by Monika Bartyzel, Posted Jun 12th 2008 @ 6:00PM
- When I was at school campus dining was fast food and simple concoctions like meat and potatoes or cheese pizza. Now colleges are getting into fancy, gourmet food offerings.
- Food lovers are hosting fundraising dinners for Scott Harding, a Canadian expat music producer in New York who was paralyzed after a car hit the cab he was in.
- The Okanagan Valley offers wine, and now tasty, foodie delights.
- Recipes from Scaramouche and wine pairings: Ricotta Gnocchi and Beurre Fondu.
- Masa Shiroki is experimenting with kasu sake, leftover rice mash from sake production.
Filed Under: In Sixty Seconds
Tags: Beurre Fondu, BeurreFondu, gourmet college food, GourmetCollegeFood, kasu sake, KasuSake, Okanagan Valley, OkanaganValley, Ricotta Gnocchi, RicottaGnocchi, Scaramouche, Scott Harding, ScottHarding, The Globe and Mail, TheGlobeAndMail
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6-13-2008 @3:39AM Silver_Potato said... People have been cooking with sake kasu for years, you can buy it at most Japanese specialty shops. And it is called sake kasu not the other way around.
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