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The Pioneer LogFebruary 24, 2012FEATURES

ILLUSTRATION BY SAMANTHA SARVET

PLU

Industry relevant

Cross-disciplinary

Globally aware

Ethically grounded

..> 

Master of Science

in Finance

Curriculum aligned with the CFA

10 month Master’s degree

Full time

No work experience required

Monthly information sessions

Pacific Lutheran UniversitySchool of Business | Tacoma, WA 98447(253) 535-7330 | msf@plu.edu | choose.plu.edu/msf 

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ALL ABOUT AIOLIDemystifying that weird white sauceBY KEVIN RYAN

Staff Writer

e Bon has been serving aioliat almost every meal now, and Ikeep hearing people ask what it is. An excellent question!

 Aioli is an important sauce foreveryone to know, as it is possibly the most delicious condiment if done properly. is sauce was bornin the Provence region of Franceand is used as a simple condimentfor many grilled vegetables andmeats. Usually when the French doanything, it is highly complex andhard to replicate, but since aioli isfrom a traditionally poorer, ruralregion of France, it’s quite simpleand easy for anyone to make.

e process is similar to makingmayonnaise, just with some garlicpaste added for extra avor. eoil is emulsied (which just meansthat the oil is suspended in water-

soluble compounds) with the helpof egg yolk, lemon juice and garlic.Dijon mustard also works as a greatemulsier.

Here is a recipe for a classic aioli:

Finely mince one large clove

of garlic. Sprinkle with a generouspinch of coarse salt, then mash andspread the garlic against the cuttingboard with the at of your knifeuntil it becomes a paste.

Place the paste in a bowl witha raw egg yolk and a teaspoon of lemon juice. Whisk together. Rollup a towel to make a circle and restthe bowl in it to stop it from slip-ping. Add 1/2 cup of oil, very slow-ly at rst until it is well combined,then at a slow, steady drizzle until itis all combined, stirring constantly. You can add herbs or Dijon mus-tard to give it more avor, but I likemine plain, on a sandwich or withsome veggies.

Weekly CAB update

  Are you looking for a way tospice up your life on campus? May-be you’re looking for a study break,a way to meet new people, or justa way to channel your general en-thusiasm? You’ve come to the rightplace! Welcome to the new Cam-pus Activities Board column! Every  week we’ll be writing a bit aboutupcoming events on campus. First,  we’re showing the movie e Im-

mortals in Council Chamber to-night at 8pm. It’s about sweaty 

  Ancient Greek men, so it’ll de-nitely be a good time. On Monday Feb. 27, you can stroll on over toStamm for some casual Laser Tag,co-hosted by Unisex. e event be-gins at 7 pm. but sign-ups start at5 outside the Bon. e event goesuntil 10 p.m. so there’s plenty of fun to be had!

  And don’t forget about the Wednesday Night Concert Series,every Wednesday in Maggie’s. is week, Sauvie Island will be strum-

ming their stylish tunes for you at10 pm. See you there!

BY STEPHANIE TSINGOS

Guest Writer

Tucked in next to the Ace Hotel, oneblock from Powell’s, Clyde Common is aluxurious restaurant and bar. With its hip at-mosphere, it is often hard to distinguish the wait sta from the patrons, as they all havea prevalence of tattoos, piercings and plaid.

 We arrived after 5 p.m. on a Friday ex-pecting a large crowd, but we were seated al-most immediately in the restaurant’s upperlevel. For a while we were the only customersupstairs, so we took our time looking over

the happy hour menu.is upscale “European style tavern” has

happy hour Monday through Friday from3 p.m. to 6 p.m. Normally, entrees run $20and appetizers and sides upwards of $6. Dur-ing happy hour, however, the food runs from$2 for their daily cookie to a delicious $6burger. e cocktails and featured wine area college budget-friendly $5 and draft beeris $3.50.

Happy hour is the perfect time to get ataste of this gourmet fare. e French friesare thin and cooked to perfection. ClydeCommon pairs them with a mouth-watering

harissa sauce, which is a slightly spicy cilan-tro dip, and aioli.

My favorite happy hour dish was thetoasted baguette slices that came with Nutel-la, jam and hazelnuts. is is only on thehappy hour menu at Clyde Common, andit is a real treat. It was a gooey, tasty mess toeat. e warm bread melted the Nutella andthe orange marmalade made with fresh slic-es of fruit paired surprisingly well with thechocolate spread. Both the marmalade andthe chocolate spread tasted homemade.

One Clyde Common specialty is thepunch of the day. It is a seemingly random

combination of juices, liqueurs and alcohol.e day we went it was very pink and very strong, and our waitress mentioned that it wasn’t her favorite punch the bartenders havemade. Our favorite drink from the evening  was the non-alcoholic lavender lemonade.It was the perfect balance of sweet and tart with a hint of lavender that lent the drink alight, exotic avor.

Overall, I highly recommend the happy hour at Clyde Common. e prices are low enough that you’ll have some money left overto grab a book at Powell’s on your way home.

BY DARYA WATNICK

Editor-in-Chief

CLYDE COMMON

ILLUSTRATION BY SAMANTHA SARVET

PHOTOS BY DARYA WATNICK

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  e 

30th Public Interest

Environmental Law 

Conference

University of

Oregon

Register At

 www.pielc.org

March 1-4,

2012

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