Lightning, Trees and Gasoline Alley

Lightning #2

A strong storm rolled through here last evening.

It packed a wallop. Being a storm watcher, naturally, instead of being away from windows and doors as weather forecasters suggest, I was standing in the front door watching.

The door is a full plate-glass door. (Smart!)

Swoooooosh  . . . Click . . .BAM!

It all happened that fast. Faster actually.

Lightning is an amazing powerful thing. Wind gusts are close behind in reputation.

I saw a flash of yellow and red explode across the street and knew one of our neighbors just got hit by lightning.

Lightning

Lightning (Photo credit: Pete Hunt)

The intensity of the storm following the explosion sent me running to the interior of the house screaming  like a girl.

Amazingly enough we didn’t lose power.

We are in a place where we are the first to lose and the last to be turned on. None of us have figured that out yet.

As the intensity of the storm dropped a few minutes later, I crept back to the door to look out again.

“Swoooosh . . . Fallen oak

I saw a man in a rain parka, soaked to the bone, outside picking up storm debris while there was still plenty of lightning rumbling overhead. Crazy!

We were most concerned about who got hit by the explosion. So a few minutes later, I grabbed my camera and stepped outside.

English: I photographed Jim Scancarelli, artis...

English: I photographed Jim Scancarelli, artist for the Gasoline Alley comic strip, at the Old Fiddlers Convention in Galax, VA on August 14, 2010. (Photo credit: Wikipedia)

The rain-soaked man was our neighbor, Jim Scancarelli, who draws and writes a classic comic strip “Gasoline Alley“. Jim is amazing in that he still draws each frame and colors each color by hand for every strip he writes since 1986.

Jim Scancarelli's Gasoline Alley (November 24,...

Jim Scancarelli’s Gasoline Alley (November 24, 2008) (Photo credit: Wikipedia)

Quite a fiddle player too.

No computer or color fill,  Each hand drawn image is all done by hand. He still sends the strip in by mail with original hand colored drawings. In this day and age of technology, it is sweet to find something done the original way.

The big oak tree in Jim’s yard took a direct lightning hit. His power was knocked out, we were afraid he would have to have the entire house re-wired in addition to taking out the big oak tree.

It was Jim who was walking around in the storm.

“Jim, what are you doing walking around out here? It’s still lightning!”

“My tree got hit.”

He saw the “Swooosh” which was another huge oak tree falling over directly across from his oak tree and seconds later, his gets clobbered, right in front of him.

I asked him if he was alright and he told me he was but his electric pencil sharpener went ballistic and stunk up his house. “It just started going faster and faster, then started smoking, getting hot and so I threw it out.”

Jokingly, “Is it still going?”

“No, Pamela, it is unplugged now.”

Duh.English: Image of a wooden pencil sharpener.

While Jim was in darkness inside his home, he decided to be outside, picking up the debris from the tree that exploded in his yard and all the debris from the other oak tree that fell across the street.

He had just witnessed something hardly anyone on the planet gets to witness and not get seriously injured. I could see in his eyes a nervous energy. He insisted he was OK.

He spent it by picking up all evidence of storm mess and making nice neat piles along side of the street.

Piles of debris lined the street by dark

Some of the exploded debris that splintered all over the yard

His front yard looked like a 10,000 piece box of toothpicks for a massive giant had been spread across the yard.

You could see where the energy came down the tree and up through the ground and

Look carefully, you can see where the lightning burst through the bark and zipped down the tree. It is the bright streak you see up there.

exploded.

He is so lucky it didn’t travel into his home.

After dinner, Robert and I took our customary seats outside to watch the sun set.

Our skyline in our neighborhood lost two big trees recently. Another neighbor had a tree over 100 years old that split right down the middle. Since it was dropping major limbs on the house and damaging the roof and the top story of the house, it had to come down.

Very interesting to watch. A 75′ crane only reached part of it. They sent people climbing up to the top to cut it down in sections before they could use the crane.

Climbing trees with chain saws and cables to bring the tree down. Nerves of steel. I was nervous just watching them work.

My thoughts were with our neighbors as this storm passed over us. I was thinking they must be grateful that tree is no longer hanging over their home.

The far tree on the left is the one that got hit by lightning. The space in the middle is where the 100 year old tree used to be.

As the storm slipped by, Jim had cleared most of the debris that surrounded him. The electric company came and turned his power back on.

Everything but the two trees seem to be OK.

It is amazing how things can change in an instant.

Voila! Debris gone.

Gasoline Alley

Gasoline Alley (Photo credit: Wikipedia)

The Worlds Best Olive Oil and a Give Away!

On a weekend outing recently I had the honor to meet an inspiring , charming Greek man whose family owns olive groves in Greece.

The family produces some of the best olive oil I have ever tasted. Pure, green, fruity, this oil is unlike anything you have ever tried.

The olive tree, one of the bases of Greek agri...

The oil is extra virgin, undiluted. This means this oil is from the first cold pressing of ripe olives. The category of extra virgin olive oil is required to have an acidity of .o8%. Theros  Undiluted Extra Virgin Olive Oil is .045%.

If you are lucky, you will get a bit of the denser oil that filters to the bottom of the barrels. There is a very small amount of this because most of the oil is drained off and bottled in the clear state. Because the oil is undiluted, more of the ‘solids’ will fall to the bottom of your bottle. Shake it up if you like or save it for an ultimate treat near the end of your oil.

Theros also produces and sells unfiltered olive oil.

When we were children, we lived in Seville, Spain for a few years. My mom would slather us kids in olive oil and tell us to go play outside for a while. After we would come in, bathe and go to bed. Our skin and hair were so smooth and lovely. I remember the distinct aroma of the rich olive oil on my skin. I loved it.

When I smelled Theros oil, my memories of Spain came flooding back, the rich ripe aroma of olive oil. I wanted to slather it and go play. Amazing, we were brown as berries but we never worried about sunscreen then, and didn’t get sunburned. Mostly anyway.

The trend lately is to know where your food comes from, buying local, sustainable, etc.  I find it limiting  to say “we only use food from 100 miles of where we are.”

Why be so limited when the world has become so accessible?

Here is a way to extend the boundaries of local to include the world. In this case Greece. Who can say no to Greece?

Taken by Nick Fraser in 2005. The fruit of an ...

Taken by Nick Fraser in 2005. The fruit of an Olive Tree (Photo credit: Wikipedia)

The Greek economy is in pretty bad shape now. In a small way, buying olive oil helps support the families who grow and harvest the olives. In small ways, each purchase can help the Greek economy. Small yes, but it is something.

By using our purchasing power, and choosing to buy authentic Greek olive oil, authentic Greek Feta cheese, and authentic Greek Yogurt is our own small ways we can contribute positively to support Greek economy so they can begin the recovery they need as the break away from the European Union and the Euro takes place. (In my opinion, it is a matter of when, not if.)

The Italians have had such a world-wide demand on their olive oil, most of what you find in common supermarkets can no longer be trusted to be quality olive oil of any grade.

Italy exports so much olive oil the country itself is left to buy olive oil from Spain and Greece to grace their tables. If you are buying olive oil in a market in the US, chances are rare you will see

Simple meze of feta cheese and olives: charact...

Simple meze of feta cheese and olives: characteristic Greek flavours. (Photo credit: Wikipedia)

olive oil from anywhere else but Italy.

However, with the olive oil awareness and a more sophisticated demand by consumers, your chances are improving that you will find other countries of origin.

A few days ago I tested this theory in my local grocery and was pleasantly surprised to find 1 brand of Greek olive oil and 1 brand of Spanish – the rest were Italian.

Greece is ranked second in the European Union for their production of olives – 147,500 tonnes in 2010. I do not know how much was pressed into varying grades of olive oil vs being brined to eat as olives.

It would be extremely interesting to take a sabbatical from work and go harvest olives in Greece, take the olives to be pressed and learn about brining olives to make them palatable. Then to France to harvest grapes.

What a fall that would be!

Give Away Time!

Theros Olive Oil has agreed to give away 6 bottles of

Theros Undiluted Extra Virgin Olive Oil

To win one here’s what you have to do:

  1. Follow Spoon Feast on WordPress
  2. Like Theros Olive oil on Face Book and check out the amazing photos of the process
  3. Leave a comment on their Facebook page about why you like olive oil and ways you use it
  4. Leave a comment on this Spoon Feast post about why you like olive oil and ways you use it

6 winners will be chosen based upon meeting all 4 criteria above.

We will choose the most creative and delicious ways you use olive oil.

Winners will be chosen by a panel of Spoon Feast advisers.

All domestic and international shipping arrangements will be made directly with Theros Olive Oil.

You will have until Friday, June 15th to participate!

Winners will be announced on Sunday, June 17th.

Treat yourself, Check out Theros Greek Extra Virgin Olive Oil!

English: Olives in olive oil.

Olives in olive oil. (Photo credit: Wikipedia)

One Lovely Blog Award!

http://acorninmykitchen.files.wordpress.com/2012/05/onelovelyblogaward1.jpg I am very flattered to Acorn in my Kitchen for granting this award to Spoon Feast.

Thank you very much.

What fun!

So here goes; 7 facts about me

1) I have lived all over the world and love the diversity of culture and languages. Paris is my favorite city. I intend to be fluent in French one day. Right now I know enough of 3 languages, French, Spanish and Japanese, to get me around and in trouble, but not enough to get me out. After I master French, Italian is next, then Portuguese. It should be easy after the others.

2) Clothes shopping is something I hate doing. Give me something to wear, I’ll wear it.

3) I can’t eat hot stuff anymore, like jalapeno or habanero peppers.

4) I stopped coloring my hair last year. There is a better way to spend time than spending hours in a chair with goop on my head. Wash, rinse, cut, dry, that’s it. I love my stylist, she gives me “sassy” cuts!

5) I went to high school in Tokyo, Japan and stay in touch with classmates.

6) Creativity runs wild in my veins. I have to create things and learn new skills or else I’ll explode. Food photography, photography in general, is a new interest.

7) I make lists of things I want/need to do; lots of lists.

Pass it Along Time!

Next the Lovely Blog Award gets passed on to 15 other bloggers, not particularly about food either.

http://acorninmykitchen.files.wordpress.com/2012/05/onelovelyblogaward1.jpg

My Italian Smorgasbord – I love her adventures with bread

Cooking in Sens – beautiful blog!

MentorBoom – Great insightful writing. Inspiring.

A Global Garnish – foodie adventures from around the world

The Faux Martha – nothing faux here, great stuff and nice pictures

Becoming Madame – a wonderful blog about French culture, food and ‘becoming French’. I look forward to every post!

Daisy’s World – beautiful photographs, lovely different recipes

A Toast and Tea – a nicely done blog with various recipes.

Homemade Delish – Fun!

Back Road Journal – More Foodie Adventures

Simply Tia – she’s always got something cooking!

Yummy Lummy – Food perspective from down under and world traveler

Tinkerbelle – Laughter is catching

Savory Simple – Always enjoyable!

Domestic Diva – Delightful! Bring a cup of tea, enjoy a good story and a great recipe.

That’s all folks!

Chocolate Pate and the Premio Cake Blog di Qualità

My dear friend Barbara at My Italian Smorgasbord, surprised me with this lovely award:

Premio Cake Blog di Qualità

Thank you So much!

I have been in a quandary as to what to post for this award. I have taken far too long to celebrate the honor. For that, I apologize.

Just as I figured out what to make, we went out-of-town to visit friends for a weekend get away.

Lucky them, they got to eat the vast amount of Chocolate Pate I made for this post.

Barbara at My Italian Smorgasbord has a lovely blog full of warm delightful recipes. I encourage all of you to go read her blog and make one of her recipes. You will be back for more!

The “rules” of the game is to share a sweet recipe, tell 7 things where sweet has influenced your life and then pass it along to 3 other fellow bloggers.

I thought long and hard about what to make for this award. Barbara’s Swedish buns were amazing.

What could I make that would be deserving of this award?

Not being much of a cake baker, I looked at other desserts I was known for at my restaurant. It was a toss-up between Chilled Key Lime Souffle and Chocolate Pate with Raspberry Coulis.

Chocolate won. I’ll make the souffle another time.

Chocolate Pate

  • 12 ounces  dark chocolate: get the best you can buy, chunks or chips
  • 1/2 cup heavy cream
  • 1/2 cup raspberry coulis (recipe follows)
  • 2 ounces butter
  • 1 tablespoon vanilla
  • pinch salt

NOTES:

    •  Do not get any water into the chocolate. Even one drop will seize it up and makes it very hard to get a smooth melt. Make sure your bowl is dry!
    • To make a double boiler, simply place a heat proof bowl (Stainless steel bowl is best) over a pot with boiling water. Make sure the bottom of the bowl does not touch the top of the water.
    • Check and make sure the flame from a gas stove is not reaching around the bottom of the pot and touching the sides of the bowl. This will burn the chocolate. Use a towel or pot holder to hold the edge of the bowl. It will get hot during the process.
Method:

Melt until smooth

In a double boiler, add the chocolate. If the chocolate is in bar form, break it up into bits for easier melting.

Bring the cream to a boil, add to chocolate. Stir to melt smooth.

Add the raspberry coulis, vanilla, salt, and butter. Stir to  incorporate and ensure everything has melted smooth.

Line your chosen molds with cellophane wrap. Give the wrap a light spray with a pan release spray. This allows the chocolate to be removed from the pan easily once it has chilled.

Line the molds with cellophane wrap

Pour the lined molds with chocolate to the top. Fold the cellophane wrap edges over the chocolate and chill at least 12 hours.

Fill and cover with cellophane. Chill

The chocolate pate will become firm but not hard. Remove from the mold, unwrap, and slice to serve.

You can serve it with Creme Anglaise (Vanilla Sauce) and Raspberry Coulis accented with fresh berries and mint (or basil!) for garnish.

Crème anglaise made from milk, eggs, sugar and...

Creme anglaise made from milk, eggs, sugar and vanilla (in beans) (Photo credit: Wikipedia)

raspberry coulis

raspberry coulis (Photo credit: thepinkpeppercorn)

Raspberry Coulis

Use fresh or frozen berries

  • 1 cup fresh or frozen raspberries
  • 1/4 to 1/2 cup of granulated sugar or simple syrup

Place 1 cup of raspberries into a blender or food processor.

Add the sugar or syrup and blend until liquified – 1-2 minutes.

Adjust the sugar content to your taste. You may want more, others less.

Using a fine wire mesh strainer, strain the mixture through, rubbing the seeds with the back of a spoon to extract as much pulp as possible.

The bright pink seedless result is coulis. You can use almost any fruit to make a coulis.

Coulis  is simply pureed fruit or vegetables, strained so it is smooth and full flavored.

Imagine savory coulis . . . with roasted vegetables . . . the possibilities!
Plate set up:

Plated Pate

Spoon a small amount of Creme Anglaise onto a plate; spoon Raspberry Coulis beside the Anglaise. If desired, draw a toothpick, skewer or knife tip through the anglaise and coulis to create a swirled design.

Add fresh berries and a mint leaf to the plate and serve.

Please excuse the quality of the photos; I didn’t have the lighting equipment with me.

7 Sweet Things That Influenced My Life

1) Dulche de Leche – the first time I ever tasted it in Little Havana in Miami, I knew it would be in my life forever. It is one of the reasons I love Miami.

2) Fireball Jawbreakers – As a kid these were my ‘go to’ candy. My molars suffered and have had required dental treatment. My advice is to stay away from jawbreakers and dentist chairs. They go hand in hand.

3) As I love Miami, I love France for their Fleur de sel caramel. ’nuff said. I learned to make them which is a dangerous skill. It means I can have them available ALL the time. oops 😉

4) Short breads are another weakness, especially freshly made ones, with lemon glaze, and a cup of tea. This makes me a very happy girl!

5) Anything with puff pastry or pie dough. I like making them both, making things with them, eating things made with them. There is never a scrap thrown away.

6) Ice cream and sorbet especially home-made ones. Fun thing to do with gatherings of people. I love having just a small “amuse bouche” between hot courses of a meal.

7) This isn’t a like, but really a dislike: cake. I hate cake; making them, frosting them, the way they look, smell, even the sound of the word. Cake, ew. If I had to use a word, ‘gateau’ would work much nicer that ‘cake’.
The last cake I made I punched it down to the ground. Then kicked it. Cake murder. I vowed then never to make another cake. So far, I haven’t had to. YAY!

(Hum, will they take the award away now? The award name has ‘cake’ in it!)

This is where I pass it along!

The Premio Cake Blog di Qualità Now Goes to:

Choco chip Uru

This young lady’s blog is full of fun and delicious creations. She shares what works and what doesn’t with a great sense of humor. Check her out!

Mandy at The Complete Cookbook

Mandy presents interesting foods and beautiful photography. Her new cookbook is also available, ask her about it. Her posts are delightful.

Frugal Feeding

Everything Frugal does is mouth-watering. From his breads, to his desserts and he also estimates how much the dish cost to put on your table. Drop in and see what is on his table today.

Thank you again Barbara, I am flattered.

“Feed Me Chef!”

Our dear friend June had a mile marker birthday recently. Our gift to her was to go out to the “Feed Me Chef” dinner at Zink American Kitchen in Charlotte, NC.

Robert and June

What a wonderful experience! The premise of the Feed Me Chef dinner is to sit around the bar area that is right up to and nearly in the kitchen. The chef will then create a 5 course meal for you of their choosing.

You can watch the kitchen in action

Sitting there, you get a birds-eye view of the kitchen operations from gearing up, getting slammed with the dinner rush and then slowing down slightly as we left 2 hours later.

The hostess had called earlier in the day to ask about allergies, diet restrictions and if there was anything in particular we wanted. These parameters were given to Chef Amy who in turn gets to be creative and create a 5 course meal.

The kitchen crew operated very well together. There was clear communication, effective movements and great looking food. Everyone knew their job and did it well. It was great entertainment.

And you want to know something? In this open kitchen all the crew, both front and back of the house, were so polite not only to the guests, but most important, to each other.

“Please, thank you, you’re welcome, excuse me”, all used frequently amongst the staff even when they were at their slammed best. How refreshing.

Chef Amy Kumpf

Our chef this evening was Amy Kumpf who was delightful, fun, charming, very skilled and knowledgeable in her craft. If was a lot of fun to watch her and her crew work through the dinner rush, very smooth.

She planned a menu for us and paired the wine for each course. Settling in, our meal began.

Course #1

Yellow Tomato Caprese Salad

Yellow Tomato Caprese

Instead of using fresh basil, Amy fried the basil for the salad. The result was delicate umami touched with sweet tomato that danced around in your mouth with a party going on.

Amy reduced balsamic vinegar to a coating glaze which she drizzled over the assembled salad. She chose yellow tomatoes, delicious fresh mozzarella, fried basil and balsamic reduction.

Definitely whetted the appetite. It was beautiful and delicious.

To pair wine with this course, Amy chose Cooper Mountain Pinot Grigio from Willamette Vally.

Perfect pairing.

Course #2

Plancha Seared Snapper with Fire Roasted Tomatoes and Cucumber Salsa

Snapper in Tangine

This dish alone would be worthy to come back for again and again. Fabulous!

The cucumber salsa had mango, red peppers, mint, honey and other things. It was very well made, knife skills showed.

Fire roasted tomatoes are roasted and grilled with red peppers and blended to create  a lovely sauce they use on several dishes from pizza to our snapper. This was served in  crisp white Moroccan style tangine.

Tangine

Wine paring: Chamisal Vineyards 2011 Central Coast Stainless Chardonnay (unoaked) Crisp and perfect with the complex flavors of this dish.

Course #3

Hickory Salmon

Hickory Salmon with Slow Cooked Potatoes and Asparagus

Another genius dish. The potatoes went so well with the salmon, sweet 100 tomatoes are slow roasted to add a sweet acid punch to the richness of the potatoes and  salmon. Additionally on the plate were fennel confit and melted leeks. Eating this was a pure pleasure experience.

Wine pairing: For some odd reason I didn’t record the Pinot noir chosen for this dish. It was the only one we thought didn’t complement the food. We enjoyed the wine tremendously, just didn’t like the paring.

Perhaps another Pinot with a fruitier base as most US Pinots are known. This one was in the “Burgundian” style which made it rich and robust with full tannins. These rich robust wines are normally my preference. But not with this dish.

The sweet salty nature of the salmon and the delicate texture of the fish wanted something a bit milder.

Course #4

Grilled Flank Steak with Smoked Tomato Cream Sauce and Shaved Asparagus

Seasoned and grilled to perfection. The meat was tender, juicy and full of flavor.

Shaved asparagus was created by peeling asparagus length wise with a “Y” peeler. You can do a lot with a vegetable and a Y peeler. Here, Amy created ‘pasta’ for us with thin shavings of asparagus.

Grilled Flank Steak

By this time we were getting full.  So I tasted everything and then decided to bring the rest of this dish home to eat for lunch and jump into dessert.

Wine Pairing: Brazin Old Vine Zinfandel, Lodi, 2009

Course #5

Warm Apple Compote, Whipped Caramel Cream, Orange Confit, Dulche de Leche and Dark Chocolate

I got a pleasant surprise when the dessert chef came out. She was a student of mine. She said she was nervous but for no reason. Her dessert fit the bill perfectly. (No flour products – part of Junes diet; hence the asparagus pasta.)

Pastry Chef Sheena

Although our tummies were full, we managed to consume every bite.

Brilliant wine paring and fine ending to a great meal: Late  Harvest Mer Soliel

Apple Compote

Robert and me

All in all, we had a great meal and an outstanding evening. I could eat like that every time we go out. The idea of not knowing what your next course will be is intriguing.

We will have to do this again soon and I suggest you go find a place near you who does this kind of service. Ask at your favorite restaurant. Sometimes this style of dining is called a “Chef’s Table” and sometimes tables are in the kitchen. Depends on what the health code is in your area. You may discover such tables need to be reserved well in advance.

We had a delightful interaction with the staff. The entire evening was great fun.

Naturally, if you find yourself in Charlotte, NC, head over to South park and stop in at Zink and say “Feed Me Chef!”

You will be glad you did.

These photos were taken in low-light conditions of the restaurant with the i-phone 4.

This past week

During this past week I have had some time off to get some projects off of my need to do list.

This is what I have been up to:

  • Taxes are done! Until next year. Every year I say I’m going to keep track of records so there isn’t so much to do at the end of the year. Right.
  • Nurturing sourdough cultures into some wonderful bread
    • The cultures had sat in the back of the fridge for over a week, neglected. I was afraid they were dying but after some TLC, Voila! Lively sourdough cultures.
    • I used Amaranth flour and discovered a wonderful green corn silk flavor which turns nutty when toasted
    • I made enough bread for the neighborhood. I love working with the dough. Something about it that I can’t explain
  • Located a commercial kitchen for the production of the condiment line we have been working on for a couple of years.
    • It is amazing how hard these facilities are to find.
    • Now for the details of product liability insurance, leases, USDA labeling compliance etc.
    • Finalizing all of the marketing materials from labels, cards, point of sale materials etc.
    • Lining up spaces in farmers markets to begin marketing
      • Design table display
      • Develop standard product demonstrations
    • Releasing product samples to a sales rep for larger sales and markets
  • Created some great meals that should have been on Spoon Feast
    • Crispy chicken thighs with green Thai sauce over coconut rice
      • Thai green sauce is a recipe in development and simply knock your socks off delicious!
    • Black Bean Soup
    • Grilled Steaks with classic salad and baked potatoes
    • Chicken breasts with lemon rosemary
    • Salmon salad on toasted homemade bread
    • Oven “fried” cod fillets with Thai green sauce (see above) and jasmine rice
    • Deviled Eggs, a true Southern dish

I suppose I should have been blogging about these dishes but didn’t.

I just wanted to cook without documentation.

  • Listened to French moviesall day just to hear the language.
    • I was inspired by Becoming Madame to find more ways to immerse myself into the process of learning French.
  • Registered for a digital photography class Saturday afternoon
    • I am very excited about this one!

I’ll be back on the regular blogging schedule by tomorrow.

In the meantime, the orchid has started blooming, soil is warming, the coffee is hot, and it is going to be a glorious day.

Life is good.

Images of Soup on Sunday 2012

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Please enjoy these images from Soup on Sunday 2012

Soup on Sunday

Every year on the last Sunday in January, the Culinary Arts Department at Central Piedmont Community College hosts a fundraiser “Soup on Sunday” to raise money for Charlotte area Hospice.

35 restaurants make at least 5 gallons of soup, stations are set up  in our teaching kitchens, dining room, classrooms and hallways to offer up various tastings of soup, breads, pizza, desserts, drinks and pottery.

“To taste only” is misleading – you get to eat 35  two-ounce samples of soup. That is over 1/2 gallon of soup! Not to mention the breads, pizza, desserts and chocolates. So you  actually get stuffed or stuck on your favorite things.

Local potters make bowls for the occasion. Buying a bowl is part of the tradition. If you like, you can use your bowl to sample the soup or have a big bowl of your favorite.

The event is fun, exciting and raises a decent amount of money for the cause. This year tickets sold for $40 which includes your choice of bowl or $30 to taste only.

We expect over 700 people this year, maybe more since the weather is amazing. 2 years ago we had to reschedule due to snow and then we competed with the Super Bowl when we finally got to host the event. This year will make up for that!

Local culinary schools like The Art Institutes and Johnson & Wales show off their wares in desserts and chocolates. It is fun to watch the students “strut their stuff” at events like these.

Additionally students get involved with volunteering. A concept some have never considered yet is so important for a vital community.

Hospice is a great cause for end of life care. I am glad we can do something for them who do so much for us when needed.

What do you volunteer for that helps build your community?

Our Director of Sanitation Maneuvers