'Cooking with the Chef' a big hit with a small crowd
Courtney Tennill
Issue date: 2/28/08 Section: News
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It's no secret that the college diet typically has three main food groups: delivery, drive-thru and microwave-friendly.
It's also no secret that those food groups become monotonous pretty quickly.
Tired of eating stale pizza for breakfast? Then you should have made it to Powell this past Tuesday for "Cooking with the Chef," a private meal sponsored by Eastern's Dining Services.
"It gives students the opportunity to see what an upscale meal is like," said Charles Brubeck, director of operations for Dining Services. "There was no charge for attending. All we asked was that students sign up in advance because we only seat around 10 people."
Robert Miller, the executive chef for Dining Services, hosted the event. Miller engaged guests in conversation as he cooked all four courses of a formal meal: a sautéed shrimp provencal appetizer, a mixed green salad with a seared scallop, an entrée of seared cowboy ribeye with garlic green beans and lyonnaise potatoes, and a dessert of strawberries romanoff.
Sandra Johnson, a dietetics major from Cincinnati, was one of two students who signed up to attend.
"I wanted to come because it dealt with my major a little bit," she said. "It was also a free lunch, can't pass that up. And the food was great."
Johnson's mother is a chef, so she knew a little about how to judge the quality of the meal.
"No one picked up the salt or the pepper," she said. "That means it's prepared well."
Clare Tewes, a nursing major from Covington, said she attended to see what formal dining would be like in Powell.
"We're all so used to the buffet; I wanted to see how this would be different," Tewes said.
After finishing off her seared ribeye, she decided the food was comparable to dinner she'd eaten on a cruise ship.
"I definitely recommend that other people attend this event," she said. "It's amazing."
