Normally Hoosier Fare leads me to an out-of-the-way restaurant in a small town. This time, it took me to a unique, student-run restaurant on the second floor of Purdue University’s Memorial Union. I was treated to lunch by Bruce Haumesser, Purdue’s executive chef and now director of culinary operations. As good as lunch was, the best part was dessert!
I like bananas. The dessert featured bananas tucked inside a fluffy, deep-fried pastry, finished off with a creamy sauce. Besides being tasty, Haumesser assured me it was also healthy — as healthy as a dessert can get. That’s because it was prepared in high-oleic Plenish cooking oil. The oil is now used exclusively at the Sagamore Room, and in a 50% blend in three of Purdue’s five dining courts serving students living in dormitories.
“We’ve found high-oleic soy oil allows the true taste of the food you’re showcasing to come through,” Haumesser says. “The flavor profile comes through cleanly, without an off-flavor you sometimes get from cooking oil.”
Having tried it for myself, I wholeheartedly agree. If you don’t like bananas, you could try the oil in many other menu offerings. But if you like bananas, this dessert served up at the Sagamore is hard to beat.
The Sagamore is open certain hours for breakfast and lunch during the summer and during the school year. It’s also open for special occasions. Reservations are requested.
It’s located in the Purdue Memorial Union in West Lafayette, Ind. For more details, visit the Sagamore website, or call 765-494-8945.