Winter in the Hudson Valley can be brutally cold and can sometimes slow the restaurants down as less people travel up to the school to enjoy the food and the campus. That being said, the school decided to let the bachelors students use one of their meal swipes to eat at any of the restaurants on campus. My friends and I jumped at the opportunity because well why not help out our peers and eat amazing food in the meantime?
I had the pleasure of dining in the Italian restaurant,Restorante Caterina De' Medici for lunch one day and enjoy some classic Italian food like wood oven pizza, raviolis, and gnocchi.
Today we had lunch in the Bocuse Restaurant. Bocuse is the more modern of the 3 restaurants we have on campus. They include classical French cuisine with a more modernized approach. Chef Potanovich does a flawless job of directing and leading the kitchen to produce some of the most unique and flavorful dishes. I ordered the braised veal short ribs with a horseradish jus, salsify puree, and smoked beef tongue (pictured above). The way all the flavors worked together was outstanding and was the best meal I have had on the campus out my college career thus far! Cudos to the braise team!
Just when I thought I was impressed and there was no more room, the dessert menu comes out. Chef Weber's dessert menu is very complex and features modernized versions of some classical desserts for example; the Meyer Lemon Bar, Apple and Pomegranate Tart, and the Table Side Ice Cream made with liquid nitrogen! I had to opportunity to spend 6 weeks working in Bocuse as part of a class and as a part of that class we got to try one of everything from Chef Weber. Chef Weber recently introduced a new dessert for the fall/winter season; The Mocha or Le Petit Déjeuner au Dessert (pictured below).