A Few Memories of Summer Camp 2011/ by Robyn Wolfe, Marketing
Mark Bitterman, author of Salted, traveled from Portland and his shop, The Meadow, to demo cooking on a salt block and provide a tasting of several of his fabulous imported salts!
The block was on an open flame for about 30 to 40 minutes in order for the surface to be hot enough to sear the small bites of steak that stayed on the block for 3 minutes and then, voila! they were perfectly cooked and salted and absolutely delicious. Chuck Tessaro, this year’s grand prize winner of the Daily Challenge competition assisting Mark in the photo above.
Behind the scenes…. the talented catering staff that cooked and plated 50 tastes every 2 hours for summer campers, led by uber chef Matt Anderson!!!
Behind the scenes…. plating up 50 bento boxes (photo above), each with 6 items is no small task- but our catering staff whipped them out in about 10 mintues!!! Kudos to Matt Anderson and his stellar staff!!!
Liam, Lola chef, and Audrey, Serious Pie Virginia chef (photo above), served up a Greek influenced demo including 2 versions of tzatziki, 2 different dolmades, and they taught the technique of turning out a perfectly grilled fish!
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