As the inaugural Food on the Dole Salon approaches, I'd like to give a big thanks to the support I've received from so many people. It's reassuring to know that in a culinary landscape so seemingly dominated by re-purposed scientific equipment (fine) and stories of how much meat is actually included in fast food, uh, meat (not so fine on so many levels), there is still a strong base of folks quite interested in the food cooked and shared in the home. From old friends responsible for the flyer above and around town to news articles in print to crazy haired people giving advice and trumpeting the cause, the Salon has been on the receiving end of some great support. Thank you thank you.So, fresh off a relaxing trip into the mountains of Colorado, a trip full of spaetzle and homemade bread and green chile and braised Colorado lamb and chats with funny Italian chefs in cutoff shirts and sunglasses in tiny mountain towns, I'm pretty pumped for the first Salon tomorrow night. We've got a great bunch of guests lined up, and a couple of good looking chickens hanging out and waiting for their moment as well. I'll be sure to write about it and announce the next Salon posthaste (email hughamano@yahoo.com if interested); until then, cheers, and here's to food!
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