(2) videos
In honor of Thanksgiving, Ben Pollinger (CAS'95), executive chef of Oceana Restaurant in New York City, prepares Cape Cod Turkey: a cod filet stuffed with crabmeat filling, and served over a bed of sauteed spinach.
Read the story on BU Today: [...]/today/2012/from-myles-standish-to-midtown-manhattan/
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Kenneth Elmore, Boston University associate provost and dean of students, and Chris Bee, campus culinary director of Boston University Dining Services, show the Class of 2020 how to prepare an egg dish to be eaten at a virtual version of the Senior [...]Breakfast.
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