News
News
Three-Ingredient Caramel Dip
Three-Ingredient Caramel Dip As the holiday season approaches, you might be looking for healthier alternatives to some of your favorite sweet treats. Allison, our Sustainability Manager, and Kristina, our Registered Dietitian, have crafted a wonderfully simple three-ingredient caramel…
October Farm to Table Dinner
Farm to Table Dinner On October 22nd, we hosted our first Farm to Table Dinner of the semester! Our talented chefs curated an amazing menu that embodied New England’s fall harvest. The menu featured a variety of…
Scrappy Smoothies
Did you know that using all parts of fruits and vegetables not only helps to prevent additional food waste but also significantly helps the environment? When we throw away food scraps, they end up in landfills, where they produce…
Welcome Home Event
We kicked off the start of the Fall 2024 semester with an electrifying Welcome Home Event, a vibrant celebration that welcomed students back with pulsating music, lively yard games, invigorating beverages, and delightful snacks. Our…
Spring Farm to Table Dinner
We got to celebrate our final Farm to Table dinner with our students this month with local and seasonal ingredients. Picture lights cascading down from the beams above, a formal table setting with decorative place mats, twinkling lights on…
Celebrating Earth Day: Farmer’s Market
With the arrival of spring in New England, we can finally enjoy the warmer weather and take advantage of seasonal local ingredients. It’s the perfect time to host fun outdoor events! We partnered with Farm Fresh Rhode Island…
Celebrating Culinary Excellence: Somsak Trirassapanich
We are very excited to announce our very own Chef Somsak Trirassapanich, graduated from Rouxbe Online Culinary School with his Professional Cook Certificate, April 8th. Chef Somsak completed a 200-hour course that emphasized the development…
Chocolate & Cheese: Farm to Table Dinner
Every semester, we organize several Farm to Table dinners. These dinners celebrate seasonal produce and help reduce our carbon footprint by shortening the distance between the farm and your plate. They also allow us to support our local farmers.
Street Food Carnival Extravaganza
Street Food Carnival “Wow Event” As students entered the Farm Table and Kosher Table at Sherman on Thursday, March 7th, they were wowed by the extravagant “Wow Event” we had in store for them. The…
CommonWealth Kitchen Takeover
On Thursday, February 15th, Brandeis Hospitality welcomed CommonWealth Kitchen (CWK) into our residential dining location, Usdan Kitchen. Our very own Chef Sean served up locally made Field Fritters made with Aurora Mills & Farm yellow field peas grown in…