Hi all!
Just wanted to bump this since we could really use a few more volunteers. Consider this an opportunity to get a FREE lesson in working in a real kitchen, preparing some fabulous dishes--you could pay big money for this at the various cooking schools around town--or just sign up here and have Chef Alan Lake share his talent with you!! And of course, everyone will get to partake of the feast
So here's a "taste" of what we'll be making for this fabulous vegetarian family style meal (all subject to what we have available from the local products being donated by Irv & Shelly's!)
Cocktail/Mocktail: Local Fruit (nectarine, melon?) agua fresca with Prosecco
Bar mix w/peruvian corn, chick peas, pepitas, peanuts, cumin, chili, cinnamon, brown sugar
Mole w/veg and tortilla chips
Amuse:
Dates w/gorgonzola, toasted almonds: On the table when the guests sit down. Served on Trowels
First Course--trio of salads, served in flower pots and bases:
Caprese w/grilled burrata in grape leaf, 12 yr old balsamic, xvoo.
Grilled veg salad (zucchini, bok choy, black radish, fennel, squash blossoms, red onion), sunflower seeds, lemon-shallot Vinaigrette.
Raw corn salad (fresh corn, Italian parsley, Garlic, Basil, Arugula, Walnuts, Walnut oil, Lemon, Parmesan, Red Onion)
Second Course:
Roasted barleysotto w/aged black garlic and roasted summer vegs (choose from locally available on I&S—broccoli rabe, green beans, shitakes, parsnips, chard—TBD)
Roasted butternut squash, kale, toasted almonds, parmesan, lemon
Dessert:
Grilled peaches, blk pepper, basil-lime syrup served with Eli’s Cheesecake
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Just post here if you can spend the day or a few hours with us. Shifts will start at 10:00 a.m. and continue through service at 6:00 p.m.
Hope to see you there!
"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington