Bon Appétit! Chef’s Table Dishes Up Allergen-Safe Cuisine Experience

Emerson’s private dining room came a little closer to rivaling a Michelin-starred restaurant during a Chef’s Table event on April 17.

Student attendees enjoyed a four-course tasting menu, while being waited on by Bon Appétit staff and eating at a cloth-covered dining table. The best part? The meal was entirely gluten- and dairy-free, creating a worry-free dining experience for students with allergies. 

The Dining Center started offering tasting events last spring, and has since done two per semester. This year’s first event was open to all students, and the second catered to students with allergies. 

“Dining is not one-size-fits-all,” said Dawn Sajdyk, Resident District Manager for Bon Appétit. “That’s where we come in. We know that parents want their children taken care of, and we try to take care of everyone.”

Executive Chef Alex Drumm, who has been working in the Emerson kitchen since 2019, made an appearance between each course. Drumm told students that it was the 14th anniversary of his kidney transplant, a time when he was heavily restricted in what food he could eat. 

“It’s emotional, just thinking about that journey from there to here,” Drumm said. “We wanted to give a fine dining experience to those students that primarily rely on our Oasis [allergen-aware] section.” 

Students enjoyed a variety of allergen-friendly courses, including a five-spiced duck breast, lemongrass-infused gazpacho, and oven-poached Hainan chicken. There were also meatless options of each course. 

“It’s fine dining, it’s exquisite,” said Miles K. ’25, who is dairy-free and asked that his last name not be used. “Chef Alex is amazing.”

During the course of the two-hour tasting, 17 student diners chatted amongst themselves and with Bon Appétit staff. 

“Food can bring people together,” Sajdyk said. “It’s a different kind of dining experience. They get to meet each other and we get to meet them.” 

Sajdyk also made time for student feedback about the Dining Center’s offerings. Students shouted out a wishlist that included a larger variety of gluten- and dairy-free desserts, more fish, and the apparent fan-favorite, raspberry sorbet.

This was Christy Weeks’ second Chef’s Table experience. Weeks ’27 has a dairy and egg allergy, and usually utilizes the Oasis and Root & Stalk sections in the Dining Center. Weeks said there is direct communication between her and Sajdyk to help her find allergen-friendly options on campus. 

“The duck was my favorite, but there wasn’t anything that wasn’t good,” Weeks said. “It’s nice to have a formal dining experience, but without having to worry.”