Tuesday, March 31, 2015

Behind the Scenes - Feast of Highbridge III

To throw a good feast, you first need to start with a plan. And after you have gone over the plan in the most minute detail possible and made up a dozen different spreadsheets, it's time to do the shopping and then....the prep. To save time and your own sanity (as well as the sanity of your kitchen staff), it helps to do as much prep ahead of time as possible. But this in itself can be a long and arduous process depending on how much you're making, and how many ingredients or how involved your dishes are. Advance prep requires hard work, dedication, and organization on the part of the Feast-o-crat - something that Rhiannon "Tria" Chiacchiaro knows well. Here, a sneak peek into her kitchen and the time and energy that went in to making this year's Feast of Highbridge a success, as always.



The poor car is packed to the gills with groceries




Quite a bit of food



A veritable mountain of meat for the steak & ale pies



Concocting the filling for said meat pies



Pie crust was painstakingly made by hand



The pies are assembled...no small task



No sampling allowed! 
 The rum was condensed down to syrup
 for the seafoam shakes

  
Many lemons were squeezed for lemonade
 Two dozen, to be exact!


Three pounds of bacon worth of drippings

 
Andrew is attacked by the ganache
Maybe it was something he said?



So many zucchini breads