Sustaining Interests

The event was a small group of ladies brought together for a bridal shower. They wanted a real focus on local sources for the food and so the good people at Fair Food Farm Stand gave them my name. It was a lunch affair of causal nature so I decided to make things that were easy to come back and forth to in a buffet type arrangement. Here is the menu:

Local Artisan Cheese selection
Wild Alaskan salmon rillette hors d'oeurves on cucumber
Chilled seasonal vegetable soup
Summer savory tart made with goats cheese, heirloom tomatoes, herb, organic wheat crust
Chicken Salad from whole roasted Canter Hill Farm chickens
Wimer's Organics green beans in pesto
Bread by Wild Flour Bakery

They had me do a little talk about buying local and the importance sustainability in our food choices. Farmers markets, and the Monterrey Bay Aquarium Sustainable Seafood Watch were mentioned.

In the morning

After catching up on rest the next morning after a catering event, it's fun going into my kitchen and seeing what I get to eat for breakfast. Generally, with left overs, the client will get everything that was prepared neatly put away and labeled. As for the extra produce and ingredients that require more work before they're comsumable, I split them up between the client (they get things that are special and in good condition) and myself.


Looks like goats cheese omelet and heirloom tomato salad to me.




My breakfast, thanks to the farmers at the Bryn Mawr Farmers Market and my client from Fort Washington. Summer salad and sloppy goats cheese omelet.

Oh yeah, I must also thank Bill our handy man here at the Haverford residence for the beautiful tomatoes he brought me. Those tiny ones in the photo at top are his Sunburst tomatoes which are officially the sweetest tomatoes I have ever tasted. Candy!