A Message from the Kitchen
Not just for the resident artists, Project 387 has given us all a chance to push our creativity. For me, it was testing my culinary and time management skills. Cooking for a large crowd has never presented too formidable a task; however, doing it for several nights consecutively, I discovered it is simply a lot of work especially while trying to devise diverse meals that will satisfy both the vegetarian and omnivore palate. Even though we had come up with a menu prior to the project, it was remarkable how my inefficiencies in the kitchen added to many more hours of prep than it should have. Fortunately, with the help of my very essential sous chef, Jeannette Stefani, most of my short comings were eclipsed. Cheerfully, she picked up the slack, made repeated trips to town for missed items, chopped, cleaned and made entire dishes. During the first week, we made tacos, pork tenderloin, mushroom quiche, nightly salads, roasted vegetables, enchiladas, lasagna, and numerous fruit desserts. Our garden provided squashes, greens, onions, lemons, limes, apples, cabbage, blackberries, raspberries, carrots, kale, beans, snap peas, and gorgeous watermelon radishes. It is beyond satisfying serving food you have grown.
Week one is over and on to curry chicken for tonight. We could not have asked for a more wonderful inaugural group of artists. It is an honor to be feeding their creative spirits!
-Sydney, Resident Chef