Yesterday I told you I would post pictures of some of the dishes I helped prep for World on the Square, and here they are.
This was chicken with Alfredo sauce. I didn’t get to see the sauce made, because Lana made it at home. She loves making sauces, and worked her way through school partly by cooking sauces for local restaurants. I would love to stand at her side and watch her make a classic sauce with her running commentary. This woman should have her own cooking show. She’s great! That’s some of the parsley I minced on top. As you see, it isn’t very mincey. I ran out of fingers.
This was Asian. It has the broccoli and rabe I cut up, the carrots Mom sliced, probably my celery and garlic and green onions and orange and orange zest. (“Mine” in the sense that I prepped them.)
I don’t remember what this one is. Either African or Middle Eastern. Lana put in lemons, squash, cinnamon, cloves, tomatoes, probably some other spices. I tasted this one and it was DEE-VINE!
We also took the chicken that didn’t go into these other dishes and, with gloves on, of course, squished it up into bits. Then Lana poured in a whole bottle of Texas hot sauce and we worked that in, along with a bunch of my minced cilantro. I smoothed it down in the pan and Lana said, “Beautiful! That’s beautiful!” Then she said, “Deviled eggs. I would make some deviled eggs, slice ’em and line them up on top. That’s the way to present this dish.”
Cooking with Lana was a great experience. People PAY for an opportunity like that! And I got to do it for free, free, free! 🙂
Speaking of free, THE CORNER CAFE, with one of my Bud Blossom stories in it, is free today for Kindle. Go grab you a copy!
A WRITING PROMPT FOR YOU: A character has a chance to work with an expert in some field. The character may be interested in that field or not, may realize the expert is an expert or not.
Sarah ReeceAugust 15, 2012 at 11:34am
Wow, Great food. I’m already feeling hungry. I’m sure it would be fun cooking things together and also learning new preparations in the process.
Marian AllenAugust 15, 2012 at 1:03pm
It was a lot of fun. 🙂 It was also a treat taking orders from a professional chef. She said people find her hard to work for, but she was very patient and forgiving of us amateurs.