HomeUncategorizedJoin us at Growing Hope for Chefs in the Garden
Antique Farm Machinery

Antique farm machinery from the collection of Richard Raynor outside the Hub kitchens

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!

Food Hub Kitchen

Our Castle range at work. Comstock-Castle began making stoves in 1846.

Menu

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

First course

Spaghetti à la Matriciana with guanciale

Salad

Cardinal salad with roasted roots & kvass gelée, served over fall greens with mushroom aioli

Entrée

Corned beef & sauerkraut stuffed Yellow Cabbage Collard (tempeh option available) over adzuki bean and kabocha squash sagamite with tomato chutney and beef glace 

Dessert

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

Locavorious

The Brinery

Starr Valley Farm

Tantré Farm

El Harissa Market Cafe

Radicle Roots Community Farm

Nightshade Farm Industries

Senna Prairie Farm

Black Oak Farm

R. Hirt Jr.

The Herb Garden at Growing Hope

Ann Arbor Seed Co.

Busch’s Fresh Food Markets

Calder Dairy

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.”

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