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. It’s also an opportunity for us to connect with our students on a personal level and listen to their questions and suggestions.
Our Farm to Table dinner, held on March 22nd was a huge success. Our dedicated chefs put together a creative menu featuring local ingredients. The night was filled with a six-course meal, revolving around a chocolate and cheese theme.
The first course included Japanese White Yam Croquettes with smoked maple miso emulsion, pickled grapes, and chocolate curls. The maple syrup used in this dish is locally sourced from Quissett Hill Farm in Mendan, MA, which is 24 miles from the campus.
Moving onto the second course, a Caramelized Boucheron with pears, olives, and figs.
The third course included beautiful juicy Sour Cherry Short Ribs with white chocolate parsnip puree, candied carrots, and cherry jus. The parsnips used in this dish are locally sourced from Ward’s Berry Farm in Sharon, MA, which is 24.4 miles from campus.
The fourth course was delicious Crispy Duck a l’Orange with 5-spice chocolateganache, maple sherry gastrique, and candied oranges. The maple syrup used in this dish is locally sourced from Quissett Hill Farm in Mendan, MA, along with sherry wine vinegar and maple cider vinegar from American Vinegar Works in Worcester, MA, which is 36 miles from the campus.
The fifth course incorporated Black Truffle & Pecorino Cheesecake with mushrooms, asparagus, and poached egg vinaigrette. The mushrooms used in this dish are locally sourced from Rhode Island Mushroom Co in West Kingston, RI, which is 74 miles from the campus.
The sixth and final course was a velvety, warming Confit Apple with cheddarcrisp, lemon curd, and cider reduction. The apples used in this dish are locally sourced from Barden Family Orchard in North Scituate, RI, which is 54 miles from the campus. The apple cider used in this dish is locally sourced from Carlson Orchards in Harvard, MA, which is 26.8 miles from the campus.
The students had an exciting time and enjoyed the meal. They expressed their gratitude for the invitation and also complimented the chefs for their excellent work. Keep an eye out for our next Farm to Table event, and join us for a chance to experience it yourself! We are looking forward to hosting another one soon.
