Geography students and faculty. Standing (l-r): Max Wang '22, Professor Adam Burnett, Rob Israel '22, Josephine Finney '22, Jane Zugarek '22, Tara Krause '23, Keegan Kessler '23, Sophia Ferrero '23, Matt Sampson '23, Aliya Argro '23, Juliana Koller '22, Claire Bonzani '22, Jordyn Gross '22, Professor Yumiko Yamamoto, Myongsun Kong, Remy Kaufman '22, Professor Maureen Hays-Mitchell, Professor Daisaku Yamamoto. Seated (l-r): Jack Breitowich '22, Professor Emily Mitchell-Eaton, Professor Teo Ballvé, Professor Peter Scull, Professor Mike Loranty.
Less than a week after a heavy wet snow of nearly 6 inches, the weather was sunny and temperature topped 70 degrees Fahrenheit, making for ideal barbecue weather.
Previously, the geography barbeque was held in the fall to welcome back majors and the newly declared. Due to the pandemic, the barbeque was not held in fall 2020 or fall 2021, but vaccines, boosters, and vigilance lead to lowered rates of infection, which in turn led to the opportunity to hold the event again. Originally scheduled for Friday, April 22, the event was moved after a Monday–Tuesday snowfall that lead to many broken branches around the village and a late start at ¸Ô±¾ÊÓƵ, to Sunday, April 24, to allow for the snow to melt. (Which feels like a very central New York statement to make.)
The event did not escape controversy, as Professor Scull defended his stance against the usage of mayonnaise in caesar salad dressing, stoutly maintaining a steadfast position in the face of much opposition.
On the day, Professor Adam Burnett acted as pitmaster, turning out smoked chicken, beef brisket, smoked beans, and pulled pork. Professor Scull ably seconded at the grill, filling plates with hamburgers, hotdogs, and veggie burgers. Rounding out the meal was a spread with a variety of sandwich toppings, salads, hummus, snacks, and desserts.
Among the 60 RSVPs, there were students, faculty and staff members, and families. A good time was had by all, including Wilbur, Professor Scull’s redbone hound, who took the opportunity to snatch at least one burger from an unguarded plate.
Professor Scull’s recipe for caesar salad
Feeds somewhere less than 60 as a side.
There will be four or five different varieties of artisan bread, each sliced into approximately one inch–square cubes. They will then be toasted in a cast iron pan on the gas grill with copious amounts of olive oil and dried Italian seasoning — along with salt and pepper and just a hint of cayenne pepper. (Scared of spice? Relax, you’ll barely notice, but it's important.)
The dressing is simple (don’t mess with tradition): anchovy, lemon, olive oil, parmesan; prepared the morning of the event. The sequence, for those of you paying attention here, matters. First, the lemons have their zest delicately removed with a microplane. Then, their juice is extracted (pressed if you’re curious) and combined with the zest. Next the carefully prepared garlic (think goodfellas) is submersed in the lemon juice mixture and allowed to sit for 15 minutes. This important step mellows the garlic, just a little. Knocks its edge off. Then, it is food processed with several tins of anchovy and about a cup or olive oil, and another cup of parmesan.
Meanwhile, ten heads of romaine are sliced (about 3/4 inch crosswise) and combined in a bowl large enough to bathe a small child.