Every Tuesday this spring, Residential & Dining Enterprises’ Stanford Dining chefs popped-up at a dining hall other than their home hall and cooked a special dish for students for the Chef Pop-Up Dinner Series.
“It’s a great way for us to meet students who don’t normally eat in our dining halls and to show them the type of foods we like to make,” said Alice Pyo, a sous chef from Gerhard Casper Dining Commons.
The final dinner took place on Tuesday, May 28, at Stern Dining. Guest Chef Erica Holland-Toll of the Arrillaga Family Dining Commons and Stanford Flavor Lab prepared temaki with wild Oregon bay shrimp, pickled pea shoots, avocado and enoki mushroom. A miso-marinated tofu vegetarian option was also available.
The Chef Pop-Up Dinner Series will return in the fall. In the meantime, check out these photos from recent dinners.
The temaki roll is a treat traditionally served at a sushi counter after making “friends” with the chef. Image credit: Kim RatcliffStanford Dining chefs custom made 350 rolls for students who chose from ingredients and sauces including Sriracha aioli, wasabi mayo and Gochujang sauce. Image credit: Kim RatcliffStudents try the temaki sushi hand rolls offered at guest chef Erica Holland-Toll’s Stern Dining “Pop-Up” dinner. Image credit: Kim RatcliffStanford Dining’s Chef Pop-Up Dinner Series is a hit with students. Each Tuesday, chefs “popped up” at a dining hall other than their host hall, to engage with and cook for students. Image credit: Kim RatcliffGerhard Casper Dining Commons Executive Chef Joe Guinto and Sous Chef Alice Pyo melded their Filipino and Korean cultures, respectively, to create 800 sweet and spicy Korean fried chicken sandwiches on purple ube sweet potato buns. K-Pop music added to the festive mood. Image credit: Kim RatcliffZhen Qin, ’20, and her fellow diners were impressed by the sweet and crunchy texture of the Korean fried chicken sandwiches. For vegetarians, the chefs created a tempura fried oyster mushroom version. Image credit: Kim RatcliffJason Sanchez, a chef from the Central Production Kitchen, served cochinita pibil (pork) tostadas at Branner Dining. The tostadas were topped with micro cilantro, pickled onion and charred peppers. A vegetable tostada with vegan refried beans was also available. Image credit: Kim RatcliffJoe Guinto, executive chef of Gerhard Casper Dining Commons, finishes off “The Farm” heirloom tomato pizza with freshly shaved Asiago cheese at the Papa Joe’s Pizza Pop-Up Dinner held at Ricker Dining. Image credit: Kim Ratcliff“The Farm” pizza, topped with charred spring vegetables, smoked mozzarella, San Marzano tomato sauce, chive flowers from the O’Donohue Family Stanford Educational Farm and a sprinkle of golden salt. Image credit: Kim RatcliffStudents enjoy the novelty of mingling with chefs and eating a special dish, in addition to items offered on the core menu. Image credit: Kim RatcliffA finely ground soft wheat flour called “Caputo 00” creates a crust that is thinner in the middle with a brim that balloons slightly to make it crunchy. The day before the Papa Joe’s Pizza Pop-Up, the dough was made from scratch, then used to make 200 pizzas. Image credit: Kim RatcliffAudrey Elliot, ’20, and Marek Harris, ’20, enjoy Papa Joe’s Pizza Pop-Up at Ricker Dining.
