Yesterday, Julie Lampie, Tufts Dining’s nutritionist, led a group of interested students on a tour of Tufts Dining facilities. Truly an insightful experience it was, to say the least! We toured the central kitchen facilities located under the Dewick-Macphie Dining Hall where all of Tufts Dining’s food is made, stored, and loaded onto trucks for transportation across campus. A mind-boggling amount of effort goes into ensuring food safety and quality; Tufts Dining employs the HACCP (Hazard Analysis and Critical Control Points) approach to food safety, which includes, for instance, regulating temperatures of all prepared foods hourly and blast-freezing to limit possibilities for even mild spoilage.
Here are some interesting facts on the amount of food that goes through the central kitchen:
- 200-300 dozen cookies baked each day
- 300 pizza dough discs made each day
- 65 gallons of butternut squash bisque when it’s on the menu
- 2500 onions each week
Afterwards Julie gave us a primer on Tufts Dining history. Back in the 80s and early 90s, when Julie started working at Tufts, students had very limited food choice at meals. Back then, only two entrees and a single vegetable side was available, and dishes tended towards the stick-to-your-rids variety (think tuna casserole or beef stroganoff). It is impressive how much Dining Services has changed, and generates a new appreciation for all the work that goes into providing our food.
October 23rd, 2013
Looking to satisfy some serious Thai food cravings? Yummy Thai Cuisine is just a 5-10 minute walk from the Davis Square T-station, and it is open 7 days a week from 11:00am-11:00pm for lunch and dinner. The restaurant serves over 100 menu choices, from pan fried dishes to noodle soups, so it has something to offer for everyone. Although the restaurant is small and casual in its appearance, the food quality and service are superb.
After a long day of exploring the Somerville/Medford area, I decided to head over to Yummy Thai Cuisine for a satisfying dinner. I was greeted by a friendly and attentive older man and an older woman cooking in the kitchen behind him. I ordered a cup of the Miso Soup for the appetizer. It was filled with spinach, scallions, tofu, and a rich, delicious broth. My main dish was Mango Chicken with white rice, broccoli, carrots, cauliflower, and sauce on the side. The roasted chicken was juicy and tender, and I was impressed by the well portioned dish (I was able to finish every bite without feeling stuffed!).
Following my entrée course, I was tempted by their ginger ice cream. And, I wasn’t disappointed; it was one of the best I’ve had in the city! The dessert was full of that sharp ginger flavor, which I love, paired with the smooth richness of the ice cream. Finally, rounding out the entire meal was my drink choice – the standard Thai Iced Tea, which was delicious and refreshing as well. Including tip, my meal came to around $24, which for the quality of food and a 3-course meal, was definitely worth it.
For more information about Yummy Thai Cuisine, go to http://yummythaicuisinema.com/
Yummy Thai Cuisine
2261 Massachusetts Ave
Cambridge, MA 02140
By: Julia Canfield
Editor: Kate Sweeney
April 13th, 2012
This restaurant with a casual ambience is in the heart of Central Square is very easy to get to from Davis Square (Central Square Red Line T stop). Its affordable prices and favorably tasty vegetarian food options are worth experiencing. All meals have quirky names and are made with fresh organic produce delivered daily. Original options vary from smoothies to salads to warm meals. Their affordable and nutritious meal prices range from $8-10. Even if you are a meat lover you will surely find a refreshing vegetarian dish you like at Life Alive.
Make sure you try their different sauces, especially if you order a wrap. If you are not a big fan of wraps order a bowl instead. If you enjoy more of a smoky flavor try the Adventurer or the Alchemist. If you are craving noodles try the Fool bowl with sesame ginger marinade that is worth trying. If you want to add a bit more flavor to your food you can add avocado. After your meal you may want to buy a freshly squeezed juice, i.e. the Thrive Alive juice (carrots, apples, and ginger), which is high in vitamins, aids digestion and is very refreshing!
765 Mass Ave
By: Johanna Andrews
Editor: Elisha Sum
December 5th, 2011
I have worked in food service for twelve years. Apart from basic functions like sleeping and breathing, my commitment to restaurants has been second only to my education. My last stint as a server landed me at a prominent local foods restaurant in Portland, Oregon, which is why I jumped at the opportunity to review a place equally dedicated to using seasonal and local ingredients – Ten Tables Cambridge.
The arrival of a foodie friend provided ample excuse to ignore my student budget. I made reservations several days in advance at the Cambridge location, which is the second of three Ten Tables outposts. The original location is in Jamaica Plain, while its most recent branch was opened earlier this year in Provincetown. All three establishments are guided by the same farm-to-table principles, but run by different chefs.
We were very late for our reservation, but the hostess led us to our table immediately. Located in the semi-basement of an apartment complex on the outer edges of Harvard Square, the space is dark but cozy, and reminded me of the homey feel of Alice Waters’ acclaimed restaurant Chez Panisse.
The menu was varied yet succinct in the actual number of dishes. Our server, Amy, answered all of our questions with ease and helpful detail. Following a lengthy period of deliberation, we chose three appetizers and two entrees: a farm fresh salad, house-cured Ventresca (tuna belly), rabbit terrine, salt-cured cod, and the ‘Chou Farci’ Berkshire pork.
The salad of Equinox Farm lettuces with watermelon, dill, French Feta, and pistachio arrived shortly after placing our order and was thoughtfully divided for two. Chef David Punch perfected the ratio of salad components. Each bite offered a cornucopia of flavors and textures – sweet, salty, creamy, crunchy. Thankfully, the composition paid sufficient homage to the incredible flavor and freshness of the greens themselves. And the dill provided a unique twist to the classic watermelon-feta-mint combination.
The house-cured Ventresca also offered a spectrum of sensations. Traditional tuna salad pales in comparison to this dish, which contained cranberry beans, celery, parsley, lemon, olive oil, and pickled Jimmy Nardello peppers. The fatty tuna was well complemented by the beans’ creaminess and lively acids from both the lemon and the pickled peppers.
Albeit richer than our first appetizers, the terrine’s mild gaminess was an ideal transition into the entrees. The cod, which was surrounded by a colorful ragout of tomato and sweet onions in a small gratin dish, was buttery and firm. A garnish of clotted cream helped to marry the myriad of flavors. Mini rye toasts alongside the dish were schmeared with a vibrant Romesco sauce. I would have preferred the Romesco on the fish itself, but the separation added dimension and contrast to the dish.
The Chou Farci, a traditional French stuffed cabbage dish, was far more one-dimensional than the cod. Nevertheless, the quality of the Berkshire pork was beautifully showcased through both the succulence of the actual meat and the intense jus that sauced the plate. Monotony was successfully bypassed through the addition of faro, which added wonderful nutty flavors and a refreshing toothiness to the dish.
The signs of satiety had begun at some point during the entrees but we could not resist dessert. We ordered the Greek panna cotta with raspberries, saba, and pistachios as well as a scoop of Thai basil ice cream. Needless to say, the quality of the food was consistent from the first bite until the last.
The meal was nothing short of impressive but the highlight of the evening occurred when Chef Punch arrived at our table to greet us personally. Rarely have I seen this happen, as chefs oftentimes lack interest, time, social deftness, or some combination of the three. Punch defied my stereotype and spoke to us with surprising cordialness about the evolution of his career at Ten Tables, which began at the JP location and transformed into his current position as chef and co-owner of the Cambridge branch.
After three hours of superb cuisine and seamless service, we had maxed out both our stomachs and our wallets. The bill – including a bottle of champagne, three appetizers, two entrees, and two desserts – totaled $148.
The experience at Ten Tables reminded me that while we reserve nicer restaurants for special occasions, the best create them.
Ten Tables Cambridge
5 Craigie Circle
Cambridge, MA 02138
Vegetarian: Vegetarian options available on menu as well as a vegetarian tasting menu
By: Julia Raymond
Julia is a first year Nutrition Communication student at the Friedman School. She enjoys food and cooking, traveling, the New York Times, and a daily dose of inspiration from TED.com.
November 28th, 2011