from the kitchen of lynn buo no
Ro as te d He n of th e Wo od s wi th Tu sc an Ka le (serves 12 to 15)
philly farm & food fest
COOKING DEMOS Farm-to-Table (Room 122A) Supported by Slow Food Philadelphia, Les Dames d’Escoffier and Kieffer’s Appliances
3
bunches Tuscan kale 4 cloves of garlic, crushed 3 leeks, white part 8 ounces sunchokes 1 lbs Hen of the Woods mushrooms 1 Tbsp heavy cream (optional) Juice of 1/2 lemon Olive oil Salt and pepper
11:30 a.m.-12:10 p.m.
Chef Lynn Buono Feast Your Eyes Catering
Lynn Buono has been working in kitchens since she was in high school. In 1980, she opened her catering company Feast Your Eyes. What started in a small storefront in Northern Liberties is now headquartered in a repurposed barrel factory in South Kensington that also doubles as an events space. Buono is a founding member and chapter president of the Philadelphia Women’s Culinary Guild, as well as member and chapter president of Les Dames d’Escoffier, which educates and mentors women in the culinary field.
* Each vege table is prep ared sepa ratel y befor e assem bly. Vege table s may be roas ted ahea d of time , rehe ated sepa ratel y, and then assem bled .
Cut 3 inches off the bottom stem s and soak leaves in water to remove all dirt. Drain and dry. Slice kale into 1-inc h-wide strips. Add 1/4 inch of olive oil to a 9-inch sauté pan over high heat. Once oil is hot, add kale and 3 cloves of crushed garli c. Sprinkle with salt and pepper. Saut é until kale is wilted and silken, about 3 minutes. Slice whites of leeks and soak well in water to get rid of any sand. Like the kale, sauté leeks until soft. Salt and pepp er to taste. Add heavy cream, if using. Wipe the sunchokes well with a damp cloth to remove excess dirt. Slice 1/4-inchthick and place in water with lemo n juice. Drain sunchokes and sauté with 1 clove of crushed garlic in olive oil over high heat until soft. Preheat the oven to 450º F. Slice off the bottom of the mushrooms. Pour a thin layer of olive oil in a sheet pan and place in oven. Once the oil is hot, put the mushrooms on the pan face down. Roas t until browned, but not burnt. Salt and pepper to taste. On a serving platter, place the kale down first, top with leeks, then sunchokes and top with Hen of the Woo ds.
12:30-1:10 p.m.
Chef Valerie Erwin Geechee Girl Rice Café
Although Valerie Erwin had a lifelong love of food and cooking, she didn’t intend to enter the field professionally and majored in politics at Princeton University. But after her first restaurant job at The Commissary in 1979, she was hooked on the restaurant industry. In 2003, she opened Geechee Girl Rice Café in Mt. Airy, where she cooks Low Country cuisine of Georgia and South Carolina.
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2nd Annual PHILLY FARM AND FOOD FEST
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phillyfarmfest.org
larie erwin from the kitchen of va
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2 1 2
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