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    a dinner for the
    Edible Schoolyard Project

    Alice Waters is one of those real pioneers who has changed the way we eat and look at food. I have always loved her respectful and slow approach to growing and cooking food. The Art of Simple Food is a seminal book for me.

    This week we share a collaboration of a different kind, an art of simple food x goop if you will.

    Happy Thanksgiving, everyone.

    Love,

    gp

    This week’s goop collaboration

    http://www.goop.com/shop/
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    The Cause: the Edible Schoolyard Project

    Alice

    Behold Alice Waters, (who was just named the Wall Street Journal’s Humanitarian Innovator of 2013), and her Edible Schoolyard Project, which we’re proud to support in 2014.

    School

    ESYP’s mission is to incorporate edible education into the core curriculum of every school in the country. From edible classrooms where kids learn about food, to edible gardens, where kids learn how to grow their own food and edible kitchens, where kids learn how to cook the food they grow, ESPY is dedicated to making food education as basic as reading or arithmetic. The demonstration hub for the Edible Schoolyard learning model is in Berkeley, where the one-acre organic garden and kitchen classroom is incorporated into the curriculum of urban public school Martin Luther King, Jr. Middle School.

    Edible Greenhouse

    P.S. 216 greenhouse by WORKac (Photo by Raymond Adams).

    Edible

    Edible’s first international charter program in London at the Southbank International School.

    There is also a growing Edible Schoolyard affiliate presence across the nation, especially in NYC, where ESYNYC plans to expand across all boroughs. With a first location at Brooklyn's P.S. 216, a second Edible Schoolyard is currently being built in East Harlem at P.S.7, also designed by WORKac, the firm who famously designed Diane von Furstenburg's Studio Headquarters in the Meatpacking District and who's newer projects include designing an incredible Assembly Hall in Libreville, Gabon. With many charter schools following suit, including a now new international partner in London, the goodness is spreading.

    Edible map

    In 2012, The Edible Schoolyard Network launched as a networking and resource hub for educators, parents, and advocates who practice and promote edible education in their communities. Additionally, it visually maps the movement as it gathers momentum around the world. This network represents a powerful collective voice for change.

    The Event

    goop x Edible Schoolyard Project x MARCH

    Invite

    We discovered Sam Hamilton’s beautiful home store MARCH in San Francisco - filled with the most dreamy artisan tabletop ceramics, glassware, kitchen accessories and more. So we teamed up with them to throw a dinner in honor of ESPY with a menu created by goop with Chez Panisse alum Brian Espinoza. All proceeds went to continuing this charity's great work.

    The Menu

    Menu

    We collaborated with Brian Espinoza - a laid-back, lovely, badass chef - who has long been part of the Chez Panisse family (Alice gave him his very first job in her kitchen, scrubbing chanterelles, when he was fresh out of UC Berkeley with an Architecture degree...) Brian is a master of ingredients and of knowing what's great in the area this time of year, so we wanted to focus on that and create an early winter meal to celebrate the season. Butternut squash, cold-weather greens, figs, sage and persimmons were calling. We found inspiration for our menu in Alice's new cookbook...

    The Art of Simple Food II

    Following her best-seller, The Art of Simple Food, this second volume celebrates every season of the vegetable - from fresh in summer to pickled and preserved in winter. They made perfect goodie bags for our guests this evening. We are such fans of this volume that we've added a few signed books to our collection. All of goop's profits from the sale of this book will go to the Edible Schoolyard Project. Get your copy here...

    Book

    Giving Thanks: The Vendors

    This evening would not have been possible without the support of the following San Francisco area vendors:

    Scribe Winery

    Wine: Scribe

    All the wine for the evening was donated by Scribe – a cult winery in Sonoma owned by two young brothers, known for its natural, laid-back, ranchy vibe and small-batch, artisanal wines.

    Bread: The Mill

    Bread: The Mill

    Josey Baker (his actual name) makes these incredible old-world, textured breads with the perfect hard crust and soft inside, using the highest-quality wheat, grains and seeds.

    Veggies + Nuts: Full Belly Farm, Star Route Farms, Fiddler's Green and Iacopi.

    Veggies + Nuts: Full Belly,
    Star Route, Fiddler's Green + Iacopi

    We got all our beautiful produce and nuts from these small, organic farms in the area.

    Duck: Liberty Ducks

    Duck: Liberty Ducks

    These Liberty Ducks from Sonoma County Poultry are named for their slower, less stressful form of rearing.

    Veggies + Nuts: Full Belly Farm, Star Route Farms, Fiddler's Green and Iacopi.

    Olive Oil + Vinegars: Katz

    Artisan vinegars and organic olive oils from Napa Valley. We could drink their zinfandel, sav blanc agrodolces and red wine vinegar by the glass.

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    exclusive look behind the scenes.

    The Food: Prep

    The Food

    The day before the event, we prepped with Brian at his house in Oakland. Like many obsessed (in the best way) chefs and home cooks, Brian designed his kitchen himself from scratch so it was exactly what he wanted: a wood-buring oven/hearth for a simple, delicious dinners (he grilled a whole chicken on it the night before for friends), two dishwashers for entertaining ease and a large wooden work table in the center of the room with a marble slab on one end and four chairs on the other, where he and his family take most of their meals. Strange noises from the backyard turned out to be hens who provided eggs for our persimmon pudding later on. Brian's two young kids and partner helped and hung out with us throughout the day, making what could have been a stressful task (prepping for an event) feel more like cooking a family meal.

    Here’s what we made on Saturday and how it went down in Brian's beautiful kitchen. All the recipes below are good for 8–10 people so you can recreate them for a dinner party of your own.

    Duck Confit with Green Salt

    The Duck

    Brian starts the duck confit a week before, but you could go as early as a month prior to let it age in its own fat. The secret to this recipe is the green salt...

    ingredients

    makes 8-10

    • 8-10 duck legs
    • 5 cups duck fat
    • 1/2 cup of green salt

    for the green salt

    makes about a cup

    • 1 cup kosher salt
    • 1/2 cup fresh parsley
    • 2 tablespoons fresh thyme, chopped
    • fresh bay leaves

    preparation

    1.

    To make the green salt, blend all ingredients together in a blender. Season duck legs with green salt overnight.

    2.

    The next day, place the duck fat and legs in a large saucepan over medium high heat. Simmer for about 30 minutes, until a fork plunges easily into the thigh. Transfer the legs into a sealable container and pour the duck fat overtop so that they are submerged. Cool, cover and keep in the fridge for up to a month.

    3.

    When ready to use, remove legs from the fat and scrape off any excess. Place the legs in a large frying pan over medium heat. Let the duck legs brown on both sides, about 5 minutes on each side. Reserve the fat in the pan to cook the potatoes.

    Duck Fat Fried Potatoes

    Duck Fat Fried Potatoes

    You can par-boil the potatoes a day before. Later, cook them in the fat left over in the pan from browning the duck legs.

    ingredients

    makes 8-10

    • 4-5 lbs of medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
    • sea salt
    • 1/2 cup of duck fat

    preparation

    1.

    Place potatoes into a large pot and add just enough water to cover them. Salt the water. Place over medium high heat and simmer until they are soft but still hold their shape, about 10-15 minutes, then drain.

    2.

    Heat reserved duck fat in a large saucepan over medium high heat (if you are making duck confit, cook the potatoes in the same pan the legs have been sautéed in with the remaining fat left in the pan). Add potatoes and pan fry until golden brown, about 10 minutes. Season with salt to taste.

    Butternut Squash Raviolini

    Raviolini

    The squash can be roasted the day before, but it's best to make the pasta fresh the day of.

    ingredients

    makes 8-10 portions

    for the filling

    • 2 medium to large butternut squash, cut lengthwise then horizontally with seeds and flesh removed
    • olive oil
    • sea salt
    • freshly ground black pepper

    for the raviolini

    • 7 cups 00 pasta flour
    • 8 organic eggs
    • 1/4 cup olive oil

    for the sauce

    • 2 sticks of butter
    • 20 sage leaves
    • 1 lemon
    • sea salt to taste
    • parmesan to taste

    preparation

    1.

    For the filling: Pre-heat the oven to 400°F. Line a large baking sheet (or two) with parchment paper (if you don’t have parchment, tin foil is fine). Drizzle the parchment with olive oil. Lay the pieces of squash flesh side down onto the baking sheet. Place into the oven and cook until soft and light brown, about 1.5 hours. Remove from oven and let cool. Using a large metal spoon, scrape the flesh from the skin into a large bowl. Season with salt and pepper to taste. The butternut is fine to use for the ravilolini as is, but if you prefer a smoother filling, run the flesh through a mill or food processor until smooth.

    2.

    For the dough: Add flour to the bowl of an electric mixer fitted with a dough hook. With the setting on low, add eggs 1 at a time and mix. Drizzle in oil and continue to mix all the flour until it forms a ball. On a wooden cutting board or any clean work surface, sprinkle some flour and place the dough on top. Knead the dough until smooth and elastic. Wrap in plastic and let rest for about 20 minutes.

    3.

    For the raviolini: Slice the dough into quarters. Take the first quarter and feed it through the pasta machine on the widest setting. Keep feeding the pasta through the machine turning the nob until you reach the narrowest setting. The dough should be paper-thin. Cut the sheets of dough in half lengthwise. Lay sheets on a clean flour dusted surface. Place a teaspoon of filling about 2 inches apart onto the dough. Fold the dough twice over the filling until you have one long parcel. Using a pizza cutter, slice the parcel into raviolini and seal the edges by pressing down on them with your fingers. Repeat with the rest of the dough and the filling. To cook, drop the pasta in salted boiling water until they rise to the top, about 5 minutes.

    4.

    For the sauce + final assembly: In a large saucepan over medium heat, melt the butter with the sage until the butter begins to brown. Remove from heat. Drop the cooked raviolini into the saucepan and toss to coat. Grate the zest of one lemon and toss again to combine. Plate the raviolini and season with salt and parmesan to taste.

    Lunch Break

    Lunch Break

    Brian takes a break from cooking...by cooking. A delicious lunch of tangerines, avocados and arugula from the Oakland farmers market a block away with a day old loaf from The Mill.

    Back to work...

    Spiced Almonds

    Spiced Almonds

    The key is to coat the raw almonds with salted water before they roast so the salt seeps in.

    ingredients

    makes 3 cups of almonds

    • 1/4 cup salt
    • 1 cup of water
    • 3 cups almonds
    • a bunch of sage, chopped
    • drizzle of olive oil

    preparation

    1.

    Add the salt and water to a large mixing bowl. Whisk until the salt is dissolved. Add the almonds and sage and toss to combine. Transfer to a baking sheet.

    2.

    Place the almonds in a 350°F oven for 10 minutes. Remove from the oven and give them a shake. Place them back in for another 5 minutes or so until fragrant and crunchy.

    Young Chicory Salad with Roasted Figs

    We use endive, escarole, frisée, trevisio and castelfranco, bought from market that morning, for this early winter salad. The figs and dressing will be prepared the day of.

    Young Chicory Salad with Roasted Figs

    ingredients

    makes 8-10

    for the salad

    • 8-10 handfuls of mixed young chicories, outer leaves removed
    • 8-10 figs, stems trimmed and cut in half

    for the dressing

    • 2 shallots, finely chopped
    • 5 figs, stemmed and cut in quarters
    • 1/2 cup white wine vinegar
    • 1/4 cup olive oil
    • sea salt
    • freshly ground pepper

    preparation

    1.

    Place the halved figs on a baking sheet at bake at 400°F for about 15 minutes until soft and caramelized.

    2.

    Make the dressing: In a large mortar and pestle, pound the figs with the shallots until a paste is formed. Transfer to a small mixing bowl and add the vinegar. Slowly drizzle in the olive oil while whisking. Season with salt and pepper to taste.

    3.

    Arrange salad leaves on plate. Divide up figs on each plate. Drizzle dressing over salad.

    A Drink

    A Drink

    Not event related – we just needed a drink. Brian’s homemade vin d'orange goes down real nice.

    Persimmon Pudding

    Persimmon Pudding

    Persimmon pudding kits are assembled and packaged up to take to the store tomorrow, where they will be mixed and baked.

    ingredients

    makes 8-10

    • 1 1/2 pounds persimmons, soft and ripe
    • 1 1/4 cups flour
    • 1/2 cup agave nectar
    • 3 eggs
    • 1 cup milk
    • 1/4 cup heavy cream
    • 1 cup walnuts
    • 6 tablespoons unsalted butter, softened to room temperature
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon baking soda

    preparation

    1.

    Scrape the pulp from the skin of the persimmons and place in a blender. Blend until smooth.

    2.

    Place all dry ingredients (flour, salt, baking powder, baking soda and cinnamon) in a large mixing bowl and all wet ingredients aside from butter (persimmon, agave, milk, cream and eggs) in another bowl. Whisk together the wet ingredients until combined and gradually mix into the dry mixture.

    3.

    Meanwhile, lightly toast the walnuts in a 350°F oven for about 5 minutes and let them cool. Melt the butter in a saucepan over low heat and add to the batter along with the nuts.

    4.

    Butter a 9-inch baking pan and pour batter into it. Bake the pudding at 375°F for about 2 hours until the pudding is set. When slightly cooled but still a bit warm, flip over and serve with freshly whipped cream.

    Meyer Lemon Thyme Cocktail

    Meyer Lemon Thyme Cocktail

    Finally, we prepare the meyer lemon thyme cocktail that guests will start with tomorrow night. Simple syrup is infused with fresh thyme and a lot of lemons are juiced.

    ingredients

    makes 8-10 cocktails

    • 6 cups meyer lemon juice
    • 2 cups water
    • about 1 cup simple syrup
    • 8-10 ounces of vodka

    for the simple syrup

    • 1/2 cup sugar
    • 1 cup water
    • handful of fresh thyme

    preparation

    1.

    Place the water and sugar in a medium pot over medium high heat and bring to a boil, then turn off the stove. Throw in the herbs and let steep for about 2-3 minutes. Strain.

    2.

    Add the lemon juice, water, simple syrup and vodka to a large pitcher. Stir to combine and serve over ice.

    Unique USA

    Came across this website for all things made in the USA, and browsing to discover cool, small, local business from food, to home décor, fashion and more. We’re especially into the gourmet local edibles sections. They hold design events in NYC, SF and one upcoming in LA Dec 7th + 8th bringing all these local vendors together for people to discover and shop.

    The Dinner

    Setting the Table

    Setting the table

    What better a place to set the table than in this covetable home store. For our dinner, we used china, glassware and flatware by Billy Cotton. The large fringed napkins are Boxwood linen for MARCH. The slate/dark grey/orange palette complement the colors of our early winter dishes.

    Setting the table

    Final Prep

    Prep

    The rest of the cooking happens on the gorgeous cast-iron AGA oven. The oven is the hearth of the space and that it's used in the middle of the room during the event brings much life and live cooking action to the dinner party. Above, some calm prep and final recipe writing.

    Cocktail Hour

    Guests

    The first guests arrive. It's one of the first chilly nights in San Francisco and everyone seems happy to be in the warm home store with our meyer lemon thyme cocktails, spiced almonds nuts, cheese and more.

    The Meal

    First course

    People take their seats, while we prepare and serve the first course – butternut squash raviolini. We only had room for one pot to boil on the AGA so we had another hot plate outside to accommodate another pot for the many many raviolini. Brian remained impressively calm...

    Second course
    Second course
    Second course

    While the duck simmers, Brian makes the dressing for the salad – figs ground with shallots then mixed with Katz vinegar. The chicories are dressed and plated along with a leg for each person and a few duck fat fried potatoes. Swoon. This dish brought a momentary hush to the otherwise buzzy room.

    Pudding

    Our persimmon pudding with agave was a crowd favorite this evening, served family style with a side of freshly whipped cream. People spooned up seconds for their neighbors and lingered for a while over Scribe's warming 2010 Cab...

    The dinner was a beautiful and delicious success. Thank you to every one of our guests this evening, whose support makes this wonderful cause a reality.

    Photos by Angie Silvy

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