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Friday Night Suppers
Friday Night Suppers 2010
The suppers are from 6-ish to 7.30 pm, outside by the bigger bake oven. There is always soup, a vegetarian or vegan entrée, a meat entrée, a side dish, a salad, and dessert. Most of the groceries are bought at the organic farmers’ market on Thursday, and most of the cooking is done in the outdoor wood-fired bake-ovens. It’s delicious food, and conforms largely to the 100-mile “locavore” boundary. There’s a suggested donation ($7 for the main dish), all of which goes back into the park, and to pay for the groceries. But if you can’t spare the cash, donate at some other time – nobody goes away hungry! (Of course, if you feel like donating more than the suggested amount, that’s fine too.) Note: there is always kid food too -- organic hot dogs and mini-pizzas and the park's chocolate-chip oatmeal cookies.
Friday August 27 2010
companionable "curry night" prep
Tonight is curry night
Meat: Lamb curry with Ted Thorpe's tomatoes, caramelized onions, roasted red pepper puree, and peas. With rice.
Vegan: Tomato-chick pea-eggplant curry, with rice.
Side: Saag aloo (Swiss chard-potato curry)
Salad: green salad
Dessert: Grape-apple cobbler with ice cream. The grapes are the ones that park friend Ben Figueiredo planted along the rink fence, years ago.
Cooks tonight: Yo Utano, Cassandra Miller, Leslie Lindsay, Lucy Tishkina, Andree-Anne Farfard.
Menus of previous Friday Night Suppers
posted March 17, 2006, updated May 24, 2006
Friday Night Suppers - general information
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Everyone Welcome. No reservations are necessary. Park cooks use ingredients from the Thursday farmers' market. Prices: By donation. Suggested donations (to cover cost of materials plus park program fundraising): soup $2, main dish $6 (choice of meat or vegetarian/vegan), salad $2, dessert $2 - $3 depending. |
During the winter rink season, tables are set up in the rink house. During spring, summer, and early fall, the Friday Night Suppers are held outside, by the bake ovens. |
