Me Eat Mock Meat

 Give it to the cenobites of ancient Europe to concoct some kind of creative culinary prowess and you either get wine or beer.  And they have them secretly in their cellars or brewing in their basements away from the public eye.  That’s how our alcohol industry was created many centuries ago. (and you think they were saints!!!)

On the other side of the globe, trust the Buddhist monks to be equally imaginative when they have vowed to a life of poverty which included not eating animal flesh....and you either have the tofu,  the tempeh (a more sophisticated kind of tofu)  and finally the mock meat known as SEITAN.

So yesterday, to quell my curiosity about this talked about substitute, I enrolled in the class by Peter Berley  ( http://peterberley.com/about/ ) .

My cousin always asks me why I  take classes when I can get tons of information out of google search.  True, but nothing comes better than meeting new friends and learning more than just reading into it.  Besides, hands-on is so much fun, and we really wouldn’t know if we are doing the process right.

So with about a dozen students and four assistants, the  kitchen area assigned to us at the Natural Gourmet Institute was buzzing with activity.  

Upon arrival, we were  asked  to hang our coats at the closet provided, then we were given aprons, a rag and some notes that we would use in class.  While waiting for all the students to arrive, we could partake of some snacks set on a table that consisted of crackers, hummus, and olives.  Tea and lemon flavored water were also provided.

Peter , our teacher went right into demonstrating how we should make seitan and then we had a hands-on follow up.  Resting the dough is one of the key factor in making seitan.  While our ‘mock meat’ was resting, Peter then started the lecture and continued on until we were ready to do the proper recipes.  Each recipe had at least 2 students working on it. And by the end of the evening, we had completed a buffet of :  seitan wrapped burdock, leek and carrot rolls ; braised chickpea stew with seitan chorizo and fennel; pan seared seitan steak with chimichurri, savory seitan-stuffed summer squash provencal, eggplant and seitan falafel and gluten puffs with sweet and sour sauce.

After taking this class, I had dispelled my skepticism on substituting the real meat.  Instead, it had challenged me to be more creative and take this gustatory knowledge into a new level of awareness. After  2 glasses of wine and a sumptuous vegetarian meal, I went home excited, eager  to test my  new found culinary knowledge---and my first victim for a taste test----my hubby.

My teacher (Peter Berley) and moi

our snack table

braised chickpea stew with seitan chorizo

my partner Andy...after making the falafel time to drink

our buffet--pan seared steak with chimichuri sauce 

   chatting over dinner

savory seitan stuffed summer squash provencal

Stressed is Dessert spelled backwards

It’s always very tempting to write all your credentials in a resume when applying for a job.  But in doing so you will have less of a  chance of getting the job because  the company applied would rather have you a master of one than a jack of all trades.

As for me, I had it easy.  The motto, “it’s not what you know, it’s WHO you know” came in very handy.  The companies I worked with was either family owned or belonged to friends. Being in business comes with a lot of headaches, worries and anxieties.  Running after big bucks, trying to be recognized for your efforts, and being the top in your field comes with a price.  A cost to one’s self, that in the end, I snapped and said, “I’m done”!  Which I did and relocated.  I moved abroad.

Abroad, I had found the essence of my being.  I was loving who I am instead of what I wanted others to see me.  I became me.  Meeting new friends,  unearthing hidden talents and regaining a fresh sense of purpose has been an amazing journey. But regardless of the new beginnings, the past is always there for a reason.

Last weekend,  Unitribe hosted an amazing 3-day happening at the New Yorker Hotel.  It was a collaboration of artists, musicians, healers, yogis/yoginis, workshops and many more.  Hubby and I were assigned the ‘grub department’  which later was named ‘tribal food’ at the event.  There were several meetings and burning of phone lines the past weeks prior to the event.

With my ‘managerial cap’ in full mode capacity. I was not about to do any cooking but just wanted to oversee the station.  And management during my accounting days meant  organizing, staffing, directing, implementing and controlling my assigned area of responsibility.

We then contracted holistic food purveyors to join us which in the beginning they enthusiastically expressed their approval.  But a week or so into the date, some backed off for unforseen reasons, and two days before the final event, the last of our caterer gave in the slip as well, which in the end made sense....so....

Adversity does not test ones character, it REVEALS one’s personality.  It’s either having a reaction or doing a call to action.  As for me, my motto is “when the going gets tough, the tough goes shopping”...and that’s what I did.  When in the beginning, I didn’t want to cook, I ended up doing just that.  I took on a role and I had to be answerable to that....and so I went shopping for ingredients and stirred my pot to high heavens.

Hubby and I worked as a team  and we were able to pull through what was expected of us.  But we were also a part of a bigger team called the Unitribe.  The word TEAM is really an accronym for Together Everyone Achieves More, 

And when love, compassion and understanding goes into the teamwork, the anxiety, stress and pressure dissipates. Sometimes we also have to learn that not all goals can be met with positive expectations.  Yet when the outcome seems unfavorable, we must always remember that we are a team, we have love, and we are happy! 

Thank you Unitribe.  Much love.  One love.

Volunteering for the New York Food and Wine Festival 2012

“Why do you volunteer”  asked  a man, as I stood by my post fronting the Soho hotel.  Earlier, I see this man with two of his friends come out of the hotel, apparently talking about the events they were going to go to.  And judging by their attire and conversations, they could be journalists covering the food festival.   So I looked at him and say what every Filipno would probably blurt out without thinking, “because we get to have free food!”  Which of course didn’t suffice his curiosity because in every volunteering situation for a big event, food is always a given among volunteers. And he again asked, “no really, why are you volunteering for this event?”

So I told him that for the last 5 years, I have been attending these festivals, joining workshops, attending the Times Talks and even watching culinary demonstrations.  But this year, most of the affordable events weren’t appealing anymore, since most of them I had already went.   And those that I didn’t go to, I couldn’t afford.  So the only thing that would keep me in the festival was by being a volunteer.  That way, I’d still have some action without paying a single cent.....well, almost.

The first day was cold and a little boring but I made it with flying colors.  After my first day, my coordinator assigned me to a more fun event which would let me play with kids and be with celebrity chef Guy Fierri.  But when I signed in the next day, I was directed to a different post at the Illy Welcome Center.   My job was to help keep the line at the book signing.  Wow! I said to myself....years before,  I would line up for autographs from these chefs but this time, I was in charge of the line, where the chefs could see me all the time....now that’s even better than playing with kids.  And what’s better was getting to know more chefs than just one....and have pictures with them to add to my collection......Alleluia!!!!

Book signing started after lunch and I really didn’t know who David Venable was but he did have a cookbook and he did have a following.  Every author was allowed only an hour to sign their books.  The second author, Stanley Tucci, was another one I really didn’t know until I saw him take his place at the author’s table.  Then I realized who he was.  Not only was he a food enthusiast, cookbook author, film director but also  an actor....Then I said to myself, “i’ve seen this guy but can’t remember when.”  Anyway, when the line for both authors where done, and they still had time, I immediately went to both of them and said, Can I have a picture with both of you?.....and they said, “sure! that’s what we’re here for!”....And so here it is........  Anyway, am not going to go any further because I will just be preempting my pictures which I will soon post.  But here are the two guys am talking about....

Anyway, hubby and I were there for a good number of hours and after 6 authors, I said I’ve had it.  I didn’t stay for the Neely’s, nor for Rachel Ray because I’ve seen them before and am not really a fan of any of them.  After that, we took a walk around the Chelsea Market and my feet were so tired that we had rested at the open space with public seating in one of those street islands.  A few minutes later, we started again to walk. Then, with the traffic of people moving about,  I noticed a guy coming towards my direction and his familiar face looked much like Alton Brown!

At first, I wasn’t sure, so I called out his name softly.  Luckily, the pedestrian traffic light turned into red and everyone stopped.  By then I blurted out, ‘Alton Brown!’...the guy then turned his back and said, “yes?!”  I couldn’t believe my eyes when he approached me and we looked at each other and finally I said, “YOU ARE ALTON BROWN!!!!!!!”.   His lips gave that crazy smile and then he turned back around and moved on.

I think I must have lost my market value there for a moment because I had my mouth wide opened until I came to my senses.  And I kept on smiling and shaking my head.  Of all people....Only a foodie would know who he is!  And I knew him because I’ve seen him so many times before, and he is just as simple as can be...oh well! that completed my day.  And I am definitely going to volunteer again!!!!