The Highly Anticipated Return of UChiFoodPosted: January 29, 2011
It’s been a grueling fourth week but it’s good to be writing about food again. I think now is as good a time as any to make some formal announcements.
I’m interested in building a team to attempt this challenge: http://bartolinis.com/85bart.pdf
We’ll compete either this weekend or the next (2/6 or 2/12) and I’m fielding a team of four so there are three spots to fill.
Since I think there are more than three people interested in competing, I’m going to hold a preliminary competition in South Campus Dining Hall later this week.
I’m planning on spending Chinese New Year dinner in Chinatown at Lao Sze Chuan. If anyone is interested in going, they should email me and I will make reservations appropriately.
BJ Iron Chef is happening next Saturday! The theme will be announced at 9:00 AM this Saturday morning. I will post a description of the competition and the menu we design when it is over. If you’re in Linn Mathews and interested in participating, I will definitely be there. Or, just come watch. But it’s sure to be a lot of fun. I am going to take this very seriously.
BJ Iron Chef Competition 2011
The BJ Iron Chef competition will take place on Saturday, February 5. The theme will
be announced at 9 a.m. House teams will then shop and cook and bring their tasty
concoctions to Judson Lounge for judging at 5:00 p.m.
Each of the 6 houses of BJ dormitory will be invited to produce 1 team of Iron Chefs.
Houses will be limited to $35 for shopping for preparation of their prodigious meal
platters. Houses will be expected to show receipts both to provide (inconclusive) proof
that they have not exceeded the expenditure limit and in order to be reimbursed by the
beneficent Masters. Houses are not allowed to tap into their funds, even if they have
raised copious amounts of money by selling “ What Would Durkheim Do?” T-shirts on E-
The theme will be announced on Saturday, February 5, at 9:00 a.m. by email to the
BJ listhost, and the house teams will have to submit a meal of 3 or 4 dishes whose
relevance to the theme they can articulate with suave and pithy U of C eloquence –even
though of course the ultimate proof will be in the pudding (or soufflé)! Possible (though
highly unlikely) themes could be e.g., “ The Culinary Core (With Carrots!),” “ That Kid’ s
Caramelized Onion Comeuppance,” “ We Make It All from Scratch, NOT SCRH.” 2
NEW THIS YEAR: Each team should also prepare three copies of a menu with the
house’ s name and a list of their dishes, which will help the judges remember who is who
and what is what and be edifying for all.
The judges will consist of a distinguished panel of 3 hungry yet discerning VIPS
(Andrew Abbott, Gustavus F. and Ann M. Swift Distinguished Service Professor
in the Department of Sociology and the College; John Boyer, Martin A. Ryerson
Distinguished Service Professor in History and Dean of the College, and Jolie N.
Nahigian, food culture scholar, co-instructor of Anthropology 25305 [“ Anthropology
of Food and Cuisine” ], and former sous-chef at world-famous restaurant, Charlie
Trotter’ s, Chicago). The dishes presented should therefore be large enough and divisible
enough for each judge to get a tantalizing morsel and houses may choose to prepare 3
separate plates containing all their dishes for easy tasting by each of the 3 judges. The
scrumptious scraps will go to the contestants and bystanders (in a manner to be peaceably
determined at the event).
The teams’ creations will be scored according to two basic categories: taste and
creativity. “ Taste” refers to (yes, you guessed it, ever-so-quick BJer!) taste; “ creativity”
refers to the creative process that went into the platter’ s concoction, including its
surprising yet incontrovertible pertinence to the designated theme; attractive or
interesting presentation; and the house teamwork that the platter ideally exudes like
The judges will taste each house platter, consult the house menu, listen to the brief house
patter, ask any questions they have, and then retire well-nourished to top-secret Judson
Library to make a speedy yet judicious decision. While the houses eagerly await the
judges’ unerring judgment, they will be sustained by study-break foodstuffs and soothing
background music. The judges will return to announce the first and second-place winners.
Awesome prizes will be distributed. Although in the end, we all know prizes are mere
supplements to The Glory, the true motivating force behind BJ competitions. Everybody
will go home sated and proud to have been part of the SIXTH ANNUAL BJ IRON CHEF
(rules written by the eminent Josh Scodel.)
I hope to see you all there!
Also, brief food update: although most evenings this week were met with disappointing dinners from the dining hall or pre-packaged shrink-wrapped box, the next week promises to be a great week in food. I’m planning on having Chinese New Year dinner, dinner at Kuma’s (finally), and probably somewhere interesting and exciting on Saturday.
In the near future: expect a review of my experience at Z&H last week, a review of my dinner at Les Nomades, a review of dinner at Schwa, and possibly some discussion of the significance of plating (particularly following my involvement in Iron Chef). Also, an overview of restaurant week and my top picks for lunch and dinner.
As a side note, I will be instituting an open door policy this Thursday for my room starting at 11:00 am to the time I leave for dinner at Chinatown. Feel free to stop by, say hi, and hang out for a bit. We can talk about food or other things (if it comes to that).