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!

 

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

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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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Cooking Lesson from Dining Services Chef Toby October 30, 2010

Tufts Dining Services Chef Toby taught Tufts Culinary Society students how to create their own roasted chicken dinner with mashed potatoes, home-made gravy, and roasted broccoli.

Learn from Toby how to zest a lemon (as he did as part of the seasoning for roasted broccoli) here.

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Butternut Bisque Update October 27, 2010

The Butternut Squash Bisque recipe has now been updated to list the ingredients in easier-to-measure amounts for cooking at home. Thanks Julie for your help!

 

Butternut Squash Bisque

 

Last Tufts Farmer’s Market of the Season October 26, 2010

Tomorrow is the last on-campus Tufts Farmer’s Market of this season! Stop by tomorrow to enjoy fresh local produce and baked goods on the lower patio of the Campus Center around lunch time. Tufts Dining will be serving free local apple and honey samples!

 

Pumpkin Bread & Plusquamperfectos October 21, 2010

Tufts Dining gave out free pumpkin bread samples baked that morning in Tufts Dining Bake Shop using fresh, local pumpkins.

If you happened to walk by the campus center yesterday around lunch time you were in for a real treat. In addition to the UTEC-run farm stand with fresh local produce and the Danish Pastry House selling its treats, you could enjoy free pumpkin bread samples from Tufts Dining and be serenaded by the fresh, fun sounds of new student band The Pluscquamperfectos.

My camera sound quality hardly does them justice but you can catch a few seconds of them playing here and here.

The student band The Plusquamperfectos played at the market yesterday, attracting a crowd and receiving a warm response from their audience.

 

Behind the Scenes of Tufts Dining: Chicken & Black Bean Soup October 19, 2010

 

This delicious, spicy, southwestern-style chicken and black bean soup is made fresh behind the scenes of Tufts Dining. I was impressed with all of the tasty vegetables and savory spices and will be sure not to miss this soup when it’s featured in the dining halls!

Last week, I got to watch as Tufts Dining Chef Paul made a tasty batch of Mexican Chicken and Black Bean Soup from scratch. It was great to see some behind-the-scenes action of how the food we eat in Carmichael and Dewick-Macphie. I was extremely impressed and extremely hungry by the end of my lesson. Watch Paul here.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Butternut Squash Bisque October 14, 2010

Tufts Dining Services gave out Butternut Squash Bisque samples today at Tufts Farmer's Market

Butternut Squash Bisque

The OFFICIAL Tufts Dining Services Recipe

– 5 tbsp. butter (or olive oil)
– 1 cup onions peeled and minced
– 1 tbsp. fresh minced ginger
– 1 and 3/4 cup vegetable or chicken stock
– 1/2 cup peeled minced carrots
– 2 cups cubed butternut squash, cooked
– 1 dash ground cayenne pepper
– 1 dash ground pepper
– 1/2 cup pasteurized heavy cream 40%  (OR 1/2 cup chicken or vegetable broth)

For a low-fat, dairy-free version of the recipe, use olive oil instead of butter and broth instead of the heavy cream.

To Prepare:

1. Saute onions, carrots and ginger in butter (or olive oil) until onions just begin to turn golden. Steam butternut squash until “well cooked”, reserve.

2. Add water and veggie light to base to make stock, then add remaining ingredients “except heavy cream”. Heat to boiling, then reduce to a simmer covered until vegetables are tender.

3. When veggies are tender, add add heavy cream (or broth) and heat just to a simmer, and continue to simmer for 5 minutes. Turn off heat, and add cream.

This recipe was added to Tufts Dining menu in 2002 by John F. Adjustments were made as per Paul Rudolph in 2003. Thank you to Tufts Dining for sharing this recipe with us! Also thank you to John F. and Paul Rudolph for making this recipe the one that we know and love so well today!

For a low-fat, dairy-free version of the recipe, use olive oil instead of butter and chicken broth instead of the heavy cream.

 

TCS & Tufts Dining Cooking Lesson Next Wednesday October 13, 2010

Tufts Culinary Society and Tufts Dining are working together to host a Cooking Lesson and Dinner next Wednesday (10/20). A cheese platter will be served as Tufts Dining Chef Toby teaches students how to cook their own whole roasted chicken, two varieties of mashed potatoes (sweet potato and herb potato), steamed broccoli and gravy.

Interested? The event will be held on-campus from 6-8pm next Wednesday and will include dinner. Admission is $5. To sign-up and get location details email Tufts Culinary Society co-president Carla at Carla.Roberts_Toler@tufts.edu.

 

On the Farmer’s Market Menu Tomorrow October 12, 2010

Tufts Farmer’s Market will be on the UPPER Patio of the Campus Center tomorrow (a location change just for this week). Stop by around lunch time to enjoy free Butternut Squash Bisque samples compliments of Tufts Dining Services. There will also be live guitar music, wonderful fresh local produce and tasty baked goods.

 

Jumbo Steps: Supporting Students with Food & Fitness October 6, 2010

If you were in Dewick at lunch time today. You probably noticed that things were a little different in the lobby. Yoga mats spread across the floor, music playing, and students stretching turned the heads of many passing by. Why yoga in the cafeteria? Thanks to several TSR Fitness instructors, Aleta, Duncan and Rosie, we were able to launch our first kick-off event today to announce a new program for students who want to learn to eat healthier and to fit fitness into a busy schedule.

Introducing JUMBO STEPS. This free program is designed to give students the boost they need to make this semester one that builds a foundation of healthy lifestyle habits. I am working with Tufts Dietitian, Julie Lampie, R.D., with TSR Fitness and with Tufts Personalized Performance Program (TP3), to offer a comprehensive program for nutrition and fitness.

We borrowed yoga mats from TSR Fitness for the Jumbo Steps Kick-Off Event

We will be starting the program soon and are looking for a small group of students willing to commit to making strides in their health this semester. If you are interested in joining please contact me at andrea.schpok@tufts.edu for more info!

 

Lunch in Dewick September 30, 2010

Lunch in Dewick

Skim milk, fresh mixed greens with cooked artichokes, cooked peas, cauliflower mixed with curried chick peas, and grilled chicken breast. Bosc pear for something sweet. I did also grab a chocolate chip cookie on my way out.

 

Butternut Squash Sampling at Tufts Farmer’s Market September 29, 2010

The morning light shines over the fresh sage and ground black pepper as we set up for the squash tasting to begin.

Today was a delicious day on the lower patio of the Campus Center. Tufts Dining, Tuft’s Farmer’s Market and The Danish Pastry House joined forces to offer up some mouth-watering fare. Of course it didn’t hurt that it was about 70 degrees F and the sun was shining welcomingly.

Today Tufts Dining did its first of several free healthy food samplings to support the market: Sauteed Butternut Squash with fresh Sage. The response was incredible. I could barely hold on to a tray of samples for more than a few seconds as students rushed in for a taste.

Butternut Squash is rich in potassium, vitamin A & vitamin C. Also a good source of fiber, folate and calcium.

Ken cooked both a sweet and a savory version of the sauteed squash. The sweet was accented with cinnamon and the savory with fresh sage.

Try it tonight:

Sauteed Butternut Squash with Fresh Sage

Ingredients:
– Butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes
-Fresh sage
– 1/2 tsp Salt
-Pepper to taste
-2 tbsp Olive Oil
-2 tbsp Butter

Prepare: Wash and cut the butternut squash into small squares.  Heat a small amount of butter and olive oil (no more than 1 tbsp butter) to medium heat. Add butternut squash a few leaves of fresh sage (cut into small pieces) and saute for 10-15 minutes stirring frequently until tender and very slightly browned. Add salt and pepper to taste. Repeat with second batch if you are cooking several servings.

My suitemates Andrea and Erin stopped by for some tasty squash!

Sweet Alternative:

The savory version of the recipe above was my personal favorite but Ken also made a delicious sweet version of the recipe. To make this version, follow the same recipe with these easy changes:

1) Just stick with olive oil- no butter needed

2) Add in fresh cinnamon sticks while sauteing instead of the sage (or powdered cinnamon if you don’t have sticks)

2) Sprinkle a dash or raw sugar instead of the salt and pepper.

Be sure to check out next week’s food sampling at the Farmer’s Market and enjoy listening to our live student bands and soloists coming to play!

 

Local Apple Sampling September 21, 2010

Tufts Culinary Society Co-President Carla Roberts and TCS Board Members Yuri Chang and Alice Pang volunteer at Local Apple and Honey Tasting event in Dewick as part of Tufts Dining Harvest Food Festival Week.

 

Why Support Tufts Farmer’s Market? September 19, 2010

Tufts Weekly On-Campus Farmer’s Market may have already enticed you with its fresh local fruits and veggies and fresh-made baked goods but if you haven’t made time to stop by yet, here are some more great reasons to make the trip: Your purchases at Tufts Farmer’s Market support the New Entry Sustainable Farming Project and the United Teen Equality Center (UTEC), two wonderful local organizations that strengthen the health of our community.  After picking up a bag of mixed greens with bright, edible flowers, four husks of corn to bring my suite-mates for dinner, and two delicious fresh-baked chocolate chip cookies to share with my friends, I asked Derek Mitchell, Founder of UTEC’s Fresh Roots Program to tell me more about the market. Here is what he said:

“What the farmer’s market represents is support for local food. There’s a partnership between UTEC, which is a youth organization based in Lowell, and New Entry Sustainable Farming Project, which is an affiliate of Tufts University but also based in Lowell. The mission of UTEC is to provide opportunities for high-risk youth. The mission for New Entry is to provide opportunities for emerging farmers. UTEC specifically does everything from educational programing to employment programing and also does intensive case management. The young people who are represented here are involved with our employment programming and they have helped bake some of the baked goods, they’ve helped harvest some of the food, but they’ve also helped put this together and they’re learning all kinds of employment skills in the process. The vegetables are sourced from all different farmers who have worked in collaboration with New Entry. New Entry has trained a number of farmers on how to grow in this climate, how to sell in these markets and also provided opportunities for farmland. Buying these vegetables is about supporting the farmers who are growing this food and the teens who are selling it.  It’s a partnership between the two organizations [UTEC and NESFP] and it is also a commitment that Tufts has made supporting local food but also local organizations that are doing community-based work, especially related to food.”
– Derek Mitchell, Founder of the Fresh Roots Program, Director of Employment Programming

Dinner Made Using Several Farmer's Market Ingredients, including my mixed green salad that contained colorful, edible flowers!

 

Tufts Dining Presents Harvest Food Festival Week

There are some delicious harvest week events going on this week in the dining halls!

Monday (9/20): Lunch in Dewick: Local Apples and Honey– Sample 5 different local apple varieties and fresh local honey from New England Bees.
Carmichael: Local Cheese Board at Dinner

  • Boggy Meadow Baby Swiss (Walpole, NH)
  • Grafton Maplewood Smoked Aged Cheddar (Grafton, VT)
  • Vermont Butter Goat Cheese (Websterville, VT)
  • Cabot Hunter Cheddar (Vermont)

Tuesday (9/21): Lunch in Carmichael: Local apple and honey tasting.
Dewick: Local Cheese Board at Dinner

Wednesday (9/22): Corn Shucking for a Cause: Join Tufts Culinary Society and Tufts Student Gardeners to shuck corn to support Tufts Student Garden! For each ear of corn shucked Tufts Dining will donate $.25 to Tufts Student Garden. The corn will be cooked and served on the cob for dinner with a chipotle butter.
-Lunch at Carmichael: Caramel Apple Dipping
Farmer’s Market: 11am-2pm, Campus Center Lower Patio

Thursday (9/23): Lunch in Dewick: Caramel Apple Dipping
Lunch in Carmichael: GandyOats & Stonyfiled Yogurt Sampling

Friday (9/24): Lunch: Fresh Local Tomato Salsa & Fresh Tortilla Chips (fresh fried)

 

Meeting the Man Behind Giovanna Gelato & Sorbet September 15, 2010

Arielle Carpenter A10 helps out Eduardo Kreindel, owner of Giovanna Gelato at the Farmer's Market today at the Campus Center

Meet Eduardo Kreindel, the man behind the delicious fresh gelato and sorbet at Farmer’s Market at Tufts. I had a cup with half mango sorbet which was packed with delicious cool mango taste and half dark chocolate with hazelnuts. Absolutely mouth-watering.  Eduardo greeted people with a warm smile and offered samples of his gelatos. After one taste, most students could not resist a cup. Everyone seemed extremely happy with their desserts.  I took my digital tape recorder along to hear the stories behind the foods brought today. Here is Eduardo’s story:

“Hi, my name is an Eduardo Kreindel. I am originally from Argentina.  I came to live in this country 25 years ago. By trade, I am an architect. I was working as an architect for 28 years and three years ago I decided to go into the gelato and sorbet business.  Presently, I have a company called Giovanna Gelato and we manufacture our products in Newton so we are local in the Boston Area. All of our products are made to order, that means they are fresh in small batches. We don’t add any artificial color, flavors or preservatives. All of the gelatos are of a very low fat content. They are made of milk and not cream and they also have a very low ice content in comparison to ice cream so they have a much smoother composition. We use local fruits as much as possible and we do not use any frozen purees. We use the real fruit. We deliver our products in 24 to 72 hours so we do a very quick turn-around so people will have the freshest product by us.”

It was particularly fitting for Arielle, who graduated last year and is now working on her Master’s Degree in Public Health at the Tufts University School of Medicine,  to be at the market. As a senior working on her internship with dining services last year, Arielle sparked the idea and make the first on-campus Farmer’s Market happen last year and has been involved ever since.

 

Learn to Cook September 12, 2010

Last spring, Professor Spielberg introduced me to a new show that was all the rage in the CH program: Jamie Oliver’s Food Revolution. I was glued to Hulu for the next few days as Jamie took viewers inside the American school food system where french fries are considered vegetables and flavored milks reign supreme. Along with transforming school lunches, Jamie’s goal was to spark American’s to get back in touch with their kitchens. In short, learn to cook.

Whether you have 4 years, 1 year, or a semester left at Tufts, don’t leave the hill without some confidence in the kitchen. Jamie would want all of us to at least master a basic stir-fry. Here’s your chance: Tufts Culinary Society (TCS) is hosting its General Interest Meeting this Wednesday (9/15) night. Join TCS in Barnum 008 at 9pm to learn more about the group. Can’t make it? Join the facebook page to stay connected for future events.

If you’re curious about the show, it’s no longer on Hulu but I found a link on YouTube that you can check out here.

 

Get to Know Tufts Dining September 11, 2010

Last year, Arielle Carpenter (Tufts ’10) helped to put together an online nutrition analysis program for Tufts Dining. Now you can take advantage of this program to learn more and help plan what you pick out at the dining halls and in the campus center.

“Check out Dining Services’ new nutritive analysis program on the web at http://dining.tufts.edu/. Go to the “Carmichael and Dewick menus” listed under Quick links and click the apple for an easy, fun way to maintain a healthy, balanced diet. Find out the amount of nutrients consumed at each meal in the dining hall, as well as ingredient and allergen information for every food item. “