Story posted September 20, 2012
Bowdoin students love their food and they're not shy about telling you. One reason is they see the extraordinary lengths Dining Service goes to make something special for them. Not special in a Guinness Book of Records kind of way, but special in a "this is the real deal, son" kind of way.
Case in point, one of our dinner entrees for the annual Latin American theme meal at Thorne Hall on Wednesday was smoked pulled pork. Sounds simple, doesn't it? Actually, we started last Friday when Assistant Chef Trevor Williams immersed 300 pounds of pork butts in his special brining solution of water, salt, sugar, bay leaves, peppercorns and fresh herbs, where they sat comfortably for 24 hours in a temperature controlled setting. On Saturday, he drained, dried and seasoned them, and transferred the first batch to the outdoor smoker, which was at a perfect temperature and fragrant from the apple wood in the fire box. It was a crisp and sunny September day as Chef Williams tended the fire and cooked the butts slowly (the only way butts should cook), rendering and tendering and filling the south campus with an intoxicating aroma. When pulled from the smoker 12-15 hours later, these burnished bums were cooled slightly and pulled into succulent ropey ribbons for the Wednesday meal.
No fanfare or marching bands, no gold medals or camera crews. Just another delicious meal at Bowdoin, made by people who care, for people who care, and considered a good deal all around.