News & Events – Page 3

HUDS Does Diwali

Published on November 12, 2015November 12, 2015 by The Crimson CraveLeave a comment

by Richa Chaturvedi ’18

When I was a kid, Diwali was all about the sweets. My sister and I would fill up on just about anything we could get our hands on. I would always go light on dinner because I about the delicious treats that awaited me.

Growing up, Diwali became more and more about the Indian dishes. There’s food as far as the eye can see. Diwali dinner lasts for hours – you just keep eating. The colorful food brightened up the table and made you feel warm inside.

Coming to Harvard, I’ve realized that Diwali is mostly about being with your family. It’s like any other holiday; the food brings people together, sitting and talking in one place. The rest of the world is paused.

HUDS created that feeling for students missing home on Diwali this year. While nothing quite beats a home-cooked Indian meal, standing in the dining hall and smiling at familiar names of dishes created a place for me where time stood still. I told my friends what to get. I showed them which dishes tasted best together, but ended up mixing everything together because that’s what I always do. I was so excited to be able to share things from home with them. It felt like Diwali.

Props to HUDS, because I was pretty impressed with the Indian selection tonight. The daal was on point and the basmati rice with peas was a nice touch. The vegetables in the coconut curry and idlis also deserve an honorable mention. It’s probably also important to note that my friends who have never had Indian food before ate it and liked it – I’m not saying that this was authentic or anything, but HUDS did good work as an introduction, a transition piece if you will. While I’ll end the night at brain break eating a classic PB&J, it was nice to be reminded of home. So thank you HUDS, you did good.

Annenberg Cook-Off

Published on November 9, 2015 by The Crimson CraveLeave a comment

by Audrey Thorne ’19

The basic structure
Five teams, three judges, one winner. The teams were given from 4:30 pm until 6 pm to cook and plate their dishes. Each team must incorporate apples into their dish.

The teams
Al Dente Al Fresco, Working Title, Shakers and Bakers, Ratatouille, and Fernando the Destroyer.

The judges

The winning dish
Working Title won for their Chicken Cordon Bleu in a honey mustard glaze, with a provolone melt and a side of maple whipped sweet potatoes with sage butter and a Fall salad.

Ingredients
Each team received $18 in plastic Farmer’s Market currency to buy fresh ingredients from the fair. All spending in the market was rounded up to the dollar and had to occur before 4:30. In addition to produce bought at the fair, the teams had access to Annenberg’s salad bar, raw eggs, milk, and the secret ingredient: apples.

Crunch time
“I had class from 3-5pm, so I had to buy my ingredients in advance and start cooking just over a half hour late. My group, Ratatouille, purchased homemade rigatoni for $6.50, a fresh sweet potato for $2, and seasoned almonds for $3.”

What did it feel like cooking in front of a crowd?
“Exciting. I ran in just past 5 pm to see a full production: five tables tended to by guys and girls in white aprons and hats, scurrying about, chopping and simmering. Others strolled from table to table cooing and inquiring. Friends came by taking photos. My teammates plated the pasta and uncooked apples, followed by the seared the chopped apples and sweet potatoes. To our right one team seared scallops and whipped sweet potatoes. To our left the girls cooked cranberry sauce and assembled three swans out of apple slices, one on each judge’s plate. Each team’s dish looked so different, not just in how it was cooked but also how it was presented, despite the similarities in ingredients.”

A Trick or Treat Tasting

Published on October 30, 2015 by The Crimson CraveLeave a comment

by Landy Erlick ’19

If you noticed some bright orange signs and balloons on the sidewalk recently, you may have been lucky enough to stumble upon Harvard Scare in Harvard Square, the October 29^th festive start to an event-filled weekend hosted by the Harvard Square Business Association. In keeping with the spirit of Halloween, the food sampling was both spicy and sweet.

The set up boasted tables from great restaurants and shops in the Bow and Arrow district, including Boston Burger Company, Follow the Honey, Salt and Olive, Grafton Street, Hong Kong Restaurant, and Zinneken’s. To add to the ambiance, a talented jazz band called Scubaphone played through the whole event, clad in Halloween costumes no less!

What the event lacked in grandiosity, it made up for in flavor. Grafton Street offered a beautiful spoonful of tuna tartar, and Follow the Honey – whose staff was decked out in fancy beekeeping gear – had a great selection from which you could taste. Zinneken’s waffle bites were a delicious treat to end the night. Since they’re made from a dough and not a batter, they have a great, thicker texture that makes them all the more satisfying.

The sampling might be over, but these restaurants are here to stay. ‘Till next year!

2015 Boston Vegetarian Food Festival

Published on October 26, 2015October 26, 2015 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

Up, up, up we went, emerging from the bowels of the Roxbury Crossing T station. A brisk wind greeted us as we stepped into the cloudy sunlight. Across the street, the Reggie Lewis Athletic Center beckoned; a steady stream of people was already flowing through its doors. My parents and I hastened to follow.

In front of the athletic center, enthusiastic volunteers offered Bernie Sanders campaign material, but failed to distract us from our mission: eating at the Boston Vegetarian Food Festival. The front doors opened into a cramped lobby, which led to a narrow hallway, which led to another set of doors, which opened –

And revealed an large, open gymnasium, brightly lit, teeming with people and booths and vegetarian delicacies. The energy of the room was palpable. Some people walked through the aisles of booths like birds of prey, primed to swoop in on a free sample at any moment. Others meandered through the room in a more relaxed fashion, munching on things that they had bought from vendors.

I grinned and looked to my parents. We plunged into the chaos.

At first, I stalked the booths in a predatory fashion, darting through gaps in the crowd to grab free samples. Cashew butter. A dairy-free ice cream bar made of coconut milk. Hummus. Pumpkin pie peanut butter. Barbecue-flavored “hamburger meat” made of jackfruit. The variety of foods astonished me. As an omnivore, I never before realized how ingenious people can be when creating vegetarian foods.

Gradually, as my hunger abated, I also began to focus on booths that exhibited non-food items. One table displayed children’s books that explained vegetarianism in a fun, kid-friendly way. Another table featured hand-made body products, including brightly colored soaps and fragrant balms.

My parents and I had to leave after half an hour, but I could have stayed for the entire day. Yes, the free samples were amazing. But more importantly, I gained a much deeper knowledge of vegetarianism, something that I hadn’t previously given much thought to.

We walked back to the T station, stomachs full and mouths smiling.

Harvard Square Tasting Tour: a Culinary Adventure with a Twist

Published on October 16, 2015October 18, 2015 by The Crimson CraveLeave a comment

by Orlea Miller ’16

Bored of the typical Harvard Square eats? Bogged down by midterms? Take a break next Saturday afternoon and take advantage of all that the Square has to offer.

The Harvard Square Tasting Tour is led by Trademark Tours (The Hahvahd Tour; City Wine Tours) and combines history and trivia with an afternoon full of culinary treats. Leaving from Out of Town News at 3 pm, the tour stops at local artisan stops and restaurants including Cardullo’s, Grafton Street, Salt & Olive, Follow the Honey, Russell House Tavern, and PARK.

Tickets are available through Eventbrite (http://www.eventbrite.com/e/harvard-square-tasting-tour-tickets-18100557254) for $43 and include samples at each store and light bites and cocktails at the restaurants.

Tour Overview (provided by Grafton Group):

Start: Cambridge Information Booth, located at 1376 Massachusetts Ave, Cambridge, MA 02138.

Cardullo’s: Browse delicious gourmet imports at this iconic Harvard Square grocery, and learn about the shop’s history.

Grafton Street: Quick approaching its 20th anniversary in the Square, Grafton Street is the neighborhood destination for perfectly pulled pints and thoughtful fare.

Salt & Olive: Much like wine, olive oil and vinegars have complex aromatic flavor profiles that, when understood, can greatly improve a dish. Owner Mary Taylor will guide us through a hands on tasting!

Follow the Honey: Did you know it takes 1,125 bees foraging 2,000 flowers to create one pound of honey? Learn all about the amazing world of bees and enjoy a side by side taste test of three honeys from diverse origins led by owner Caneen Canning.

Russell House Tavern: You’re at the heart of Harvard Square when you’re at Russell House Tavern. An elevation of the local, neighborhood tavern experience, Russell House offers seasonally inspired American fare alongside a carefully edited and locally influenced drink list.

PARK Restaurant & Bar: Located in the “Lower JFK” area of Harvard Square, PARK is a vibrant destination for friends, family and acquaintances to linger over lively conversation, playful plates and thoughtful drinks.

Hungry for more?

In addition to the three signature dish and cocktail pairings you’ll enjoy along the way, Grafton Group is offering Tasting Tour participants 10% off food at any of their four properties! Settle in to your favorite spot, show your server your Tasting Tour ticket and sit, dine, drink and linger – at a discount!

*Discount is only valid on the day of your tour.

Pictures provided by Grafton Group.

Highlights from the 37th Annual Oktoberfest

Published on October 12, 2015 by The Crimson CraveLeave a comment

by Emily Brother ’19

The 37^th Annual Oktoberfest was a wonderful celebration of food, music, and the city of Cambridge. For those who couldn’t make it and for those who went and want to relive the experience, here are some of the highlights:

The Second Line Social Aid and Pleasure Society Brass Band.

Liquiteria’s “Royal Flush” juice is a tangy hybrid of pineapple, apple, and ginger. (Liquiteria, 18 Brattle St #352)

The “Liquid Volcano” was extremely popular, primarily due to the dry ice in the drink that made it look like it was smoking.

Delicious slices of smoked beef from El Jefe’s Taqueria.

Three traditional Indian dishes from Punjab, an authentic Indian restaurant. (Punjab, 485 Massachusetts Ave.)

A Schweinedecke (pig in a blanket) from The Sinclair. (The Sinclair, 52 Church St.)

Roasted Pork Bao from the Thai restaurant, NAGA. (NAGA, 450 Massachusetts Ave.)

Snap Boogie, a world famous street performer that was featured on America’s Got Talent.

The Turkey Hill brand gave out free hazelnut gelato samples.

Authentic German Bratwurst served in a bun with sauerkraut.

Joanne Chang’s “Science of Sugar”

Published on September 28, 2015September 28, 2015 by The Crimson CraveLeave a comment

by Bovey Rao ’19

Nationally recognized pastry chef Joanne Chang ’91 returned to Harvard as part of the Science and Cooking Lecture Series. The series combines a love of delicious food with an equal appreciation for science. Each lecture begins with a brief introduction on the relevant scientific terminology and equations. While informative, these introductions only build anticipation for the main event.

During her years at Harvard, Chang concentrated in Applied Mathematics and Economics. However, she enjoyed baking in much of her spare time. After working as a consultant for a few years, she quit her job and pursued this true passion. Since that time, she has opened numerous Flour Bakeries and Myers + Chang, proving herself as an incredible baker and accomplished businesswoman. By returning to Harvard, she introduces the relevance and applications of science in the world of gourmet cuisine.

Chang’s lecture on September 21 was titled “The Science of Sugar” because of Chang’s expertise as a baker and pastry chef at some of the best United States restaurants. We are introduced to sugar as a malleable tool that accomplishes many incredible tasks in cooking.

Creaming: The process of mixing sugar and butter is a process known as creaming, which is essential to several aspects of baking. Cookies, cakes, frosting, and the like depend on creaming to incorporate additional air into the good.

Hydroscopicity: Sugar is incredible at absorbing water, which allows it to preserve food and make it last significantly longer. This is essential to many commercial goods and allows them to stored and marketed for large periods of time.

Lowering freezing point: For many frozen goods (ice cream, sorbets, even frozen yogurt), sugar lowers the freezing point, which can make for a much more palatable product. Sugar, in high enough quantities, prevents the crystallization of water and allows for a smoother product.

Stabilizes egg foams: While enjoying that mousse, soufflé, or meringue, the egg foams did not just stand up on their own. Sugar is crucial in the process of ensuring that the proteins in the egg foams do not collapse.

Aids in browning: Enjoy the lovely browned cake or cookie? Sugar is responsible for this as it caramelizes on the surface of these goods.

Tenderizes and inhibits gluten development: When gluten in flour tries to form, sugar can prevent it from happening. Gluten makes many baked goods tough and unpalatable, and sugar ensures the product remains tender, without tough gluten fibers.

Crisps pastries: Again, sugar works as a caramelizing agent by providing that quintessential crunch to many baked goods. Many baked goods depend on the crisp texture provided by sugar.

After exploring these incredible features of sugar, we began a series of actual demonstrations.Whipping egg whites with and without sugar showed the importance of sugar in forming those peaks. Sugar was heated to different points and then cooled to demonstrate how the properties of sugar changes at unique temperatures. At different temperatures, the sugar changes significantly as it could become a hard ball of sugar or a smooth caramel. As the pièce de résistance, Chang created a magnificent croquembouche with heated sugar, which melted to form a net of spun sugar. The thin, angelic threads of sugar demonstrate the truly impressive properties of such a simple substance.

In addition to this extravagant experimentation with sugar, Chang has most recently written a cookbook, Baking with Less Sugar. This feat is incredible given the properties that were explored in the lecture. Chang explored a wide array of natural sweets as possible sugar substitutes and how to get the most out natural sweetness. Be sure to check it out!

From the Farmer to the Foodie

Published on September 27, 2015September 27, 2015 by The Crimson CraveLeave a comment

by Landy Erlick ’19

If you don’t have a class near the Science Center on Tuesdays, you might be missing out on some sweet and savory treats. The Harvard University Farmer’s Market sets up shop from noon to 6 pm, and it only runs through the end of October, so if you’re looking for fresh fruit, soft bread, or green vegetables, it’s best to come sooner rather than later.

Walking under the big tent, there are several rows of delicious and varied cuisine. From the delectable choices at Taza Chocolate to the garden-fresh flavors of Ward’s Berry Farm and the enticingly spicy Alex’s Ugly Sauce, it’s practically a guarantee that you won’t leave disappointed. There’s even a spot to buy lobsters!

Most of the vendors are cash only, and as a result it’s best to be prepared with something other than a credit card in hand. Prices aren’t too high, but it definitely costs a little extra for items that are freshly made or just picked. While sweet corn is worth $0.75 an ear, containers of raspberries and grapes are around $5.00. The highly-coveted donuts from Union Square are $3 a piece, and at that price the highly desired flavors like Belgian Chocolate and Maple Bacon tend to sell out fairly quickly. Overall, staying within budget might be hard with so many tempting tidbits around.

vanilla bean donut from Union Square — Vanilla Bean Donut (Union Square)

The open space and bright colors help to maintain a welcoming environment, unlike some farmer’s markets which can be slightly overwhelming if you arrive without a game plan. If it’s your first time exploring the plaza or you don’t need any food in particular, it’s a great idea to walk the rows and be inspired. Sometimes, you might be lucky enough to get a free sample of cheesecake or peaches!

Before the snow comes, and sweet, juicy fruits become a treasured rarity, be sure to stock up on some cartons for your microfridge. Or, if you’re like me and can’t ignore any form of bread or pastry, try a chocolate brioche roll (above)! It’s the perfect size – big enough to share, but small enough to keep all to yourself without feeling guilty. Fruit, vegetables, baked goods, and other items vary each Tuesday, so make it a weekly trip.

Our Favorite Foods from the 2015 Boston Local Food Festival

Published on September 20, 2015January 25, 2016 by The Crimson CraveLeave a comment

Cheese steak dumplings with pastrami, bacon, kimchi and swiss cheese from Koy, 16 North Street, Boston MA

Chicken and Biscuits from the Granary Tavern, 170 Milk St, Boston MA

Strawberry smoothies in cantaloupes from Singh’s Roti

Banana cake pop from Tia's Cakes and Pastries, Boston MA — Banana cake pop from Tia’s Cakes and Pastries, Boston MA

Apple pie cake in a jar from Tia's Cakes and Pastries, Boston MA — Apple pie cake in a jar from Tia’s Cakes and Pastries, Boston MA

Chocolate caramel cake jars from Tia's Cakes and Pastries, Boston MA — Chocolate caramel cake jars from Tia’s Cakes and Pastries, Boston MA

Steem caffeinated peanut butter…one tablespoon has the equivalent of one 7oz. cup of coffee! Available online at steempb.com

A spread of seafood from Big Rock Oysters, 501 Depot St, Harwich, MA

Blueberry shortcake vegan ice cream from FoMu, 128 Arlington Street, Arlington, MA

Al’s is closing.

Published on September 17, 2015 by The Crimson CraveLeave a comment

By Adam Wong ’17

We repeat, Al’s, that beautiful little gem of a sandwich shop who has served us faithfully with fresh baked Italian loaves stuffed with high-quality meats cheeses and sometimes vegetables, is closing.

As a part of Harvard’s plan to convert the The Holyoke Center into a shiny new building to match the shiny new name, the Richard A. and Susan F. Smith Campus Center, all the restaurants are being evicted into the storm that is The Square business climate.

Before you make a mad dash to Al’s to stockpile sandwiches, put away your cleats and hold up. According to Carlos, the part owner and manager of Al’s Cambridge location, the shop will still be in business until the end of the school year. Until then, Al’s will be looking hard for a new place to reopen up shop in the square. Easier said than done, finding a new lot will prove a difficult challenge to the Harvard institution.

Al’s Cafe, bless its soul, keeps cost down by depending on selling a high volume to make a profit. However, this strategy is risky; by dealing with low margins, the shop is extremely sensitive to any rise in cost, including rent. Whereas the Holyoke Center had some of the lowest rent in the square, the new Smith Center will do away with restaurant lots, and consequently, the low rent that Al’s has previously survived on. The high rent in other lots in and around the square act as a barrier to smaller restaurants that serve cheap eats for a college budget. Instead, the rent encourages the type of restaurant we see everywhere in the square: expensive American restaurant bars. In this climate, there is a good chance that Al’s will not be able to find a location in The Square that can fit its needs.

We still have hope that Al’s Cafe will have a future home in Harvard Square. The community, in love with Al’s huge, flavorful, and cheap sandwiches, are pulling hard to keep the institution around and its sandwiches in close proximity. Recognizing its popularity among its employees and students alike, Harvard had offered initial help in relocating Al’s to a different Harvard-owned lot. Yet, since the eviction notice was passed down in the beginning of this summer, no news of progress has passed down. “We haven’t heard from them in a while. Honestly, we’re worried,” said Carlos. Harvard owns much of the land along Mass Ave, and they could potentially give any one of those spots to Al’s for a manageable rent. The lots currently inhabited by Gnomon Copy and potentially even Yenching have been discussed, and for Carlos, are the best locations for the new Al’s shop.

The renovation of the old Holyoke center has sent shockwaves through the very bricks of Harvard square. The new campus center will have a permanent effect on the face of the square and the collection of restaurants that populate it. It is our sincere hope that, among that collection, Al’s will be right there chugging along, slingin’ those bad boy subs just the way we like.

Photo courtesy of the Harvard Crimson.