Prolific and Terrific

25 April 2015Tia P, Allard ’15

On a regular basis, the stalwart and talented Brentwood Food Services Staff are asked to feed over 750 mouths in under an hour; even for the most prolific culinary aficionados this is a formidable task. When the grinding wheels of Regatta roll around and that aforementioned number is raised to literally thousands over this hectic weekend, it is a time in which the utmost of efficiency is required and year after year after year our Brentwood brave produce. Not only does the Brentwood caf provide, but they excel. The meal times have been extended so it is nearly impossible to miss out on any meal. The food itself is even above the normal standard, serving favorites such as waffles, pizza, and roast chicken with garlic pasta. But wait, you say, rowers’ diets surely cannot consist of such abhorrently unhealthy items right? Wrong. Those urban legends of Alex R, Privett ’16, only eating seaweed and uncrushed blocks of protein powder were mere rumors, and his eating habits are, in fact, quite comparable to that of a hungry German Shepherd. Today, the caf will be serving three meals in total; a breakfast course consisting of fresh fruit (organically grown), scrambled eggs (vigorously scrambled), ham hash browns, and croissants (cooked to such an excellent standard that even the Pillsbury Doughboy would approve.) Athletes from the Oak Bay Rowing Club called the breakfast “better than what our mothers made,” which, I think, is a compliment of the highest echelons. This afternoon the caf will be pumping out pizzas left, right, and center, which I’m sure will be a hit. Accompanying these pizza pies will be a Caesar salad – a classic. And don’t forget cookies. Never forget the cookies. Dinner will be roast chicken served with a vegetable medley and the finest bumblesberry pie for dessert. Come one down to the caf, for the food is heaven. On behalf of all who eat in Crooks Hall, we thank Brentwood Food Services for all of their fantastic contributions to this weekend. Tia P, Allard ’15

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