Trips

The spectacular sunrise over East Orleans was our first good omen of the day. The bright sunshine and cooling winds when we arrived in Ocean Springs (a small town in the middle of the Mississippi Gulf Coast) at 7:30am this morning, our second bit of good luck. But the eight brand new Glossman Gas stoves and “Big Larry” grill waiting for us at the Ocean Springs Farmers Market? Well, those were just too good to be true.

Our chefs arrived with one directive, make some great food using the farmer’s ingredients…in other words they were charged with being the culinary http://www.magliettedacalcioit.com entertainment for the day. Setting up a “kitchen stadium” at one end of the market, chefs were encouraged to showcase both the products being used as well as the steps by which they were going to tackle a dish. After a warm welcome from the town’s mayor, Connie Moran, they were off foraging in the market. When the first CulinaryCorps chef stepped behind the demonstration table, people pulled up chairs and made themselves comfortable for the “show.” And what a show it was.

For five hours straight our cooks cranked out dishes of amazing technique and creativity. Ricotta-honey mousse with figs, goat sausage, pepper and onion heros, grilled watermelon, elderberry soup, handmade pasta with eggplant ragu, marinated sirloin topped with grilled mango cheeks, goat stew provencal, fried okra, blueberry tea scones…and many more. Sampled with a smile to the hundreds of Ocean Springs market patrons who came out for the “Fresh Food Festival”, we received more thanks than we could count. And quite a few “yums”, “wows” and “where can I get that recipe?”

In fact, the dishes we created today will be Magliette Calcio A Poco Prezzo collected and saved for a cookbook highlighting the SlowFood heritage of Ocean Springs and its coastal neighbors. A wonderful resource for the market and a fantastic keepsake for the group.

And if cooking straight from the vending booth was not enough of a rare treat, our chefs also competed in a cake decorating contest. As the bands played on in the background, the two teams of four had 25 minutes to create a cake with the theme “Reconnecting the Coast.”

Ocean Springs is excited to be having the bridge to Biloxi reopened in a few short weeks and the two cakes highlighted its more unique architectural features. In the end, only one team “won” but we all got to eat the cakes made by Diane Claughton – MI Slowfood President – so really, we were all winners.

As we said many times today, it was an honor and a privilege to be part of this first annual event. Ocean Springs is a community of amazing grace and hospitality…and some refreshing culinary curiosity to top it all off.

Thank you Ocean Springs Chamber of Commerce for treating us to our over-the-top BBQ experience at The Shed. Many of us will never think about brisket the same way again.

And thank you farmers, market goers, press, organizers and volunteers of today’s “Fresh Food Festival”…may this be the first of many successful food celebrations!

For a brief overview of the day’s event, check out this article in the Mississippi Press.

After arriving in New Orleans, getting to know our new team and touring the areas of both rebuilding and devastation…we dined like New Orleans http://www.magliettedacalcioit.com aristocracy this evening. Ms. Leah Chase is once again commander of her kitchen and doing her thing like never before. We started off on the right foot, with mint juleps the color of spring grass – sweet and refreshing, a perfect jet-lag antidote.

Then we had crab soup (spot-on seasoning and spice) followed by crab cakes followed by chicken a la dooky followed by veal followed by shrimp and mushrooms followed by cornbread followed by sweet potatoes (so very SWEET) followed by collards followed by lemon meringue pie. Did I mention wine? And garlicky hunks of bread? And coffee?

Not just a meal to remember. A piece of restaurant history never to forget. The Chase’s have spent two long years rebuilding their dream exactly the way they Magliette Calcio A Poco Prezzo have it etched in their heart. We were honored to be one of their first guests.

CulinaryCorps could not have wished for a better way to kick start the third trip of the year. Ms. Chase, her entire family and her devoted staff epitomize our vision – that those who love and are invested in the community’s food rank among its most prized leaders.

We wish Ms. Chase and everyone involved with bringing Dooky Chase into its current state of splendor a most fortuitous re-opening. We’re excited to predict the sparkle in everyone’s eyes when they see the soulful space and the grins on everyone’s faces when their forks hits their lips.

Less than two days before our third group of volunteer culinary professionals joins forces in New Orleans. Once again we have an incredible group coming along. From food editors to yacht Cheap NFL Jerseys chefs, bakers to chef instructors…the diversity will be our greatest asset.

In an effort to keep our readers informed, CulinaryCorps.org has decided to chronicle each day of the trip complete with pictures. So stop by as often as you can to get a behind the scenes glimpse of CulinaryCorps in action!

…wherever you are.”

That is the mantra of Dirty Coast – graphic gurus and generous t-shirt sponsors of our upcoming trip. We fell in love with a maglie calcio poco prezzo couple of their food-related tees. We think you will too!

The September CulinaryCorps trip is approaching fast! Through the generous donation of individual donors, we have put together a scholarship package for a cook, culinary student or culinary school graduate who can take advantage of this last minute opportunity.

The scholarship inlcudes the fee as well as a $75 to go towards offsetting th cost of travel. We are asking all interested parties to fill out a September/December Application as well as write a 500 word essay on the following question:

“What would you contribute to the CulinaryCorps team in New Orleans?”

All applications must be submited http://www.magliettedacalcioit.com electronically to culinarycorps@gmail.com by Thursday, September 6th.

Think you’re up for the trip of a lifetime (or know of someone who may be) then this is the opportunity you’ve been waiting for!

It has been amazing to watch CulinaryCorps alumni continue to make strides long-after they have returned home from their trip.

March participants and long-time Manhattan residents, Angela S. and April N., have recently moved to New Orleans after falling hard for the magical city during their CulinaryCorps tenure. April recently nabbed a position working with NOLA Edible Schoolyard while Angela will be reporting each day to Emeril’s Homebase as the newest edition to their test kitchen team. By weaving themselves into the fabric of the community, they hope to become an integral part of the city’s rebirth. We wish them luck and look forward to catching up over Sazeracs in September.

Another March participant, Amy T., has proved that good will can be executed from afar as her recent fundraising effort in Coshocton, Ohio raised $475 for Emergency Communities. She successfully converted the bake sale donations into gift certificates to The Cresecent City Farmers Market, allowing EC to fill their larder with farm fresh foods as well as support an important aspect of their local economy. Special thanks to Auer Ace Hardware, The Coshocton Brown’s Backers and all the generous bakers who donated their time and goods.

It has been said that ideas are many but http://www.oakleyonorder.com/ execution is precious. These three amazing cooks have proven that when your heart backs your actions, good things will follow. Thanks to Angela, April and Amy for their commitment to CulinaryCorps, and more importantly, their tremendous dedication to New Orleans.

Friday, September 14^th: Tour of impact area led by Share Our Strength, Welcome Dinner at opening night of the iconic Dooky Chase

Saturday, September 15^th: Cooking Demonstrations and Cake Decorating Cook-Off at the First Annual Mississippi Slow Food Festival, BBQ Heaven at The Shed

Sunday, September 16^th: Brunch and Dinner Creation at Emergency Communities in the Lower 9^th Ward

Monday, September 17^th: Kitchen Mentoring and Meal Creation at Habitat for Humanity’s Camp Hope

Tuesday, September 18^th: Visit to Crescent City Farmers Market, Lunch at Bayona, Food Tour of the French Quarter, Dinner, music and bowling at Rock n’ Bowl

Wednesday, September 19^th: Cooking and student mentoring at Café Reconcile event – “Bistrot Reconciler: A Thank You to Our Sponsors”

Thursday, September 20^th: Volunteer Day with Edible Schoolyard New Orleans, Farewell Dinner with Chef Chris Debarr of Delachaise

Three slots are still available so submit your September/December Application today!

CulinaryCorps invites eligible culinary students and professionals to join our volunteer outreach trips to New Orleans. We are now recruiting for two fall trips:

September 14-21, 2007
…and…
November 30 – December 7, 2007

Each trip will be composed of fifteen culinary students/professionals from around the nation that are committed to volunteering their time and kitchen skills to food-related community projects within New Orleans and the Gulf Coast. They will also have the cheap oakley sunglasses opportunity to immerse themselves in the vital culinary culture of the region during tastings, lectures and tours.

This is a great way to transform your passion for food into an opportunity to provide support and solidarity to New Orleans rebuilding efforts. We promise it’ll be the hardest week you’ll ever savor. Click “continue” for details…

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…blue “berries” that is.

Wandering the stalls of The Crescent City Farmers Market during the June CulinaryCorps trip, we had the pleasure of being introduced to Amy Phelps of Pearl River Blues Berry Farm. Their story is what great romantic flicks are made of but their berries are truly mind-blowing: tiny globes of magical sweet/tart alchemy.

We are excited to holding a http://www.oakleyonorder.com/ joint fundraising picnic during our September CulinaryCorps trip at Pearl River Blues Farm with the help of the recently-formed http://www.oakleyonorder.com/ Mississippi Slow Food Convivium.

CulinaryCorps will provide the kitchen cheap oakley sunglasses muscle in a joint effort to to celebrate the Gulf Coast journey from field to fork (and raise some funds for the local farmers markets while we’re at it).

While we plan for the upcoming event, click here for some seasonal blueberry inspiration.

We couldn’t have asked for a better overview from CHOW or a more heartfelt post from Jessica of SuGoodSweets.  Both pieces have been wonderful ways to spread the word about CulinaryCorps (in fact, Jessica’s post was picked up by Serious Eats), and more importantly, the work that is left to be done in NOLA.