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Pans and Perspective

You provide the food and I will provide the perspective." – Anton Ego, 2007

Goodbye .wordpress, hello .com

Final posting here at the old P&P blog. We will be disconnecting this site from social media as well. Although those of you who follow us via those methods won’t see an interruption of posts.

New post here!

New wed address is http://www.pansandperspective.com

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Final Day for this Version of P&P

As many of you are aware today is the final day for the migration of the blog. All the content has been transfered to the new one and now we are officially moved. After today we will no longer use this version of P&P to post. Everything will come exclusively from the new web address, here.

This version will remain active for another month, maybe less until we ensure everything has transfered. But again, please note that it will not feature any new content. For those you who follow P&P via social media such as twitter or facebook, there will be no interruption for you because we have already integrated the new version into those platforms. Those subscribing through wordpress or email will have to now re-sub through one of the aforementioned mediums or re-sub via email or wordpress account on the new site.

One of our focuses has been improving our search engine optimization. Now you can easily find P&P simply through using google. If that doesn’t work, the formal address is http://www.pansandperspective.com There will be a featured post later today and we will notify you of that here as a final post. Looking forward to seeing you at our new home. Thank you for your support!

Quote of the week is on the new blog.

Check it out here! Complete migration in 2 days, August 5. After that this blog will become inactive! Subsrcibe and follow us at our new site!

Quote of the Week 5

Perceived Value = Actual Bullshit

-Gerard Viverito, 2014

Don’t forget, we’ve moved

Big changes at Pans and Perspective. Check them out here. Bookmark us and subscribe!

Week 17: Back in the Kitchen

Last week left off right in the middle of our second dining event here at Pepperfield. Over a leisurely evening we shared a fantastic meal with Rowen White’s seed keeping network.

Monday morning started by begining the braised lamb shoulder. Afterwards I cooked some beans for the starter plate. While those were cooking I took the time to french to racks of lamb and tie them into a crown roast. Then I portioned some cornbread and picked some flowers – borage, beesbalm and calendula – that were going to be used on the dessert. I took a break to compose last weeks post and then got ready for game time. I prepared a apple-butternut buerre blanc, put the crown roast in the oven and then finished the stuffing. At 6.30 we started the meal which began with three sisters – three ways (picture above). Next was a lamb duo of braised lamb and crown roast, served with cornbread stuffing and broccoli. The meal finished with raspberry sorbet and amaranth biscotti. The following day we spent serving breakfast to some of the our guests that spent the night from the dinner. Mid morning I split off to finish cleaning the kitchen and get the house reorginized. Afterwards, I went to town to run some errands and then met for a few hours with Hans, a gentlemen I met back at Sankt Hans Aften – the solstice party. I got back in the early evening to put together dinner. Korbin and her co-worker Meridith stopped by to help process double red corn (the corn used in the top most picture) and then stayed for dinner.

Wednesday I spent my entire day cleaning garlic. David had dug the entire patch and I sat, in the warmth of the hoop house, washing and peeling off the outside layers. I was amazed the different gradients of maroon that streaked across the skins. Korbin came back solo for another corn processing night and stayed again for dinner. We wrapped up the night with some dessert leftovers: raspberry sorbet, calomondin curd, cake and frozen yoghurt. The next day David and I went to the hospital. We planted the second crop of broccoli and summer squash. I came home briefly to get changed for an interiew and then headed back to town. Once I got back to the farm we spent a casual evening eating more leftovers.

Friday started to look normal. I mowed the upper vineyard and then helped David bag the remaining ears of corn. After lunch I did small house chores and went to my first day of work. I have obtained employment at a local burger and fry joint. [A quick aside, this is in no way the direction I am chosing as a chef. This is emplyoment to procure supplemntal income to offset my cost of living while here in Iowa. I have another interview scheduled for a gasto-pub, something I hope will be far more interesting than flipping burgers and dropping fries.] That being said, I had a tremendous amount of fun “flipping burgers and dropping fries.” I have never worked short order before, being able to bang out tickets at a lightning pace for endless hours was great. There was no stress, maybe some pressure, but everyone remained cheerful and the service went smooth. The following day was Nordic Fest. This is a huge event celebrating Norse – really all Scandanavian – cultures, in food, art and festivities. Check back next week for a full spread on the Nordic Fest food scene! I ate at a bunch of different food booths and spent a few hours wandering the streets watching people work and sampling their wares. I returned to work later in the evening. We were busier than the night before and it was still exciting. Sunday was spent catching up on the farm, I started with weeding various neglected areas and then helped transplant our second crop of broccoli as well as Chinese cabbages. I took a break for lunch and then went back out to finish the area I was weeding. Ellis made a dinner of chili, which we all enjoyed out on the deck until the mosquitos waxed and the sun waned.

I’m having tremendous issues on the blog migration. Check out the progress here!

New logo!

Check out the new logo!

P&pLOGOblack.png

Remember blog migration will be complete this Sunday, August 5th.  Click here to visit the new blog.  Don’t forget to bookmark it and subscribe!

Make the Food and They will Come

Both of the recent dining events at Pepperfield were extremely rewarding on many levels. Each guest left stunned and satiated from the beautiful symphony of food.

At the first event, as people gathered in the house, the yeasty aroma of fresh pita wafted through the air. A collection of bowls sat on the table with various prepared items. A brilliant mandala sat at the center of the room.

As the evening progressed the tables filled and the meal began; for the next few hours the house was filled with the sounds of dining – clinking plates and forks, groans of satisfaction and light conversation between bites of food.

And at the second, in similar fashion a collaboration of indigenous communities assembled outside. The valley produced a surreal ambiance of songbirds, gently rolling streams and the occasional call of a rooster. The meal commenced with a tribute to the sacred foods of the Native Americans, and a relaxed evening of food continued until sunset. “Stunned and satiated”, how do I know? At the drop of each plate they only break in the silence was a gasp, phones and cameras documented each evening and exclamations resounded as each course brought new flavors and aromas.

“…Great food and memorable experiences will innately draw attention”. Another question is, were the guests drawn in? Frankly, I don’t care; that wasn’t my goal. The beauty of these events was not the praise and admiration that Pepperfield and I recieved. (Although it was appreciated.) The true beauty was seeing part of my food philosophy demonstrate itself in real time. My goal was to prepare the food in such a way that the flavors – the food – converged to create an explosion of enjoyment and satisfaction; using ingredients at their peak in flavor, grown only a few hundred yards from the guests, I employed my creativity to create culinary art. Images that will be remembered longer than the five seconds of fame from facebook. The food did most of the work. Contained within each bite, scattered across each plate, hidden in the food, was the potential to captivate and amaze. My role was simply to understand the potential of food and allow it to happen.

Complete blog migration will finish next Sunday, August 5th! Check out the progress here!

Quote of the Week 4

“You could pay me a nickel a day and I would still work in a kitchen.”

-Anonymous

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