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Friday Night Suppers
posted April 24, 2008
Friday Night Suppers 2009
The suppers are in the rink house, 6 to 7.30 pm. 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 ($6 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.
March 12 2010
Meat: Moroccan Chicken Phyllo Pie
Vegan: Greek Phyllo Pie with mushrooms, tofu, swiss chard and olives
Both served with roasted veggies with harissa and couscous
Dessert: Pear Torte
Cooks tonight are: Anna Bekerman, Matt Leithold and Mary Sylwester.
Menus of previous Friday Night Suppers
posted March 17, 2006, updated May 24, 2006
Friday Night Suppers - general information
|
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. |
