Food: Power and Identity for just $250

This year the Shasha Seminar on Human Concerns is entitled "Food: Power and Identity." Everyone is welcome to go to the keynote speaker on Friday, April 4, but if you want to go to any of the cooler lectures, you are supposed to register now and you need to shell out $250. Which is really rather unfortunate, since they have cool events ranging from a lecture on "Subversive Food" to a wine-tasting, and since it is being run by the man himself (no, sorry, not Delmar): John Finn, estranged grad. of the the French Culinary Institute who decided to devote himself to the old and noble art of constitutional law. The true John Finn will no doubt make an appearance at this seminar on his first love.

WHEN: April 4-6, all day
WHERE: Wesleyan U.
COST: a mere $250
WHAT: Culinary notables discuss the goofy and fascinating sides of food. Meals will be provided.

Professor Finn's Boston Cream Pie Recipe

Government Professor John Finn is sort of a powerhouse on campus. His classes are highly sought after and fill up incredibly fast. Ask an upperclassmen "Who's someone I gotta take a class with?" And usually Finn will be in their top five. "But I'm a music major," you'll whine. "It doesn't matter. Taking a class with Finn will change your life. Taking a class with Finn will get you a girlfriend. Taking a class with Finn cures cancer. Probably."

Anyway, so something interesting about Professor Finn is that not only does he hold a Ph.D from Princeton and a J.D. from Georgetown, he also holds a culinary arts degree from the French Culinary Institute in New York that he earned in 1995.

Here's a personal recipe he shared with Wesleyan Magazine back in 2002:

CORINNE FINN'S BOSTON CREAM PIE

9 eggs, separated
1.5 cups sugar
1.5 teaspoons lemon peel, minced
2 tablespoons water
4.5 teaspoons lemon juice
1 cup plus 2 tablespoons cake flour
1 teaspoon salt
1 envelope (1 tablespoon) unflavored gelatin powder
1 cup milk
1.5 teaspoons vanilla extract
2 tablespoons butter
2 tablespoons unsweetened chocolate
1 cup confectionery sugar
1 tablespoon heavy cream

• Preheat oven to 325 degrees F. Separate 5 eggs. Beat yolks with a mixer at high speed; slowly add 1/2 cup of the sugar.

• Add lemon peel, water, and lemon juice. Fold in 1 cup cake flour. Set aside.

• Beat 5 egg whites with the salt until foamy. Slowly add 1/2-cup sugar; beat until soft peaks form. Fold yolks gently into whites, trying not to lose volume. Pour into two, 9 1/2-inch greased cake pans. Bake for approximately 25 minutes or until the cake is golden and springs back when touched.

• To make the cream filling: Mix gelatin, 1/2 cup sugar and 2 tablespoons flour in a small pan. Separate 4 eggs. Mix 4 egg yolks with milk in a bowl and then stir into gelatin mixture. Cook over medium-low heat until thickened, but do not boil. Remove from heat. Stir in vanilla. Refrigerate 40 minutes or until very cold.

• To make the icing: Melt the butter and chocolate in a double boiler or microwave. Remove from heat. Stir in confectionery sugar. Add the cream in small amounts until you reach the consistency of a glaze.

• "Frost" top of one cooled cake layer with cream filling. Top with other layer. Drizzle glaze over top layer. 8 servings.