If someone had told me a year ago that I would be cooking a series of dinners on a farm-- IN NYC-- I would have laughed and said, "Shut the fuck up!"
Indeed, it just goes to show how little I know of the future.
Wednesday, August 11, my dear friend Amy Bodicker rolled in from Columbus, OH in the the Best Car Ever (Mini Cooper), we packed up every serving bowl, pot/pan, piece of serving flatware and other miscellaneous thing we thought we might need (but NOT the kitchen aid, beaters, or even a balloon whisk,) picked up a couple of sandwiches from the delicious Sorriso's, and drove off to the Queens Farm, renaming my little catering company The Grapes of Wrath for the afternoon, and perhaps for all of eternity. All we were missing was a rocking chair strapped to the roof and the Dust Bowl.
Kennon, Leah, Sarah, Kia and all of the other fabulous keepers of Queens Farm were waiting for us on the other end with the Most Gorgeous Vegetables Ever Grown. Seriously, seeing how perfect the produce was made me just want to pull an Alice Waters and cut it up, drizzle olive oil, salt and serve it. Unfortunately, I had people showing up who expected the menu I had put forth in all of the advance PR, so I was tethered to the idea of that a bit.
Bodicker and I worked all day, listening to the Rolling Stones on the Iphone. Note to self: pick up some small portable speakers! We took breaks at the picnic tables under the trees: snapping beans and drinking beer, eating our delicious "Godfather" and "Scarface" subs and making lists. I ran through the sprinkler, which gave me more joy than anyone will ever understand. It never felt like work until about 7:30, when suddenly everyone was sitting down and all of the food had to be plated and get to the tables. This is why there are no more pics. Suddenly, we were working.
The Menu:
Turkish Style Eggplant, Summer Squash and Lentils with Pomegranate Molasses
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Kale and Cucumber Salad with Honey Lemon Mint Vinaigrette
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Queens Farm Free Range Chickens Baked In Adobo with Banana Leaves Ala Robert Rodriguez
Salt Potatoes
Heirloom Tomato Panzanella
Heirloom Tomato Panzanella
Green Beans with Olive Oil and Lemon
Collards with Double Smoked Bacon
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Boozy Peaches, Plums and Figs with Honey and Basil Whipped Cream
Other than the fact that I forgot to pack either the Kitchen Aid, a mixer or a balloon whisk, which meant Amy had to whip 2 Quarts of heavy cream BY HAND, we got the food out largely without incident. I do believe that she secretly poisoned that delicious looking corn pudding she left in my fridge for me, but it looks so good I am going to take my chances.
We took our bows at the table, met a few of the guests and then went back to the kitchen in the dark, marvelling that we were hearing the sounds of clinking glasses, laughter, and frogs. It was amazing- simply amazing. And I am a very lucky girl to get to do it.
Next one up: September 15. They are raising a pig just for me. Word is: she is lookin GOOD!