Beyond Bubbie’s Kitchen – A Preview!

By Gastronomy EducationOctober 21st, 2011in Events

This weekend, 13 of Boston's top chefs will be competing to recreate traditional Jewish dishes for a hungry crowd at WGBH Boston. Beyond Bubbie's Kitchen is in its third year, blending classic dishes with modern flavors and cooking techniques. For just $36, those under 40 can taste these delicious creations, meet special guest Avron Honig and his own Bubbie, and even take home a recipe book filled with the dishes you've enjoyed.

Want to know more? Gastronomy student Molly Parr attended last year's sold out event, and wrote a feature for her vegetarian food blog, Cheap Beets. Check out her take on the previous event, then head over to the event site to get signed up!

For more events, around Boston and from the Gastronomy program, bookmark our events calendar and stay connected on Facebook. We have some incredible events coming up, including a canning workshop with Allison Carroll Duffy, a tasting featuring recipes by Jacques Pepin, and an afternoon program all about how to get ready for post-graduation job opportunities!

A Busy October

The Gastronomy program is absolutely packed with exciting events throughout the month, and there are great things happening all over Boston as well! Many of these lectures, presentations and workshops are free or inexpensive for students, so check some out and get signed up. And if you're interested in writing about any of these events, please shoot us an email! 

WEDNESDAY, OCTOBER 19

Food and the City: Session 2. City Planning presents The Edge: Urban and Regional Conversations at Boston University. A conversation with Mike Mennonno, President of the Fenway Garden Society, and Lisa Gross, Founder and Chairman of the Boston Tree Party. CAS, room 224, 6-8pm.

THURSDAY, OCTOBER 20

Blind Wine Tasting Game with Sandy Block and Patrick Dubsky. Compare Old and New World wines, paired with foods, and try to guess styles, producers, and identities. Learn about different wines, vintages and styles in this interactive workshop. Win a prize for your best guesses! 6pm, $20 for Gastronomy students.

SUNDAY, OCTOBER 23

Third Annual Beyond Bubbie’s Kitchen, a tasting event featuring 13 of Boston’s top chefs competing for the best Jewish recipe. Chat with local chefs and special guest Avron Honig about traditional recipes and Jewish foods. $36 fee for those under 40 includes samples of all dishes and a Jewish cookbook.

MONDAY, OCTOBER 24

Food Day celebration, featuring nutrition expert Dr. Walter Willett and author Nina Simonds as they provide demonstrations of Asian cooking and wine pairings. 6-8pm, $25 fee covers cost of food and includes a copy of Simonds book, Spoonful of Ginger. RSVP to ralssid@bu.edu.

THURSDAY, OCTOBER 27

Hands-on canning class with Gastronomy alumna Allison Carroll Duffy, 808 Commonwealth Avenue, 6-9 p.m. The cost for this course is $50 and includes all materials and instruction, plus you'll get to bring some goodies home! Seats are limited so sign up quickly. To register, please email gastrmla@bu.edu.

SATURDAY, OCTOBER 29
SUNDAY, OCTOBER 30

16th Annual Boston Vegetarian Food Festival, in the Reggie Lewis Athletic Center on Tremont Street, all for free! Speaker presentations, food tastings, meet food producers and local chefs, and enjoy cooking demos. Volunteer opportunities are also available.

MONDAY, OCTOBER 31

Sicily: Culinary Traditions with Fabrizia Lanza. Explore culinary traditions, agricultural beliefs and food preparation methods. 6-8pm, free admission. RSVP to ralssid@bu.edu.

THURSDAY, NOVEMBER 3

The Essential Jacques Pepin, a cooking event featuring many of Boston's top chefs preparing Pepin's classic recipes. Taste recipes, enjoy wine, meet local chefs and food industry leaders, and even chat with Pepin himself. Gastronomy students can call for a special $50 ticket, which includes food, drinks, and the book and DVD set The Essential Pepin. 6pm.

SATURDAY, NOVEMBER 5

What’s Next?: Life After MLA Gastronomy, Fuller 117, 1-4:30pm. Come enjoy coffee and cookies with working graduates and alumni, learn how to perfect your CV and resume, and even develop an amazing online presence and e-portfolio. Let us help you plan your future and be successful after graduating from the program, whether you’re just starting your degree or getting ready to finish your thesis. Free and open for all current students and alumni.

Alcohol Identified: An Interdisciplinary Study Group

By Gastronomy EducationOctober 17th, 2011in Social

by Chris Maggiolo

Alcohol is an important aspect of nearly every society. Historically, its development as a food parallels that of human sociocultural development, while contemporarily, it continues to influence not only that which is social and cultural, but also that which is natural, physical, and biological. Alcohol is involved in the creation and destruction of space, the formation and reformation of identity, in movements of freedom and in movements of oppression. It is intricately linked to the human body and to the political and economic forces that govern our world.

Alcohol Identified is an interdisciplinary study group that seeks to better understand alcohol as a food (and drug) and its roles in society and nature. I hope that it can be an environment where we, as peers with a common interest, can share ideas about the subject, present works-in-development, and engage the community (academic, professional and public) in meaningful dialogue. Additionally, it needs to be a group that provides entertaining opportunities – forays into brewing, alcohol and art, and similar field trips and informal events. Ultimately, it is my goal that we, as a group, may begin to develop a lasting presence within the academic and professional community, especially here in Boston. By compiling literature and promoting knowledge on the subject, I hope that we can create a resource to be used by anyone interested in identifying alcohol and its many stories.

To get involved in Alcohol Identified, join us for our first meeting tomorrow night, Tuesday, at 9:15 in the Fuller building. For more information or to RSVP, email Chris Maggiolo

Congratulations to our September Graduates!

We know we're a little bit late, but from all of us in the Gastronomy program, we want to wish congratulations and the best of luck to our September graduates! 

Anne Marie Goldberg
Final project: "The Culinary Laboratory: Science & Technology in the Kitchen"

Kristen Day Shelly
Final project: "Recognition of Novel Colors in Fruit-Flavored Beverages in Younger and Older Populations"

Christopher Allen Tanner
Final project: "Nose to Tail Eating in America"

Stay in touch and keep us posted on your post-graduate adventures!

Gastronomy Student Association

Whether this is your very first semester or you're finishing up your thesis, the Gastronomy program is all about maintaining a strong community. One of the best ways to get involved and stay connected is through the Gastronomy Student Association, a group of current students who help put together events and lectures for each semester. This group, coordinated by Emily Olson and Dan Remar, was started this past spring to give students more input into program events, lectures and social gatherings.

The Boston University Gastronomy program is experiencing an explosion of interest, and the growth in student enrollment has reached new highs. Because of this notable increase in students, we hope that this association will allow students to get to know each other, encourage networking, and build a solid community of alumni. We encourage the planning and participation of social and educational events and gatherings, and are planning some notable get togethers for this semester.

The first meeting for the 2011-2012 school year was held in late September, and meeting notes are available in PDF form below for your convenience. Anyone who is interested in contributing program ideas or suggestions, please contact Emily Olson (emilyolson80@gmail.com) or Dan Remar (danremar@gmail.com).

Gastronomy Student Association Minutes - 9.28.11


Greater Boston Slow Money Showcase

by Avi Schlosburg

“Conventional” farms continue to contribute to extraordinary environmental, nutritional, and cultural degradation. The stock market inexplicably crashes and spikes on a daily basis, causing investor confidence to dwindle. While the future may seem bleak on paper, many across the U.S. and the world are beginning to take their food, and their finances, into their own hands. Slow Money, a non-profit formed in 2008 with the mission to “catalyze investment in local food systems” has taken a unique approach to shifting the status quo, working to simultaneously address the current financial and food crises.

Slow Money’s organizational model is similar to that of Slow Food. Both have a large national organization working to promote their big idea and to enhance their overall mission, while at the same time expanding the organization’s reach by incubating local chapters. However, unlike Slow Food, which is more focused on the experiential and cultural aspects within regional food systems, Slow Money’s focus is on fostering intellectual, social, and financial capital. While Slow Food chapters host events to teach people about the importance and joys of good, clean, and fair food, Slow Money brings community members together with food systems experts, finance and law professionals, and small food entrepreneurs in order to catalyze investments into local and regional food systems, while also fostering a sense of commensality and cultural revitalization. Together, they are a powerful force in the good food movement.

One of the major vehicles Slow Money uses to succeed in its mission is hosting entrepreneur showcases, where small food enterprises in various stages from start-up to growth can briefly present their business plan, in hopes of soliciting investments and loans from attendees. Enterprises can range from small farms to cutting edge online supply chain management technology, from organic grain mills to organic food for kids. At the national level, Slow Money has held two such showcases at their annual gatherings, and from these events over $4.25 million has been invested, all going to support local businesses.

This past Thursday, the Greater Boston Slow Money (GBSM) chapter hosted its first local entrepreneur showcase, bringing together approximately 50 farmers, students, small business owners, and finance experts from around Massachusetts. It was, without a doubt, a major success. The event kicked off with a networking session catered by Basil Tree Catering, Taza Chocolates, and City Feed, all local small businesses that emphasize sustainability. After a warm welcome from volunteer GBSM leader Julia Shanks, the audience was treated to an informative and inspiring presentation by Linzee Weld of Slow Money Maine.

Late in 2010, Linzee and her peers formed the “No Small Potatoes” investment club, whichpools together one-time commitments from members of $5,000 or more in order to make small, low interest loans to local food enterprises who do not have access to traditional financing (bank loans, investments). Linzee discussed in detail the trial and error process that went into getting to where the club is now, having recently made loans to several small Maine farms and even Heiwa Tofu, a family-run artisan tofu business. The smiles that graced each audience member as Linzee talked about her successes and failures, and the questions that followed, made it clear that everyone in the room was there for the same reason: to participate in something tangible, to find out what they can do to make a difference, and most importantly to work together as a community to start fixing things, here and now. 

The showcase that followed was equally inspiring and wholly invigorating. While all six of the business presentations made me wish I had capital to invest, some of the highlights included Encendia BioChar, a start-up that has created a complex soil amendment from organic waste matter, and Sky Vegetables, a proven urban agriculture business that builds and operates sustainable, year-round roof top farms. The businesses were each given just 5 minutes to present and 5 minutes for questions. The time flew by, but it was sufficient enough to hear exactly how these companies would make for a worthwhile personal investment; and more importantly, how each business is investing in the fertility of our soil, economy, and culture.

Emily Stone, Moho River Cacao - Photo courtesy of Eric Becker

 

Slow Money National: http://www.slowmoney.org/
Greater Boston Slow Money Chapter: http://www.meetup.com/Greater-Boston-Slow-Money/

Presenting Companies at Showcase -
Dig It Local: http://www.diggitlocal.com/
Encendia BioChar: http://encendia.com/
Moho River Cacao: http://mohocacao.tumblr.com/
Sky Vegetables: http://www.skyvegetables.com/
Higher Ground Farm: https://www.facebook.com/highergroundfarm
City Feed and Supply: http://www.cityfeedandsupply.com/

Gastronomy Welcome Back Social

By Gastronomy EducationOctober 3rd, 2011in Events, Social

by Sarah Morrow

Walking into a room that contains mostly strangers can be pretty daunting. But in spite of the dark and dreary weather outside, walking into the Gastronomy Welcome Back Social last week was anything but intimidating. The past two weeks have been a rush of reading and finding (sometimes hidden!) classrooms. Taking a break from all of that was a welcome reprieve.

It was nice to see such a sizeable crowd turn out for the social. Most were students, though there were a few alums and professors in the group. Introductions, as well as wine, added to the air of congeniality.

If you weren’t able to make the event (and even if you did and need a refresher), a few key points were made during the social:
-Rachel is hosting a Milk and Cookies event on October 3rd from 5 to 6 pm. This is a great opportunity to get advice, ask questions, or voice any concerns you might have. And, of course, to eat cookies.
-The Student Association is a wonderful resource for all of us to get together and plan events so we can come together as a community more frequently. There’s currently a (free) Cooking and Science Lecture Series going on at Harvard that everyone is encouraged to attend, including an event this evening on Food Texture and Mouth Feel.
-Alumni Allison Carroll Duffy is going to be hosting a canning class on October 27th, from 6 to 9 pm. You do need to register ahead of time and the class is $50, but it includes all of the materials you’ll need. And, perhaps best of all, after the class you’ll never have to worry about your okra or beets going bad in your fridge again.

At the heart of all of this, though, was one common message: the Gastronomy department is a community. This is all pretty exciting, when you think about it. We get to learn about what we’re interested in with other like-minded people. Our teachers and our classmates are all incredible resources, and networking opportunities will be available to us well into the future. Our community gets to be whatever we want it to be.

After all, we’re all in this together.

The Story Behind “The French Adventure”

Dan Remar's blog is the first in a new series of posts that we'll be featuring over the next few weeks, highlighting student blogs that follow culinary adventures and gastronomic achievements. While his blog is still a work-in-progress, it shares and reflects on his culinary experiences in France. Check out his introduction below, then visit his blog for inspiration. And if you have a blog that you'd like to have featured, let us know!

by Dan Remar

Let's just say that I am not an avid blogger. Though I’ve heard many times that I should blog to help promote my career, I don’t follow many food blogs. This attempt is not my first, as I have had a few others in the past: one blog was a forum created so my friends and I could all stay in touch with each other--exclusively through the means of trash talking. Another was about spotting classic cars in and around New York City. These and others have all fallen to the way-side and been laid to rest in the endless blog cemetery.I started this particular blog because I thought it would be the best way to document my recent 'stage' (apprenticeship) in France, which took place for three weeks in August in a tiny town called Maussane-Les-Alpilles, in Provence. I wanted to be able to share my experience with friends and family back home, while at the same time preserving it in a way that I could reflect and remember it vividly. I knew I was going to take a ton of photos, and I wanted to have a way to narrate them. I didn't create The French Adventure with the intention of continuously updating it; instead, I wanted it to be more like a chapter in a book or an article in a magazine.

The whole idea of a 'stage' is a bit complicated, as it a rite-of-passage in the world of professional cooking. It can either be an audition, demonstrating your ability in a kitchen to secure a job when seeking employment, or it can be an apprenticeship, learning from a master and honing skills as a culinary professional. A ‘stage’ is traditionally unpaid, as the hope is that the pay-off from the experience will lead to something greater. I have had the opportunity to partake in both types of stage: my first, as part my job ‘interview’ to cook at Island Creek Oyster Bar, where I was unexpectedly put to work on the line for service that evening, and the other, in France, under the tutelage of chef Emmanuel Billaud, where I worked in tandem with the chef to run the restaurant..

The unpaid position in France was much more exciting, and an invaluable experience that I will never forget. I was put to work the day after I arrived, working in a restaurant that had only opened a few days before. More than just learning new recipes, techniques, and dishes, I learned what it takes to open a small restaurant, and the difficulties that accompany being a business owner and head chef. I was exposed to the little nuances of opening and running a new eating establishment, like building relationships with local suppliers, purchasing and operating cooking equipment, and finding decent employees.

But besides learning about the ins and outs of running a restaurant, I got to experience what it was like running a French restaurant in a French town. The attention to detail in the food, the preservation of tradition, and the commitment to using fresh ingredients was truly amazing. I believe there is no better way to understanding what gastronomy truly means without staging and working in a kitchen professionally.

A Manifesto for the Chefs of Tomorrow

By Gastronomy EducationSeptember 25th, 2011in Food News

by Alex Galimberti

Last Sunday was the final day of the 2011 edition of Mistura, the annual gastronomic festival that takes place in Lima, Peru. Since its first edition in 2008, Mistura has quickly become the most prominent gastronomic exhibition in Latin America. What started as a local showcase of regional Peruvian ingredients and cuisines soon became a platform for bringing together chefs, researchers and producers from not only Peru but all surrounding countries. The growing international interest in Peruvian gastronomy has recently brought chefs and researchers from all continents to gather in Lima during the week of the festival.

This year's calendar of events that took place from September 9th to the 18th included many different types of panels, demos, and tastings. As usual the promotion of Peru’s diverse culinary traditions and its unique native ingredients were key components of the festival’s calendar. The approach used by APEGA (The Peruvian Gastronomy Association) to promote the festival’s agenda is based on the push to get UNESCO to  recognize Peruvian gastronomy as a world heritage asset.

The highlight of this year’s edition of Mistura was the annual gathering of the board of the Basque Culinary Center, the so called ‘G9’: group of chefs and food professionals that included Ferran Adriá, Dan Barber, René Redzepi, Alex Atala, Gaston Acurio, Yukkio Hattori, Massimo Bottura, and Michel Bras. Their meeting concluded in the release of an open letter to the chefs of tomorrow. The letter is a declaration of core values that should guide the work of a chef: values of respect towards nature and society and preservation of knowledge. It seems that in the past few years, this type of attitude has pretty much been a requisite for any chef to maintain a successful professional image. What some critics might say is that not every chef is doing this for the right reason. This very harsh critique by The Guardian’s food critic Jay Rayner points out that most of the top restaurants in the world are very unsustainable businesses, just by the sheer nature of luxury gastronomy and its frequent use of rare and exotic ingredients that have to be sourced half a world away from the urban centers where these restaurants are usually located. Not to mention that while most of these chefs are saving heirloom vegetable species and promoting awareness of forgotten culinary cultures, they do so by relying on the labor exploitation of huge brigades of highly trained cooks, who compete to see who can work longer without pay in the hopes of one day becoming the next breakthrough chef themselves.

So what the new generation of chefs, and also of students of gastronomy, need to do is not only to take the points of the G9 manifesto to heart, but also use a critical lens when admiring the work of the big chefs of today. We are all inspired by their talent and philosophies, but sometimes there is more to it than what you see on the surface. As a gastronomy student, what do you think about this? Will the chefs of tomorrow be able to embrace the ideals of environmental and social justice while trying to feed a growing demand for cutting edge innovative dishes? Can a restaurant owner truly put saving the environment at a higher priority than maintaining their businesses profitable? I personally think that by making these practices profitable, the new wave of socially and environmentally conscious chefs can prove that if you truly practice what you preach, it becomes easier to work as a role model for the rest of the restaurant community.

New Student Orientation

by Katherine "KC" Hysmith

Usually, the first day of school is full of fashion anxiety and worry over what the kids will think about the contents of your lunch box. Fortunately, I’m no longer in primary school, but the terror of meeting new people never goes away. In first grade, my Mom drove me to my new school and even walked in to meet my teacher. This time I had to traverse the labyrinth that is the MBTA, alone. Walk to the 73 bus, change to the red line at Harvard Square, switch to the green line somewhere downtown, and wait the many lengthy stops until you get back to Boston University. I’ve come to the realization that I fail to comprehend the time warp that exists within public transportation. So, I was late for my first day. The door was open, so in I snuck.

After a short information session about the wonders of the Gastronomy program with director Rachel Black, we were divided into two groups to tour the city. Instead of simply walking around downtown, our orientation was turned into a food-themed scavenger hunt, highlighting the best bites around Boston. We were armed with a GPS, our poor senses of direction, a list of food-related clues, and shoes that wouldn’t live to see the end of the day. A mix of locals and new arrivals, the first few clues weren’t too difficult to understand. The first clue read like this: “Mick Jaggar thinks it tastes so good…” Although many of us didn’t seem like Stone fans we found our way to the Brown Sugar Café, a block or two away from our 808 Commonwealth Ave. starting point. The name of the café invokes the warm image of baked goods, maybe some gingerbread, and lists of sweetened coffee drinks. This couldn’t be farther from the truth, since Brown Sugar Café is actually a bustling Thai restaurant.  Alas, there was no time to stop and we had to turn around and head to our second clue.

Our afternoon continued, packed with tasty introductions to local favorite eateries like Super 88 (another Asian establishment), Bacco’s Cheese and Wine Shop, the Haymarket Farmer’s Market, the age-old rivaling pastry shops in the North End (you know which ones I’m talking about), and a surprise stop to meet current gastronomy students who were working at the Bon Me Food Truck. After several glasses of spicy ginger lemonade and half of a Vietnamese sandwich, we continued on our way.
Once we finally reached our destination, Ducali Pizza, I realized how hungry you can get while touring the city with a spotty GPS. Sharing trays of gourmet pizza and a few carafes of wine, Professor Black answered questions we had about the program, and about where to find good ingredients in the city. We spent most of the day wining and dining with our new-found peers and let me just say, after several academic orientations, this one is by far the tastiest.

A few things I learned during Orientation:
  1. While at Bacco’s Cheese and Wine, the owner informed us that Shiraz originally came from Persia (now Iran).
  2. Supposedly, Modern Pastry is better than Mike’s Pastry.
  3. Professor Black is a pizza connoisseur.
  4. I will need to double my workout plan if we continue to eat like we did at orientation.
Want even more details on our food-obsessed orientation? Check out KC's blog for photos, stories and all of the orientation clues.