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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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