We were invited to a beautiful Indian dinner last night. Our new friends from the weekend's show serve and/or sell food as part of the support for the International Society for Krishna Consciousness (ISKCON) of Houston. Like us, they serve healthier food items than the normal street fare. Their show menu was vegan, and delicious.
It was truly a delightful evening, and I'm thrilled we could all make it happen, not just for the gorgeous Thali plates we were served, but also because it was nice to sit around with other professionals strategizing street shows and outdoor events. I was not working Bayou City this weekend, as I'm prepping and packing for another show. I'll drive to Atlanta this weekend for a 2-month visit.
One of the chefs wants to continue discussing recipes with me. The Hubby shared a bag of my kale chips with their shop over the weekend, and the allure of raw food recipe creation has been kindled. I'm looking forward to this, as dinner last night was lovely, and there were raw elements I hadn't experienced before, such as shards of ginger, soaked in turmeric, water and salt. The 2 different colors of the turmeric made for beautiful plate-scaping.
Last night we discussed Nourishment, as feeding people is a cornerstone of their spiritual philosophy. I told them of my quest to find the word for that feeling some of us get when we feed people. "Service Attitude" or "Seva" were both suggested. Our new friends staff their festival booths with members of their spiritual community, and all of their food is blessed before being served ... in this, their staff has that energy that we all wish for our staff to have. It's difficult to put into words (hence my search for a terminology). But I want my staff to be made up of people who are fed on some level other than their pocketbook ... in the act of feeding others. We know that energy in ourselves, but it's difficult to translate it into a question belonging on our job applications.
Tuesday, March 31, 2009
Sunday, March 29, 2009
Bayou City Arts Festival
We're selling chocolate covered stuff at the Bayou City Arts Festival in Houston's Memorial Park this weekend. Weather is perfect, and it really is a Chocolate Covered Strawberry crowd. You might even call it a Sex in the City crowd ... girlfriends out for an afternoon of shopping for fine art. Fabulous.
The art in the show is highly juried, and utterly gorgeous ... as is this weekend's weather. We're having a great show. The Hubby befriended some new vendors, and gave them some tips and tricks. They are from the local Hare Krishna temple and Hubby says their food is gorgeous. (Of course, he's a sucker for a well-made Samosa.) They want to make a dinner for the two of us this week as a thank you. It should be lovely.
Our (built for speed) Bayou City Menu:
Chocolate Covered Skewers of Strawberries
Chocolate Covered Cheesecake
Chocolate Covered Frozen Banana
Fruit and Cheese Plate
The art in the show is highly juried, and utterly gorgeous ... as is this weekend's weather. We're having a great show. The Hubby befriended some new vendors, and gave them some tips and tricks. They are from the local Hare Krishna temple and Hubby says their food is gorgeous. (Of course, he's a sucker for a well-made Samosa.) They want to make a dinner for the two of us this week as a thank you. It should be lovely.
Our (built for speed) Bayou City Menu:
Chocolate Covered Skewers of Strawberries
Chocolate Covered Cheesecake
Chocolate Covered Frozen Banana
Fruit and Cheese Plate
Tuesday, March 24, 2009
Raw Sorbet
It's not a huge $ maker, but we sell raw sorbet at a couple of our venues. It's hugely appreciated by the lactose intolerant and (all 3 of the) raw foodies at our Texas Renaissance Festival operation.
For anyone into raw food ... it's that old standard of frozen fruit through a Champion Juicer, while using the solid plate rather than the juice sieve. We sweeten it with ripe bananas, and use the cleaned-then-frozen fruit from our fruit shops "Don Felipe's Fruteria" and "Fruitful Endeavors". The festival is only open on weekends, so having a plan for the fruit is a must.
One of the most advantageous elements of the sorbet is that we have it as a sweet treat option for ourselves. Rhonni's shop is a bakery ... and while the food is lovely .. it's not what we want to be eating everyday. Those fresh fruit tartlets might look like they are good for you, but the shortbread crust puts a kink in the svelteness plan.
We also sell the sorbet at Pete Seeger's Clearwater Festival ... now that is an appreciative audience. It was the first time we ever ran out of product, and had to make it on the spot ... and we always show up with enough product to double our biggest day at any event. So many of the show guests already owned Champion Juicers, and didn't know the trick ... it was really nice to be able to pass the tip along.
By the way ... Clearwater has an amazing line-up this year. It's Pete Seeger's 90th birthday, and the 40th anniversary of the festival. I'm going to have to make sure we bring enough workers to allow time to watch some shows.
Last night I made a new chocolate sorbet. Our winter home is on the US/MX border, in LaFeria, Texas. It's a funky and fabulous house in a 3 acre organic citrus and avocado grove. I planted a Black Sapote tree this year, and the following recipe is why:
1.5 cups black sapote chunks, cut into 1" pieces and frozen
1.5 cups perfectly ripe banana, in 1" chunks and frozen
1 Tbsp raw cacao powder
Chopped hazelnuts or fresh mint as garnish (optional)
Toss cacao onto the frozen pieces of fruit, then alternate them through the Champion, using the solid plate. Serve with chopped hazelnuts as a garnish if desired.
No additional sweeteners are necessary if you use truly ripe bananas. It's incredibly creamy and chocolaty. (no nutritional data available yet).
If you can access Black Sapote, it looks like a green persimmon, and like a persimmon, it's not ripe until it is almost ooz-y ... very soft. They freeze well. If you freeze the entire thing, you can run it under hot water, and the skin will come right off. There are about 9 large seeds inside, so figure out how you're going to deal with them before throwing the entire thing at a piece of kitchen machinery.
For anyone into raw food ... it's that old standard of frozen fruit through a Champion Juicer, while using the solid plate rather than the juice sieve. We sweeten it with ripe bananas, and use the cleaned-then-frozen fruit from our fruit shops "Don Felipe's Fruteria" and "Fruitful Endeavors". The festival is only open on weekends, so having a plan for the fruit is a must.
One of the most advantageous elements of the sorbet is that we have it as a sweet treat option for ourselves. Rhonni's shop is a bakery ... and while the food is lovely .. it's not what we want to be eating everyday. Those fresh fruit tartlets might look like they are good for you, but the shortbread crust puts a kink in the svelteness plan.
We also sell the sorbet at Pete Seeger's Clearwater Festival ... now that is an appreciative audience. It was the first time we ever ran out of product, and had to make it on the spot ... and we always show up with enough product to double our biggest day at any event. So many of the show guests already owned Champion Juicers, and didn't know the trick ... it was really nice to be able to pass the tip along.
By the way ... Clearwater has an amazing line-up this year. It's Pete Seeger's 90th birthday, and the 40th anniversary of the festival. I'm going to have to make sure we bring enough workers to allow time to watch some shows.
Last night I made a new chocolate sorbet. Our winter home is on the US/MX border, in LaFeria, Texas. It's a funky and fabulous house in a 3 acre organic citrus and avocado grove. I planted a Black Sapote tree this year, and the following recipe is why:
1.5 cups black sapote chunks, cut into 1" pieces and frozen
1.5 cups perfectly ripe banana, in 1" chunks and frozen
1 Tbsp raw cacao powder
Chopped hazelnuts or fresh mint as garnish (optional)
Toss cacao onto the frozen pieces of fruit, then alternate them through the Champion, using the solid plate. Serve with chopped hazelnuts as a garnish if desired.
No additional sweeteners are necessary if you use truly ripe bananas. It's incredibly creamy and chocolaty. (no nutritional data available yet).
If you can access Black Sapote, it looks like a green persimmon, and like a persimmon, it's not ripe until it is almost ooz-y ... very soft. They freeze well. If you freeze the entire thing, you can run it under hot water, and the skin will come right off. There are about 9 large seeds inside, so figure out how you're going to deal with them before throwing the entire thing at a piece of kitchen machinery.
Sunday, March 15, 2009
Why Kitchen Grrls?
Restaurant professionals are an odd lot ... some simply have fallen into the industry by default ... yet there are those of us that are here because we've found a way to be paid for our preferred extreme sport. Adrenaline Junkies ... consciously ready for the next mad rush, whether it's due to a member of the waitstaff flaking, or because the nature of our restaurant venue just happens to be one of concentrated bursts of traffic volume.
Then there is that difficult-to-describe element of the joy of feeding people. The word "Nourishment" is trite here perhaps, but an element nonetheless. For those of us that are good at this ... it's not enough to feed someone ... we have to feed them something Delicious. We have to care about its creation ... even when we're making the Gazpacho in 4 gallon batches.
We also strive to stay healthy in a work environment full of empty calories, long hours, and high stress. While few of us have the luxury of selling food to people with our own food preferences ... we are the first people you invite to your potluck, and, admit it, you decided to have a potluck just because one of us was in town this week. Here we'll post some of those recipes we've shared over the years ... and hopefully discuss new food experiments as they evolve.
Here's to great Food!
Cheers
Then there is that difficult-to-describe element of the joy of feeding people. The word "Nourishment" is trite here perhaps, but an element nonetheless. For those of us that are good at this ... it's not enough to feed someone ... we have to feed them something Delicious. We have to care about its creation ... even when we're making the Gazpacho in 4 gallon batches.
We also strive to stay healthy in a work environment full of empty calories, long hours, and high stress. While few of us have the luxury of selling food to people with our own food preferences ... we are the first people you invite to your potluck, and, admit it, you decided to have a potluck just because one of us was in town this week. Here we'll post some of those recipes we've shared over the years ... and hopefully discuss new food experiments as they evolve.
Here's to great Food!
Cheers
Subscribe to:
Posts (Atom)
