Welcome to another edition of: Narratives about A Few Items on This Week’s Menus First, some updates and announcements from Dining Services:

The next Tete a Tete with the three stars of the Dining Service’s Team will be on January 13th at 12:30. If you are interested in attending, please email Alison at [email protected].

Fireside A La Carte to Go

Open: January 7th—January 9th Due to staffing shortages, Fireside will close on January14th until further notice

Pear Salad Blue Cheese and Walnuts (MWG) $6.75

Wedge Salad Hearts of Romaine and Boston lettuce Garnished with Diced Tomato, Pickled Onion, Diced Bacon, Crumbled Blue Cheese and Blue Cheese Dressing (MWG) $5.75

Small Fireside House Salad With Lemon Vinaigrette (MWG/DF) $2.90

Crab Cake With “Meal Plan” Side of the Day: $22.00. With No Sides: $21.75 Roasted Half Chicken with Thyme Served with choice of two sides (MWG/DF) $14.95

Cacio e Pepe Linguini Parmesan & Pecorino Cheese, Cracked Black Pepper $6.75 Literally translated, cacio e pepe means “cheese and pepper” in Italian. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine.

Pizza and Flatbreads Your Choice of Classic Crust or Gluten-Free Flatbread

Local Mushroom, Pecorino, Arugula & Truffle Oil White Sauce $6.7 Cheese Red Sauce and Mozzarella $4.25 Pepperoni Red Sauce and Mozzarella $5.25 Margherita Red Sauce, Sliced Tomatoes, Fresh Mozzarella, and Fresh Basil $4.50

Desserts $4.50 Berry Bombolini Lemon Ginger Sorbet Chocolate Temptation Cake

Additional information Fireside will be open on Thursday, Friday and Saturday nights. You can place orders over the phone (ext: 7254 or 7313) between 2:30 PM and 4:00 PM. In order to facilitate safe distancing, ordering and pick up times will be staggered. Masks must be worn at all times.

Monday, January 11 Lunch Baked Cod with “Lobster Bisque” sauce on the side: the lobster bisque which is used as a sauce is made with cream.

Meatball Sub: The sub is served deconstructed, and consists of meatballs that are made of and Chicken, and served with marinara sauce, fresh basil, and provolone cheese.

Farro, Beets, and Kale Salad, with diced Feta Cheese served on the side: by popular demand, an excellent blend of grain, root vegetable, leafy greens, and briny cheese, as you like it.

Dinner Turkey Noodle Soup Bistro Vegetarian Chili: this is the Bistro Style vegetarian chili that chef makes with beans, peppers, and tomatoes.

Cornish Game Hen, served with Creamy Salsa Verde on the side: The sauce consists of guacamole blended with salsa verde, mayonnaise, and chipotle. The Saturday Evening Post credits Alphonsine Therese and Jacques Makowsky of Connecticut with developing the Cornish Hen in the mid-1950s. The couple crossbred, Cornish game cocks with other varieties of chicken and game birds, including the White Plymouth Rock hen and the Malayan fighting cock, to produce a succulent bird suitable for a single serving. The musician and comedian Victor Borge was an early investor in and promoter of the concept, leveraging his personal popularity to transform the dish from an exotic menu item into a common household meal. Mashed Sweet Potatoes: made with butter and cream and cinnamon, and nutmeg. Rainbow Swiss Chard: The word "chard" descends from the 14th-century French carde, from Latin carduus meaning artichoke thistle. The origin of the adjective "Swiss" is unclear, since this coastal plant is not native to Switzerland. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin or Karl Koch (although the latter was German, not Swiss). Chard is in fact used in traditional Swiss cuisine, namely in a dish called capuns from the canton of Grisons.

Baklava: is a rich, sweet dessert pastry made of layers of phyllo filled with chopped nuts and sweetened and held together with syrup or honey. Its origins date back to the second century, BC and it is characteristic of the cuisines of Egypt, Levant, and the broader Middle East, along with South Caucasus, Balkans, the Maghreb, and Central Asia.

Tuesday, January 12 Lunch Tomato Bisque, which is made with cream, goes perfectly with Grilled American Cheese on Wheat Bread

Organic Baked Bell and Evans Chicken Drumstick served with Demi-Glace: Bell and Evans is highly regarded for their sustainable and humane farming practices and the chicken is both flavorful and nutrient dense. Demi-glace is French for reduced beef stock. Simmering beef stock concentrates the flavors and the natural gelatins in the stock, rendering it richer, not in fat and salt, but in flavor and protein. Dinner Vegetable Rice Congee: made by Pailee Paisan, is a type of rice porridge or gruel. The word ‘congee’ is a derivation of the Tamil word kanji. In this case the rice porridge is finished with ginger, and scallion, and finished with a drop of egg. Grilled Chicken Thigh with Thai Curry Sauce served on the Side: answering the call for more Thai-inspired menu items, Netipol Khamvang makes this curry sauce with coconut milk, and Thai red curry paste. Beef Bourgignon, described by Julia Child as “certainly one of the most delicious beef dishes concocted by man” is a of beef braised in red wine and rich beef stock along with carrots, celery, onion, and fresh herbs. It is traditionally garnished with mushrooms, pearl onions, and “lardon” (large dice) of bacon. Local Peas: These peas come from Kern Farm in Monroeville New Jersey Assorted Pies: Chef will be spinning the roulette wheel on the lottery of a variety of pies. Wednesday, January 13 Lunch Sweet Potato Soup: all plant based and finished with coconut milk. Goodwin House’s favorite Bang Bang Chicken is served with crunchy Ice Berg Lettuce, which gets its name from the mounds of ice used to keep it chilled during transport, before refrigerated train cars. Goodwin House’s Bang Bang sauce consists of Coconut milk, mayonnaise, sweet chili sauce, and lime juice.

Breakfast for Lunch Day! Scrambled Eggs with Chives: Please click on the link for an interesting article on the etymology and use of the word, “scramble” Creamed Chipped Beef Mixed “Mesclun” Greens with Tomatoes: The term mesclun for a mixture of young salad greens is quite recent, according to the Merriam-Webster Dictionary first used in 1976. Of Provencal dialect origin, it derives from the verb mesclar, to "mix thoroughly" and literally means "mixture". According to local lore, mesclun originated with the farmers around Nice, who would each bring their own unique and prized mix of baby greens to the farmers’ markets. Artisan English Muffin: The word muffin is thought to be Low German muffen meaning "little cakes". In the past, muffins were sold door to door by hawkers in England as a snack bread before most houses were provided with ovens in the early nineteenth century, giving rise to the traditional English nursery rhyme “The Muffin Man", which dates from 1820 at the latest. References to English muffins appear in U.S. newspapers starting in 1859, and detailed descriptions of them and recipes were published as early as 1870. Samuel Bath Thomas emigrated from Plymouth, England, to New York City in 1875. By 1880, he had opened his own bakery at 163 Ninth Avenue. Using his mother's recipe, he began making 'English' muffins at his Ninth Avenue bakery in 1880, selling them from the bakery to hotels and grocery stores. They were soft and spongy after baking like traditional muffins, but were also pre-cut, which was later called "fork-split", so as to be able to be pulled apart, giving a rougher toasting surface than would be obtained by slicing. Later they were baked in ovens. They became popular as an alternative to toast; Thomas opened a second bakery around the corner from the first at 337 West 20th Street in a building that remains known as "The Muffin House". The Merriam-Webster dictionary gives the origin of the term English Muffin as 1902. In a trademark filing in 1926, it was stated that the Thomas' name of the product was first used in 1894. Thomas’ is a brand of English muffins and bagels in North America, founded by Samuel Bath Thomas. The Muffins we are serving today are from Lyon Bakery, and they will be available in the Marketplace for Friday delivery.

Hickory Smoked Bacon Crepes: Chef spins the wheel on a lottery of assorted filled crepes. Dinner Manhattan Clam Chowder has a red, tomato based broth. The addition of tomatoes in place of milk (as in New England Clam Chowder) was initially the work of Portuguese immigrants in Rhode Island, as tomato-based were already a traditional part of Portuguese cuisine. In the 1890s, this chowder was called “Fulton Fish Market clam chowder” and “New York City clam chowder”. The “Manhattan” name is first attested in a 1934 cookbook. Manhattan clam chowder is included in Victor Hirtzler’s Hotel Francis Cookbook (1919) as “clam chowder”. Chef Nina finishes her Manhattan Clam Chowder with potatoes, fresh dill, and sherry wine.

Wild Caught Rockfish with Gaucamole on the side: Rockfish caught in Maryland waters are highly regarded by Monterey Bay Aquarium Seafood Watch for quality of product and sustainability of fishing practice. Bowl du Jour: Bowls are an exciting new trend in casual dining, the medley of ingredients are tossed or layered together in a bowl rather than arranged separately on a plate. Done well, the ingredients benefit from being tossed together, so that the sum is greater than its parts. Chef Nina is offering a few new “bowl” presentations each week, and she has designed the “sides” on those same menus to be a good fit for adding to the bowl du jour. The Pulled Pork bowl du Jour automatically comes with all of the sides that are available on today’s menu: Turmeric cauliflower, Black eyed Peas, Chopped Kale Salad, and Brown Rice with Corn. Thursday, January 14 Vegetable and Barley Soup: Barley is a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as source of fermentable material for beer, and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley breads of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced behind maize, rice, and wheat. Tilapia with Red Bell Pepper Sauce: Tilapia is marinated by Larbi Tazka, and served with Red Bell Pepper Sauce on the side, which does have dairy in it. Cheeseburger with Local Pickles Cheeseburger and Vegetarian Burger Chef Nina embraces the inclusivity of carnivores and vegetarians under one roof by offering a choice of the classic hamburger, using Angus beef, or the increasingly popular and entirely plant-based Beyond Burger. While the U.S. will not soon fall out of love with meat, plant-based cuisine is on the rise; it just needs to shed its disguise as a meat substitute and promote its true identity as a tasty and nutritious alternative to meat. To learn more, go to https://www.beyondmeat.com/ . Both options are served deconstructed with a brioche bun, lettuce, tomato, onion, sliced cheese, and pickle. Do not forget to order your desired condiments! Both options come with locally sourced Kaplan and Zubrin pickles from Camden New Jersey. Pasta Salad: this pasta salad is a souvenir of summer, made with tomato, cucumber, celery, parsley, olive oil, and lemon.

Assorted Cakes: Chef spins the wheel on the lottery of assorted cakes for dessert! Dinner Beef Cabbage Rolls: beef wrapped in cabbage leaves served a tomato meat sauce. Shrimp or Tofu Pad Thai: Promoted by Thai Prime Minister Phibunsongkhram after World War ll as the of Thailand, Pad Thai is considered one of the 50 most delicious dishes in the world. Chef Nina substitutes the traditional fish sauce with low sodium soy sauce, and garnishes the Pad Thai with your choice of either poached shrimp or sautéed firm tofu. She tops the Pad Thai with crunchy raw cabbage and carrot. Mint and Sage Squash Medley: zucchini and butternut sautéed with mint and sage. Pumpernickel Bread: The philologist, Johann Chrstoph Adelung (1732-1806) states that the word Pumpernickel has an origin in the Germanic vernacular, where “pumpern” was a New High German synonym for being flatulent, and Nickel was a form of the name Nicholas, commonly associated with a goblin or devil, or more generally a malevolent spirit or demon. Hence, pumpernickel means “farting devil” or “devil’s fart”, a definition accepted by most well regarded dictionaries, including the American Heritage Dictionary which adds “(pumpernickel) is so named from being hard to digest”. A variant of this explanation is also given by the German etymological dictionary Kluge that says the word is older than its usage for this particular type of bread, and may have been used as a mocking name for a person of unrefined manners (a “farting Nick”) first. The change of meaning may have been caused by its use as a mocking expression for the (in the eyes of outsiders) unrefined rye bread produced by the Westphalian population.

Friday, January 15 Lunch Cabbage Soup: is made with cabbage, onion, carrot, and tomato. Cajun Catfish with Tartar sauce on the side is Roni Paul’s “baby”, being the master of both the Cajun spice rub and the tangy tartar sauce.

Italian sandwich: salami, provolone cheese, ham, mortadella, and pickled onions are served deconstructed so that you can assemble the sandwich as you see fit. Chef Nina recommends that you order a schemer of butter on the side to enrich your sandwich! For more about mortadella, read here: Mortadella

Salad of Artichoke Hearts, Chick Peas, Peppadew, and Olives: is like an antipasto without the cheese or the meat.

Hush Puppies: The first recorded use of the word "hush-puppy" dates to 1899. The name is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries. Other legends date the term to the Civil War, in which Confederate soldiers are said to have tossed fried cornbread to quell the barks of their dogs.

Cookies: Chef spins the roulette wheel on the Lottery of assorted cookies. Dinner Tomato and Tortellini Soup: Francis Kabia is the architect of today’s Baby Back Barbecue Ribs. Remember that Baby Back Ribs are from “higher on the hog” than , so they are leaner and a little easier to eat.

Wild Caught Snapper with Mango and Pineapple Salsa served on the side: Wild caught Snapper is highly rated by the Monterey Bay Aquarium Seafood Watch Turnip Greens: Sautéed in olive oil Macaroni and Cheese: This is Carol’s baby, and she starts by making a rich cream sauce thick with cheddar and mozzarella cheese, in which she dresses cooked elbow noodles. All is baked to warm through and brown on top. Kabocha Squash: is a type of winter squash; it is a Japanese variety of the species cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Kabocha is sweeter even than butternut squash with a delicate flavor. Therefore, Chef opts to merely steam the squash and the flavors speak for themselves.

Saturday, January 16 Lunch Cream of Mushroom Soup: Pennsylvania raised mushrooms are cooked with cream

Vegetarian Shepard’s pie would be more appropriately called “vegetable farmer’s pie”; in this case a stew of vegetables is topped with mashed potatoes. Beluga lentil, marinara sauce, butternut squash, mirepoix, corn, topped with mashed potatoes.

Chili Cheese Dog is served deconstructed and features an all- beef hot dog served with chili and cheese with a pretzel bun. The Chili Dog is an American classic, with many regional variations. A Chili Cheese Dog most closely resembles a michigan Hot Dog, or simply a “michigan”, which was popularized in Plattsburgh, New York in 1927. Eula and Garth Otis, who opened the first michigan stand in Plattsburgh were originally from Michigan. The name of the food is traditionally not capitalized.

Cranberry Walnut Bread is from Lyon Bakery Pound Cake: Chef spins the roulette wheel on the lottery of assorted pound cakes! Dinner Corn Soup: is entirely plant based and finished with oat milk.

Pan Seared Slabs of Tofu are finished with hoisin sauce, scallions, sesame oil, and soy sauce. The key ingredient in hoisin sauce is fermented soy bean paste.

Beef Tagine with Sweet Potato: carrot, chick peas, raisin, as well as beef and sweet potato. A dish that takes its name from the traditional vessel in which it is cooked, Chef Nina’s Moroccan Beef Tagine is a stew that consists of stew beef, chickpeas, butternut squash, zucchini, eggplant, cinnamon, and Golden Raisins. Chef uses a traditional Moroccan spice blend Ras_el_hanout which is full of flavor without being “spicy hot”. To that point, Chef does not use the classic hot chili paste, Harissa, in order to keep the dish mild.

Quinoa: Quinoa, is a flowering plant in the amaranth family. Quinoa is gluten free. The seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is related to spinach and amaranth, and originated in the Andean region of northwestern South America. It was first used to feed livestock 5000 – 7000 years ago, and for human consumption 300 – 4000 years ago in the Lake Titicaca basin of Peru and Bolivia. Today, almost all production in the Andean region is done by small farms and associations. Its cultivation has spread to more than 70 countries, including Kenya, India, the United States, and Europe. Quinoa crop prices tripled between 2006 and 2013.

Pithiviers: A pithivier is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate. The filling is always placed as a lump in the middle of the bottom dough layer, rather than spread on it, to prevent it liquefying and leaking during baking. The pie is traditionally finished with a distinct shine to the top of the crust, by egg-washing beforehand, or by caramelizing a dusting of confectioner’s sugar at the end of baking, or both. Made for Epiphany, and it is similar to the galette des rois, or King Cake. The filling of the Pithivier is often a sweet frangipane which is a sweet almond paste made with almond flour, butter, sugar, and eggs.

Sunday, January 17 Dinner Broccoli and Cheddar: is made with cream Blanquette: in , Blanquette de Veau is a stew of white meat (veal, lamb, or poultry) in which neither the meat nor the butter is browned in the cooking process; rather, the meat cooks low and slow in a light stock in order for the meat to become very tender, and the color to remain very light in color. Typically, the stock in which the meat was cooked is then thickened with a roux and enriched with cream before being re- incorporate with the tender cooked meat. A Blanquette is classically garnished with cooked mushrooms, carrots, and pearl onions. The renowned French Chef, August Escoffier wrote in his Le Guide Culinaire in 1903 that Blanquette de veau should be served with noodles instead of rice. Today, Chef Nina is offering glazed carrots and both egg noodles and rice as the choices for starch accompaniment to the Blanquette de veau.

Blackened Salmon with Remoulade Sauce: is Rony Paul’s baby. Rony Paul puts his signature on this dish with his trademark Cajun seasoning rubbed on the salmon, and his rendition of Remoulade sauce, the classic French mayonnaise- based sauce that picked up some jazz by way of New Orleans. Brussels Sprouts with red onion and bacon: are finished with a drop of maple syrup and sherry vinegar

Supper Split Pea Soup: is entirely vegetable based. Vegetable Lover’s Pizza on Cauliflower Crust is made without gluten and features topping of mushrooms, olives, onions, and peppers.

Pan Seared Airline Chicken Breast with Herb Gravy on the side: Airline Chicken is a presentation of a boneless, skin-on chicken breast with the first wing joint or “drumette” and tender all attached. The cut is also known as a “frenched breast”. It is also known as a “statler chicken”, a name which originated from the Statler Hotel Boston, built in 1927 by E. M. Statler. According to the National Chicken Council "The term "airline chicken breast" first became popular in the 1960s when major commercial airlines included full service meals on air flights that were of sufficient length or time to serve such meals. Airlines required a relatively small breast portion for a number of reasons and kept part of the wing on to give a presentation that made the serving portion appear to be bigger than it actually was and also to give it a certain differentiation from the non-airline breast.