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by David Ross
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From the L.A. Times
 Duck confit, pancetta-wrapped quail, butter-poached lobster tails,
fried zucchini blossoms -- not exactly how most collegians are
expecting to dine when they head back to their school dormitories this
fall. But those are some of the dishes that may again delight the
denizens of Norris Hall at Occidental College in Eagle Rock come this
semester.
Occidental junior Saul Sutcher is heading back to school with his '87
Volvo packed full of his cooking equipment and dishes. Without
objection from the school administration, he'll again be setting up for
Café Norris, preparing three-course gourmet meals served in the
dormitory's common room most Saturday nights.
Home this summer in his native Berkeley, he used the same concept on
Sunday nights at the Cheese Board Pizza shop with the same results --
full houses and rave reviews. (The cafe-shop is an annex of the Cheese
Board Cooperative his dad has been a part of since 1979.)
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