Wednesday 17 November 2010

Last Night's Feast Night Formal Hall 16/11

 Haricots blancs, or white kidney beans in English, formed the base of last night's opening course of soup, frothed into a 'capuccino' and garnished with sliced truffles. We found this recipe nestled in the pages of Gordon Ramsey's Passion for Flavour, a good book with simpler recipes than Gordon's other tome, Three-Star Chef.

Cafeteria Menu Wednesday 17th November

Tuesday 16 November 2010

A French Laundry Lunch (at Pembroke College)

If a chef wants to cook Michelin standard food, they won't go far wrong by purchasing the French laundry Cookbook by Thomas Keller. This famous cookbook is full of amazingly beautiful and intricate recipes, taken straight from Thomas' three-Michelin Starred French Laundry Restaurant in Napa Valley, California.
At Pembroke we prepare recipes from many cookbooks, however the French Laundry Cookbook is the book we turn to for special events, such as today's Round Table Lunch, hosted by The Master.

Last Night's Vegetarian High Table Dinner (what you missed!)

Last night's High Table dinner was vegetarian (in keeping with the College's decision to make Monday night's dinner a 'meat-free' occasion ) and featured the same menu we had planned to serve Formal Hall. Unfortunately, we had no takers for last night's formal dinner, so only the Fellows enjoyed the wonderful feast that followed!

Food from last weekend Nov 12-14

 Working hard in the Pembroke kitchen

Cafeteria Menu Tuesday 16th November

Cafeteria Lunch Menu