Thursday, 25 November 2010

Wednesday, 24 November 2010

Formal Hall Menus Michaelmas Term Week 9

Merry Christmas and a Happy New Year!

Last Night's Feast Night Formal Hall 23/11

Last night's dinner featured two American dishes, one from New Mexico, and the other from New England. The distance between these two areas of America is 2200 miles, or two and half times the distance between Land's End and John O'Groats. As you can imagine, the style of food in these two areas is as different as Scottish haggis and Cornish Pasty.

Buttery Menu Wednesday 24th November

Monday, 22 November 2010

The best food porn from the weekend!

Plating the starter on Friday evening

When the Fellows Dine

Few, if any Colleges in Cambridge, can boast of sharing the best of their Fellow’s grub with the rest of their student body; that is of course unless the College in question is Pembroke! For many years now we have served both students and Fellows the same menus, with High Table, Formal, and Buttery meals being replicated on both ends of Hall.
However, once a term, even Pembroke treats it’s Fellowship to an ‘extra-special’ Parlour Evening dinner, one worthy of inviting spouses, partners and fellow Heads of House. This special evening is fully-booked far in advance and requires military style precision when concocting menus, seating plans, flower orders and the wine selection.

Buttery Menu Monday 22nd November

Wednesday, 17 November 2010

Last Night's Feast Night Formal Hall 16/11

 Haricots blancs, or white kidney beans in English, formed the base of last night's opening course of soup, frothed into a 'capuccino' and garnished with sliced truffles. We found this recipe nestled in the pages of Gordon Ramsey's Passion for Flavour, a good book with simpler recipes than Gordon's other tome, Three-Star Chef.

Cafeteria Menu Wednesday 17th November

Tuesday, 16 November 2010

A French Laundry Lunch (at Pembroke College)

If a chef wants to cook Michelin standard food, they won't go far wrong by purchasing the French laundry Cookbook by Thomas Keller. This famous cookbook is full of amazingly beautiful and intricate recipes, taken straight from Thomas' three-Michelin Starred French Laundry Restaurant in Napa Valley, California.
At Pembroke we prepare recipes from many cookbooks, however the French Laundry Cookbook is the book we turn to for special events, such as today's Round Table Lunch, hosted by The Master.

Last Night's Vegetarian High Table Dinner (what you missed!)

Last night's High Table dinner was vegetarian (in keeping with the College's decision to make Monday night's dinner a 'meat-free' occasion ) and featured the same menu we had planned to serve Formal Hall. Unfortunately, we had no takers for last night's formal dinner, so only the Fellows enjoyed the wonderful feast that followed!

Food from last weekend Nov 12-14

 Working hard in the Pembroke kitchen

Cafeteria Menu Tuesday 16th November

Cafeteria Lunch Menu

Friday, 12 November 2010