Feels like spring is here! What’s cookin’…
The days are getting longer and warmer and as of this week the weather has changed to beautiful spring-like conditions. This afternoon, I wore a tee-shirt while shopping; and on my mind was the thought that our students will be back on Sunday after the spring break. I hope everyone had a great relaxing and fun time, and are ready to tackle the rest of the semester. This past week I went to a trade show in Boston and spent most of the time in planning for the rest of the school year with our Special Events Manager Martha.
The Epic Battle of Taste Dinner event last week at Berkshire Dining Commons was great fun and featured great food. To have eight chefs from four universities (University of Georgia, the University of Iowa, Villanova University, Stanford University) come together at one venue was a “first” for an event such as this for colleges and universities nationwide. I sampled as many dishes as possible and everything was delicious. The braised short ribs, the vegetarian masala, the pork belly sushi rice cake and the grilled shrimps with grits, were all my favorites! This might sound like part of an upscale restaurant menu, but it was all food served at a UMass Dining Commons; this is what I envisioned 10 years ago – world cuisine being “American cuisine” – we are proud that UMass Dining is taking a lead on making this happen.
Our students and guests were thrilled with the great food and the interaction with the chefs – The Epic Battle of Taste Dinner – was such a treat for UMass students. It was fun moment to see our football players greet the chefs from Villanova; they called the chef Manfreds and chef Nancy “champs” as they are the reining football champion team this year – chef Manfreds cracked a quick reply that it was because of his cooking. Our guest chefs put their best foot forward and really showcased some delicious cuisine from their respective regions of the country and some of their students’ favorites. It was a wonderful experience to see the visiting chefs in action – behind the scene, at the front of the house, on the floor and even in front of a microphone! Thank you chefs!
Talking about spring, we will have asparagus available all week. Billed as “Fresh asparagus introduces spring”, you will be able to sample this super food from breakfast to dinner. As you know, asparagus is low in calories, carbohydrates, fat, cholesterol, and sodium and is an excellent source of folic acid and a significant source of vitamin C, thiamin, and vitamin B6. I think you won’t want to miss it. Asparagus and Mushroom Filled Crepes and Asparagus and Rock Shrimp Risotto are just some of the dishes to be served this week. This is our first time in partnership with the California Asparagus Commission and it is a great way to lead up to using local asparagus in May. On Thursday, guest chef/ author/ writer Betty Rosbottom, a frequent guest on NBC’s Today Show will showcase some of her recipes from the Big Book of Backyard Cooking which will feature many asparagus dishes at Berkshire DC.
Lastly, this coming Saturday, Match 27, at 11 am is our first ever UMass 5K Dash and Dine Run/Walk; please join us for a benefit run to raise money for Haiti and also support a canned food drive for the Amherst Survival Center. The run starts at the Fine Art Center and finishes at Southwest. We will serve all participants and volunteers, authentic Haiti dishes in the Dining Commons. For students on the meal plan, for a $10 registration fee, you will receive a tee shirt and free swipe at either Berkshire or Hampshire for some authentic Haitian dishes and we will donate a meal to Haiti on your behalf. Sign up at all DCs Monday-Thursday.http://www.umassdining.com/umass-dining/other-pages/road-race/
Welcome back – we’re cookin’ some great food, just for you . . .
Ken Toong
Director
Contact Ken at ktoong@mail.aux.umass.edu
You can follow Ken Toong on Twitter at: http://www.twitter.com/KenToong