On Wednesday night, hungry students at the Hill College House dining hall were treated to three unique items on the menu.
Chef Tim Spinner (pictured, right) of the West Philadelphia-based Mexican restaurant, Distrito, was on hand to prepare chicken enchiladas, crab guacamole and esquites, or Mexican street-style corn, as part of Penn Dining's Guest Chef series. More than 700 students attended the event.
The Guest Chef series is designed to infuse excellence and variety into the University’s dining program while also showcasing the food and flair of talented chefs, and providing a culinary learning experience for Penn Dining staffers.
Past events have featured Chef/Proprietor Betty Foo of Hunan Restaurant; Chef/Proprietor Daniel Stern of Rae Restaurant; Executive Chef Artie Cavaliere of El Vez, a member of the Stephen Starr Restaurant Group; Executive Chef Paul Navjot of Café Spice; Chef/Proprietor Michael Chow of Peking Duck; and most recently, Chef Matt Babbage of World Cafe Live.
Nanoparticle blueprints reveal path to smarter medicines
New research involving Penn Engineering shows detailed variation in lipid nanoparticle size, shape, and internal structure, and finds that such factors correlate with how well they deliver therapeutic cargo to a particular destination.
A generous gift from alumni Glenn and Amanda Fuhrman brings the work of internationally acclaimed artist Jaume Plensa to the University of Pennsylvania. The latest addition to the Penn Art Collection expands Philadelphia's public art.
A massive chunk of ice, a new laser, and new information on sea-level rise
For nearly a decade, Leigh Stearns and collaborators aimed a laser scanner system at Greenland’s Helheim Glacier. Their long-running survey reveals that Helheim’s massive calving events don’t behave the way scientists once thought, reframing how ice loss contributes to sea-level rise.
