Category Archives: socializing

BU Gastronomy Garden Club: 2013 Spring Work Day!

By Nora Conroy

Depending on the source you consult, the average last frost date in Boston is anywhere from April 20^th to May 5^th. This date is an important guideline for avid gardeners, but the real indicators are only found in day-to-day weather trends. After a long, cold winter, the first legitimate days of spring seemed to finally arrive mid-April. Sensing that the threat of snow had mercifully past, the BU Gastronomy Garden Club rallied to organize our first workday coinciding with the Fenway Victory Gardens (FVG) annual Spring Meeting. The plan was to attend the meeting then proceed to the garden plot and tackle a few spring projects in preparation for planting.

http://www.fenwayvictorygardens.com

The FVG meeting was held at the MassArt Tower, and was preceded by a coffee and pastry social (catered by an FVG member owned business). During the two-hour meeting, many questions and concerns were voiced, some of which related to safety issues in the FVG. Bruno Rubio, the FVG VP of Safety (also a BU Chemistry lecturer), provided details about his dialogue with Boston police, relaying the message that police presence will only increase if crime is more consistently reported. While I havenʼt personally encountered any crime during the past year working at the garden, FVG is located in a highly traffic part of Boston, and care must to taken especially around dusk or dawn.

The VP of Communication and Social Media, Mario DʼAmato, recognized the unique partnership that has formed between the BU Gastronomy Program and FVG in organizing events (like movie screenings) and generally spreading the word about FVG. Mario also mentioned plans for a new, updated FVG website that will be compatible with smart phones and other mobile devices. In addition to general FVG info, the new website will be used to promote The Legacy Project, which is a media compilation that celebrates the FVG’s 71 years in service, and will include interviews with gardeners, some of whom have been members for decades.

photos by Nora Conroy

After an eventful meeting, fellow Gastronomy Garden Club members and I trekked behind the MFA and through the Fens to our plot at FVG. Such a beautiful day needed to be savored, so we took a few minutes to sit and chat. Joking about how the Gastronomy Gardeners often like to talk more than do, we eventually decided to get some work done! The first order of business was retrieving salvaged wooden pallets (courtesy of Taza Chocolate) that will be re-appropriated as planting containers. After a short panini break, we were back to work repairing the fencing around the gate, eager to use our newly purchased wire cutters and zip ties.

When we turned our attention to cultivation, it seemed our mulching and weeding late last fall had paid off. We cleared some weeds and fall leaves, but in general the plot was weed free and in good shape. We ended our leisurely work day around 5pm, already planning our next moves. The spring task list is always long, but it’s balanced by the excitement of a new growing season: once the soil is prepared we’ll begin direct seeding hardy vegetables and eventually transplanting seedlings. Stay tuned for more garden updates throughout the season. To learn more about the BU Gastronomy Garden Club, look us up on Facebook. Happy planting!

Nora Conroy is a recent BU graduate and employee in the BU CAS Computer Science Department as the Staff Coordinator. Her interest in food sustainability and food policy issues led her to discover the BU Gastronomy Garden Club. Nora is currently considering the BU Gastronomy MLA Program for future studies.

Gastronomy Student Association Gets Cracking with a New England Clambake

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by Rob Haley

The message was clear when we sat down at the long table protected by sheets of brown paper tablecloth – this meal was going to get messy. On Thursday, January 31^st, Boston University’s Gastronomy Student Association (GSA) marked the beginning of a new semester by visiting Jasper White’s Summer Shack in downtown Boston. Our mission was to take part in their version of the traditional New England clambake. For those born and raised in the region the menu seemed familiar, but for many this was a chance to experience for the first time one of the Commonwealth’s most revered gastronomic celebrations. While the restaurant interior could not entirely replicate the experience of an ocean beach bake during the dog days of summer, the food that was shared by the fifteen students in attendance did not disappoint.

photo by Rob Haley

The dinner began with a couple pitchers of PBR along with two bottles of white wine, followed quickly by a choice between Bermuda Fish and Crab Chowder or the Boston Clam Chowder. Lobster crackers and bibs were handed out to the party: a sure sign that we would have to earn this evening’s meal. As soon as the soup bowls were cleared, platters of steamed lobsters and snow crab legs drew the attention of our hungry crowd. This was accompanied by the obligatory corn on the cob, roasted potatoes, and cole slaw. Corn bread was delivered to take up the few empty spots on an already crowded table, and we were left to fill our own plates with the generous feast.

Seasoned veterans were quick to demonstrate to the rookies the process of cracking crustacean shells to ensure the maximum yield of sweet morsels locked inside. Technique is truly an art form when holstering the cracker, and the willingness to dive right in with both hands is also essential with a lobster bake. Arms, legs, tails, and torso were twisted and torn with large chunks of salt-steamed meat as the reward. Forks and picks were used like a mad surgeon’s tool to ensure no scrap was wasted. Empty shells piled up in the large community waste buckets, and everyone was satisfied with the work they had done to claim their undersea cuisine.

photo by Rob Haley

By the end of the meal, with serving plates empty and stomachs full, the GSA celebrated another successful group outing. The gathering also marked the passing of the torch, as recent MLA Gastronomy graduate Natalie Shmulik turned her GSA Presidency over to Elizabeth Bada, a current Gastronomy student. Appropriately initiated, Liz will no doubt lead the association towards more great events and nights such as this during the 2013 school year. With a bit of luck, this may just include a summer seaside clambake somewhere along the Massachusetts coastline.

Rob Haley is in his last semester (hopefully) pursuing his MLA in Gastronomy. He is also the Senior Media Producer at the Office of Distance Education at Boston University. He can be reached at rthaley@bu.edu, or you might find him at your favorite neighborhood watering hole.

For more information on the Gastronomy Student Association, visit
http://gastronomyatbu.com
or email gastrmla@bu.edu

A Propitious Beginning at the Dinner Table

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by Amanda Balagur

Do you remember the feeling when you first arrived at college for undergrad? You had probably just spent your high school career working towards the goal of attending that institution, and you were probably pretty excited – likely a bit nervous – when you walked into your first class and sat down with your new classmates.

photo by Chris Maggiolo

Well, it’s one thing when you’re a teenager, but for a thirty-something (or even twenty-something) adult, the experience can be just as nerve-racking. Imagine you just picked up and left the life you had – a successful career, a city you knew well and loved, friends, community, your “deep bench” – to pursue a Masters degree in Gastronomy, your passion and something many people have never even heard of (“Did you say Astronomy?”, “Oh! You mean cooking school?”, “Don’t you have to go to medical school to do that?!?”). It’s daunting to walk into a room full of strangers for an orientation; you may as well have a sign on your back that says, “I’m a beginner! Please be gentle.” But you quickly realize everyone else is in the same boat, and you start to relax.

As we settled in and began chatting, I realized I wasn’t the only student who relocated a fair distance to attend the MLA in Gastronomy program; one student moved here from California, another from Dubai… Seventeen of us are embarking on this journey together (including one Food Studies Certificate student), each with a unique story about how we got here (check out our bios).

The formal orientation began with an introduction by Dr. Rachel Black, Assistant Professor and Academic Coordinator of the Gastronomy program. Recent graduate Natalie Shmulik spoke about the Gastronomy Student Association, a group of students who put together events and lectures each semester, and encouraged us to get involved. Dr. Black followed up with a brief overview of the Gastronomy program, and recommendations for achieving success and getting the most out of our time here in Boston.

photo by Chris Maggiolo

Meanwhile, Blair Newhard was prepping in the kitchen with assistants Audrey Reid, Rob Haley, and Gab Korakot, all current students in the program and graduates of the culinary arts lab. The new students were divided into four teams, each tasked with a recipe selected by Blair. We set about chopping, stirring and cooking, our uneasiness replaced with an immediate sense of community and common interest.

photo by Chris Maggiolo

When the meal was ready, we dined at one long table on Citrus, Fennel and Avocado Salad, Orecchiette with Sausage and Kale Pesto, and Sweet Potato Dirtbombs (likened by one diner to delectably rich donut holes). Toasts were made to celebrate the start of a new semester and a new class of Gastronomy students, and conversation flowed as freely as the wine. Up and down the table, students and professors chatted about classes, books, lectures, and what brought us to the program. It was inspiring to finally meet my fellow students, and talk about the opportunities that lay ahead of us. The phantom sign on my back had disappeared, and I was left anticipating an exciting semester and incredible academic experience.

Special thanks to those who made this wonderful orientation event possible: Dr. Rachel Black, Blaire Newhard and her kitchen assistants, and Program Coordinator Barbara Rotger.

Amanda Balagur is a first year Gastronomy MLA student and creator of the Twin Cities-based local food podcast, Localicious.

BU Gastronomy Garden Club Sees Prosperous Produce Progress

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Post and photos by Aubree DuPlessis

It may be the dog days of summer, but that hasn’t stopped the BU Gastronomy Garden Club from clearing, constructing, and creating their very first garden plot at Fenway Victory Gardens. Equipped with a generous donation from Mahoney’s Garden Center, appearances by summer’s most valuable culinary players – watermelon, tomatoes, and cucumbers – are helping students momentarily forget the heat with daydreams of refreshing granita, cooling gazpacho, and muddled mojitos.

A ‘Garden Cucumber’ variety perfect for summer salads. Not pictured, but almost ready for harvest are ‘Lemon Cucumbers,’ whose subtle sweetness is perfect for pickling.

Gastronomy student Mayling Chung (2013) tends to the watermelon patch.

In just a few more weeks, these ‘Standard Globe Celebrity’ tomatoes will be the ideal summertime snack accompanied by fresh mozzarella and basil, of course.

In just five months, students started seedlings in BU’s Greenhouse, built raised beds from scavenged bricks and stones, and successfully transplanted a variety of salad greens, peppers, beans, and squash into their garden plot. Although primarily focused on vegetable production, students also hope to plant a sensory herb and flower garden, as well as create a seating area for picnics, studying, and relaxation.

Using mostly bricks, students have built four raised beds. With a focus on sustainability, students hope to use as many salvaged and re-usable materials as possible.

If you’d like more information on the BU Gastronomy Garden Club or want to help weed, water, and reap some tasty rewards, please contact Aubree DuPlessis.

Save the Date: End of the Semester/Graduation Celebration

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As some of us stress to finish our papers and study for final exams, others of us are counting down the days to life after Gastronomy.

Please join us to celebrate both the end of the semester and the largest graduating class (thus far!) from the Boston University Gastronomy program.

Who: Current and graduating Gastronomy students, alumni, and faculty
When: Friday, May 11, 6:00-8:00 pm
Where: 808 Commonwealth Ave, Demonstration Room (117)
What: Cake and drinks

Feel free to bring a potluck appetizer, but don’t worry, this is optional. Bringing yourself is most important.

Now Available: BU Gastronomy Tote Bags and Aprons

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The results are in – you’ve voted “Think Good Food” as the winning design for your BU Gastronomy swag! Thanks to all who submitted an entry and participated in the poll. The winning design was created by Gastronomy student and graduate assistant, Lucia Austria.

You can purchase your tote bag through our own BU Gastronomy store hosted by Zazzle. Choose to show off your swag from:

Seven different tote styles
Three different apron styles

Remember, a portion of the proceeds for each bag will go toward Gastronomy Student Association events.

Support BU Gastronomy!

Gastronomy Student Association Takes on Fireside Chats

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by Jane Armstrong

Saturday afternoon isn’t a particularly busy time for the average restaurant, but The Fireplace in Brookline has found the perfect antidote for pre-twilight slump: Fireside Chats. Twice a month the venue holds food and alcohol tastings, accompanied by an informative discussion of where the featured offerings originated, and how they were produced.

With great gratitude to Jim Solomon, who was instrumental in helping us organize our attendance, the Boston University Gastronomy Student Association attended their first Fireside Chat on March 31. The event was Syrah and Petite Syrah, and officially included tastings of six delicious wines – four Syrah, and two Petite Syrah. Served in groups of two, the wines formed a series of courses, along side small servings of complementary dishes. It was an event that exhibited the wonderful fare of The Fireplace as well as it showcased their wines.

Each participant was first provided with a generously sized, warm, fresh, buttery bun. A quick glance around the room proved most of them to have been devoured within a matter of minutes.

For the first round of tasting, we were each provided with a glass of both the Qupe Syrah and Kinton Syrah – alright, perhaps I’m being a little generous in describing the serving size as a glass, but certainly not by much. These were paired with Plymouth Cheddar and Great Hill Blue Cheese, served on crisp garlic crackers, with a healthy portion of Fig and Cherry Compote. The fruit greatly enhanced the bold berry and cherry notes of the wines.

The second offering was Boom Boom Syrah and 6^th Sense Syrah. These were coupled with a tender and juicy Bavette steak, served beside fingerling potatoes, atop a Jicama Salad. The dish was bathed with The Fireplace’s signature steak sauce, but steak sauce is really an oversimplification of this complex and wonderful liquid.

Dessert featured Renwood Petite Syrah and David Bruce Petite Syrah, paired with a moist chocolate cake with coffee cream, topped with blackberry whipped cream. This was a really elegant example of how to pair a red wine with a sweet dish.

This is where the tasting officially ended, but wine specialist – and host for the evening – Christopher Reed had something else in store for the Gastronomy Students. He gave us each a sample of two international wines, which were an interesting contrast to the previous six North American offerings. We sampled La Baronne, from the Notre-Dame region of France, and Yangarra, originating in McLaren Vale of Southern Australia.

The event was wonderfully interesting, not to mention an hour and a quarter of gastronomic bliss! If this blog post is a little short on descriptive detail, please remember that there were several glasses of wine consumed by all present.

Jane is a gastronomy student from Sydney, Australia with a bachelor’s degree from Monash University. She is graduating this May, and will continue her studies as a student in Boston College’s Master of Arts program in history.

Vote for Your Favorite BU Gastronomy Tote Bag Design

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Late in March, we encouraged gastronomy students and alumni to submit designs for a BU Gastronomy tote bag. Below you can see our two favorite submissions. Now it’s your turn to vote for your favorite, which will then be available for purchase. Click on either design to see a larger image.

Cast your vote by Friday, April 13.

Ready to get your hands dirty and D.I.T.?

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Rachel Greenberger (left) and Carole Counihan at the Food and the City Conference.

by Aubree DuPlessis

“It’s about acting your way into a new way of thinking, not thinking your way into a new way of acting,” Rachel Greenberger, Director of Food Sol, an action-tank at Babson College, reminded us at last month’s Food and the City Conference. Flashes of Lorenz’s butterfly effect and quantum leaps come to mind as I reflect on her words and how one moment, sentence, or even shared experience can take us from a virtual state to a manifest state. From thought to action.

Naturally, as graduate students we spend a lot of time in a thinking state. However, wouldn’t it be nice to get outside the ivory tower once in a while? As the spirit of spring knocks at our door, I can’t help but wonder – what better way to get into an action state than by getting our hands dirty in the garden?

Whether motivated by economic reasons, city beautification, or dreams of an alternative food system, more and more people are growing their own food in what is often referred to as the D.I.Y or back to the land movement. Although this concept is nothing new, we urbanites face an interesting set of obstacles, especially when it comes to space. The lack of growing space may discourage some D.I.Y. folks from taking root, but Bostonians are resourceful and as a result, community garden participation around the city is at an all-time high.

Community gardens are an excellent way to utilize limited city space, but with increased demand, we must also consider who has access to these green spaces. My work at Boston Natural Areas Network (BNAN) has illuminated the fact that although there are thousands of community garden plots, waitlists for up to a year are common. This reality makes me all the more grateful for our Gastronomy program’s privileged access to a plot at the Fenway Victory Gardens.

The Gastronomy Garden Club manifested out of the Summer 2011 Urban Agriculture course, and we started to make an impressive dent in the once-abandoned plot. As students, we theorize about issues of access and how we will improve the food system, but why wait until graduation to act on it? We have a unique opportunity to put our learning into practice right in our very own community.

The BU Gastronomy plot is roughly 30’x15,’ which is about 450 square feet and has potential to yield one ton or 2,000 pounds of produce. It’s fun to imagine all the possible ways we could enjoy 2,000 pounds of vine-ripened tomatoes, nutritious greens, and other culinary delights. Should we donate our produce to a local food pantry? Sell it at the BU Farmer’s Market? Or conduct an “Experiencing Food through the Senses” class amidst the fresh herbaceous aromas? The potential is ripe.

So let us remember: Non Satis Scire. To know is not enough. Join us on Monday, April 2, from 5-6p at 808 Commonwealth as we start making our garden a reality (no experience necessary!) Oh, and by the way, I’m over D.I.Y. – let’s D.I.T. (Do-It-Together).

Aubree is a Gastronomy student, the Produce to Pantries Intern at Boston Natural Areas Network, and a proud maker of an in-home vermicomposting system. She dreams of someday opening the lid to find the industrious worms taking a break – dressed in bow-ties and top hats, dancin’ like no one’s watching.

Gastronomy Student Association Meets over Wine and Cheese

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by Annu Ross

On Monday, February 26, the newly official Gastronomy Student Association met for its first, well, official event—a wine and cheese pairing in a private room at Eastern Standard.

Molly Hopper, who heads up Eastern Standard’s cheese program, selected two cheeses from the Loire Valley of France, and Colleen Hein, who runs the restaurant’s wine program, paired a Burgundy Chardonnay with each cheese. The first plate arrived with a fresh goat’s milk cheese called Petit Billy, a reference to the town in which it is produced, as well as to the male goat. An apple and raisin compote and baguette slices accompanied the chevre. The Petit Billy was creamy and earthy with a nice tang. Colleen paired a 2009 Domaine de la Cadette Bourgogne Vézelay la Châtelaine Chardonnay with this first plate. The 100% Chardonnay, un-oaked Domaine de la Cadette is grown in limestone and clay soils close to Chablis. It was crisp and refreshing with a pleasant tartness and notes of citrus. The wine brought out some fruity notes in the cheese, for a bright and Springy pairing.

The second pairing was a pungent Brie Fermier de Jouvence and a 2008 Benjamin Leroux, Auxey- Dresses Chardonnay. The cow’s milk brie is aged 6 weeks and thermalized, which is an alternative pasteurization process that results in a cheese that is as close to a raw milk cheese as we will get in the United States, due to FDA regulations. The brie’s bloomy rind imparted a strong, complexity of flavor with notes of white pepper, hay, garlic, and truffle. The Benjamin Leroux wine, also made with 100% Chardonnay grapes, was oaky and full bodied and made an excellent match for the intense flavor of the brie. The honey comb paired with the brie and Chardonnay completed the trifecta of flavor.

Molly and Colleen were gracious and informed hosts who were eager to create this experience and share their knowledge with Gastronomy students. Molly gets all of Eastern Standard’s cheeses from Murray’s in New York and Formaggio Kitchen here, in Boston.

Following the delectable and enlightening tasting, students brainstormed future events and activities for the Gastronomy Student Association. Stay tuned for exciting lectures, gardening club, and more delicious tasting events—next up is a Syrah/Petit Syrah themed evening as part of the Fireside Chats series at The Fireplace on Saturday, March 31. The event is available to Gastronomy students at a special discounted rate of $25. To confirm a seat for this event, please contact Natalie Shmulik at natalie_shh[at]hotmail[dot]com.