CulinaryCorps


The June Itinerary
May 25, 2008, 9:04 am
Filed under: June '08 Trip

In seven short days CulinaryCorps cooks from around the country arrive in New Orleans, marking our fifth trip to the city. The itinerary this year is bursting with amazing partnerships both new and old. A quick snapshot of the week includes:

Sunday, June 1st: We begin with a Recovery Tour of the wards with Share Our Strength liaison Ashley Graham, then kick off our culinary education with a crawfish boil and calas demonstration led by Poppy Tooker, the Slowfood LA convivium leader.

Monday, June 2nd: Our volunteer efforts start off with gusto as we cook dinner for over 500 volunteers at Habitat for Humanity’s Camp Hope. After service, we head to dinner at the legendary Mandina’s and will be joined by Gumbo Tales author and New Orleans cuisine connoisseur, Sara Roahen.

Tuesday, June 3rd: No visit to New Orleans is complete without an early morning trip to the Crescent City Farmers Market. After a quick shop, we continue on to Edible Schoolyard NOLA where we will be launching an “Edible Afternoon” for the 5th and 6th grade classes of Samuel Green Charter School. The students will participate in six culinary stations, including Ancient Roman bread making and butter churning. The day ends with dripping po’boys from Parasol’s and dripping sno-balls from Hansens.

Wednesday, June 4th: Our morning starts early as we head off to the Mississippi Gulf Coast. Our first stop is Pearl River Blues Farm where we will help farm-owner and egg extraordinaire, Amy Phelps, harvest her crops in exchange for a farm-fresh lunch. Shortly thereafter, we arrive at the Gulf Hills Hotel to prepare small plates for over 150 guests at “A Taste of Mississippi” — a fundraiser for the MS Slow Food convivium, confidently championed by Diane Claughton. We will be using locally sourced ingredients to create a menu of over a dozen items, including heritage beef, smoked local quail and, of course, Amy’s amazing blueberries. Once we pack up, we head off for BBQ galore at the MS pulled pork emporium, The Shed.

Thursday, June 5th: We begin at dawn preparing breakfast for the student of Café Reconcile. Our chefs will work side-by-side with the students to create a special “Bistro Menu” for that afternoon’s lunch service as well as launching a mini-workshop on homemade pasta and ravioli making. A quick change of attire and we head to The Southern Food and Beverage Museum to lend our manpower to their Gala Opening — a much-anticipated event for the entire city. The day concludes with a pork-centric meal at the beloved Cochon.

Friday, June 6th: We say goodbye, but hopefully not for long.

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