Looking for the perfect holdiay pick me up? Head to the Holiday Party at Andrews happening from now until 7 p.m! Thanks to Assistant Manager, Bobby Noyes, and the other culinary geniuses of Brown University Dining Services, you’ll be amazed by the delicious foods and beautiful holiday displays. The event even includes a live mariachi band made of students working for BUDS.
This event is not to be missed. The menu is prix-fixe; for two meal credits, you can indulge yourself in all of your favorite holiday treats. The menu includes Garlic & Rosemary Rubbed Beef Tenderloin and Chili Orange Glazed Pork Tenderloin in the carving station. For sides: Lobster & Shrimp Mac n’ Cheese, Smashed Red Bliss Potatoes, Asian Green Bean Casserole, Balsamic Roasted Beets, Steamed Asparagus, Shaved Fennel Slaw, Roasted Brussels Sprout Salad, and Warm Biscuits with a delicious whipped chai butter.
And finally, the desserts: Gingerbread and Sugar Cookies, Candy Canes, Double Chocolate Peppermint Bars, Bananas Foster, and Hot Chocolate with Marshmallows. If you are vegetarian, the prix-fixe is only one meal credit.
My favorites included the tender beef tenderloin, the balsamic roast beets and the creamy mac and cheese (all pictured above).
Thanksgiving for a number of college students was a chance to have a bit of familial comfort and a respite from the Ratty/Vdub experiences to instead indulge in pumpkin pie, apple pie, stuffing, mashed potatoes, and everything autumnal and awesome. But of course, not everyone at Brown celebrated Thanksgiving or ate Thanksgiving food; BlogDailyHerald went straight to the source and asked a few international students to share their own favorite holiday foods. We posed a survey to the international community at Brown and here are some of the answers we got:
For those looking to mix up the obscene amount of chocolate eaten during the holiday season (hello, winter break ’15), José Soria ’19 of Madrid, Spain, has your alternative. Jose loves turrón, which he describes simply as “super Spanish.” Turrón is essentially a blank canvas for your sweet tooth dreams. Any variation of a block of egg whites, sugar, and honey is considered turrón, and add-ins typically include nuts and chocolate. (Side note: when I lived in Spain my host family had a basket of turrón on the table for three months surrounding Christmas and it was beautiful.)
For Ian Cheung ’16, of Hong Kong, his favorite holiday food is tang yuan, which is “composed of these little balls of glutinous rice filled with black sesame, in a kind of soup broth.” In addition to being delicious, tang yuan has sentimental value for Ian because “‘it’s a very non-Western sweet food that symbolizes family union,” and reminds him of visiting relatives and family gatherings in Taiwan when he was a kid. It also has the added bonus of being hilarious to eat, because according to Ian, tang yuan is super chewy and often leaves lots of black sesame seeds between your teeth.
Whether you want to admit it or not, the end of the semester is upon us. For some, their hoard of meal credits has almost dwindled away. For others, the task at hand is almost insurmountable: spend 100+ meal credits in three weeks.
^actual pic of a Brown student during finals
Whatever your situation, VlogDH has you covered. Check out the video below to learn how one can best spend a meal credit in one of the most popular eateries on campus.
BlogDH is sorry to be the bearer of bad news, but it looks like Wickenden Street’s staple Ethiopian restaurant is calling it a day. How do we know? Partly because we feel its absence in our hearts, and partly because a) there is a sign that says “We are closed”, b) their phone is disconnected, and c) there is “property for lease” sign outside of the establishment. Every time someone on staff has dropped by during normal open-for-business hours, the lights have been out.
Abyssinia was a love or hate kind of joint– The type of place where you’d either be ecstatic at the prospect of becoming a regular, or dodge in fear of having to request a fork. (The standard utensils were rolls of injera, or Ethiopian sourdough flatbread).