|
First we went to the gardens to harvest
produce. What was not used for dinner that night was
donated to the food pantry in Loveland, Our Daily Bread food
kitchen in Over the Rhine. Some of the produce was also
used by a volunteer to prepare food for a family she has adopted
that is going through hard times.
|
Then it was time to cook.
Everyone got in the act, washing, peeling, chopping,
mixing and cooking. |
|
For this special Sunday Supper, we had
four chefs |
| Philippe Audax (Executive Chef at Thomas Moore
College) Spyros Gravas & Ian Sroufe, chef's from the
University of Cincinnati |
|
and renowned herbalists Rita
Heikenfeld. |
| We picked bouquets for the tables.
We were entertained throughout the even by music and
vocals provided by students from |
| the
Loveland
Music Academy. |
|
