The Bowdoin Gourmet

Thorne served up a memorable dinner this evening:

I thought that the main course – “baked fish with parsley sauce”, was very well done; the parsley in the sparingly applied white sauce accented the fish without overpowering it. The Thorne chefs continue to demonstrate great attention to detail.

The crisp, cool, and refreshing “tomato and cucumber salad” perfectly completed the warm day that we had up here in Maine (70 degrees!).

The falafel balls were the most surprising aspect of tonight’s dinner. I’d never had falafel before and, to be honest, I wasn’t necessarily expecting to like it. My expectation wavered when I cracked open one of the balls, exposing the bright yellow filling and releasing an appetizing, curry-like scent. I ascertained falafel’s true deliciousness with my first bite. I only learned after the fact, when I Googled falafel, that they are usually eaten as filling in pita sandwiches. I’ll have to give that a try next time.