Thursday, July 16, 2009
The Green Table Project Greetings and Happy Summer Vibes to you all!!! Well its finally here Green Table Project will launch their cooking demos in conjunction with the Bedford Stuyvesant YMCA healthy series of demos and lectures. Tuesday, July 21st will be the first of 4 demos for the 2009 growing season in NY and Brooklyn. Our mission is to educated and share techniques and conversations about food in our neighborhood and how important eating seasonally and supporting locally can sustain our lives. We have formed a relationship with Bed-Stuy CSA (Community Supported Agriculture) whom will be donating vegetables and fruits for some of our demos. We will also visit some local gardens in Bedstuy meeting their gardeners and enjoy the beauty of their gardens. I have included the remaining series dates for July and August: Tuesday July 28th Tuesday August 18 Tuesday August 25th The cost of the demos are $5 (YMCA members) and $10 (non YMCA members). Its the best time of the year to enjoy the fruits and vegetables of the season. GTP will demo knife skills, techniques, easy recipes and discuss health benefits of eating local in your neighborhood and seasonally. Thanks everyone and hope to see you this summer!
Saturday, May 23, 2009
The Green Table Project Greetings my lil sweets! I want to share a special treat for the week. Starting last week Organic Heights @ 460 Bergen Street Brooklyn, NY 11217 - (718) 622-4303 Open Weekdays 8am-10pm; Sat 10am-8pm; Sun 11am-7pm. They are now selling Sweet Potato desserts! Also be sure to check out my new spring and summer menu. Golden Raisin Oatmeal cookie sandwiches, Sweet Potato Pies, and Pecan Ginger Molasses Snaps. I am taking orders for custom birthday cakes (gluten free, vegan, or whatever your needs are). Please send all request and orders to firstname.lastname@example.org.
Wednesday, April 15, 2009
The Green Table Project So officially at 7:30pm on April 14, 2009 we launched the first Green Table Project cooking demos. It was small turn however big ups to Gwen and Steven for attending the demo sharing their stories around food. The YMCA on Bedford Avenue in Bed Stuy hosted last night demo however this summer check us out throughout community gardens in Brooklyn. Shop locally, eat healthy, be alive! The focus of yesterday's class was garbanzo beans and the health benefits of beans in your everyday diet. I made a delicious lemon hummus (below you can view the recipe and attempt it yourself to make at home). Look out for the calendar of events coming soon and support GTP in your hood. If you have a community garden that would like to host a GTP send me an email and we can discuss specific details. See you soon and shop locally, eat healthy, and be alive! Until the next month... Cheers ya'll PS. Sweet Potato Bakery stickers coming soon!! Grab one and stick it where it counts! Green Table Project Hummus Dip Prep Time: 10 minutes Ingredients: . 1 16 oz can of chickpeas or garbanzo beans . 1/4 cup liquid from can of chickpeas . 3-5 tablespoons lemon juice (depending on taste) . 1 1/2 tablespoons tahini . 2 cloves garlic, crushed . 1/2 teaspoon salt . 2 tablespoons olive oil Preparation: Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve immediately with fresh, warm or toasted pita bread, or vegetables. Variations For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. Storing Hummus Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
Tuesday, February 10, 2009
Thursday, March 27, 2008
I first want to thank everyone whom took the time to read through my scattered thoughts and random snap shots of dishes from Hawaii. It was overall the trip I never imagined in my lifetime. I met so many wonderful people and saw so many beautiful places. If anyone has an opportunity to go and visit Hawaii GO, GO, GO, GO!!!!!! I want to thank everyone at Haiilimaile General Store, The Blossoming Lotus, Mikey @ Kauai Int'l Hostel, The Rainbow End Hostel, Ryan our traveling hitchhiker, the guest of Mangolani, Napa Valley, Sonoma Valley, Mai-lei, Gustavo and city of Fresco. There were a few places I had the opportunity to eat at however they never made the blog. The Fish Market (freshest fish on the island), Flatbread Pizza ( really good local organic pizza), There is a gelato spot across the street from Fish Market (a must stop! enjoy..try the Pistachio!!!!) I've been back in NY for 2 weeks, and well.... what the hell do I do now? Life has me guessing and freaking out about where to take the new skills learned and where to go for the new skills I desire. I have made a decision about one thing.... Personal Chef Services! What do you guys think? I am fumbling around with the idea but I really feel this is the way to go and now this is where I am stuck. I need a name! I am putting it out to you all, "What would you name your business?" I am additionally requesting your opinion on a few names that came up for me... you be the judge and rate your favorites: A) Grilled Cheese Catering B) Breadfruit Catering C) Green Table Catering D) Knife and Fork Catering E) Salt and Pepper Catering F) Local Food Catering I love your support and know ya'll will help me with a name that is fitting to my beliefs, and the food I enjoying making. Stay Tuned for more photos of Hawaii and more project green table updates! Peace! Peace! Peace! PS... A special thank you to Harvey whom made the journey to visit. I had a unforgettable trip with you. MAHALO!
Thursday, February 28, 2008
Where to start probably the beginning because they may help those that don't know.... I recently graduated from culinary school and my life took a major turn. I left my job of 2 years to pursue the passion for food. This passion has led me to hawaii where i began on a journey of externship at a restaurant on the island of Kauai. The Lotus took me in and I remolded my taste for vegan cuisine and push it in directions i will walk with everlasting. i have presented you an array of images that document a few of my glorious meals i experienced cooking and eating. the specials line (multiple choice ) indian special A) 1 B) 2 C) 3 D) 4 E) it all looks good does it matter dill and cracked pepper stuffed ravioli A) 2 B) 1 C) the picture suck i can't tell but the food looks damn good D) 3 E) i don't know orange glazed tofu with cashew coconut rice A) 3 B) 1 C) 2 D) 4 E) 5 herbs de provence marinted cutlets with asparages and pumpkin puree A) i want it all B) 1 C) 3 D) huh..... damn that sounds good E) 4 Take the test if you dare share to all enjoy the journey into food and never stop inspiring through food and your hidden passions. sue-b Ciao and Mahalo ( look it up if your having a hard time....)