Ratty Gourmet

Creative cooking with ingredients from Brown University's cafeteria, the Ratty

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Friday, April 22, 2011

Scallops, Tomatoes, and Fennel at Earth Week 2011

Thursday night's Earth Week dinner featured chef Jody Adams' Seared Scallops with Sunchokes, Peas, and Herbs, Braised Fennel, local tomatoes, and more!

Post: 10:08 AM

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rattygourmet@gmail.com: Providence, Rhode Island, United States; Hi there! We are Annie and Connie, twins at Brown University who love food. We were inspired by Brown students who created mouth-watering food concoctions in the Ratty from ordinary ingredients, so we started this blog to showcase recipes using ingredients that can be found in our college cafeteria. College cafeteria eating doesn't have to be drab; with a dash of inspiration and pinch of creativity, you can dine like an Iron Chef judge at the Ratty.

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