After a semester of endless happy hours, club nights, and one completely rad retreat in Vermont, Section NE decided something a little more intimate was in order. (No, it’s not what you’re thinking.) NE orchestrated a fabulously successful Progressive Dinner last Thursday, December 1.
In a progressive dinner, the section is split into groups of 10 that visit different classmates’ homes for appetizers, dinner, and dessert. In total, more than 16 hosts entertained over half the section in their homes. While the logistics might sound somewhat confusing, the evening afforded the section the opportunity to not only hang out in a more personal setting, but also to show off any culinary prowess that had been hidden from the class thus far.
Section President Edmund Kim volunteered as a host for appetizers and impressed his guests with bruchetta and prosciutto, as well as a salad caprese. Who knew his leadership skills extended to the kitchen? How did he decide what to serve? Edmund remarks, “I wanted to prepare something that would reflect my sophisticated, yet simple style.and bruschetta and salad caprese are the only appetizers I know how to make.”
Dinner host Nick Pell impressed his guests with a sumptuous dish of well-marinated ginger, jalapeno grilled chicken. Nick talked exclusively to the Harbus about his meal preparation, “I heavily emphasize proper marinating procedures. I liken it to the case method at HBS. The naked chicken absorbs countless savory flavors, and these flavors help ‘transform’ the raw fowl into a delicious taste sensation, igniting the diner’s palate. I guess one could say that we are all just marinating here at HBS.”
Desserts ranging from homemade ice cream sandwiches to cakes from Finale, and pretty much everything at Joseph Meyer’s home, impressed all. (See below for an original Meyer recipe. Yum!)
After a long Thanksgiving weekend spent away from the section, the progressive dinner was a great way for NE to come together to share stories from time spent apart and take pleasure in the prospect of just a few more weeks until Winter Break.
Joseph and Nicole Meyer’s Chocolate Torte:
10 ounces semi-sweet chocolate chips
1 cup of butter or margarine, cut into pieces
5 large eggs
1 1/4 cups sugar
5 tablespoons flour
1 teaspoons baking powder
Preheat oven to 325ø. Grease and flour 10-inch spring form pan.
Heat chocolate and butter in a double boiler or microwave until mixture is melted and smooth.
Beat eggs and sugar in medium mixing bowl until slightly thickened. Combine flour and baking powder and stir into egg mixture.
Fold chocolate mixture into flour mixture. Pour into pan.
Bake for 20 minutes then cover with foil. Bake 30 minutes or until toothpick inserted in center comes out with moist crumbs.
Cool on wire rack; release sides.
Yields: 6 to 8 servings.