5 Upcoming Dining Events for the End of Spring Semester

There are only a few days left of Spring Break which means it is almost time for the final stretch of spring semester. With final papers and group projects looming, it is bound to be a stressful time of the year. But even if you have just an hour, don't forget to take some time to have fun! Here are five upcoming dining services events to relieve some stress from the end of your semester.

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Wednesday, March 18
Global Eats with Northeastern Global Officer Caitlin Morelli

As one of President Aoun's first Global Officers, Caitlin Morelli is currently traveling the world for her co-op and building opportunities for the Northeastern community. Besides her love for travel, Caitlin is passionate about trying new foods and varieties of tea. She learned how to cook a variety of traditional dishes after taking a class in Chiang Mai, Thailand and during her one week back on campus she wants to share her culinary experience with you! She is excited to tell her story, share new foods, and talk with students about how to make Northeastern better through the Global Officer program.

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Tuesday, March 24
Lobstah Night 2015

It's back! Our second annual Lobstah Night is coming soon with all the excitement of last year's event. Northeastern students are invited to come to Stetson West Eatery from 5:00 to 7:30 pm for a whole lobster with a side of clarified butter as well as a taste of other Boston culinary favorites. We will have lots of additional details next week so be sure to follow us on Twitter and Instagram for updates!

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Wednesday, March 25
Life from Scratch with Sasha Martin

It was a culinary journey like no other: over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook – and eat – a meal from every country in the world. Her work has been featured in a number of national publications and this heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal – and celebrates the simple truth that happiness is created from within.

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Wednesday, April 1
Cake My Day! with Karen Tack and Alan Richardson

Karen Tack and Alan Richardson are the New York Times bestselling authors of Hello, Cupcake! and we are thrilled to have them back in the Xhibition Kitchen for their third time with bigger, bolder, better creations for every occasion. These cupcaking geniuses realized that everything that can be done with a cupcake can be done better – and bigger! – with a cake. You won't want to miss these incredible baking masterpieces!

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Thursday, April 23
Educate Your Palate 2015

Anyone who attended or saw photos of last year's Educate Your Palate event knows that this is the event where we don't hold anything back. 2014's "Spoonful of Spring" theme is making way for this year's surprise theme and we can't wait to take you on another culinary journey inside International Village. Be sure to save the date for this not-to-be-missed student event!

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This Week in the XK: Barb Stuckey

Did you know that German airline Lufthansa tests their airplane food in a specially designed grounded plane that simulates the atmospheric pressure, sound, temperature, and humidity present at 30,000 feet? Or that your tongue is not divided into quadrants for sweet, sour, salt, and bitter and that only a fraction of what you taste happens in your mouth? Or that the human ear is so sensitive that people can tell the difference between hot and cold coffee simply by listening to the two being poured? Professional food developer and author Barb Stuckey will be in the Xhibition Kitchen this Tuesday, March 13, with her new book, Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, to help demystify these and other interesting food facts.

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5 Spice Tilapia Recipe

Spring break is just a few short weeks away and with the especially nice weather we have had I know a lot of you are thinking about eating healthier. Here is a recipe that's not only easy to make but is also tasty and healthy! Tilapia is a great fish to use not only because of its flavor but also because it is a sustainable fish. We use a lot of it here on campus with a great response. This is also a delicious meal for those of you who will be observing Lent over the next several weeks.

5 Spice Tilapia

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2011 Recap, Part 2: March & April

If you missed Part 1 of our year-end recap, check out the best of January and February here.

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2011 Recap, Part 1: January & February

Now that term papers and final exams have been handed in and your fall semester of classes has been completed, we are going to take the opportunity to remember the year that was and highlight our favorite events of 2011. Each day over the next week we will take a look back at two months and the events that made them special.

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