Goodbye Laverne & Shirley; hello Salt-N-Pepa. Declaring 1950s diner theme nights officially dead, Boston University (BU) Dining Services broke tradition last week with Nirvana blasting and bagel pizzas at the ready.
“The typical ’50s diner night that every cafeteria on a college campus holds is over,” says Robert Flynn, new media coordinator with BU Dining, Aramark. “We didn’t expect ’90s night to be such a big hit, but it was.”
Deep, rich moles mingle with goat cheese and pickled slaw on a local beef taco. Traditional salsas are spiked with peaches. Tortas get the East Village treatment. Innovations with Mexican food are happening here and now.
Andreas Ortner, executive chef at the University of Mary Washington in Fredericksburg, Va., is from the southern part of the Stryia region in Austria. This is his recipe for breinwurst, not to be confused with bratwurst....More
Hatcher Pass is an especially picturesque part of Alaska. This salad, created by Chef Amy Foote of NMS, pays tribute to that vista with smoked wild Alaska salmon, fresh wild berries, pecans and a tangy vinaigrette....More