An Abundant Life - An EPIC Story

 Two weeks ago I wrote about an event that was in the works for the project, "Education = Power In Choice (EPIC): Empowering Communities Through Food System Education" and at the time that I was writing the event had been planned for the weekend of October 1 and 2. That weekend was one of those hurricane season sideline rainy on and off with sometimes downpours and otherwise regular rain warnings kind of weekends, and though the rain was not as bad as had originally been predicted, it was decided to wait to move forward with the event that had been planned until the weekend of October 15 and 16. During the time of planning and the time of postponement, there were all kinds of other things that came up that seemed to be very challenging, but somehow or other we made it to the finish line and in many ways the entire weekend was such a great one that it still feels like a dream.

Because of our date change, Chef Paul Gerard was no longer available to go shopping with the Artists in the collective DERTY, and so we did the meal planning based on our original discussions from the original planned weekend by text and phone and a Zoom call. I took the Artists shopping at farmers markets and at an international supermarket I know of that has a great selection of produce and usually has just about everything anyone could be looking for. We shopped and the Videographer Julian Mena filmed, and we brought everything back to the house where DERTY works out of the garage where I first met them and where we would be holding this event the following day.

There had been so many ups and downs along the way that I was not even sure on Saturday night what would be happening on Sunday, but the rough places were made plain and somehow everything was brought together including the weather to create an environment of working together for a common goal of creating something wonderful.

The Artists of DERTY took on the challenge of going the distance with a professional Chef, and Chef Paul Gerard created a meal that was miraculous. He always does more than anyone ever could imagine, but even for me who has experienced his over the top excellence in the past it was astonishing. I'm not sure if I can remember everything that was served and all the different flavors and sauces and combinations that were made, but I'll try here to give you a taste of the menu this Master Chef put together in the back yard of an Artist Collective in Jersey City Heights.

Dandelion Green and Fresh Tomato Salad with Balsamic Vinegar

Roasted Brussels sprouts and Pickled Apples

Kale and Dandelion Greens Roasted and seasoned with Lemon, Vinegar and Hot Finger Peppers

Coal Roasted Broccoli and Cauliflower with Tahini and Lemon Zest

Skirt Steak with two sauces: Chimichurri and Fresh Roasted Red Jalapeño and Fresh Roasted Tomato and Cilantro

Roasted Sweet Potatoes with Honey and Green Jalapeño Peppers

Roasted Butternut Squash with Maple Syrup and Cashews

Farro with Pesto and Cashew Cheese made over the coal fired grill

When I described this menu to a friend who has experienced the wonder of Chef Paul Gerard before, she said, "He's a culinary genius!" and when I described how I kept wanting to eat it all over again she said, "That's the magic of Chef Paul Gerard!" Not only was he cooking this meal but he was coaching the Artists who had not cooked or prepared much in the way of food before and certainly not food on a level like this. I've been cooking for years and I can and have cooked for groups, but I wouldn't have been able to do what he did that day. In the past whenever I would tell him how amazed I was by what he does and how beautifully and perfectly he does it, he always said that it was because he had been doing it for years. But the truth of that beautiful DERTY backyard afternoon is that he'd never cooked there before or with those Artists and he still made poetry in every moment. It was an EPIC achievement and an EPIC performance, and once again Chef Paul Gerard along with the Artists of DERTY showed the world that they can not only do what they set out to do, but they can do it with the style and finesse that comes from being their own unique and beautiful selves.

Cooking DERTY With Chef Paul GErard

An EPIC Project

Blessings,

Jannie Susan