A taste of Spanish culture

Last Wednesday, Thursday and Friday, Keene State College students had a chance to enjoy traditional Spanish food as part of the Zorn Dinning Common’s (DC) guest chef program. Chef Francisco "Paco" Manzano was the fifth annual guest chef to cook for students at the DC. Paco, a Madrid native, is the Executive Chef at the European University of Madrid.             

The menu included Paella Valenciana, garlic soup, Paisana Omelet, pears in red wine and a tapas bar including Chistorrita with cider, fried calamari and white anchovies, vinegar Spanish Hams, Sausages, Cheese and Olives.

 
Josef Quirinale, head of the Dining Commons, encouraged students to try the gazpacho during the event. Josef explained that paella, a rice dish, is typically prepared and served in the same dish.

“As paella is the national dish of Spain it was important that we got it right,” Quirinale said. “We were able to find a place that makes paella pans inexpensively in New Jersey.”
Quirinale explained that Sodexo obtained three of these pans for use in the DC. According to Quirinale, the DC plans to bring paella back occasionally as well as the tapas bar.            

The week included not just the guest chef but musical guests as well. On Wednesday, Feb. 12, Spanish guitar music by KSC alumnus David Ross played at the L. P. Young Student Center, while chef Manzano served tastings of the food to come. Thursday night, while students enjoyed authentic Spanish cuisine in the DC, the Alborada Spanish Dance Theatre performed traditional flamenco.          

   
Rebecca Briggs, the nutritionist at the DC, said these types of programs are getting a positive reception from students.“Reaction has increased positively every year,” Briggs said. “The students now, after five years, know it’s coming and get excited for it.”             
“The DC has served more people this year for the guest chef than ever before,” Quirinale said.            

Manzano, who does not speak English, said via a translator, he enjoyed his time at KSC.
“I like it here,” Manzano said. “They serve differently here though, in Spain we have stricter times you can come and eat. Here students can come and go as they please.” At Manzano’s school, breakfast is served between 7:30 a.m. and 11 a.m., lunch between 1 p.m. and 4 p.m. and dinner between 8 p.m. and 11 p.m.             

 Briggs explained the guest chef program has previously included chefs from Columbia, Thailand, Peru and Malaysia and said they plan to bring someone from another different location next year.        

     
Student reaction was overall fairly positive according to Quirinale.
“We have to leave some staples like pizza, the salad bar and stir fry intact, for our pickier eaters,” Quirinale said. 

           
 Sophomore Richard Ouellette said he enjoyed the program.
“I thought it was really cool; I always like trying new things,” Ouellette said. “I think it is awesome because it brings a variety of foods to the DC.”            
 Sophomore Britney Taylor even tried some new foods for the first time.
“I really liked it. I tried anchovies for the first time and liked them,” Taylor said. She also said she thought it was nice to have some similar food she had on a trip to Spain.

The global Chef program was fairly popular according to Quirinale.
“Thursday night’s attendance was 1,591. In the first two days the culinary team prepared 365 pounds (dry weight) of rice,” Quirinale said, which totals to 1095 pounds cooked weight.

William Ross can be contacted at wross1@ksc.mailcruiser.com.