In January this year DSM, the Dutch Life Sciences and Materials Sciences company, became the latest company to join Pembroke College's Corporate Partnership, and on Thursday 18 February, the College welcomed Professor Jos Put, the DSM's CTO, as the William Pitt Fellow representing the company.
The first event for the company hosted at the College was a workshop on Engineering Thermoplastics, where representatives from DSM met Pembroke Fellows and University of Cambridge scientists for two brainstorming sessions. A formal dinner was held on Thursday 25 March for all the delegates attending the workshop. The menu for the evening started with a smoked halibut verrine and a light lemon dressing.
For the main curse we served London Broil, which ironically is an American dish consisting of quickly cooked flank steak. At Pembroke, we prefer to cook this dish sous vide for 10 hours at 60 C, thus ensuring a very tender finish and a lovely pink colour.
Following the London Broil we served a warm fig tarte tatin with burned orange syrup and browned butter ice cream. This great sweet is from Essence, by David Everitt-Matthias.
After the sweet we served a selection of cheese with dessert fruit
To end the meal, and an enjoyable evening, we served French macaroons and coffee.
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