Meeting!

Well Fed is having its first official meeting of the semester (or ever, for that matter) on Monday, February 8th at 12:30 in Johnson 204. If you love to cook, especially with local, seasonal fruits and vegetables than this is the group for you. We serve a three or four course meal every other weekend to 20 members of the Oxy community. Check out older posts for menus. We have also partnered with student musicians and artists to really make the dinners special. It does not matter if you don't have experience cooking for large numbers of people-- if you enjoy cooking this is for you!
See you on Monday :)

The Best Christmas Present Ever

So Giulia gave me the best Christmas present I have ever gotten:
An empty pail with a lid
An empty bottle of wine
A bag of whole wheat flour
A packet of yeast
and
A bag of semolina
with
A notecard with her father's bread recipe!!!
I have always wanted to know how she made her fabulous bread but was always too nervous to ask-- it is a very special family recipe and I was so happy when she gave me the gift of bread.
The whole process takes 24 hours and I baked my first batch this morning. It was not perfect. A little (or a lot) denser than Giulia's and perhaps not salty enough. The thing that is special about the recipe is that it includes instructions like, "1 mostly full bottle of wine full of water" or "a handful of salt." It is definitely something I will have to get the hang of. This is the first batch of many to come....

Grand Finale Pictures...More to come

Grand Finale of the Semester 11.21.09

Yesterday Giulia and I finalized the menu for the last dinner of the semester:

Garden Salad*

Pork loin with Persimmon Chutney

Kale*

Herbed Potatoes

Trio of citrus sorbet

Ruby Grapefruit, Lemon*, Satsuma

Earl Gray Cookies

*From the garden

Menu 11. 15. 09

Saturday night Well Fed catered a wine tasting hosted by Res Life in Thorne hall. The menu consisted of...

Giulia's homemade crostini
Navy bean and caramelized fennel dip
Roasted red and yellow peppers with garlic and basil
Golden beet, goat cheese and mint spread
Cheese platter
Seasonal fruit platter
Roasted grapes with sea salt and rosemary
Lemon-cornmeal cake
Apple galette
Strawberry tarte

Pictures to come soon!

Some photos from Week 4

Tarte Tatin with whipped cream
Tarte Tatin is classic French tart that got its name when two sisters (Caroline and Stephanie Tatin) were working in their restaurant toward the end of the 19th century. The restaurant is still there today (in the Loir). At the time it was known as a restaurant frequented by hungry hunters and one evening while they were waiting for the hunters to come in for dinner, Stephanie burned the apple tart. Instead of throwing it out she turned it upside down and cooked it some more. The apples became completely caramelized and it was (and still is) a big hit!

Giulia with roasted beets and carrots
Harvesting lettuce from the garden an hour before dinner was served!
One of the butternut squash we served the other night .

Week 4 Menu

Professor Peterson in the CTSJ department rocked the menu art for this weekend!