W R I T T E N & P R O D U C E D B Y lisa holderness P H O T O G R A P H E D B Y quentin bacon F O O D S T Y L E D B Y alison attenborough P R O P S S T Y L E D B Y joe maer earth day dinner EARTH DAY AT THE KITCHEN CAFE IN BOULDER MEANS A CELEBRATION OF LOCALLY HARVESTED FOODS, WITH FARMERS AS THE HONORED GUESTS. PULL UP A CHAIR AND LET THE FARE INSPIRE YOU.
T H I S P A G E When Chef Hugo Matheson wants a certain kind of produce, such as the speckled cranberry beans below, he often supplies farmers with the seeds and even helps to harvest them. In my romantic mind, I would love to be a farmer. But, practically, I don t know how they do it, he admits. O P P O S I T E Borrow this idea from The Kitchen for your Earth Day table: Create centerpieces of seasonal flowers, local cheeses, and breadboards of nibbles to make a feast for the eyes and senses. COUNTRY HOME.COM APR 2007 113
When Hugo Matheson and Kimbal Musk created The Kitchen in Boulder, Colorado, they wanted a fresh take on the corner cafe a place with a strong sense of community, right down to the locally produced food. Ask Hugo who grew the carrots or where the chicken came from, and he ll tell you the person s name. He s all about creating lasting relationships. Their annual Earth Day Dinner is their way of recognizing local, small-scale farmers and purveyors and introducing them to the community. It s fairly unique to have an evening where those who grow and cook the food are all in the same room. If we can make that available to customers on occasion, that s great, remarks Hugo. At long wooden tables graced with platters of food the honorees produced, diners talk with and raise glasses to farmers, ranchers, and cheesemakers alike. Some farmers stand up and talk about what it s like to grow organic corn or raise grass-fed beef. Jim Shott, a local cheesemaker, shares samples of his artisanal cheese. The simply prepared food, such as pork with mushrooms and fennel, roasted baby carrots, radish and turnip salad, and sticky toffee pudding, is passed, family-style, from table to table. By the end of the evening everyone is relaxed, happily satiated, and enjoying new friendships. To celebrate Earth Day at your house this April 22, re-create The Kitchen s fresh and doable dishes, shown on the following pages. You ll also find Hugo s tips for meeting local farmers and hosting your dinner. 114 COUNTRY HOME.COM APR 2007
S C A L L O P S W I T H A N C H O YA D E R A D I S H A N D T U R N I P S A L A D B R U S C H E T TA W I T H FAVA B E A N A N D B E E T S A L A D T O P P E R S T H I S P A G E (clockwise from top left) A great starter, this dish of scallops with anchovy and herb dressing (anchoyade) takes less than 20 minutes to make. Spring radishes and turnips shine in a simple salad with mint and ricotta (Hugo s favorite) or goat cheese. At The Kitchen, almost anything can become a bruschetta topper, including fava beans and Beet Salad with Crème Fraîche. O P P O S I T E Kimbal Musk (left) and Hugo Matheson (right) are joint chefowners of The Kitchen, which will celebrate its third anniversary this Earth Day. Both are committed to running an eco-friendly restaurant. They recycle, use Earth-friendly materials and energy sources, and serve locally grown food.
We leave each Earth Day Dinner at The Kitchen feeling so proud to be organic farmers so appreciated. The customers come to meet us and hear stories about how their food is produced. Rarely do we get to sit and enjoy what we grow with others, especially during growing season. JACQUIE MONROE, FARMER
T H I S P A G E When Hugo wants pork, he calls up John Long at Long Family Farms because of the extra care Long takes in raising his pigs. The full flavor of the pork shines through in the centerpiece of this Earth Day menu Wood Roasted Pork with Fennel and Mushrooms, enhanced by a make-ahead spice rub. O P P O S I T E (Top row left to right) Jim Shott of Haystack Mountain Goat Dairy holds his cheese; fresh-picked radishes and turnips; Anne Cure of Cure Organic Farm brings her free-range eggs. (Middle row left to right) Jacquie Monroe of Monroe Organic Farms offers up her garden carrots; Bob Munson displays corn from his local farm and produce stand; bread from Udi s Bakery in Denver. (Bottom row left to right) A roasting pan of fennel and mushrooms; John Long of Long Family Farms enjoys a pork rib; Mel Evans-Glenn and Mark Glenn of (fair trade) Conscious Coffees. W O O D R O A S T E D P O R K W I T H F E N N E L A N D M U S H R O O M S COUNTRY HOME.COM APR 2007 117
B R A I S E D B E A N S A N D G R E E N S R O A S T E D C A R R O T S W I T H C U M I N *ECO-FRIENDLY EATING buying local HUGO S TIPS FOR BUYING LOCAL AND HOSTING YOUR OWN EARTH DINNER. It s all about building a connection, says Hugo. Go to the farmers market and talk to people about what they grow. Ask questions. If the grower is excited, this is incredibly fulfilling and a great opportunity to learn how your food is grown. Hugo believes that if you get to know the producers, you can influence how your food is produced. You can ask for organic produce or heirloom varietals, grass-fed beef, or eggs with bright orange yolks. hosting your earth dinner Consider inviting local farmers, producers, market owners, or chefs who buy local to join your dinner. Host the dinner at your home or at a local restaurant. Use as many seasonal, locally produced ingredients as possible. For a potluck, have guests bring a dish or assign each person one of The Kitchen s recipes. See The Kitchen s list of purveyors (resources) at www.thekitchencafe.com.
T H I S P A G E Some desserts sound so good that you just have to taste them. Sticky Toffee Pudding, made with dates and espresso and steamed in a pecan caramel sauce, is one of them. Thankfully, it is simple to prepare at home. Make the cakes ahead and reheat them in the caramel sauce just before serving. O P P O S I T E (clockwise from top left) Kimbal enjoys a laugh with cheesemaker Jim Shott (right) and other guests at the Earth Day Dinner. Fresh cranberry beans star in a simple side dish seasoned with thyme, chili peppers, and garlic. Toss baby carrots (the fresher, the better) with olive oil, cumin seed, and spices and roast alongside the pork. These are a huge hit at the restaurant and also in the Country Home test kitchen. FOR RECIPES AND MORE INFORMATION, TURN TO PAGE 130. FOR PRODUCT INFORMATION, TURN TO THE SOURCE BEGINNING ON PAGE 136. S T I C K Y T O F F E E P U D D I N G COUNTRY HOME.COM APR 2007 119