Zach B., Yale University
Strawberry Rhubarb Pie:
Zach Bell, Yale University
Back in December 2010, I baked a raisin pie and commented on its usage as a “funeral pie.” Upon some further research into a variation, the sour cream and raisin pie, I found that it also originated among Mennonites settling in the Great Plains, quickly spreading to other local communities. Funerals in the mid to late nineteenth century were opportunities for the community to gather and express hospitality. This hospitality often arrived as edibles, and especially as dessert. Guests and relatives would bring food to show their sympathy and condolences. A funeral staple was the raisin pie (and other improvised variations) , a dessert that could be quickly made out of readily available ingredients.
Filed under Food, Pics or it Didn't Happen, pie, Recipes, Zach B.
Zach Bell, Yale University
When the dining halls at Yale serve chicken tenders, everyone smiles a little bit brighter. Eyes shine, brimming with tears as the YDN reports that yes, it is indeed “Chicken Tenders Day.” With chicken themed stories landing on the front page, hand breaded tenders have transcended their fleshy prisons into myth, manna from above. Students have even created a website notifying inquiring students about the dining halls’ tender supply.
Despite Yale’s deified tenders, I wondered whether there was a whole world of chicken yet to be explored. “Blasphemy!” they told me. “You’ll never get out of this town.” Yet, I had to try. On my longer runs I enter Hamden, a town north of New Haven. I run past schools, hardware stores, and kids on bicycles. I glance briefly at road food establishments like Glenwood, wishing I could eat a lobster roll and run six miles back to Yale with no gastrointestinal distress.
Filed under College Life, Dining Halls, Food, New Haven, Restaurants, Reviews, Yale, Zach B.
Zach Bell, Yale University
This may not look like the best burrito I have ever eaten. In fact, this burrito looks woefully shrunken in the middle, wrinkled, not stuffed to bursting like a paragon burrito should. Despite its visual deficiencies, I can assure you that this was a burrito sent from the heavens.
Zach Bell, Yale University
Traditionally thought of as a summer dessert, in my opinion key lime pie can be served at any time of the year. In order to make the pie a little more appropriate for the temperature though (despite an unusually warm December in St. Louis), I put the filling in a gingerbread crust.

Filed under Pics or it Didn't Happen, pie, Yale, Zach B.
Zach Bell, Yale University
This fall, the Museum of Modern Art in New York City put on a seven-decade retrospective of Willem de Kooning. His work ranged from early abstractions, to the more recognizable (and now more famous) “Woman” series, to calligraphic color experimentation. Throughout his career though, de Kooning’s work focused on his process. He painted and drew only to scrape down and erase, constantly revising, searching for a finished product. In his process of constant adjustment, de Kooning was cooking. He started with a foundation idea and tweaked it so many times that the image evolved into a reflection of his working mind. De Kooning approached his work the same way a chef would approach a recipe, and the same way I make pumpkin pie.
Zach Bell, Yale University
As a newcomer to the New Haven Restaurant scene, Box 63 has a long struggle ahead. Conveniently located at the corner of Park and Elm, Box 63 is across the street from Davenport and Pierson, and within walking distance of off-campus housing on Lynwood, Edgewood and Dwight. Box 63 has a potential audience, but questions remain about its ability to retain a crowd of regulars.
According to their website, Box 63’s “…focus was to create a welcoming hangout that blends iconic American comfort food, healthy portions and unique cocktails, in a classic rock in roll environment.” Box 63 calls itself not merely a bar and grill, but an “American Bar and Grill,” where we are supposed to relax and put our elbows on the table. They want to create a culture of warmth, a place where a regular or a stranger can sit down and everyone knows their name. That kind of atmosphere takes time to develop, requiring a combination of good product, good service and an air of familiarity. Box 63 has quality service, no question there. Yet, for the other two criteria Box 63 tried to go too far too fast, obsessing over its design concept, instead of letting its culture grow organically.
Zach Bell, Yale University
This year, food carts and trucks have been cropping up all along York Street. From the Ay! Arepa truck at York and Elm, to a halal cart at York and Chapel, students now have more options to grab food on the go instead of shuffling in line at Durfee’s. In this series, I’ll try each of the mobile food stations parked on York. This week, I tried Ay! Arepa.
Ay! Arepa made the news in September after chef Ernesto Garcia, former chef at Ay! Salsa, left his stationary kitchen to open his own mobile business. Leaving Ay! Salsa (owned by his brother Franco Gonzalez), Ernesto brought much of the menu with him, offering a very similar variety of arepas and burritos.
Filed under Restaurants, Reviews, Yale, Zach B.
Zach Bell, Yale University
The diner holds a coveted place in American culture. Open from the earliest hours of morning to past a reasonable man’s bedtime, diners serve casual food for people who just want a place to sit and eat. Joints like the Olivette Diner and Steak and Shake carry strong memories for me of biscuits and late night burgers past.
Walking the streets of New Haven, Connecticut I did not expect to find a steel diner on the corner of Chapel and Howe, street lights glinting off of its polished metal exterior. The interior was polished too, steel, chrome, and mirrors wall to ceiling. For a moment I was transported back to St. Louis, waiting for my chocolate shake and coffee… until I heard the sitar music. The Indian restaurant Tandoor occupies that steel can of a diner, a trailer with samosas that in appearance does justice to the original hotspots of Americana.
Cardomom and curry scented the air and I ordered vegetable tikki, chicken patiya, and tandoori roti in curious bewilderment. I faced a serious case of cognitive dissonance; I should not be eating vegetable tikki in Steak and Shake! I mean, Tandoor! I mean, diner?
The food was fine in itself, nothing special, vegetable paste fried in chickpea batter, pleasantly spicy chicken in a mango derived sauce, tender whole wheat flatbread. The menu, style of food (North Indian), and price range is similar to ninety percent of the Indian restaurants I have eaten in. The only aspect of Tandoor that stands out is the diner factor. They try to serve formal Indian food in a diner! The novelty of the setting amused me, but also prevented me from taking the food seriously. Tandoor takes its food as intensely as every other Indian restaurant in New Haven, but the steel walls speak of a more casual time. The casual diner juxtaposed with formal Indian food evokes a discordant note. Eating in a diner, I don’t want Zaroka’s (another New Haven Indian restaurant) chicken patiya, I want the equivalent of Indian diner food. I want to feel casual, relaxed.
Tandoor fails to use the power of it’s unique decor. Instead it tries to be just like every other Indian restaurant, and succeeds to a certain degree. Yet, I still feel disappointed with Tandoor. Even though the food was just as good as Zaroka or India Palace, Tandoor could be so much more. It could be unique, taking a symbol of American culture and transmuting it into a haven for ultra-casual Indian cuisine. Instead Tandoor takes the beaten path, and as a result, fails to stand out from the crowd.