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)
Second course
Shrimp with marinated artichokes; and
Scallops with marinated red peppers

Third course
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.

Eugenia Bone
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.

The theme of tonight’s dinner is the focus of her most recent book—The Kitchen Ecosystem.Organized by primary ingredient, from Apples to Zucchini, there are recipes to eat some fresh, preserve some, use the preserves, and use the food scraps to bump up the flavor of future meals. All the preserving recipes are small batch, to be prepared while you are hanging around the kitchen cooking dinner anyway. It’s the integrative approach to cooking. Signed copies of The Kitchen Ecosystem will be available for purchase.

© Valley Variety 2019