The first course of the night is served, a one-bite “snack” of daikon (a type of radish) pickled in a mostarda and wrapped up in mini taco form with Italian goat cheese and powdered soybean. Eyes widen around the table as we begin to realize what’s about to come out of Friedman’s makeshift kitchen.
This March, some undergraduates can eat Felipe’s burritos and Hong Kong’s scallion pancakes on Harvard’s dime.
Dining hall food doesn’t have to be boring. There are many creative ways to mix different ingredients together to make more exciting meals.
According to House Masters Richard Wrangham and Elizabeth Ross, the change is an “attempt to make easier the challenges of living in the quad.”
Kelsey S. McKenna '15, right, and inactive Crimson editor Hannah M. Borowsky '15 share a laugh during the Leverett House Senior Dinner on Thursday. The blockmates, who were in the same Freshman Outdoor Program group, met when Orowsky let McKenna store her wallet in her purse. They have been friends ever since.
Nothing complements the fall spirit and curbs cravings for the sweet, nourishing comfort of home quite like food.