SBU Catering
August 30th, 2008 | by Loretta |Cookies.
So far, between the Orientation for my Department and the one meant for PhD students, I’ve sampled what SBU catering can do. They’re not quite NYU’s Aramark people, but they know how to bake a righteous cookie.
Appeal is pretty high for these babies– good size, thickness and they look moist. How does the cookie crumble? It doesn’t shatter if it falls; there’s sufficient gluten for a nice chewy cookie. It’s not dry, but not overly greasy. However, if you wrapped them in paper towel or a napkin, I wouldn’t be surprised if some fat soaked its way through.
The sugar cookie had extra sprinkles, which was definitely a nice touch. Eye candy that doesn’t double as false advertising for flavor and texture is always a plus. The most sinful cookie would have to be peanut butter chip.
Just look at those stains from fat, resulting from a combination of giant peanut butter chips and whatever fat they chose for their cookies.
Sandwiches.
While in many ways these cookies were the highlight of the meal, there were also sandwiches to be had.
I recently discovered failfoods.com– the roasted vegetable sandwich would belong there due to the inappropriate ratio of white bread to vegetables. The other day I had their roasted veggie wrap and it was delicious. Why? Tortillas are less massive than bread. Sigh.
Fortunately, their sandwiches that filled with meat as much more promising. For instance, their turkey and cheddar sandwich tastes healthy and innocent. A little squirt of mustard and it’s got the appropriate moisture and flavor content that makes a palatable sandwich. Then there’s the tuna fish salad that I didn’t try, though I thought about it (don’t mess with mayo unless you know how long it’s been away from the fridge, right?) There was, however, a roast beef and cheddar sandwich.
I’m not sure what it is about their roast beef, but it’s quite good. At home, we season ours with a lot of garlic (minced, crushed and sliced; all forms and stuffed everywhere possible in the slab of beef) and a lot of black pepper; whole peppercorns are inserted into the beef as well. Here, I think they marinate it in some sort of herbaceous blend of…I’m not even sure what. There’s a mildly floral flavor to it and it’s quite pleasant. And they undercook their beef (it’s very pink; medium or medium-rare) so that contributes to the overall flavor as well.
Generally speaking, it’s ranks above the other two sandwiches that I’ve tried. And having that slide of cheddar gives it an interesting contrast. Not some sharp gradient of change in flavor, but it does give that “something extra” when you’re biting away.