If you can’t get enough of the delectable lunches served up every Friday at Ozone Café, now you can try out the recipes at home. “The Ozone Cookbook,” a collection of 37 of the popular meals created by Executive Chef William Roy of Dining Services, is now available.
The cost is $10, with proceeds benefitting The Global Child in Cambodia, where two of the College’s first Minerva Fellows, Jonathan Hill ’08 and Robbie Flick ’08, spent the last 11 months teaching.
“People are always asking us for the recipes, so we thought a cookbook would be a good idea” said Dan Detora, director of Dining Services, who along with Callie Stacey, operations director, organizes the weekly organic meals in Old Chapel. “The students then decided to use the book as a fundraiser for The Global Child, since we have a connection to the organization.”
Led by Elisabeth Duquette ’11, students worked with Roy to pick the recipes. Students also contributed original artwork. Among the selections are avocado and tomato salad, Caribbean-style vegetable harvest stew and Mum’s macaroni and cheese.
The book is on sale at Reamer Campus Center through next week and will also be available at Ozone Café each week.
Since its launch in May 2006 by students in Ozone House, Ozone Café has grown from a small, intimate lunch for about 50 to a Friday feast feeding for about 300. The cost is $6, featuring an all-vegetarian menu using ingredients either locally grown or organic.