Here's the Dish

healthy ANDI licious

World Famous Chefs Visit Tufts May 1, 2011

This Tuesday, May 3rd, Wolfgang Puck, Daniel Boulud, and Dan Barber will be stepping onto Tufts’ campus for a panel discussion and brunch! Tickets for the brunch sold out within an hour of going on sale (clearly these chefs have a lot of fans on campus) but the panel discussion is open to all of Tufts community and does not require a ticket.

Photo courtesy of Yuri Chang. Pictured: a few members of TCS e-board (Yuri, Andrea, Alix, Lai Hau, and Jon) with Daniel Boulud.

Come listen and meet the chefs:
The panel discussion will start promptly at 11am in Barnum 008. Get there early to get a seat!

More details about the event, presented by Tufts Culinary Society, can be found here: Click here for the facebook event.
Sponsored by Tufts Culinary Society, Tufts Dining, The Experimental College and Tufts Programming Board.

Thank you to Alix Boulud for working so hard to make this event happen!

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Upcoming Nutrition Event April 11, 2011

 

Healthiest Dishes at Indian Restaurants March 5, 2011

What’s the healthiest thing you can order at an Indian restaurant?

 

Healthy Indian Food Ordering Tips: The key to finding healthy dishes on the menu at an Indian restaurant is to look for entrées that use flavorful spices, herbs, and vegetables and limit those with lots of cream or butter (Makhni or Ghee), cheese (Paneer), or oil (fried foods). A lot of the healthiest appetizers at Diva Indian Bistro, a local restaurant near Tufts University, are listed on the menu as “side orders.” Raita and Papadum are less caloric than samosas and pakoras. For dessert, try ending your meal with Masala Tea. The tea, made with Darjeeling tea, boiled milk and spices, has a chai-like flavor but was less sweet. It was a tasty, warm way to end the meal.

Healthy Starters

Tandoori Roti is a less-caloric, whole-wheat version of Naan. One order comes with two servings of the warm, soft, flatbread. Raita is a cool mixture of yogurt, shredded cucumbers, potato and mint. The combination work harmoniously. You can easily share one order of the Roti and Raita with a friend and enjoy dipping the bread in the yogurt sauce. Save the rest of your Raita to help cool your palate in between bites of a spicy entrée later.

Raita is a cool complement to spicy dishes and a delicious dip for Tandoori Roti (flatbread).

Entrée Picks

The Tandoori cooking style (baked in a clay oven) tends to use less oil or butter than other dishes so this is a good word to look for on the menu for various meat or seafood entrées.  Diva has a section on the menu called “Tandoori Specialties” with many healthy picks. Chicken Tikka Masala, Chicken Vindaloo, Tandoori Salmon Tikka, and vegetarian dishes such as Aloo Gobhi,and Baingan Bharta are also great choices.

The photo featured here is of Diva Indian Bistro’s Tandoori Chicken Dalwala, my recent pick for a serious of healthy restaurant reviews for Tufts Dining Services.

I scored a great deal on Diva’s delicious fare using Groupon . Check out the site for great finds on Indian restaurants near you.

Reference: American Heart Association


Tandoori Roti is a less-caloric, whole-wheat version of Naan. One order comes with two servings of the warm, soft, flatbread. Raita is a cool mixture of yogurt, shredded cucumbers, potato and mint. The combination worked harmoniously. You could easily share one order of the Roti and Raita with a friend and enjoy dipping the bread in the yogurt sauce. Save the rest of your Raita to help cool your palate in between bites of a spicy entrée later.

 

TCS & Tufts Dining Meat Workshop with Chef Justin February 27, 2011

Along with explaining the differences between various cuts of meat, Tufts Dining Chef Justin teaches students to make an endive and radicchio salad with fresh parmesan.

Present: February Meat Workshop

Last Thursday, TCS & Tufts Dining Services teamed up to bring students a hands-on cooking learning experience led by Dining Services Chef Justin. This session’s topic: meat. Students were introduced to flank steak, hanger steak (the Chef’s favorite), New York Strip, and–the surprise of the evening–cow’s cheek. Grilling, searing, and braising methods were just a few to be discussed. Justin also discussed grass vs. corn-fed beef and the environmental and cooking implications that go with each kind. Students sampled one grass-fed and one corn-fed variety of two identical cuts of meats (prepared identically) and were challenged to guess which was which.

Justin gave students cooking tips throughout the evening and got them involved in the cooking process. Meats were sampled throughout the demo and at the end of the evening, everyone sat down to a delicious dinner.
 

TCS & Tufts Dining Present: Meat Workshop with Chef Justin February 19, 2011

Tufts Culinary Society and Tufts Dining Services present: Meat Workshop


Join Tufts Culinary Society for a Fun Free Event this Thursday!

Thursday (Feb 24th) @ 6pm – Mugar Cafe Kitchen **Reminder: Monday Schedule!**
Free Event for Tufts Students!

Ever feel lost looking at the vast selection of meats and cuts when deciding which is right for your dish? Join TCS for a free event hosted by  Tufts Dining Chef  Justin who will teach us how to purchase, prepare, and pair foods with different cuts of meat. The event is FREE and you will get to eat but you must register with TCS ahead of time to reserve your spot!

Tufts Dining Chef Justin will be leading us through a lesson followed by a complimentary dinner including the meats we learn to prepare as well as some delicious potato and vegetable side dishes.

To register email andrea.schpok@tufts.edu. (Let us know if you need directions to Mugar!) To avoid getting caught in my spam filter, please use your tufts.edu email address to contact me.

Check out last semester’s TCS & Tufts Dining Cooking Lesson with Tufts Dining Chef Toby here: TCS Fall Cooking Lesson.

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Tufts Dining Interactive Nutritive Analysis November 3, 2010

 

Tufts Dining Interactive Nutritive Analysis

Interested in learning more about what you eat? Arielle Carpenter A’10 helped to put together an online system for Tufts last year that would help students access the nutrition information of Tufts Dining foods. Keep a notebook and pen with you for a day or even a  meal and jot down the foods you eat and the amounts you ate them. Then fill in the amounts on Tufts Nutritive Analysis Program. Are you getting enough fiber? How much saturated fat are you eating in a typical lunch? Get an idea of which foods you may need more of and which to enjoy in smaller amounts.

1) Visit  http://menus.tufts.edu/foodpro/location.asp and click on the dining location.

 

Tufts Nutritive Anaylsis Menu View, Click on the Apple to get the nutrition facts for each menu item.

2) Click on the apple above the meal you want to look up.

 

After you click the apple, this screen will appear. Check the box on the left of the item, fill in the quantity, then get you report.

3) To see a total meal nutritive analysis summary, you can check off all of the items and quantities at once. You can also just click on individual items to see the nutritional qualities of each food item.  The menus are listed days in advance so you can look up foods and plan menus based on your personal needs.

 

 

Sampling Fair in Dewick Wednesday November 1, 2010

Filed under: Tufts Dining — thegreatplate @ 10:48 pm
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Stop by Dewick for lunch on Wednesday (11/3), try out an array of food samples from vendors, and fill out a quick survey to let Dining Services know what you think! Most vendors will be handing out samples in Dewick lobby but also look for a few of them giving out product samples within the main cafeteria. Based on your feedback, some of these foods could be added to the Tufts Dining menu. The Sampling Fair will begin late morning and end after lunch.

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