Cooking for a crowd is something for which I have the very greatest affection; the menu planning, ingredient shopping, kitchen prep and especially, those last few moments before the meal begins and everyone is seated together at the table. I even love the clean up. Washing and putting away all the plates and flatware and large platters; I ones I only ever use when serving a crowd.
Unsurprisingly, the Wednesday before my recent Boston workshop which I hosted with guest teacher Betty Liu, in the midst of all the bustling and prepping, I felt that familiar infectious excited happiness I always feel before an event. I could feel it bubbling up as I was driving back to the farm, windows down and heady hay scented summer air rushing in and a load of beautiful Five Fork Farms blooms in tow. I began to feel intoxicated with happiness . In less than 24 hours, accompanied by two of the loveliest food bloggers I know, Betty & Valentina, I would be standing in my kitchen, cooking for a crowd. We were preparing a lunch which relied on fresh ingredients, prepared simply, and using as much gorgeous produce from my gardens at CottageFarm as possible. Our gardens at the farm have been producing at such a rapid rate it was wonderful to have an excuse to cook up a big meal to share! To showcase without overworking or overcomplicating things is always my desired method of preparation. I simply want the food to be at its best and freshest and for this to shine through. continue reading