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Inaugural Cuisine Experts

Several Smith foodies were tapped for menu duty on the Inaugural Weekend. Cookbook author and Amherst resident Charlotte Snyder Turgeon ’34 helped Smith dining services plan for Friday tea in the houses, with such treats as pumpkin cake, vegan gingerbread, cranberry cookies, fudge cake and gingersnaps. French Chef Julia McWilliams Child, Turgeon’s classmate, consulted on the cuisine for the inaugural dinner: a sophisticated and delicious presentation of grilled rack of lamb on a bed of white beans cooked with fresh rosemary, caramelized baby fennel and steamed fresh broccoli followed by tarte tatin with Calvados crème fraîche. For the box lunch following the installation ceremony on Saturday, the inaugural planning committee sought the advice of food consultant and former San Francisco restaurateur Joyce Esersky Goldstein ’56. Recipes for charmoula chicken salad, Middle Eastern lentil salad and almond cake were adapted from Goldstein’s book Back to Square One: Old-World Food in a New-World Kitchen. Square One was the name of the restaurant that Goldstein operated in San Francisco for a number of years.

 
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