You already know that we’ll be feeding you at Interview Weekend, but what you don’t know is what exactly that food will be. Here’s first year Eric Feingold to talk a little about the delicious foods you will be eating. (Hope you’re not too hungry right now because this post will make your mouth water)
Hunger is the Best Sauce
There’s no such thing as a free lunch.
At Interview Weekend, that’s true—there’s two free lunches, along with three free breakfasts and three free dinners. As a member of the food committee, I’m here to give you some details about what we’ll be offering to help you stave off starvation. Okay? Okay.
First, we’ll start with Brooks’ House of Bar-B-Q.
Once you get past the disturbing sign with the sinister chef chasing the chicken—that delicious, delicious chicken—you’ll realize that Central New York can hold its own with barbecue.* This year’s menu will feature chicken halves from the Oneonta restaurant, which has been owned and operated by the Brooks family since 1951.
But, for all of the non-carnivores out there, don’t worry! In addition to being dynamic forces in the
museum world, CGP faculty and students will be providing a variety of delicious vegetarian dishes; also, the rest of the faculty and some students will be providing additional salads and sides.
In Mesopotamian mythology, the gods lived in the Cedar Forest. The cedar tree, Lebanon’s national symbol, is featured on the country’s flag.
From Oneonta, we go to Yorkville, a town just outside of Utica, for one of the hallmark meals of Interview Weekend—Karam’s Bakery and Restaurant. This family-run restaurant features staples of Lebanese cuisine.
At Interview Weekend, you’ll be able to try falafel (ground chickpeas), tabbouleh (grain salad with parsley, onion, and tomato and seasoned with garlic, lemon, and olive oil), meat and spinach pies, pita, and more.
Tabbouleh with a stack of pita.
This year’s Levantine lunch falls on a Friday during Lent, so if you’re hoping to stick to a Lenten diet, Karam’s will be a great—and filling—way to do so!
What’s your region’s culinary specialty?
After a day full of interviews and tours of Cooperstown, you’ll surely have worked up a serious appetite. Dinner will feature one of the great CGP traditions—a potluck! Current students come from many parts of the country—California, South Carolina, New Mexico, California, New York, and Minnesota, to name just a few states—and will be making some of their favorite foods from home.
Sugaring Off, Grandma Moses, 1945
Sunday’s breakfast will be sweet for two reasons: you’ll be finished with interviews and will be able to sample New York State maple syrup at The Farmers’ Museum. Every Sunday in March, the Farm hosts its annual “Sugaring Off Sundays.” This event, which shares its name with a painting by New York artist Grandma Moses, celebrates the rich tradition of maple sugaring in the Empire State.
Barbecue, Lebanese, regional potluck, local maple syrup, and more—Interview Weekend 2013 promises to be filled with plenty of options to satisfy any appetite! Personally, the food was one of my highlights from Interview Weekend and on behalf of this year’s Interview Weekend Committees, we hope it will be one of yours, too!
*Apologies to my classmate and resident Southerner, Emily.