Chow Down Brown: Chicken Roundup

Because of the sheer amount of forgetfulness laziness investigative journalism that has gone into this piece, getting this post up on Blog has been a semester-long process. But it’s finally here: a comprehensive study of the Ratty and Vdub’s grilled chicken selection. At times Canadian, once in a while European, and sometimes Southern, Brown Dining Services has provided us with an extensive and culturally-inclusive poultry menu. We look into what makes Italian Marinated so Italian, what distinguishes Sante Fe from the Caribbean Jerk, and examine the dressing of Cajun Style (punny).

Keep reading, because as a member of the Brown community, you should know about the various flavors that contribute to our campus’ daily chicken menu. We’re kind of kidding, and yet we do believe the sheer number of nationalities of the Ratty/V-dub chicken deserves recognition. Snapshots, profiles, and reviews follow…

Grilled Rotisserie

A little plain?

A little plain?

We have to begin somewhere, so it’s probably best to start simple. Grilled Rotisserie is your basic Ratty chicken: as far as we know, it boasts no dressing or ‘spices’ but is literally just grilled—on the rotisserie, of course. Inoffensive, this is your primary chicken style that all our other chicken is the same as works off of. Definitely a crowd pleaser, but also not going to be causing a traffic jam line at the Ratty.

Montreal Grilled

Mmm, Canadian.

We were skeptical as to whether or not Montreal Grilled Chicken is actually a thing, but lo and behold the spice-masters at McCormick have confirmed its legitimacy with a popular seasoning that includes garlic, salt, onion, black pepper, parsley, red pepper, orange peel, paprika, and green bell peppers. Moreover, our friends at Wikipedia claim that the Montreal deli Schwartz’s first created the seasoning in the 1940s and 1950s when broiler man named Morris “The Shadow” Sherman began adding their signature smoked meat pickling spices to his own rib and liver steaks.  Due to its popularity, it eventually became a norm in Montreal delis and steakhouses. And somewhere along the way, we suppose, the seasoning found its way… to the Vdub. Still, let’s put history aside and recognize that Montreal Grilled is empirically a funny thing to see on a menu.

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New Food Truck Alert: Citizen Wing

citizenwing

This academic year, lamentably, has been rather short on new mobile culinary purveyors compared to the famed Food Truck Boom of 2012-2013. Just a year ago, as you may recall, food trucks were sprouting up the Hill like crazy and tweeting at each other all the time. Where was the new generation of Lotus Peppers, Sprouts, and Portu Galos? (Come to think of it, where the hell are Sprout and Portu Galo?)

BUT FEAR NOT. BlogDH presents, for the first time since two more trucks cropped up all the way back in September, a blaring New Food Truck Alert. Citizen Wing opened for business just this month with an array of gourmet chicken wings available for order. The selection includes staples like Southern BBQ, variations on classic flavors like Rosemary Hot (buffalo), and newfangled creations like Habanero Cilantro. The wings are tasty, though some might find them a bit pricey; order in bulk with a friend at 20 for $15 to maximize value. Other selections include fries, a gourmet $5 ice cream sandwich, a chicken and waffle plate, and boneless tenders.

According to the truck’s Facebook page, Citizen Wing chef Nick LeFebvre is a Providence local and Johnson & Wales culinary graduate. A tweet by Plouf Plouf indicates that LeFebvre at one time interned there, so he’s been around the Thayer/George food truck scene for a while. Blog gives Citizen Wing a thumbs-up and recommends it for an earlier night when you might already be feeling a little munchy.

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Soul Food Night at the Ratty is tonight

Nom

Nom

Another year brings the return of Soul Food night to the Ratty. Organized by the Black Heritage Series and Third World Center, its goal is to”celebrate African-American culture through food.” Essentially, it is an edible version of Soul Train, and it’s available to you for one meal credit.

For those of you who were with us on meal plan last year, you may recall a night in spring semester when the Ratty was filled with fantastic fried chicken and mashed potatoes galore. To everybody else, we think that the promise of fried chicken speaks for itself. Rest assured that the Ratty is going to be packed tonight. The food is served from 4:30 – 7:30, but we suggest getting there early to avoid the 6:30 rush. The decision to go is a simple one: Do you like soul? Do you like food? Of course you do.

Did we mention that the food is really, really good? See you tonight for the first special Ratty dinner of the year!

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