What’s a Jason Brillon?


It’s a sandwich at the Tufts Pax et Lox Glatt Kosher Deli named after the student who won the deli naming contest. 

What’s in it?  House-poached Chicken Breast, Sun-dried Tomatoes, Roasted Red Peppers, Spinach, and Grey Poupon Bistro Sauce on Marbled Rye 

Jason and Chef Ashely created it together. Jason and Chef Ashely love it!  Have you tried it? What do you think?

Photo by Kristie Le ‘17


Tufts Cuts the Cheese

The Fine Art of Cheese by Ronen Shohat 17

Great news for cheese lovers: Tufts Dining is partnering with the Tufts Cheese Club to feature cheese articles. These cheese posts are written by Tufts Dining’s new “Cheese Connoisseur,” Zach Graziano and by Ronen Shohat ‘17 a Cheese Club member. Zach ’17 is the Co-Founder and President of the Tufts Cheese Club. Ronen is a marketing and communications intern for Tufts Dining and one of the first members of the Tufts Cheese Club. 


Zach, originally from Port Jefferson, NY studies biochemistry, and he spent the summer of 2013 as a fromager (French for “Cheese Expert”) at C’est Cheese, a restaurant and cheese shop in his hometown of Port Jefferson, NY. Ronen from Miami, Fl, studies economics and finance, and was one of the first Cheese Club members.


The mission of Tufts Cheese Club is to expand Tufts students’ knowledge of and appreciation for cheese and the art of fine cheese making. Tufts Cheese Club meetings showcase varieties of cheeses for tasting with discussions about their origins, how each cheese is made, foods the featured cheeses go best with, and ways to serve the cheeses.

Photos by Annie Lye ‘17 


Peter’s Wicked Chili Recipe is Wicked HOT!

Peter from Carmichael Dining Center likes it HOT!  He knows HOT peppers, HOT sauces, and HOT chili.


Peter generously shares his very own Wicked Chili Recipe with the Tufts community.  Beware: it’s HOT and very tasty for those who dare!



Tufts Kosher Deli Got Named!


Chef Ashley and Jason Brillon with their sandwich. Photo by Kristie Le ‘17

February 2014, we had a contest to name the Kosher Deli. The contest was open to all current Tufts University students, faculty, and staff. There were more than 600 unique submissions. Jason Brillon ‘16 was the first to come up with the name “PAX ET LOX”. After much deliberation by a panel of judges including students, faculty, and staff from Tufts, Jason’s entry won the contest. 

As the winner, Jason Brillon gets a sandwich named after him. He got to collaborate with Chef Ashley on the recipe for “The Jason Brillion” dinner sandwich for his contribution. The sandwich doesn’t have lox in it, but it seems equally delicious!



This Artist Takes Playing with Your Food to a Whole New Level

Looking for some creative inspiration this summer?  Check out Hasan Kale’s miniscule masterpieces.  These reaffirm our belief here at Tufts Dining that food can truly be an art form!



Thank you. Thank you!

As the year draws to a close, the Carmichael and Dewick-MacPhie Dining Center staff want to wish all of the Tufts students a great summer and say THANK YOU for the opportunity to be of service this year!


#BisqueAlert = DELICIOUS!

Just ask Paul, who’s been making soup at Tufts Dining for over 15 years. Watch him make our famous Butternut Squash Bisque.  

The Recipe… http://tmblr.co/Z7drkvHtLU4M


Pi Day 2014

Freshly baked today in our Bake Shop: Chocolate Mousse, Lemon Meringue, and Blueberry.  Happy Pi Day from Tufts Dining!


Our Hearts Belong to Tufts

    Have a SWEET day!

Love, Everyone @TuftsDining 

Tagged:   #tufts   #valentines

Food Allergies or Food Intolerances?  We can accommodate.

Our students know we take your eating seriously! Nutrition, health and diet matter to Tufts Dining.  Questions about allergies or intolerances should be directed to our Dietitian, Julie Lampie

Tagged:   #JoannaLi   #SnackQueen   #FoodAllergies   #Tufts