The Dana Cookbook: Culinary treasure revealed
No, this is not going to be an actual cookbook, (although, I would like to publish one with all of my favorite creations I’ve concocted in Dana throughout the years). Instead, this column will be a weekly review of something dining hall related. For my maiden voyage into food writing I’d like to take the opportunity to celebrate one of Colby’s true treasures: Dana Sauce.
This peachy tube of mystery graces my Dana burgers on a near-daily basis. While you wait in line to get your hands on this coveted culinary creation, you often hear student hosts explaining to prospective students that “this very sauce is the reason I go here” or “you really haven’t lived until you’ve had a Dana burger.” I myself am guilty of using Dana’s finest as a recruitment tool.
Just last week, I employed such a tactic with a recruit. To my dismay, there weren’t any burgers that I could lather with Dana sauce. Fortunately though, there were roast beef sandwiches, which more than sufficed.
While raving about the quasi-mythical powers of Dana sauce, (I heard it won first prize in a French cooking contest, actually returning a judge’s strength, allowing him to walk for the first time in over a decade etc.), I realized that many of the students at Colby know relatively little about the sauce they love so much.
Here it is Colby College, (and for those of you who don’t want to know, spoiler alert): Dana Sauce is the perfect combination of mayonnaise, ketchup, Worcestershire sauce, mustard and one secret ingredient. These five items combine to make a mind-blowing patty-topper. If you swear by the sauce, as I know many do; now you know what makes it so amazing.
If you’re among the many others who have shied away from the fleshy looking squeeze bottle, now that the mystery is gone, I implore you to give it a try; I assure you, it is not a decision you will regret. Stay tuned for next week’s culinary quest and remember: what doesn’t kill, makes you fatter Colby.
