Theme of the Week
Half way between Los Angeles and Sydney lies one of the world’s most stunning destinations: Tahiti.
The French Polynesian island was formed from volcanic activity that left the land mountainous and surrounded by coral reefs. The crystal clear Pacific ocean nests quaint floating bungalows, hundreds of species of fish and peaceful canoes. The ocean-based culture has a large influence on the food that the Europeans and Chinese residents eat (as well as the many tourists each year). Seafood can be found in practically any meal and pork and fruits are very popular as well. The tropical flavors will be plentiful at tomorrow’s Valley Café with tons of pineapple, mandarin oranges and papaya.
And as you eat your meal in the cabaret tomorrow (bathing suits optional) I hope that the view magically turns into this….See you then.
(Photos courtesy of The Care Free Traveler & HQ Wide)
My favorite sandwich at the nearby deli is a delicious combination of breaded chicken cutlet, bacon, melted yellow american cheese, romaine lettuce, tomato and chipotle mayo on a hard roll. I could eat it every day for lunch. Except, whenever I go to order my sandwich, I always have to say, “I’d like a Big Bird please, no bacon”. That’s when I see the judgment in the server’s eyes…What?! No bacon?!? Are you un-American?!? To which I telepathically communicate back, I just don’t like it.
There’s not really much of a reason for my bacon indifference, but I have always been a bit self-conscious of the fact that I don’t share the same bacon enthusiasm as the majority of the American population. Lucky for you bacon lovers, this week’s Valley Café showcases the many ways of cooking with pork which does include plenty of bacon.
I am determined to give bacon a try during tomorrow’s lunch from 11:30 to 1:30. Chef Anthony never lets me down…
See you then!
Welcome back! Chef Anthony has designed a popular, mouth-watering menu to welcome everyone back to campus.
On Tuesday, March 25th The Valley Café will explore southern Italy. Although as a whole the country is filled with an abundance of delicious meals, Italian cuisine differs from region to region. Southern Italy (or Mezzogiorno) is the end of the peninsula encompassing the regions of Abruzzo, Basilicata, Campania, Calabria, Puglia, Molise, Sicily and Sardinia, with Lazio also considered a member by some. Tomatoes, peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, capers and fish are common ingredients in the south. These flavors will be found at The Valley Café in a variety of dishes including a Caprese salad from the island of Capri and one of the most popular Sicilian recipes, Pasta alla Norma.
The shining star of the Mezzogiorno, however, is fresh mozzarella cheese. This semi-soft cheese traditionally made from buffalo milk is known for originating in Southern Italy. Eaten best on pizza and in a caprese sandwich with tomatoes and basil (my personal favorite), the cheese is a wonderful treat. Home made mozzarella will be found in the dishes at The Valley Café on Tuesday…and also in an added feature.
For the first time ever, The Valley Café will be offering a live cooking lesson during your meal. Chef Anthony will bring his culinary and Italian background together to do a demo on making fresh mozzarella from fresh curd. DON’T MISS IT!
Looking forward to seeing everyone again on Tuesday from 11:30-1:30!
(Photos courtesy of The Lonely Planet and walksofitaly.com)
This entry was posted in Menu, Theme of the Week and tagged Cooking demo, Cooking lesson, Italian cuisine, Italy, Marist, Marist College, Marist Dining, Mezzogiorno, Mozzarella, Sodexo, Southern Italy, Valley Cafe.
Confession: I’m obsessed with Downton Abbey.
The fictional British series follows the lives of the aristocratic Crawley family and their servants as major historical events like the sinking of the Titantic and the outbreak of the World War I shift British social hierarchy away from large estates like Downton, reflecting the timeless battle between tradition and progression. The series has been popular in the United Kingdom, Ireland and the United States and has received critical acclaim from the film industry and Golden Globe and Emmy awards.
Some may question how thrilling a drama about a British estate can be…but it’s full of twists and turns and characters you fall in love with, hence my obsession. My semester abroad in England also probably makes me somewhat biased.
Theoretically, the members of the Downton staff would have relied heavily on a book called Mrs. Beeton’s Book of Household Management for all types of tasks on the estate. The book was written by an Isabella Mary Mason who began by writing articles on cooking and household management for her husband, Mr. Beeton’s, popular British magazine. In 1861, the supplements were published as a single volume book adding charming insight into Victorian domestic management and instantly becoming a bestseller. The 21-year-old provided incredible knowledge on running a household, but died young at 28 before she could barely run a home of her own. However, her book would live on to help people like the staff at Downton Abbey and it also became increasingly important as traditionally aristocratic women evolved to manage a home on their own. The Crawley girls, particularly Edith, develop independence through the series that could eventually lead them to Mrs. Beeton.
This week The Valley Café is focused on the classic Victorian British dishes inspired by the cooking tips of Mrs. Beeton. Taste the English dishes served at Downton tomorrow from 11:30-1:30 in the Cabaret!
(Photos courtesy of PBS and Vintagecobweb.com)
This entry was posted in Menu, Theme of the Week and tagged British series, Downton, Downton Abbey, England, Isabella Mary Mason, Marist, Marist College, Mrs. Beeton, Mrs. Beeton's Book of Household Management, The Valley Cafe.
The season of Lent arrives this week for the Christian community and is celebrated in many ways around the world. I bet you’ve heard of Mardi Gras as a common festival of Lent, but do you know anything about Bun and Bursting Day?
This holiday in Iceland follows similar ideas as Mardi Gras–indulging in delicious food before the ritual fasting of Lent. Bun Day is a 100 year old tradition in which the population enjoys warm, fresh-baked buns stuffed with cream or jelly and topped with chocolate. Children wake up early to enjoy buns for breakfast and also bring them to school for lunch. Adults enjoy buns provided by their company to add a bit of sweetness to the work day. Bakeries all over Iceland usually make about 1 million buns for this day and many families make home-made buns as well. In the end, each Icelander eats, on average, 3 buns a day.
After Ash Wednesday is Bursting Day (also known as sprengidagur). This day is celebrated by eating salted meat with peas until the point of near bursting. This is considered Iceland’s last proper meal before Lent, so the “bursting” is highly encouraged. The meal traditionally consists of salted lamb with a side of pea soup.
Tomorrow, The Valley Café joins in on the Icelandic celebration with a menu featuring the best of Bun Day and Bursting Day. There will be split peas with salted meat as well as potato salad and cauliflower…and you bet there will be plenty of buns.
Join us from 11:30-1:30 in the Cabaret and get ready to Burst.
(Photos courtesy of reykjavik.com)
Over the winter months we find ourselves snowed in and avoiding the harsh temperatures to sit in bed wrapped up in blankets, munching on cookies dunked in hot chocolate and awaiting the blossoms of spring. Winter is the ultimate couch potato month. In some ways that is the beauty of the cold, but it also can also encourage a more sedimentary lifestyle that may not always come with the best eating habits. By the time spring comes many people are not only eager for the warm weather, but also to burn off the winter calories and eat the fresh produce that is back in season.
This week The Valley Café has designed an exceptionally healthy menu to help beat the winter blues junk food. Vegetables like cauliflower, zucchini, kale and spinach will be paired with classic favorites like chicken, potatoes and rice for a well-balanced and delicious lunch. And there will be dessert as well, of course. All made by Chef Anthony with your health in mind.
The Valley Café prides itself in the local farms that the food comes from, which is also an added health benefit. Local farmers grow their produce more naturally and the food is not exposed to heavy pesticides and other chemicals that are used in industrial farming practices. In addition, local produce arrives more fresh and full of ripe nutrients, unlike the items have that sat in the back of a truck for a couple of days.
Come celebrate the near end of winter with a change in your diet! Between a hearty menu and local ingredients, this week’s Valley Café will be the perfect kick off to a healthy spring. Join us for lunch on Tuesday from 11:30-1:30!
The past couple of meals at The Valley Café have returned back to crowd favorites from last semester, back by popular demand.
Indian cuisine on February 11th featured lots of spices–chili powder, cumin, cinnamon and plenty of curry. The tastes of Asia continued the following week with the eclectic Burmese menu from the country of Myanmar, featuring briyani, cabbage and noodles.
Asia offers ingredients and tastes that are very unique to our American culture. Giving them a try at The Valley Café is a great way to learn to love them!
More meals to come!