We did an event highlighting artisan breads and savory soups. Our bakeshop created a rustic Italian bread, ancient grain bread, oatmeal bread and cornbread. We paired the breads with soups, such as New England clam chowder, creamy broccoli and cheddar, harvest tomato and basil and chile con carne.
Garett DiStefanoDir. of Residential DiningUniversity of Mass.Amherst, Mass.,
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