Word: chef
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...gathered for an early interfaith Thanksgiving dinner at Hillel last night. The meal, a joint effort by Hillel and the Catholic Student Association, also drew members from Harvard Baha’i Association, the Latter-day Saints Student Association, the Harvard College Buddhist Community, and the Harvard Islamic Society. Chef Brian’s kosher vegetable stuffing was a favorite among diners, who also chose from an array of holiday staples like butternut squash, mashed potatoes, and cranberry sauce. One student, Kamille C. Washington ’10, said that she especially appreciated that kosher foods tend to be more...
...embrace irregularly shaped produce. Last year they helped convince the Federal Trade Commission to ease restrictions on the sale of a coveted hybrid heirloom tomato called the UglyRipe. "Fruits and vegetables can be ugly on the outside but still taste fine on the inside, where it counts," says chef Amanda Cohen, whose newly opened restaurant in New York City is called Dirt Candy, in reference to the origin of its vegetarian treats. "Heirloom tomatoes may look like Frankenstein, but they often taste better than the perfectly round, slightly plasticized tomatoes you sometimes see in supermarkets. An irregular shape usually...
...hours earlier than my boyfriend, so I ducked into a divey-looking bar in the heart of the French Quarter called the Copper Monkey (725 Conti Street; 504-527-0868) for a beer and an awesome burger. The toothless gentleman to my right regaled me with tales of the chef training he received in Angola (the state penitentiary, not the country). When I tried to buy him a drink, he waved me off, saying, "Women don't pay for beer down here," and sent one my way. I was really starting to like this town...
Harvard University Police Department Sergeant Kevin P. Bryant, a regular Iron Chef Showdown judge, said he was impressed, saying the show is “fantastic every year, always a pleasure...
...huge hit according to audience members and organizers, CSA freshman representative Matthew Young ’12 said he is already looking to the future. He said he hopes to see the show grow into a much bigger event on campus that will bring together all cultural groups. HASA chef and freshman representative Naseemah Y. Mohamed ’12 praised the event for its aim of breaking down barriers to cultural exclusivity—and of course the food...