By Trevor Felch
| Food
| November 02, 2009
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Last night I ventured for the first time this year to Harvey Mudd for its much acclaimed Sunday night dinner of steak, cheese ravioli, and salmon. I have had many conversations with hungry college students who wait hung over all Sunday for the moment they step into the Mudd Dining Hall for this feast. As good as it sounds, there is really nothing special about the steak, the salmon, or the ravioli. The jalapeno cornbread was stale, the steak was fine but not as tender as Saturday night steak at Scripps, and the teriyaki salmon was very blah...the weakest teriyaki marinade I've ever encountered. However, let's give some love to the Mudd salad bar which still remains among the top tier with Scripps and Pitzer.
Also, upon my arrival in Claremont last Fall after a freshman year at Oberlin College, I attempted to figure out how my home dining hall Collins at CMC could improve. All the dining halls are head over heals better than the three at Oberlin...but we're also not stuck in the middle of Ohio where all the food comes on trucks and freights across Lake Erie. One thing Oberlin did better than Collins was...cream cheese and mayonnaise. Yes, cream cheese. They made their own sundried tomato cream cheese at my dorm Dascomb (the ugliest building ever designed in the world) and I would actually wake up each morning no matter how cold it was to have a bagel with this magical sundried tomato cream cheese. Also, every Sunday I would always construct what my friends called the "Trevor Felch"- a sandwich of turkey, roast beef, pepperjack, tomato, lettuce, and chipotle mayo on sourdough. But Collins had no chipotle mayo for my sandwich?
So last Fall I wrote to Collins requesting for chipotle mayo and sundried tomato cream cheese. There is no reason Oberlin could have them and Collins not. Oberlin was after all probably the last college to give into the fad of one sushi night per week. Now, a year later Collins finally has my 2 requests, though for some weird reason the sundried tomato cream cheese is only available at lunch and dinner. I tried it yesterday for the first time and boy was it magnificent! It reminded me of those snowy, frigid days when I counted the hours until I'd return back to California.
And fellow gourmands, if you have restaurant questions or want some advice on what to have where or where to go or just have a musing about the food world, let me know!
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