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

Image via. 


l

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!

Continue Reading


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

Screen Shot 2014-03-14 at 2.15.11 PM

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.

Continue Reading


Our cake is bigger than yours

You may or may not have caught a glimpse of Brown’s 250th anniversary cake/monstrosity last week. Without my glasses, I could behold only a blurry, brown structure before the equally-out-of-focus podiums and rainbow flags flying high on the 3rd floor of Faunce (bravo, kids). Amidst hangry students struggling to appreciate synchronized slam poetry, I could take the time to imagine what our culinary masterpiece looked like. It wasn’t just a replica of University Hall. It was a Cake Boss rival. It was the real Ace of Cakes. It was our very own sculpted dessert straight from a bona fide bakery, Oakleaf Cakes.

My imagination didn’t have to run too far, for Brown really did take the cake. After I made it tore my way through the crowd and tried the not-so-delectable treat, I researched its competition. Here are the cakes Brown surpasses (and a few we didn’t quite beat). Sorry I couldn’t sugarcoat it for you.

Unseating the Incumbent

obama cheesecake

The 500-pound inaugural cheesecake

At 650 pounds, Brown’s University Hall outweighed Obama’s inaugural 500-pound cheesecake created by Chicago-based Eli’s Cheesecake Company. The three-tiered Democratic dessert featured a replica of the Capitol Dome topped with a gold Statue of Freedom. But the part-chocolate chip, part-original plain cheesecake, crafted from 155 pounds of cream cheese, 50 pounds of butter, and 20 dozen eggs, among other gargantuan amounts of ingredients couldn’t hold a smoking candle to Oakleaf’s masterwork.

inaugural

Commander-in-Chief cake weighed only 50 lbs 

The second inaugural cake made by Charm City Cakes (of Ace of Cakes fame) for the Commander-in-Chief Ball doesn’t even come close to Brown’s cake prowess. At a measly 3-4 feet to our 5 feet, the six-tiered (that’s right, six tiers couldn’t top us) red velvet, lemon poppy seed, pineapple coconut, and pumpkin chocolate chip confection weighed in at a surprising 50 pounds.

Continue Reading


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!

Image via.


BlogDailyHerald presents: What Brown eatery are you?

rattyYes. We caved. Blog made a quiz, exactly like those that have become ubiquitous on your newsfeed. But, it’s pretty fitting, considering Blog is just a niche version of Buzzfeed. Without further adieu, we present…