The Bowdoin Gourmet

When I was younger, our family made a dish called “mac and cheese and peas”, which was regular mac and cheese with steamed peas mixed in.  I always preferred the combination of those two ingredients to either in isolation; the flavors, textures, and appearances contrasted nicely to give a uniquely tasty dish.

Tonight’s dinner of seafood paella and peas recalled those childhood memories of mine:

The paella and peas were served separately, but in a moment of inspiration I mixed the two together.  The result was, as I anticipated from my past experiences, delicious.

I also enjoyed tonight’s roast beef, hand carved on the serving line from a huge piece of beef round.  As usual, the chefs did a great job of cooking the meat just right – keeping it pink throughout – to preserve the juiciness.

I think that the success of this roast beef dish reflects Bowdoin’s commitment to offering great food to its students; a commitment they fulfill by investing in quality ingredients, employing a talented and enthusiastic culinary staff, and serving the food in creative ways.