For this year’s Oxford Food Symposium I undertook the huge responsibility to cook the final, Saturday dinner for the 280 participants. Among them were some of the most well-known British and American authors, journalists, historians, scientists, and chefs.
Santorini fava (yellow split peas) topped with capers and herbs.
David Tanis and Claudia Roden enjoyed the braised snails, which had previously created quite a sensation in St Catz’ kitchen as chef Michael Costa was washing them, trying to prevent them from escaping…
Greek frugal cooking –the simply braised snails in onion-tomato sauce, or the slow-cooked lamb with lemon and oregano– can show its real power in an intimate, family environment. Only when chef Michael Costa, my talented, tireless friend, accepted to leave his very busy kitchen in Washington DC and come to cook at St Catherine’s college did I decide to undertake the difficult exercise of presenting in volume, for 280 people, dishes meant for a small circle of friends and family. (more…)
