As usual, the menu was inspired by the limited cooking facilities available to most dorm dwellers with only a pair of butane-powered hot plates and a sterno-fueled hot box on hand to prep the dishes since 33 doesn't have a kitchen (or even a dishwasher!).
And what brilliant dishes they were! With an obvious nod to the collegiate dining options we all fondly remember, chef Bommarito spent three days prepping for the evening.
His menu offered an upscale take on several dorm room classics:
- Fried Rice (Chinese-style arancini with French horn mushrooms, frisee lettuce, chives)
- Tuna Salad Sandwich (sashimi tuna, pickled watermelon, egg, mayo)
- Tamale (chicken confit tamale)
- "Mom's In Town" (braised short ribs with polenta)
- Nachos (sweet chips, fresh berries, sweet ricotta, chocolate sauce)
In addition to witnessing such a unique event, it was a joy to watch Bommarito work along with his sous chefs for the night: Jon Olson of Market Grill and Mike Craig of Taste. The challenges of cooking such an elaborate without any real kitchen to speak of are not insubstantial, but the chefs and the staff at 33 delivered a fascinating, memorable meal.