LTH Soup & Bread Night, Hideout, 2/16, 5:30-7:30PM

LTH Soup & Bread Night, Hideout, 2/16, 5:30-7:30PM

Earlier this year, several of us participated at an LTH night of Soup & Bread at the Hideout.

This year, the event goes from January to April.

Martha Bayne – the brains behind S&B – has asked us to participate once again. Here’s how she describes it:

Each week we'll offer up six or more delicious soups made by professional and amateur cooks, as well as bread donated from local bakeries and the pastry class at the Illinois Institute of Art Culinary School. There is never a cover charge, and it's always family friendly. And, as ever, we'll be collecting donations for different local food pantries and hunger relief organizations to keep the soup hot all over town. On January 5 our donations benefit the Casa Catalina Food Pantry in Back of the Yards.

And ... what's that you say? You want to share your grandma's chicken noodle soup with the world? You've been experimenting with pork-belly broths? You're perfecting your vegan chowder? You want, in other words, to take on the awesome responsibility of being a Soup & Bread cook? You're on. As a bonus, your tasty soup recipe could be included in one of 2011's NAME Soupscription packs of recipe cards. Oh, the fame!

Our night is February 16. If you want to join in, post to this thread. You will need to bring a crockpot’s worth of soup (bread will be donated), and we’d recommend bringing it warm (like in an insulated container) – it takes a long time for a crockpot to warm up, so you'll want a running start.

We can use 6 people/teams of two. So far, we have:

1.GWiv: Taza breads
2.David Hammond & The Wife: Pozole
3. happy_stomach: Signs and documentation
4. kennyz: Zuppa di celiege
5. stevez: Smoked ham bone navy bean soup
6. irisarbor: Split pea and ham
7. mbh: Curried squash and lentil soup
8. boudreaulicious: Red beans and rice with sausage soup
9. Ursiform: Caldo de Res
10. petite_gourmande: Condiments
11. jsinger: French onion soup
12. Cathy2: Crackers
13. hellodali: Buttercrunch toffee and buckeyes
14. Dobra Bielinski: Soup or bread
15. Izzy: Winter fruit and veggie salad; chocolate muffins



Learn more about S&B or The Hidout.

Scenes from last year’s happy_stomach organized event:





From Martha Bayne:

Hi everybody, and thanks so much for volunteering to cook for Soup & Bread of 2011! In case you forgot, you're on the schedule for next Wednesday, February 16.

Here's what you need to know:

Please prepare 2-3 gallons of soup for the event. This is just a suggested baseline, as that seems to be the most a normal cook can handle in a normal apartment kitchen. If you have the capacity to bring more that would be super.

You are welcome to bring any kind of soup you like, but if you can let me know before next Wednesday whether it is meat or veggie, that would be terrific.

Please bring your soup to the Hideout around 5 PM on Wednesday. If you can't get there by 5 that's cool -- it can be good to stagger the soups -- but give me a heads up so I don't panic. And, if you need to drop off your soup the night before, that's an option, but again, please let me know so I can arrange to meet you at the bar, or at least let the the Tuesday night bartender know what's up.

If you can bring your soup WARM, that is preferable. If not, we can heat it up on site, but be warned it will take a LONG TIME. We have SEVEN CROCK POTS on hand; if there are more than seven cooks, please bring some extra crocks.

We ask all the cooks to hang out with their soup and serve it themselves, if possible. This way, you can answer any questions people might have, get to know your soup eaters, and generally keep an eye on things, though I will have helpers on hand to keep things running smoothly. If you can't stick around that's ok, just let me know ahead of time and we will try and arrange for a proxy server. But, bear in mind that if history is any guide, this will not be a three-hour commitment; most of the soup goes pretty quickly!

We need to have the back room cleared of all soup messiness by 8 or so, so that we can get set up for the jazz show later in the evening. This is not usually a problem, but just for the record.

As we did last year, we are donating the contributions from each soup night to various neighborhood food pantries and soup kitchens -- next week the money goes to support Asian Youth Services, which runs a hot meal program for the kids it serves. http://asianyouthservices.org/

Finally (what, she isn't done yet?), whenever you have a chance please send me a recipe for your soup -- and a one sentence bio -- so we can post it to the soup blog and include it in our Soupscription project! Don't miss out on your chance at Soup & Bread immortality. (More on Soupscriptions here: http://soupnbread.wordpress.com/about-t ... scription/)

I was sorry to have missed last year's event, and I'd be pleased to participate this time. Please put me down. Soup TBD.

I'll make soup, TBD.

I'm in again this year. Soup TBD.

OK- I'm in!
Likely soup- split pea and Ham

I'm in, soup to be determined later.

Thanks to all the volunteers. Martha had asked for six people and we have seven, but I'm guessing that's just fine. If anyone else wants to join in, they'll be wait-listed.

Appreciate the enthusiastic response.

bummer...really fun last year. If anyone needs help, let me know...and definitely wait list me to cook.

Love the Hideout, I've been hanging out there since the week it opened!

I'd be glad to help a team out, or if space permits, I can make a pretty mean Caldo De Res.

I'll check in with Martha a few weeks before our event and get her sense of how things will work out. It would seem that we may have capacity for more chefs, but want to clear with her. Love the enthusiasm.

If a spot opens up, I'd probably do a soup version of red beans and rice with sausage.

This just in from Martha:

They can come along -- the issue is we only have six soup warmers, and a limited amount of space. If you have a few crock pots in your crew, and are prepared for tight quarters, it's totally fine!

Also, may I suggest that if there are others who want to participate, and soup isn't their thing, we can always use fresh bread ...

If I recall correctly, this was the same last year. I think we had at least 8--it was tight quarters but lots of fun

I will bake and bring some bread - TBD exact type. It's been way too long since my last visit to the Hideout - even better that it will be for a good cause! -Lynn

I can bring condiments, the spicy variety. Santa was good to me, I have more than 6 to 8 bottles. Is anyone making something that needs to be spiced up?

petite_gourmande wrote:I can bring condiments, the spicy variety. Santa was good to me, I have more than 6 to 8 bottles. Is anyone making something that needs to be spiced up?

Haven't given it much thought yet, but I could make this. Good stuff for a cold February night.

Kennyz wrote:Haven't given it much thought yet, but I could make this. Good stuff for a cold February night.

Good idea. If you make it, I'll pack the heat:

do we have crockpots?
I personally own two,
plus a hot plate...

Hi, I don't know any of you guys, but I just moved to town and think this looks like a lot of fun!

Sounds like there are plenty of soup volunteers but I am down for a French onion soup if something opens up on the waiting list. And.. I have a crock pot.

Will stay tuned.

Happy holidays!

I'm going to give up my soup spot so that someone else can have a chance. My business is cooking for another Soup & Bread Night, so I won't be missing out. I still plan to attend the LTH night, and, as I told David, I will make all of the soup/ingredient signs and bring a camera to photo-document. Oh yeah, and I'll eat.

Hi

I was just contemplating what type of bread or roll I was going to make for this event when I had a major Homer Simpson "Doh!" moment.

I will on the beach in Curacao when this event is taking place.

It's important to me to follow through with my contribution, so I've switched gears and plan to make "High Tech Crackers" from the wonderful Flatbreads & Flavors book by Jeffrey Alford & Naomi Duguid. It's a recipe I've made successfully several times and I think they will be quite nice dipped/crumbled in soup or as a crunchy side.

Steve & Gary, I believe both of you reside within a short distance from Jonathan's & my home in North Mayfair. Might one of you be willing to bring my crackers to the event? I would need to get them to you sometime between the 6th and the 9th (they keep well in cool/dry weather,) and would be happy to drop them off at your residence or meet up at Marie's for the hand-off and some pizza.

Thanks,
Lynn

Congrats to Martha Bayne, swell article on Soup and Bread in the NYT's

LynnB wrote:Might one of you be willing to bring my crackers to the event? I would need to get them to you sometime between the 6th and the 9th (they keep well in cool/dry weather,) and would be happy to drop them off at your residence or meet up at Marie's for the hand-off and some pizza.

Lynn,

I missed this post the first time around. I'd be happy to bring your crackers to the event. A meet up at Marie's wouldn't be the worst thing that could happen, either.

petite_gourmande wrote:Is anyone making something that needs to be spiced up?

It looks like I'm going to make Smoked Ham Bone Navy Bean Soup. I made a test batch over the weekend and I think a little hot sauce would be a nice addition to this soup.

Hi,

I cancelled plans to be out of town, which coincided with this event.

I will make crackers to go with the soups. If that is not desired, I could make a bread or perhaps a dessert. Let me know how that squares with the existing plans.

Regards,

I've updated the list of participants in the original post.

stevez wrote:

petite_gourmande wrote:Is anyone making something that needs to be spiced up?

It looks like I'm going to make Smoked Ham Bone Navy Bean Soup. I made a test batch over the weekend and I think a little hot sauce would be a nice addition to this soup.

I'll play a Condiment Queen for the day.

petite_gourmande wrote:

stevez wrote:

petite_gourmande wrote:Is anyone making something that needs to be spiced up?

It looks like I'm going to make Smoked Ham Bone Navy Bean Soup. I made a test batch over the weekend and I think a little hot sauce would be a nice addition to this soup.

I'll play a Condiment Queen for the day.

I'll let VI know.

David Hammond wrote:

petite_gourmande wrote:I'll play a Condiment Queen for the day.

I'll let VI know.

No, you're right. Princess is more appropo. Condiment Princess, thanks to Gary "Papa Condiment".

Getting too silly now.

I've been working on my buttercrunch toffee making skills. How about I bring some of that for a small sweet treat for attendees?