Word: katzen
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It’s a fitting farewell to institutional dining in that the kitchen is the last (of two) to be redone for HUDS’ updated look. So it’s pretty much as institutional as Harvard gets. This does not faze Katzen, who is serving in an advisory capacity to HUDS on recipe development...
What the Quincy House dining hall lacks in actual fresh and delicious vegetables it makes up for in concern for the freshness of its produce. At least it did the week of May 20th when bestselling cookbook author and vegetarian cuisine pioneer Mollie Katzen, of Moosewood Cookbook fame, surveyed the dining hall crowd, listening intently as Quincy residents described occasionally still-frozen broccoli florets and the frustrating abundance of white grains...
...lunch in Quincy Katzen herself does not have any vegetables on her plate. There is only a binder and a packed itinerary. This was her third visit to Cambridge, so she knew her way around the sneeze-guarded salad bar by now. “I’m getting some clues as to what the whole system is like,” she says. “I’m interested in what students are choosing...
...lunch in the dining hall Katzen choses the tofu walnut stir-fry, complimenting head HUDS chef Martin Breslin on the tenderness of the tofu which was well infused. “I actually had seconds,” Katzen says. “Almost every kid had it on their plates...
...Katzen is quick to enumerate the strengths of Harvard’s residential dining (and head HUDS chef Martin Breslin was quick to nod in agreement across the table from her). With this expert understanding of the culinary hand-holding of the dining hall environment, she is well equipped to offer gentle guidance for graduates fending for themselves in the kitchen for the first time...