The Herald wants to know what your favorite Brown meal is

As part of its Brown 250+ web site that will be going up soon, the Brown Daily Herald wants images of Brunonia’s favorite meals from the various university eateries. You heard right. The BDH wants your Ratty food porn.

Whether it’s a succulent Spicy With from Jo’s, grilled chicken from the Ratty, or whatever it is they sell at Poppy’s, this is a great opportunity to let your voice be heard on what is sure to be a beautiful new site. To enter your photo, simply post it to Twitter or Instagram with the hashtag #BrownEats. Once the site goes live, your favorite food will be there for all to see. We haven’t heard anything about whether or not there will be prizes for the top submissions, but know that the person who puts the best filter on an Ivy Room falafel wrap has a special place in my heart. Be sure to post your favorites!

Image via Emily Gilbert ’14.


New Food Truck Alert: Citizen Wing

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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.

Image via.


Introducing The Launch Music and Arts Festival

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On Saturday, April 26,  The Launch Music and Arts Festival will be taking over downtown Providence, and you’re going to want to be a part of it. This enormous outdoor event, open to all ages, will run from 2:00 p.m. to 11:00 p.m. at the Providence Rink at the Bank of America City Center just down the hill. Various live music acts and DJs, including 3LAU, Kevin Drew, Grand Theft and more, will be playing throughout the afternoon and evening. Guests will also be able to enjoy local performance art such as trapeze and stilt walking, and will be able to participate in live art activities like a graffiti wall, henna tattoos, and paint stations. The Launch is also a completely “GO GREEN” friendly event, and all concession venders will be using biodegradable materials and utensils.

Tickets are $25, all inclusive, and available for purchase here.

Image via


12 Days of Spring Weekend: #EEEEEATS Lineup

BREAKING: here’s an equally important lineup for this weekend.  BCA hooked us up with a variety of food vendors to satisfy all of your culinary cravings during the concerts.  If you just have to drunkenly foodstagram, at least use the hashtag #BlogSW.  Your body is a temple—nourish, HYDRATE, and have fun!

#cakecakecakecake

#cakecakecakecake

Ben and Jerry’s - free cones! 

Del’s Lemonade – A Rhode Island classic, but don’t expect this.

Domino’s Pizza - You can prove your loyalty to Antonio’s or Nice Slice later.

Taste of India - If you’re feeling adventurous.

Tina’s Jamaican Caribbean Restaurant - If you’re really feeling adventurous. 

Duck and Bunny – It’s only once a year that Wickenden comes to the Main Green.

Mexico Restaurant – For those looking to spice things up.

#SeeYouOnTheGreen

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SPONSORED: Geoff’s Superlative Sandwiches is adding a new Brunonian flavor

With over 85 sandwiches on its famous chalkboard menu, Geoff’s Superlative Sandwiches has been a College Hill staple for over 40 years. “People keep coming back,” says Julio Fonseca, the owner of the shop. “We get graduates who have not been here for 30 years. They say they love how everything is the same and that they can still order their favorite sandwich.” Julio, a native of Portugal, bought the sandwich shop from Geoff himself seventeen years ago.

While Julio wanted to stay true to Geoff’s creation, a few changes have been made such as the now famous 2 for 1 Tuesdays. What has not changed are the delicious sandwiches. “We have PhDs in sandwich making,” says the shop’s manager, John Reinhardt. When customers have trouble deciding which of the many options to order, employees usually point them in the direction of the eatery’s most popular menu item: The Juggs. This delicious sandwich includes hot turkey, bacon, cheddar, cranberry, and Shedd’s sauce, all on a superlative roll. “You don’t have these combinations at home,” says Julio. “When you come to Geoff’s, you get a sandwich you can’t get anywhere else.”

Each sandwich also has its own creative name, with some named after famous politicians, bands, and Rhode Island natives. As a side to the sandwich, Geoff’s is known for its white bucket of all-you-can-eat pickles situated in the middle of the room. Students also might see more of Geoff’s in the near future. Julio has thought about re-opening a Thayer Street location or potentially creating a food truck. Geoff’s used to be on Thayer a few years back, but it was forced out when a new owner purchased the building it occupied. Julio and John say that Brown students are their best customers and that they have loved meeting new students as the years have gone by.

Now Julio wants to make an exciting addition to this established eatery: add a sandwich called The Brunonian. In his mind, the sandwich would be modeled after the Brown Bear and include salmon, hot spinach, cranberry, and other tasty ingredients. Julio wants to hold a contest, however, and have the students decide on the contents of the sandwich.

Please send submissions of anything from your favorite homemade sandwich to a creative combination you thought up just for The Brunonian to blog@browndailyherald.com, and look out for a poll on Blog with the top sandwiches in the near future!

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Alums who do cool things: Merrill Stubbs ’99, co-founder of Food52

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Whether you’re a self-proclaimed “foodie” or your Instagram feed is essentially #eeeeeats, you’ve probably heard of Food52 (they cook 52 weeks a year, get it?). The popular blog seeks to “bring cooks together from all over to exchange recipes and ideas to support each other in the kitchen.” Food52 was built on the premise that “if you want to eat better, and you want to help change our food system, you need to cook. Maybe not all the time, but some. You don’t have to eat local foods every day; you don’t have to shop at the farmers market every week. But it’s good to try. We’re not extremists in a cult of purity, slow-foodness, or locavorosity. We’re realists who believe in applying the best aspects of those food movements to our everyday lives.” Moreover, Food52 brings us mouth-watering “foodstagrams” and a great form of online procrastination not in quiz form.

What you might not know is that a co-founder of the culinary hub once dined in the Ratty and frequented late-night Jo’s. Meet Merrill Stubbs ’99 – food-lover, Brooklynite, and Brown alum. I had the opportunity to chat with Merrill about the website’s recipe for success. She even dished out advice for those sans meal-plan.

BlogDH: Why did you start Food52?

Merrill: My partner Amander Hesser and I started Food52 some years ago, and we had been working on a cookbook for the New York Times. We had been observing what had been going on in the food space online. We were observing the explosion in food blogs and there was this interesting food movement that was clearly going on offline as well. People were getting into cooking as a past time, as a way to interact with people. There certainly wasn’t a place for all these people to gather, share their knowledge, expertise, and generally have a conversation. We set out to create that place. It’s a platform to share recipes, share knowledge about cooking, general support, and create a community. It’s a hub for all things food. We started out mainly on recipes, but we’ve built it into a 360-degree food-lifestyle brand, a one-stop shop for food and cooking.

BlogDH: Did you have any previous food-related work experiences before Food52?

Merrill: I actually went to cooking school in London at Le Cordon Bleu a year after I graduated from Brown. When I moved back to the states, I worked in food for several years – in the test kitchen at America’s Test Kitchen, in a couple different restaurants in the Boston area. I started doing food writing by writing a food newsletter. It was like a very primitive form of blogging.

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