On Monday night, a roomful of Chef’s Training Program students got together with Chef Instructor Rich LaMarita towork with some of their favorite things: fresh, local, seasonal and organic ingredients.
That evening’s specials included a screening of Fresh and the preparation of a delicious tasting menu. Other than an errant onion and a shallot or two, more than 90% of the ingredients that we worked with were organic and from the Greenmarket. Here’s what we made for our Farm to Table feast:
Braised Baby Carrots with Balsamic Glaze & Pine Nuts
Grilled Oyster Mushrooms
Pan Seared Shiitake and Ginger with Hazelnut Dust
Wilted Russian Kale with Garlic
Sauteed Broccoli Rabe with Golden Raisins
Roasted Sweet Potatoes with Thyme and Honey
White Wine Braised Leeks with Shallots
Korean Black Radish Slaw with Honey
Curried Lentils with Spinach
Summer Farro Salad
Mixed Baby Greens
Indian Style Spiced Popcorn
With ingredients this “fresh,” we kept the preparation simple. Chef Rich read through the menu, called out the preparation for each dish, the students paired up to cook and we were eating dinner within an hour.
Fresh is a film that celebrates the farmers who are transforming our food system. The film was fantastic and re-acquainted us with the movers and shakers of our Food Revolution, including Michael Pollan, Will Allen and Joel Salatin, as well as a few new voices, each sharing their unique insights.
At the film’s end, we were all re-committed to sourcing organic ingredients from local sources. After all, with a meal like that, the proof was in the pudding.