Last Monday we sold ZERO tickets for our weekly veggie formal; this week we sold over 70 (with an additional 30 Fellow's dining at High Table)! Does this mean that our students are embracing a more sustainable vegetarian diet, or was this week's brilliant attendance, simply a fluke?
Either way, it was nice to know the Hall was nearly full and the Chefs kept busy! We began last night's dinner with an amuse bouche of marinated olives, sun-blushed tomatoes and toasted ciabatta bread. Sun-blushed tomatoes are halfway toward being sundried; they’re juicier and fruitier, but still fantastically rich in flavour.
Next up, we served homemade tortellini filled with Gorgonzola cheese and walnuts. The pasta was served swimming in a rich onion broth, similar to a French onion soup.