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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.

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Friday Sept.3 2010

Meat: pulled pork (Beretta's) with caramelized onions (Ted Thorpe), apples (Plan B), and potatoes (Sosnicki's).

Vegan: Potato (Sosnickis') and kale (Greenfields) enchiladas.

Side: Corn (Sosnickis') on the cob.

Dessert: cupcakes with park elderberry (park gardens) curd

The cooks today are Mary Sylwester, Cassandra Miller, and Leslie Lindsay.

Menus of previous Friday Night Suppers

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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.

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