iced Tea

Roasted grapes with sea salt and rosemary
Fresh herbed goat-cheese
Crostini

Homemade sausage
Roasted turnips and radishes*
Bitter green salad
Rustic bread

Pomegranate sorbet
Chocolate cookie

Tuesday, October 20, 2009

Crisp? Crumble? Cobbler? Brown-Betty? PANDOWDY?!

Hi there,
Well Fed is "catering"a QSA event this week. We're making dessert for about 20 people. We obviously wanted to make a delicious seasonal spread and finally decided on an apple pandowdy, cinnamon ice-cream and a seasonal fruit platter.
The menu begs the question: what exactly is a pandowdy? Gathering from a few on-line sources I discovered that it is a deep-dish, apple-spice dessert that originated in the early 1800's. The filling of the one I made is lots of tart granny-smith apples doused in molasses, various spices, lemon juice and sugar. The topping is biscuit-like and was broken up into pieces part way through the baking to allow the crust to soak up some of the juices. It smells like Thanksgiving in my house.
Also, for those who were wondering, we have William pears, Crimson Star pears, Gala apples, Fuyu persimmons and grapes on the fruit platter.
I hope it all goes well!

Wednesday, October 7, 2009

Photos from Week I

Making our own ricotta

Baby Purple Artichokes

Of course, heirloom tomatoes!

Lilly of ABC Rhubarb

Sunday, October 4, 2009

Week 2 Menu

Here is the menu from Saturday night. The art that Ava drew is really glorious-- to see it more clearly click on the picture.

Friday, October 2, 2009

So what is a passion fruit?

Well Fed Dinner #2 (10/3/09)

Menu

Featured Drink
Jamaica with lime and mint

Hors D'oevres
Cold zucchini soup with Pattypan squash from the Garden
Crostini

Main Course
Pizza with Butternut Squash from the Garden, gruyere, and thyme
Arugula Salad with shaved parmigiano, lemon, and Olive Oil
Scallops wrapped in prosciutto seared with tarragon

Dessert
Passion fruit granita with tuiles and mint

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.