Harvard University Dining Services cooks so much food every single day, every single meal, not just for undergraduates, but for everyone else at the University. In addition, HUDS also caters for special events, including the Faculty Dinner.
I enjoyed a nice three-course meal with Professor Chaplin, my guest at the event. We started the meal with salad.
The salad was made with mesclun greens, cucumbers, craisins, toasted almonds, and goat cheese with lemon vinaigrette dressing.
I am not a big fan of cheese, but there are three types that I occasionally eat (and enjoy!): cottage cheese (I actually LOVE cottage cheese, as in, I eat it every single meal), fresh mozarella, and goat cheese (it's sweet!)
The entree was Pan Roasted Local Pollack garnished with Roasted Squash and Leeks. Under the fish was Risotto and Chive Buerre Blanc.
HUDS really made an effort with beautifying the dish. Haha.
I liked the seasoning on top of the pollack, though I really wished they were not that skimpy on the squash.
The risotto was super rich and not cooked enough because the rice was slightly hard to chew.
Overall, it was a satisfying dish albeit the risotto was too cheesy without much texture within the dish itself. The fish could have been more moist.
Cheesecake Served with Berry Compote. The "Berry Compote" is the fruit sauce that makes its appearance on Sunday i=with waffles. Haha the limitation of HUDS ;)
The cheesecake tasted like a piece cut out from one of those Sara Lee's frozen cheesecake.
I would have much preferred fresh fruits as opposed to berry compote drenched in sugar, but this is the economic way to be, I suppose.
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