Thayer Magazine - Summer/Fall 2018 Issue - The Food Issue

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Thayer

4

RECIP E CARD S INSID E

MAGAZINE

P ’18, ’20

wine we want

system more local

D O FO

boats that’s the

coming off their

drink at the end of the day when they’re

in some tiny little coastal village in Italy

to make our food

E U S S I

’12

very hazelnutty, with a raspberry tart flavor. quite elegant

If there is a wine that all of the fishermen

THE

I do like to express creativity in cooking - and I know that it brings people joy, and that’s why I love doing it

Marc Rando

lexi smith

Our ultimate goal is

phil chan ’98

matt straus ’91

S U M M E R / FA L L 2 0 1 8

they stand up and applaud for you and you get paid for this?

michael jacobs ’91 food’s the best, man, it’s got colors, it’s got textures, it’s got flavors,

DOUG FOSS

in this industry, you really can’t afford to not be hands on

ALISON BEVILAcQUA ’03

P ’23, ’26

it shows itself on its own... at foss farms, CHICKENS don’t just PROVIDE

EGGS BUT ALSO ENRICH THE SOIL for the garden

make your own lobster roll in the style of shelter island’s “Salt restaurant”

THE MISSION OF THAYER ACADEMY IS TO INSPIRE A DIVERSE COMMUNITY OF STUDENTS TO MORAL, INTELLECTUAL, AESTHETIC, AND PHYSICAL EXCELLENCE SO THAT EACH MAY RISE TO HONORABLE ACHIEVEMENT AND CONTRIBUTE TO THE COMMON GOOD.


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Thayer Magazine - Summer/Fall 2018 Issue - The Food Issue by Thayer Academy - Issuu