Wednesday, September 23, 2009
Thursday, September 17, 2009
Overall, the lobster dinner serves as a first lesson in Dartmouth taste for first year students...and this is where the question of tradition and privilege quickly enter the picture....
Posted by FoCoPatronY at 7:10 PM
Friday, March 13, 2009
The pasta is at least true to its name. Farfalle is tossed with strips of grilled chicken breast and red, green, and yellow bell peppers, held together by a not too heavy alfredo sauce. The delicate sweetness of the yellow bell peppers balance the slight smoky spiciness of the dish and add to it an enjoyable and vibrant color.
I found the baby carrots to be a poor coupling to the pasta, the color taking away from the lovely presentation of the dish. A better selection would have been a simple salad of spring greens with a lightly sweetened dressing of a citrus fruit base to balance and accentuate the flavor of the pasta.
The Potato Crusted Cod, although a dish separate from the pasta and the carrots, seemed worth a try but after my first bite I immediately regretted spending the $6.95 that put my DBA at an even lower negative balance.
Tasting the cod reminded me of a similar dining experience in New York when, in a supposedly "famous "Irish Pub, I ordered the special of the day, Potato Crusted Salmon, It must have been a Friday because the waitress put in front of me what looked like the experiment of a sous-chef who had been given 7 minutes to create a dish that used all the left-overs of the week, which happened to include hashbrowns, salmon and mustard. Despite the odd aesthetics of the dish, I took a bite and immediately sensed an unpleasant collision of textures in my mouth. The tough flakiness the salmon was met by the too crispy texture of the hashbrowns. I'll avoid dwelling on the miserable taste because it will not erase the experience nor the obscene price I was charged for the meal.
World culinary traditions hold potatoes and fish as two separate entities. For example, England and the fish and chips, Spain and its famous fish dishes that use potatoes to accompany and complement the light fish and its savory flavor. But never does one find a fish dish where the potato becomes in fact part of the fish as a breading/coating/crust. Like many things in life, potato coated fish is a one time experience that is quickly followed by disappointment and sometimes an intense regret...
Posted by FoCoPatronY at 7:50 PM
Today, after finishing two final papers, I had one of my rare breakfasts at the HOP. Little did I expect my dining area to be a political space. Conspiracy theorist(s) had a large sign up on a table in the middle of the Courtyard Cafe's dining area titled "Question 9/11" along with pamphlets. Three elderly people were seated discussing the supposed conspiracy.
Thursday, March 12, 2009
Flavors of the Mediterranean themed Homeplate's dinner menu on Wednesday, which included Pesto Chicken and Fettuccine with Artichokes and Tomato.
Since the pasta was made a vegan option I took the initiative to modify it a little by adding feta cheese from the salad bar and 2 T of virgin olive oil.
A satisfactory meal except for the rather dry and tough chicken.
Posted by FoCoPatronY at 12:10 PM
Saturday, February 7, 2009
FoCo steaks tend to come in two flavors: chewy and rare (red flank steak anyone?). However, this sirloin dinner was a pleasant surprise. The steak appeared to be cooked medium, and although its edges were somewhat fatty, it tasted good enough that no A1 was necessary. The cauliflower was fairly good, but the mashed potatoes tasted instant.
Thursday, February 5, 2009
The Steak Quesadilla was a pleasant surprise. While FoCo's Mexican cuisine generally leaves something to be desired, tonight's quesadilla was both tasty and filling. The spanish rice had a good combination of veggies, and the right level of spice. Overall 3/5 FoCo Trays ().