Well received

HACC’s senior culinary reception for faculty, family and friends last night was terrific, from the student-run charcuterie station to the sushi trays to the grilled calimari, which stopped just short of al dente.

(That’s not easy. Most people cook squid into a rubber band you could shoot paper clips with.)

My favorite thing was the BLT: a crisp bacon flake stuck in creme fraiche on a grilled apple slice with some kind of arugula puree drops encircling it. Startling, funny, tasty.

Also, I’m no longer a sushi virgin.


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email news and reviews to:

paddydear@epix.net or pcarroll@patriot-news.com


In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.

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