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A Vietnamese cooking class with Harvard University Dining Services’ Director Martin Breslin

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It was held in one of those uber-swanky House Masters' residences.

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Martin Breslin, who hasn't remembered meeting me the past two times... Tsk tsk!

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incredibly delicious, especially with out "peanut" sauce. (actually cashew sauce. because of the peanut scare.)

the filling for our spring rolls

the filling for our spring rolls

pho!

pho!

Related posts:

  1. Inside Harvard’s New Science of Cooking Class
  2. Free Trip to Barcelona with Ferran AdriĆ  for Winners of Harvard Science and Cooking Class
  3. My mother’s cooking
  4. Harvard Food Science Class Promises 50% Kill Rate
  5. The Genius in the Kitchen: Behind the Scenes of Fine Dining at Crabtree’s Kittle House

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