Please join us on Sunday, September 25, in Ypsilanti for a special night, part of Growing Hope’s 2016 “Chefs in the Garden” series. Cooking and providing the local bounty for this event will be the “Washtennaw Food Hub All Stars.” We will be featuring dishes with a nod to our area’s culinary and agricultural heritage. As you can see from the photo below, we are already hard at work on the meal. We hope to see you there!
Passed during reception
Sparkling N/A Shrub with peach and lavender infused cider vinegar
Brick oven “Anadama” flatbreads
Curried ratatouille with tomato mint sauce
Chicken tagine with spinach & green olives
Smoked trout with herb Farm cheese and pickled onion
Spaghetti à la Matriciana with guanciale
Cardinal salad with roasted roots & kvass gelée, served over fall greens with mushroom aioli
Corned beef & sauerkraut stuffed Yellow Cabbage Collard (tempeh option available) over adzuki bean and kabocha squash sagamite with tomato chutney and beef glace
Peach & rhubarb custard with excursion cookie & marinated seasonal fruit
The “Food Hub All Stars” are:
Kitchen and menu coordination:
Silvio Medoro, Silvio’s Organic Pizza & Ristorante
Andrew Stevick, The Brinery
Keegan Rodgers, The People’s Food Co Op
Rebecca Wauldron, Busch’s Fresh Food Markets
Lindsay Way, Fair Food Network
Dan Vernia, Washtenaw Food Hub
Supplying the goods:
Washtenaw Food Hub
R. Hirt Jr.
The Herb Garden at Growing Hope
Special thanks to edible WOW magazine
Research on historical recipes and techniques made possible with cooperation from:
The Janice Bluestein Longone Culinary Archive, located at the University of Michigan Hatcher Graduate Library’s Special Collections Division. Thanks to Jan Longone and Juli Mcloone for helping us find the following recipes:
Superior Tomato Catsup and To Pickle Onions, “La Cuisine Creole” by Lafcadio Hearn, published 1885 in New Orleans, Louisiana.
Corned Beef, “Dr. Chase’s recipes; or, information for everybody: “ by Dr. Chase, published 1870 in Ann Arbor, Michigan
Excursion cookies, “Tried Reciepts” published 1879 for the Newton Baptist Fair, Newton, Mass.
Soft Custard, “The Cottage Hearth”, published 1874 in Boston, Massachusetts
Cardinal Salad, “The Household Searchlight Cookbook”, published 1940 in Topeka, Kansas.
What Does Cooking Mean
From The Cottage Hearth, “A Journal of Home Arts & Home Leisure” Vol. 1, No. 8. Boston, August, 1874
“Girls, read Mr. Ruskin’s definition of Cookery and then
call it a servile employment for the menials, if you can!
What does cooking mean?
It means the knowledge of Medea, and of Circe, and of Helen,
and of Calypso, and of Rebecca, and the Queen of Sheba.
It means the knowledge of all grains and herbs and fruits and spices;
of all that is healing and sweet in fields and groves, and savory in meats;
it means carefulness and inventiveness and watchfulness
and willingness and readiness of appliance;
it means the economy of your grandmothers and great-grandmothers,
and the science of modern chemists;
it means English thoroughness and French art and Arabian hospitality;
and it means, in fine, that you are to be perfectly and always ladies – “loaf-givers”;
and as you are to see imperatively that everybody has something pretty to put on,
so you are to see, yet more imperatively,
that everybody has something nice to eat.”