Local apple crisp, focaccia, and Harvest Fest! Oh my!

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Craving local food that rivals your home cooking? Head to Harvest Fest at Andrews Commons, going on right now until 9:00 p.m.! Thanks to Assistant Manager, Bobby Noyes, and the other culinary geniuses of Brown University Dining Services, you’ll be instantly tantalized by the great colors, smells, and of course, tastes, of a fall feast boasting a menu that is not only absolutely delicious, but also very local.

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Although extremely different from the BLT grinders I eat weekly (which are probably definitely going to give me heart disease by graduation), the food is especially not to be missed. For two meal credits, you can get Cider Brined Statler Chicken Breast with Local Portuguese Sausage Stuffing and House Made Piri Piri Hot Sauce, Fried Wild Rice with Soy Butter Mushrooms, Roasted Sweet Potato Salad with Maple Sriracha Sauce and Fresh Cilantro, and the Local Apple Crisp with Creme Anglaise.

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Oh and let’s not forget the Hoisin Porter Braised Beef Short Ribs with Roasted Parsnips & Yams, Sautéed Butternut Squash, Harvest Focaccia, and Kale, Barley, Poached Pear, Feta, and Cherries tossed with white Balsamic Dressing. Basically, the whole menu is worth your time. What else do you have to do? Study for midterms?

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Before devastation

 

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After.

Not only does this food assure you that you have made all the right decisions in your life thus far, but the it’s also made extremely conscientiously. In the same way that A.C.’s [Eds note: Is that what the kids are calling it these days?] makes their pizza with flour from a co-op in Vermont, organic tomatoes, and freshly made dough, the ingredients at Harvest Fest were also drawn from local sources in the Rhode Island and Massachusetts area.

Harvest Fest is one of three (tentative) dates of menu takeover nights, so stay on look out!

If all this food talk hasn’t made you hungry enough to come down to Andrews Commons, here are a few more reasons to:

  1. You can actually influence food selection. 

BUDS uses social media a lot in order to let you know their menu’s fantastic features, but they’re also trying to get as much feedback as possible from students. So, feel free to tweet thanks to your favorite eatery. They’ve also developed specials by holding culinary competitions during training sessions wherein teams of students compete to make the winning dish that is then put onto the rotation.

2.  A new rotation! 

According to Noyes, September was spent in testing each special. You can look forward to the final rotation debuting throughout October, which will feature not only some tried and true favorites, but also new ideas developed over the summer.

3. You can try the, “best donut creation!”

Apparently created by a student worker, this donut requires 1/2 chocolate and 1/2 maple glaze topped off with bacon and cinnamon toast crunch. Woke up too late to have breakfast, but too early for dessert? Don’t believe in the social construct of breakfast foods or desserts? Try this next weekend!

TL;DR: Andrews is serving the food you didn’t even know you were craving, BUDS loves your feedback, and BlogDH is as full as we are appreciative.

Images via Claire Pang ’19.

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