excuses excuses...

Once again, I know that I have been neglecting this site.

Clearly, you can see that I have been busy back in the city. Dishing up braised cabbage and crispy sage left and right --preparing for the colder months to take hold and leave me with roots, roots, and more roots.

Photo: Alison Miksch
Alas, I am ashamed. Oh well!
I've left the farm, not for greener pastures per say, though I am excited to be back at my restaurant re-working the fall menu and enjoying the buzz of the city.
I have also been venturing out to eat quite a bit as of lately.

Something notable --- if you are extremely bored-- you can listen to my interview with Robin McDermott. Remember, I suggested that you be bored silly.

She has been putting forth tremendous effort to educate and percolate her local community, where I had the privilege of living through the summer...

As such, I connect deeply with Robin's article on food waste.

"Do you want a quick way to reduce your rapidly increasing weekly food bill by 25 percent? It’s easy: stop wasting food. According to a recent article in the New York Times, 25 percent of all food purchased in the U.S. ends up in the trash. Not only is this a waste of money, but it is bad for our landfills now bursting at their seams with unwanted remnants of our wasteful society... I still find science projects in our refrigerator from time to time and I have no choice but to toss them, but they go into the compost pile...Let’s hope that as food costs rise, the silver lining is that everyone gains a little more respect for food and the people who grow and produce it.. "

...speaking of privilege, I have been out to eat more than usual this month.
Moving from Vermont to DC with my car packed full vermont honey, Blueberry jam, fresh picked wild apples, etc.
Jenny and I needed a break and along with something fatty.

How to enjoy a meal on the road...
Determination is a must!
Pull off the Highway
Drive into town
Start looking around
Find a restaurant or something that resembles one
Park, Walk inside, Look at menu -- if your stomach growls--go for it.

We found a great Asian Bistro about a mile off the Interstate in White Plains, Ny.

...
I happen to be quite frugal on most occasions, except when it comes to food. I had no problem forking over a little extra cash for the vegetarian tasting menu at Cityzen.
Though I am not a fan of asparagus in September, the dishes were expertly prepared and the the service was infallible. I could go on and on about this dining experience ...

Honestly though, it's about the moment I was there with my girl and dear friends. Also, I am no restaurant blogger.
I do think that those of us who are privileged enough to enjoy the artistry of a unique culinary experience should take more time to enjoy it.

Of course, I say this as not only a diner but also a chef who puts my heart, soul, and mind into each dish I prepare. Cooking and eating are means to bring people into community with one another. The act of eating for pleasure is a special gift -- savor it.
Or, if you prefer have it Ala Mode.
Cinnamon Bun Souffle with Cappuccino Ice cream and Steamed milk

Though it's difficult to tell it's fall some days, it won't last long. I am going to stock up on as many tomatoes, plums, cucumbers, and berries as I can get my hands on. Time to start frantically canning now. Next time - hopefully soon - I will give some helpful hints for preserving to get you through the winter.

In the meantime, I know you'll be kept entertained.

A chef's prerogative: perhaps some cheese to accompany my whine.

Starting where I left off in my last post -- Maple Glazed nuts for dessert -- accompanied by Blythedale Brie, McGurran Apiary Honey, Ground Cherries,and Red Hen Bread.

.........................
I've been a busy bee and must apologize that updates have been scarce.

Beeeesides having been stung in the face and spending an afternoon in the emergency room with my eyes, toes, and fingers swollen and itchy ...

We've also been throwing a hellofa party here at Knoll Farm.
The 5th Anniversary party, to be exact.

What does it require to cater a plated dinner for 140 people? How about Lunch for 200? And a pre-dinner reception and a post-dinner dance reception and breakfast in the morning...........
all in the rain?
Misty Knoll chicken leg quarters
A word of advice when purchasing chicken... The dark meat of poultry is, in my opinion, much more flavorful than white meat, and has great texture. It is very hard to "kill" dark meat, whereas it's extremely easy to overcook white meat. I know that people are convinced that choosing the breast is more healthful.
I'm here to tell you now, as an authority on Vegetarian cuisine, that this declaration is barely true. The difference between fat and calories is so minute that you really should just buy what you like and can afford. Not only is dark meat more flavorful, it is also much cheaper. Because of the high demand for white meat, prices have sky rocketed to be comparable to tenderloin. Wikianswers: "Also, there is less white meat than dark on a chicken, so less supply, although genetically modified chickens will probably soon have larger breasts, and/or white meat growing on parts of their bodies that were previously dark. Some day, meat will be grown through cell division in test tube conditions. At that time, supply will be controlled to exactly meet demand and the price of light and dark meat will be identical."
In other chicken news ... Corporate chicken recipe get the tear gas treatment.
Here's the highlight:"KFC had a total of 14,892 locations worldwide at the end of 2007. The chain has had strong sales overseas, especially in its fast-growing China market, but has struggled in the U.S. amid a more health-conscious public. KFC posted U.S. sales of $5.3 billion at company-owned and franchised stores in 2007."
Whoops- KFC used an armored car. Th threat of tear gas was the response towards Iraqi veterans peacefully gathered at the Democratic national convention to exercise their 1st amendment rights...

The lesson here: Support your local chicken farmers or raise your own...

Back to the ring...

Most people would hire a professional catering company, such as Cosmos.
I was fortunate to work with the chef, Laura. Taking away valuable experience.
Companies such as these can provide services such as this.

Then again, we at The Center for Whole Communities are not most people, thankfully.

Though I have catered several parties as a private chef, I am by no means a caterer.

Round 1
Debbie, Jenny, and myself K.O.ed this challenge, with our limited resources and few hands on deck.

Jenny and I working the grills in the rain.

I cringe at the thought of ever having to do anything like this again. Aside from the refrigerator falling through the floor, and my body feeling as though I'd been dragged down a gravel road by a tow rope, everything was a huge success.
Once we finally cleaned all the dishes at 10pm, we were free to frolic to the fantastic tunes of Rani Arbo and Daisy Mayhem.

SHOUT OUT!!!
I am exulted with the way our crew came together and tackled an event that would generally require 3 times as many hands,feet, and minds. I have done many many parties and none have ever exhausted me so completely. I must say, however, that this one in particular will remain with me, as I witnessed our little gang whip out their Get 'er done attitudes and embrace what it really means to live and work in community. Everyone here at the center showed their true colors this past weekend and I'm proud to have spent a great long summer with such hard working, considerate, and all around fantastic people.

Coming up...Do it yourself catering ideas, featuring Jenny Miller, baby showers, graduation parties, and more.