Campus News

Fall Locavore Dinner Celebrates Bountiful Harvest

Story posted September 18, 2010

Bowdoin celebrated the harvest with its annual Fall Locavore Dinner in both dining halls this week. Although Dining Service makes a commitment to local food throughout the year, this is an opportunity to pack as much Maine product into one night as is humanly possible.

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The Bowdoin organic garden was the star, providing salad greens, braising greens, tomatoes, celery, leeks, red onions, basil, zucchini, summer squash and some beautiful sunflowers.

Other local farms provided apples, blueberries, potatoes and corn. The Maine fish chowder was chock full of local haddock, the Thai chicken pizza dazzled with free-range chicken from Warren, Maine, and the beef stew featured Angus beef from Archer Farms in Chesterville, Maine, owned by Bowdoin alum Ray Buck ’80.

Perhaps the most popular item was at the dessert station where student chefs sauteed McIntosh apples and cranberries in butter with brown sugar and brandy. Served warm over locally made vanilla ice cream, it was Mainely, insanely delicious.

Read more about Sustainable Dining.

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