August 1, 2008

Purdue hires local chef to introduce new cuisine to campus

Chef Nelly Farmer Download photo
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Nelly Farmer first learned to cook in the Lafayette, Ind., landmark steakhouse, Sarge Oak's on Main, owned for decades by her parents. She advanced her skills with a culinary degree from Johnson and Wales University in Rhode Island before returning home to start a family. For the past 11 years she has cooked for Purdue students, first at dining rooms in Earhart and Wiley residence halls, then for various fraternities and sororities with a catering business she launched with her husband.

Hired in January, Farmer directed creation of a unique menu that includes three signature cooking styles:

*  Sizzling pasta dishes made-to-order with fresh-made wheat pasta and fresh vegetables, meats and sauces;

*  Daily smoked meats that will include brisket, pulled pork, beef and chicken; once-a-week ribs and occasionally salmon; and

*  Churrasco, the centuries old, open-flame, slow cooking method developed by gauchos riding the plains of southern Brazil.

Inspired by protein-seeking fraternity brothers she served for four years, Farmer crafted a menu that will feature nine proteins at each meal including fresh six-ounce thick burgers. Each burger comes with a custom combination of up to six toppings.

For the more health-conscious, each day will feature chicken breast, fresh wheat pizza crust, vegetarian selections, and smoothies for breakfast.

Farmer is bringing in recipes from her varied background. She first prepared her authentic focaccia bread at a three-star restaurant in Providence, R.I.. The chimicurry sauce that will be offered on beef sandwiches she learned from a Purdue student from South America who volunteered to taste-test her menu. Her sometimes decadent desserts are influenced by her time as an assistant pastry chef to her mother, Grace Brutsman. Brutsman also is now a chef at Purdue, at Hillenbrand Hall. She has had her chocolate concoctions featured on Indianapolis television.

Farmer, a 35-year-old mother of six children, came home to be close to extended family. She prides herself on having created a restaurant on a college campus that can serve the entire community, including families with children.

"I want more people, particularly families, to come here. Our students don't see kids very often and absolutely adore them," Farmer said. "Sunday brunch here is a perfect time for families. Don't worry about your kids making noise because college students can be noisy enough themselves."

The new dining court northeast of the intersection of Martin Jischke Drive and Third Street opens to the public for lunch next week. The all-you-care-to-eat price of $9.03 includes salads, sides, made-to-order entrees, drinks and desserts. Farmer is encouraging Purdue staff and community members to check out the dining court in the first two weeks before students return for the fall semester.

Writer: Jim Schenke, (765) 494-6262, jschenke@purdue.edu

Source: Nelly Farmer, (765) 496-7903, hfarmer@purdue.edu

Purdue News Service: (765) 494-2096; purduenews@purdue.edu

Note to Journalists: Journalists are encouraged to visit and dine at the new dining court. For more information, contact Jim Schenke at (765) 494-6262.

PHOTO CAPTION: Chef Nelly Farmer returned to Purdue to help launch University Residences' newest dining court. The dining court's internationally influenced menu will be anchored by Brazilian barbeque and freshly prepared pasta dishes. (Purdue News Service photo/Jim Schenke)

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