More workshop food! This meal was a sort of Italian-Mediterranean assemblage, I think? Giant rice salad (frugally using up the leftover rice from Sri Lankan dinner the night before), fried eggplant in a tomato sauce, sautéed mackerel, pasta, cheese, roasted broccoli, various and sundry other things that I thought would go well with it…
…and if you’re wondering how I cooked this much AND taught a workshop, please note that we put Connor Nevitt to work for a lot of it! Pictured here frying eggplant. He was also running to the store, taking food and drinks up and down to the downstairs fridge, chopping chopping chopping, etc. and so on. If you’re going to cook for a workshop, definitely get yourself a sous chef (or two — Benjamin Rosenbaum also cooked a lot).
Application deadline for this year’s workshop is today!
