We were lucky enough to be invited by our Chef’s Consortium friends to participate in another fabulous event (remember the Michael Pollan event?) and this time, we got the chance to introduce the Capital Region to our DIY antics by serving up our first ever tastings table! No demos, just food.
Annnnnd SO MUCH FUN! The energy and enthusiasm for our scrappy DIY antics and home cooking reminded me a lot of our Harvest Fest 2011 experience. The attendees were happy, excited and where quick to ask about FSC, the recipes and desire to make it at home! That’s the best part of any tabling event, when a guest is inspired to go home and create food!
Noah Sheetz, founder of Chef’s Consortium and Executive Chef for New York’s Governors Mansion invited us to join his group at the Fork it Over for Hunger: 30th Anniversary Celebration of Hunger Action Network of New York. As the first speaker said that evening, its not a good thing that HANNY is still around 30 years later but we are glad they are still around as too many adults and children go to bed hungry every night.
The Fork it Over to End Hunger Event was held on May 22nd at The Egg as a food and beverage tasting to raise support on behalf of the 40,000+ individuals who use food pantries and soup kitchens in the Capital District each month. Along with Chef’s Consortium and our tastings, there were many people honored at the event including, Congressman Paul Tonko (21st Distrcit), Frank Mauro of the Fiscal Policy Institute, and FOCUS Churches of Albany for their community service and commitment to ending hunger.
One last note before I get to the menu & a recipe: if you’re in the NYC-area on June 15th, there is an anti-hunger conference: From the press release: “Join us on Friday, June 15 to examine hunger over the last 30 years and to make plans for future action. It will take place from 9 AM to 1 PM at the Sixth Street Community Synagogue, 325 E. 6th St, NY,NY (btwn 1st and 2nd Ave, 2 blocks east of Cooper Union). The NYC Coalition Against Hunger and Brooklyn Food Coalition are co-sponsoring the event.“
Since I knew that the talented chefs of Chef’s Consortium such as Rebecca Joyner and Ric Orlando would be bringing substantially tasty entree-type offerings I figured FSC should do our ‘thing’ and bring the table of pickled & briney things! Am I right?! With the help of Kilpatrick Family Farm’s vegetable donation: yellow onions, shallots, radishes and sundried cherry tomatoes I created Local Kitchen’s Pink Pickled Shallots, Pickled Onions in tarragon, radish slaw and four mustards: Hot Pepper & Garlic, Coffee & Brown Sugar, Champagne Horseradish & Dill and Sundried Tomato. The dipping implement was Liz’s VERY popular and so delicious English Muffin Bread (or GF rice crackers separated for those with Celiac’s).
I did something I wish I had done 10 tabling-events ago, I put brown paper down and wrote out the menu with little arrows signifying each dish. It was cute, functional and made our ‘DIY’ style shine through.
The biggest hit, minus the mustards for the super fan (Paul Tonko!!!!!! What an awesome 3 minutes to see him taste my mustards and go back for more!!!), of the evening was the radish slaw. Which was interesting. It was supposed to be a relish but in my opinion it was a little too wet to be called a relish…so it was a slaw and people ate it all up! I adapted it from one of my top 5 go-to books: Put ‘Em Up by Sherri Brooks Vinton. It has cumin in it which is a lovely change of pace, I substituted celery seed and dill to brighten the flavors. I served it cold and then as the night went on, room temperature. At any temp it was a huge fan favorite.
As promised, here is my adapted recipe!
RECIPE: RADISH SLAW
2 cups apple cider vinegar (make sure its 5% acidity for water-bath canning)
1 1/2 cups sugar
1 tablespoon kosher salt
1 tablespoon dill
1 teaspoon celery seed
2 teaspoons cumin powder
1 tablespoon yellow mustard seed (I used 2 teaspoons yellow, 1 teaspoon brown)
2 pounds radishes, shredded (to save time & my sanity, I used my food processor and its grating blade)
Grate your 2 pounds of radishes, hopefully with a food processor. Then combine the first 7 ingredients in a large saucepan, I used a dutch oven, and bring to a boil. Add the grated radishes and return to a boil, stirring to ensure that all ingredients are heated through. Remove from the heat. Let cool and put in an airtight container and place in refrigerator and enjoy!
NOTE: You could water-bath preserve this recipe using Sherri’s original instructions. Ladle into half-pint canning jars, covering the solids by 1/4 with liquid. Leave 1/4 inch of headspace. Release trapped air. Wipe the rim clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.