The Bowdoin Gourmet

Tonight in Thorne I enjoyed this brilliant dinner:

Salmon is one of my favorite foods, and it was particularly well done tonight. I liked how the spiciness of salsa contrasted with the rich flesh of the fish, as well as the brilliant red color that it lent to the dish. The sliced cucumber and minced parsley were both artful and delicious garnishes.

The vegetable side was also a standout; it defied the reputation of zucchinis as flavorless vegetables and demonstrated their full culinary potential. The key, I think, was that they were roasted just the right amount of time: long enough to make them tender-crisp and to bring out their savory flavor, but not so long as to destroy their integrity. That timing in combination with some superb seasoning made for a tasty side.

The pesto-tossed pasta with roasted vegetables, in the rear of the dish, was also excellent. I loved the earthy flavor of broccoli, carrots, mushrooms, and asparagus that dotted the pasta, as well as the bright, savory flavor of the fresh pesto. Its almost a metaphor for the Maine spring; at the same time having elements of both winter (the roasted vegetables) and summer (the basil pesto).

Altogether, I’d say that tonight’s great meal was one fitting with which to close the year. This dinner was a classic example of the delicious and healthful food that distinguishes Bowdoin’s foodservice.

I’ve had a great time writing the Bowdoin Gourmet, and your readership has made it a particularly special experience. Thanks for reading, for commenting, and for your interest in Bowdoin’s dining services and food at colleges in general. Campus dining is experiencing a sea change nationwide, and I’m thrilled to have been able to chronicle some of the leaders of that change right here at Bowdoin.

As I close out this blog’s last post, I’d like to offer a final thanks to the Bowdoin Dining Service employees. I’ve spent most of the space here this past year writing about the food, but my experience has taught me that its the employees in Thorne and Moulton that are ultimately responsible for Bowdoin’s great dining experience.