A look back at 2014 and the events that made it special.
- - January & February - -
Northeastern University’s 716 Columbus Place is a major administrative building on campus that houses an array of university departments. For years, the only food and drink offered within the six-story building was a small café in the first floor lobby, discernible only by an unmarked doorway in one corner of the space. During the fall of 2013, an opportunity to renovate the building lobby included plans to significantly expand the café’s presence and the new, rebranded café716 opened in January 2014. Many of the building’s employees were counting down the days until café716’s reopening and their patience was rewarded with complimentary sampling events in the days leading up to launch.
Chocolicious Valentine's Day Desserts with Guest Chef Amie Smith, Northeastern Alumnae '87
For the love of cooking we welcomed owner of Lulue’s Patisserie and NU Alumnae Amie Smith back to the Xhibition Kitchen, which was full to capacity. The crowd was greeted at the XK by the sweet smell of cinnamon and piping hot homemade hot chocolate, adapted from a recipe by Martha Stewart. Amie spoke to the crowd about her journey through her Culinary Education in New York City. One recipe Smith demonstrated she has dubbed as “The Lazy Truffle”. Amie told the audience that chocolate is a messy business and when she doesn't have a lot of time but wants to really impress someone, she makes these truffles. Amie also demonstrated a velvety chocolate mousse recipe by Nick Malgieri and how to sweet talk with 3D chocolate roses. Modeling chocolate can be used to make various shapes, Smith noted “it looks so hard to make but you’ll see how easy it is to impress your friends and loved ones”.
Aphrodisiac Cooking with Chef Fed
In collaboration with RSA Sex Week, Chef Fed came all the way from NYC to the Xhibition Kitchen. The audience was eager to watch chef fed live, up close and personal in the XK after having seen him sweeten it up the previous night on Food Network’s CHOPPED “Chocolate Competition”. Fed’s mission is to tantalize his guests’ senses with every dish he prepares. The crowd agreed with an overwhelming consensus “Mission accomplished!” He taught the audience the use of texture to create the right feeling and he incorporated plating techniques that seduced the eye. Fed noted that “the goal is always to perfectly combine the four basic tastes to achieve that ‘Aaahhh’ effect called Umami.”
Cooking with RSA
In collaboration with Northeastern RSA we welcomed Hungry Huskies to the first Cooking with RSA class this semester. Our Executive Chef Tom Barton and Chef Sam showed the audience how to take the chills away with a few healthy soup recipes. The chefs shared their culinary passions while demonstrating a Five Bean Soup and White Bean and Kale Stew with Corn Bread. One lucky student in the room won a NUDining bag of swag!
For the second Cooking with RSA class this semester, our Executive Chef Tom Barton and Chef Sam showed the audience how to make homemade hot pockets. The chefs demonstrated a caprese, chicken parmesan and caramel apple pocket. One lucky student in the room won a NUDining bag of swag!
For the third and final Cooking with RSA class this semester, our Executive Chef Tom Barton demonstrated some "Green" cooking in honor of Saint Patrick’s Day. Idaho Potato Cake, Irish Potato Blintzes, and to put a different twist on the traditional, Irish Soda Bread Donuts were all on the menu. Yum! One lucky student in the room won a NUDining bag of swag!
13th Annual Mardi Gras Celebration
This was the 13th anniversary of this signature event and the Northeastern Dining team worked closely with Student Affairs and the University administration to make this the phenomenal success it was. Levine Marketplace inside Stetson East was transformed into Bourbon Street, New Orleans. As students entered the dining room, they were greeted by university administrators and the Northeastern Dining team with Mardi Gras beads and novelties. Staff interacted the entire evening with students at this non-stop Mardi Gras party which included contests, the Hot Tamale Brass Band, beads, masks, photo booth, caricaturist, and a menu consisting of King Cakes, New Orleans Specialties and Traditional Cajun Fare. New this year—the EGGSpert YOLKer Contest; contestants had one minute to transfer egg yolks from one plate to another using only a water bottle. Participants won swag including a coveted Mardi Gras t-shirt. The grand prizes for the contests were cash prizes of $100. All attendees received tons of novelties and giveaways including hats, fancy glasses, beads, horns, and feather boas during this festive event. New this year—Bayou Jessi’s Alligator Alley, where students tried to pick a winning duck from the swap in order to win a jumbo plush Gator. A great time was had by all who attended!
