Today I got to play in The Edible Garden demo kitchen at the New York Botanical Garden. It was tremendous fun. I did two cooking demonstrations/local foods talks/book signings. I think I recruited a few folks who had never before thought about why it matters where their food comes from.
Here were the parameters they gave me: 1. theme ingredient is peaches 2. you need to fill at least 45 minutes of stage time 3. you need to make your three recipes and enough of them to provide taste samples for the audience 4. we’d like you to cover all the reasons why local/sustainable is important, but 5. keep it light and entertaining.
This was one of those times when I was really grateful for my first career (dance and theater). At least I don’t freak out when the sound technician hooks me up with a microphone and the audience starts wandering in.
Anyway, it did end up being great fun. I got to combine four of my favorite things: cooking, teaching, performing, and supporting a cause I passionately believe in.
The recipes I did were a basic peach salsa, a variation that incorporates grilled corn (in peak season right now along with those peaches), and a peach chutney. The recipes will be up on NYBG‘s web site tomorrow (Mon. 8/16/10).
Hope your summer is going well, and that you’re making the most of summer’s abundance.
Fun stuff I’ve got coming up this week:
Food Preservation at NYBG Weds. 8/18/10
Wild Edible Plants and Mushrooms for Green Edge NYC 8/21/10
Hope to see you at one of those, and hope your summer harvests are proving bountiful.