A Birthday and Volunteering Weekend

I did it again. I had such a great and fulfilling weekend. From my granddaughter's birthday party until the volunteering work at the park

When you join a FILIPINO birthday party of a 6 year old, you can be sure that there are more oldies than there are kids. Any reason is just as good to gather the family for some fun and food. My granddaughter Andrea turned 6 last weekend and not only did kids get their share of fun, the adults joined in as well. Here's an excerpt. Can you hear my aunties laughter and all?....Didn't want to share this but hey, wtf (why the fuss?)

http://www.youtube.com/watch?v=5q2Jp193Bzo&context=C377c274ADOEgsToPDskKoE0wWU4haiD7GRdXcysxI

And here in New York if you want to attend a show without having to pay entrance, just volunteer your services. That's what we did at the “Tea and Coffee Festival” in Manhattan which was celebrating it's 8th run. We arrived an hour early before doors open. Volunteers were given black t-shirts and given their assignments. Hubby and I were entrusted as greeters to visitors. Since the venue was on the 7th floor of a building, we stood fronting the elevators with 'goody bags', which were distributed to the attendees. The goody bags contained flyers, samplers of tea and coffee (compliments of exhibitors), biscotti, cookies, leaflets, pamphlets-- and whatever stuff relating to coffee or tea. Of course we also set aside a bag for ourselves.


The 4 hour shift went by so fast that our relievers took over soon enough. It was then our turn to enjoy the festival which we did. After a free lunch of sandwhich and cookies, I attended the TEA BASICS 101, where the speaker explained the intricacies of tea production and preparation.

What intrigued me during the festival was the white coffee which was currently exhibited. The coffee bean was fired to high heat until the bean turns white. Don't ask me how, it just does. And there's also a chocolate mint tea which caught my attention. In one part of the room was a coffee competition and I did not inch my way through that area since it was too crowded. In totality, experiences like this keep me better educated to what's new and fun in the industry.


Our volunteering did not end that day but the next. This time it was for charity work such as a feeding program done by a religious organization. Hubby and I helped a swami chef load up food in his car and go to a nearby park where people were queing up for a free meal. I learned that this activity was done 3 times a week, rain, shine or snow, people would come just for a meal

I was manning the cooler by pouring warm tea on plastic cups and handing them out. My heart went out to these people who were just glad to get a meal. Some would even carry their own plastic containers for refills, probably the only meal they would have in the next 2 days before the next meal distribution.

We had a huge pot of vegetable stew consisting of a brocolli, zuccini and tomato in a masala sauce. Green salads with curry dressing added to the plate. And for dessert, there was nutritious banana cake with chocolate yogurt frosting.

As the people were moving forward to get their meal, I could feel their sigh of relief as food was cupped onto their plate. I thought to myself that even in the land of milk and honey, there is suffering and pain. I cannot judge whether their misfortunes were making wrong choices or a failure of the system, but regardless of their stories, there are those that feel compassion. And this is the swami chef's commitment. His effort as a chef, coupled with his belief plus the generosity of his benefactors in the supply of food and kitchen, makes him give back an offering to his Maker. And the heart of the matter really, is the matter of the heart. And this weekend for me was just that.

RAISING THE BAR

Our family lawyer once said that I should have taken law after I graduated my accounting degree since I had a very inquisitive mind. And I said, even without the law degree I always act as if I was one—just ask my family. I always give free advices even if they don't ask for it, and I defend them even if they don't need it.

But last weekend, I did take the bar—a different kind which many know as BARtending. Actually, bartending is different but similar to a mixologist in that the former has limited responsibilities (the former just tends the bar, and the mixologist is like a chemist mixing drinks. Although both can be one and the same person.

Bartenders/mixologists are one of the most misunderstood person in the industry in the sense that people think they are drunkards or have evil spirits lurking around them. In reality, they are part of the food industry which plays a huge role. From offering aperitif drinks, entree concoctions and after dinner beverages that help in digestion after having a sumptuous dinner, mixologists are a class of their own. It is also an art in itself. Moreover, almost all the bartenders/mixologists do not drink on the job. Well, almost always. And turnovers on this job is high because of that.

Most of my classmates taking the training class were doing so either to augment their income as a second job, or they wanted to open their own joints with a bar as a come on. In my case, I told the teacher that I had this aura where people I just met would open up and tell me their problems. Moreover, since I have a very conservative upbringing where bars are considered unmentionable as a hangout place, taking the class would be so convenient because then I can give them their anesthesia in liquid form. Besides, it's part of the food industry and I just wanted more info.

The first day of class we had a male teacher who taught us the basics of bartending. He gave us the parts of a bar, how things were placed for easy access and some of the many terms often used by bartenders. He also told us to memorize the top 25 drinks, since they are what would likely be ordered. In the afternoon, we were hands-on with the drinks. Most of the props in the class were fake (if they weren't I would be sure we would end up tipsy and trashed). The liquids were exactly colored as you would have seen them in a bar. And sometimes, we had to refill the bottles with pails of colored water found ion the back end of the room.

The next day was as equally fun especially that our teacher this time was a young, pretty , voluptuous, petite, african american woman. In between her lectures, she would relate her experiences, from being in dive bars to the high end hotel scenes. Most high end bars often hire males and dress them like penguins (or something like that), while women were just used for aesthetic effects. Our teacher also taught us about the history of some drinks, such as the Tom Collins drink , where this boisterous jerk seemed to be spreading blasphemes about some people. And those who fell prey to this prank would go to bars looking for this “TOM' only to find out he was not there. In the end, it was realized that there was no such guy and thus the drink.

The hand's-on for that day was much faster paced. The teacher would tell us to make a drink every minute, and in 10 minutes we would have roughly about 10 drinks laid on the table. That was how a busy bar would operate. Every drink that we make should be mixed right in front of the guest. So we had to take the bottles from the top shelf, pour it right in front of the client, and if needed, shake it also within his vision like giving him a show of his drink, and readily pour it out and pushing the drink to the client.

Aside from mixing drinks, we were told some tricks of the trade. Drinks that needed a cool glass but had no access to a refrigerator, would first have the glass filled with ice and water chilled right in front of the customer. Then the bartender would make the drink from another glass, shake it with the boston shaker. Then the ice from the chilled glass would be thrown out and the drink from the shaker would be poured on the chilled glass. Garnishes were also taught

In totality, I had such fun meeting new friends, sharing stories and mixing drinks. At the end of the training class, I was filled with knowledge, very much SOBER, and in high spirits. Now that's what I call RAISING THE BAR!

We've only just Vegan!

Last weekend's DREAM LOVE FESTIVAL was absolutely amazingly awesome. Well there is no other word to describe it because at my age, I was able to stay up for 24 hours straight. No kidding and I wasn't tired until I hit the sack which happened to be almost 7 in the morning. Honest!

I got my exact assignment a few days before the event, which was making 2 sumptuous vegan dinners for both Friday and Saturday nights. Since I work during the week, I pencil pushed, while hubby did the leg work by going to some farmers and reserving some organic produce. By thursday, with my boss' permission, I got off work earlier for the weekend. I then proceeded to shop for groceries in my list such as herbs, oils, nuts and dried fruits, since our menu had to be vegan and gluten free.
Logistics wise for the off premise site but a few minutes from party venue, I borrowed my son and daughter in law's kitchen.

I recall my catering days back in the Philippines, when I had so much help. The driver would get the produce after ordering them, the helpers would bring out the bowls, knives, etc.. and since we had so many parties then, the help knew what to do with the menu they were told. I also remembered what my grandmother use to tell me, “Use your mouth, not your hands,” which meant, delegate, communicate and control.

But here in America it was different. Involvement meant using your hands, feet and brain with very few words out of your mouth and your butt never saw a flat seat until the last tray of food for the party was out the door. But you know what? It's not about having to slave away, it's having the fun of a team getting your goals done. And that's just what we did that Friday.

With 2 new friends who studied in culinary school helping out, my hubby and I were able to come out with food enough to feed a community. And here was our menu and how it was described by the organizers:

(Friday) PHILIPPINO LOVE ROLLS: crunch into fresh cabbages, rice noodles, carrots, fresh mint, basil, cilantro and ginger in lime dressing. Served with your choice of peanut dipping sauce or soy dipping sauce

BEET ME with LOVE :
 Excite your tastebuds with the flavors of red beets and red onions roasted in coconut oil and a citrus-cinnamon sauce.



SWEETY APPLEDISIACS : 
Work yourself up a bit with a generous bite of sweet potatoes and gala apples roasted in coconut oil and flavored with rosemary, oregano, summer savory, and sesame seeds

(Saturday) APHRODITES GREEN FEAST
: Indulge yourself as you delight in the flavors of arugula and spinach accented with cranberries, bell peppers, chickpeas, seasoned with a fresh basil, rosemary, and garlic dressing, wrapped in a springroll and served with hummus sauce


While preparing the above menu, we did a lot of talking and laughing, while staying focused with our assignments. Amidst culinarian chats, passing the bowls, and wrapping the rolls, it was like a kitchen game in play. It took us 8 straight hours to finish what needed to be done.

When the staff left bringing the food for the party that evening, it was then time for me to breathe. Relaxing was not yet on my mind since I had to clean the kitchen. It was almost midnight by the time I sat on my son's massage chair. My day was over and I was exhaustedly happy.

The next day, I started bright and early with last minute trips to the organic store nearby. I was getting ready for my mis en place, when I got a call from the organizers of the party. There seemed to be a change of strategy and that we had to slow down on some preparations. Unlike yesterday's upbeat atmosphere, today, things were done liesurely. I cancelled my helping hands for the day, and just concentrated with the best I could do, eliminating some dishes and doing what had already been prepared for that morning.

VEGAN cuisine isn't as easy as we think. It entails a lot of research from scrutinizing the origins of produce from farmers and interviewing their methods of farming, to the supplements each produce can offer in terms of balancing diets. A person's eating habits or preferences are crucial in maintaining a healthy life.

But whatever we put in our bodies by way of food, will always manifest itself. An omnivores diet has many degenerative diseases particularly associated with heart diseases, which a vegan diet does not have. There is nothing wrong with having a vegan diet. In fact many people embraced it as more healthy and invigorating. Just look at the cows and horses – we need them to supply us but they don't need us to nourish them.

Embracing the vegetarian diet sans animal products does not necessarily automatically make us vegans, just like eating kosher food does not makes us Jews. There is a lot to educate ourselves in this kind of practice, and I am happy to say, we've only just vegan!!!!

MY DREAM TEAM KITCHEN MACHINES.


CHECK THOSE TRAYS BEHIND., roughly about 12 of them....AMAZING! AFTER WORK, THERE ALWAYS IS A BOTTLE OF WINE TO GO AROUND WITH!