On Saturday, May 2, chef/author Eugenia Bone prepared a 4-course dinner highlighting her concept of her recent book, Kitchen Ecosystem.
Eugenia approaches the kitchen as a continuum of connected foods, where each meal draws on elements from a previous one and provides the building blocks for another. By combining fresh foods with preserved ingredients and scraps otherwise discarded, she is able to create, in essence, a kind of perpetual pantry. And, with this practice, she’s able to enhance the flavors of her meals, while reducing preparation time, food waste and costs.
Throughout the evening, Eugenia provided insight on how to take advantage of the “whole food” and “whole jar” to create a delicious meal. And, she illustrated techniques for using the byproducts from the evening’s dinner to become the basis for tomorrow’s.
As shown here, the connectivity of ingredients was incorporated into the evening’s menu. Wines selected by Hudson Wine Merchants accompanied the meal.
Pea and Prosciutto sandwiches with parmesan butter; and
Pea tea (made from pods)
Shrimp with marinated artichokes; and
Scallops with marinated red peppers
Sausages and potatoes in artichoke marinade; and
Chicken in red pepper marinade with braised carrots
Poached pears in sour cherry juice with homemade crème fraiche
As encouragement to start their own Kitchen Ecosystem, Eugenia used the food scraps from the third course to prepare jars of carrot top pesto for everyone to take home.
For over 20 years, Eugenia has been an active food writer, including writing five books. Her first book, At Mesa’s Edge, was nominated for a Colorado Book Award, and her third book, Well Preserved,was nominated for a James Beard Award. She grew up in a food environment with a chef/food writer father. The chefs she observed and learned from shaped her attitude about food: to use everything, to taste constantly, and to be grateful for every mouthful. She writes and cooks in a loft in SoHo.