Category News & Events

Holiday Spirit Beyond The Holidays: Giving Back Year-round

The holidays are fast approaching. This Thanksgiving, as you mull over what you are thankful for, really give it some thought. What will you say? Your answer might just inspire you.

For those who have not had the best luck in life, or who may have fallen off the path they were meant to stay on, there is hope. Programs and organizations like Homeward Bound of Marin, Episcopal Community Services San Francisco, Delancey Street Foundation, and Chicago’s Inspiration Corporation are godsends. They provide quality meals, culinary training, job placement, and second (or third) chances.

There are the well-known kitchens that have volunteers serve Thanksgiving meals to the homeless, in addition to those open on a more regular basis. These are great assets to a community! The exceptional Inspiration Café in Chicago takes this concept a step further, giving homeless individuals –who make the required reservation through social services –the opportunity to be waited on by volunteers and treated like royal guests. Should the guests feel so inclined –as they sometimes do just for the heck of it –they can even send dishes back to the kitchen to be redone. Who doesn’t like to flex a little power now and then?

Some organizations invest in a brighter future, offering great culinary training programs for homeless individuals. Inspiration Organization offers general food service training and job placement. Fresh Starts Culinary Academy and CHEFS (Conquering Homelessness through Employment in Food Service) teach homeless individuals culinary skills to get them off the street and into stable jobs. The process is completed with the help of the many restaurants that employ program graduates, though graduates can (and do) return for guidance after they leave.

What easier way is there to give back to the community than to EAT? There are fun dinners like the recent Homeward Bound fundraiser, “Celebrating the Lamb”, which featured San Francisco’s very own “Dave the Butcher” Budworth. But you don’t have to wait for a special event to support those in need. Come in to San Francisco’s Delancey Street Café or Delancey Street Restaurant anytime, and you’ll enjoy a great meal with friendly service! These are just two of Delcancey Street Foundation’s MANY enterprises (with almost 40 years of service, and 6 facilities nationwide) that help keep the foundation’s doors open. You can also place a larger food order from Fresh Starts Catering year-round, where all proceeds support Homeward Bound’s programs for people working their way out of homelessness.

Of course, this is just a small sample of the many great organizations out there. If you’re familiar with another program, let us know! Spreading the word is a simple step that makes a difference.

Seasonal Recipe for a Seasonal Cooking Demo: Roasted Turkey and Veggie Pot Pie

Every Tuesday, Thursday, and Saturday you can find the Ferry Plaza Farmers Market open for business, rain or shine –hard core, right? Regarded as one of the country’s best farmers markets, small farmers and ranchers (all California Certified Producers) have been bringing their best since 1993! CUESA, aka the Center for Urban Education about Sustainable Agriculture, is the nonprofit that organizes this California Certified Farmers Market.

On occasion, in addition to its fresh farm products, and its artisan and prepared foods, you might just find a special treat. This was the case last Saturday when Parties That Cook chef, Jill Klein, gave a Seasonal Cooking Demonstration right in the middle of the farmers market! Big thanks to Sarah Henkin, Market Chef for CUESA, for the invitation to participate. Jill reported LOTS of interested people in the crowd, and said everything went really well!

Everyone loved the Roasted Turkey and Root Vegetable Pot Pie Napoleon with its Golden Flaky Pie Crust, but who wouldn’t? The turkey is moist, the filling ingredients are fresh and flavorful,  and the pie crust is rumored to be the lightest and flakiest EVER. We loved this recipe so much we even made it our recipe of the month! This seasonal holiday recipe is just in time for your Thanksgiving turkey cravings.

Roasted Turkey and Root Vegetable Pot Pie Napoleon
Don’t forget to check out the recipe for the unforgettable Golden Flaky Pie Crust, as well!

Ingredients
Turkey:
4 pounds turkey thighs, about 3 whole thighs (can substitute chicken thighs)
4 cups water
1/2 cup sugar
1 cup kosher salt
3 garlic cloves, smashed
1 1/4 teaspoons black peppercorns, cracked
2 sprigs rosemary, lightly bruised
4 Tablespoons unsalted butter
1 cup chicken stock

Pot Pie Filling:
3 large carrots, peeled and sliced on a diagonal, about 1 inch long and ½ inch thick
3 large parsnips, peeled and sliced on a diagonal, about 1 inch long and ½ inch thick
1 small sweet potato, about 2 cups, cut into 1 inch dice
1 pound small red potatoes, halved (quarters if they are big)
1 medium red onion, cut into large dice
1/2 cup peeled whole garlic cloves, smashed
1 Tablespoon fresh sage, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons brown sugar
2 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Veloute Sauce:
1/3 cup unsalted butter
1/3 cup flour
5 cups vegetable or chicken stock
1 1/2 cups heavy cream
2 bay leaves
2 teaspoons kosher salt
1/8 teaspoon ground black pepper
2 teaspoon s chopped sage
1 Tablespoon lemon juice
Pinch of nutmeg

See Golden Flaky Pie Crust with Fleur de Sel Recipe

Methods/Steps
Preheat oven to 400°F.

Brine and Roast Turkey: Cut all of the thighs in half so one half has a bone and the other half is boneless. The bones will give the dish more flavor, and cutting it in half will allow the turkey to cook quicker. Set aside. In a large bowl, combine water, sugar, salt, garlic cloves, peppercorns, and rosemary sprig. Stir until the sugar and salt are dissolved. Add the turkey pieces and ensure meat is submerged. Cover the bowl with plastic wrap and refrigerate 1-1.5 hours.  Remove turkey from the brine and pat dry with paper towels. Place the turkey pieces into a large dish and rub the butter all over the top and bottom of thighs.  Pour in the chicken stock and bake for 30 minutes or until a thermometer placed into the thickest part of the meat registers at 165 degrees. Remove from oven and pour off any juices into a measuring cup and reserve for the sauce. Let the turkey cool until it can be handled. Discard the skin and shred the thighs into bite size pieces and set aside.

Roast Vegetables: Place all of these ingredients into a large bowl and mix well so everything is coated evenly with the spices and herbs. Pour out onto a sheet pan and place into the oven to roast for 25 minutes or until they are golden brown. Stir vegetables half way through cooking with a metal spatula. Meanwhile make sauce.

Make Veloute Sauce: In a medium saucepan, melt the butter over low heat (don’t let it burn) and add the flour. Raise the heat to medium and whisk the butter and flour together for about 2 minutes to form a white roux. Slowly pour the stock, the reserved pan juices and the cream into the roux while constantly whisking. Add the bay leaves. When the stock begins to simmer, turn down the heat to low and cook until the sauce thickens, stirring now with a wooden spoon to get into the corners of the pot. A thin skin may form; just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 – 10 minutes to get to your desired consistency. Season the sauce with the salt, pepper, sage, lemon juice and a pinch of nutmeg. Remove about 2 cups of the sauce to a smaller saucepan to use when plating. To the large pot of sauce, add the roasted turkey and the roasted vegetables. Stir gently as to not mash the vegetables.

Assemble Napoleons: Place a plain *round of crust* onto the plate. Top with a generous spoonful of the pot pie filling. Place the decorative *crust round* on top. Ladle more sauce on the plate as needed and top with the salad greens.

**See Golden Flaky Pie Crust with Fleur de Sel and Little Gems Salad recipe here!

Serves/Makes
Serves 8

For other great holiday recipe ideas, check out our Holiday Recipes Section!