2016 TuttoToscana Queens College Lunch
By Samantha Lucenti
The culinary and pastry brigade of FUA began their prepping at Queens College on Monday with the anticipation of a lunch service for the faculty of the host university. The theme of this menu was to bring awareness of the earthquake that struck Italy mid August this past summer. Each dish was a representation of each of the regions affected.
Queens College graciously invited FUA to join them in a 2 in 1 service. FUA students prepared a menu that was sent off to the Nutrition class of Queens College where nutritional facts were pulled and put in a booklet for the guests of the day. The culinary students of Queens College also prepared a set of passed appetizers to greet guests while being welcomed by a combination of FUA and Queens College hospitality students.
Production started and the lunch kicked off with an antipasto of chickpea and kale variations. Followed by the primo that was hand rolled spaghettoni and tossed in an amatricana sauce in honor of the city of Amatrice that was majorly affected by the earthquake. Served next was the secondo, a chicken thigh stuffed with swiss chard, celery root, and pine nuts, served over a pumpkin coulis with roasted potatoes and agro dolci onions. Pre dolci of an array of cookies prepared by the Queens College students was also served. Lastly was the farro cake topped with white chocolate mousse and chocolate covered puffed spelt and raspberries. Following the service of the faculty guests, FUA students prepared a family style meal of the dishes prepared for the students of Queens College to taste.