MET Food & Wine Studies Alum Among Boston’s Top Sommeliers
Sarah Marshall, an alumnus of the Metropolitan College’s Wine Studies certificate program, has made the most out of her Food & Wine expertise. The drink curator at Cambridge’s Oleana restaurant was recently named one of Boston’s top sommeliers by Meininger’s Wine Business International.
The Earthy Virtues of Fermentation
Home fermentation is having a moment, according to the Boston Globe, which reports that the practice of preparing your own uniquely nutritious food is rising in popularity. Jeremy Ogusky, quoted in the Globe item, will be teaching people to make probiotic foods like kimchi and sauerkraut—which he calls fermentation’s “gateway drug”—as part of the BU […]
MET Food & Wine Master and Wife Pen Chianti Tome
William Nesto—a senior lecturer in MET’s Food & Wine program and one of only 312 certified Masters of Wine in the world—has co-authored a new book with his wife, Frances Di Savino, which celebrates the history of the modern wine appellation known as Chianti Classico. Their book, “Chianti Classico: The Search for Tuscany’s Noblest Wine,” […]
New Food Archeology Encyclopedia from Gastronomy Professors Comes “Highly Recommended”
MET Gastronomy instructors and anthropologists Mary Beaudry and Karen Metheny edited “Archaeology of Food: An Encyclopedia,” the first reference work devoted to the study of food and foodways through archaeology, which is now being lauded for its ability to help students “understand the complexity of what may first appear to be a simple subject—the food […]
Chef “Egg-splains” Lessons Learned from Julia Child at BU
Iconic chef, author, and television personality Julia Child, who co-founded the Metropolitan College programs in both Culinary Arts and Gastronomy, inspired countless epicures to try their hand at French-style cooking. In the Boston Globe, famed Boston chef and restaurateur Gordon Hamersley (CGS’71, SED’74) recalls being recruited by Child (Hon.’76) to teach a class of BU […]
Food & Wine Lecturer Offers Insight into the Military Preparation of Civilian Food
Anastacia Marx de Salcedo, author of Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat, will discuss those same topics explored in her book as part of the MET Programs in Food & Wine Pépin Lecture Series. The free seminar on Wednesday, March 16, will examine how those traits most prized in soldier […]
Culinary Arts Alum, Instructor Dishes on the Science behind the Perfect Mac & Cheese
The secret behind your favorite macaroni and cheese dish lies not only in its craft—but its chemistry. Culinary scientist Valerie Ryan, who teaches the science of food and cooking as part of the MET’s Gastronomy program, believes that the most essential tool in preparing a perfect pairing of pasta and dairy is an understanding of […]
Learn to Cook Christmas Quail from Food & Wine Alums
The holiday season can be cumbersome enough without making a four-hour commitment to cook a Christmas goose. MET Culinary Arts alums Jakob and Fernanda White, the chefs who co-own the Comedor restaurant in Newton, have an alternative avian solution, and in a new video hosted by BU Today, the pair gives instruction on how to […]
French Chef’s Belief in Uniting Power of Food Rings Truer Following Tragedy
The recent tragedy in Paris gave an even greater poignancy to the words delivered last month by legendary French chef Jacques Pépin during the celebration of MET’s 50th anniversary and Pépin’s 80th birthday, according to the MetroWest Daily News. Food “knows no political boundaries,” the Gastronomy and Food & Wine programs co-founder Pépin observed ahead […]
MET Culinary Couple’s Labor Bears Fruit with Comedor
Expert pairings are nothing new around the MET’s Food & Wine program, but the success of one local enterprise takes the practice to another level. Newton’s Comedor is an acclaimed Chilean-American tapas-style restaurant run by 2009 Culinary Arts Certificate alums Jakob and Fernanda White, partners in business and marriage. Veterans of the local restaurant scene, […]