Evening Dinner in Cayey at Viviana’s Parents

We started off the evening with our introductions and our individual food contribution. There were so many different types of food –From Butterscotch chocolate crunch (Thomas) to Pork Crackling (Simone) to my Candied Papaya to Brenda’s Coconut Rum Balls and on and on……..Everyone shared a bit of history about themselves and/or what brought them to CulinaryCorp. I thought everyone’s stories were fascinating. A couple of them were actually tear jerkers…..(Yea, call me a mush !)

Vivian’s Parent’s were the greatest. Their home sits on one of the many mountains of Cayey in the southern portion of the island. It was a relaxing secluded ranch with a wrap around deck. We ate dinner outside on the deck and what a banquet did they have prepared for us. There were starters pastelillos (turnovers) de guava y carne, morcilla (blood sausage), longanisa (spanish pork sausage, rellenos de papa y apio (potato and celery root(?) balls stuffed with meat). Then there were fried plantains, arroz con gandules, chicken stew, white rice, pasteles, roast pork and candied yellow plantains. To finish it off. Tembleque (resembles a panna cotta) and some island black coffee.

Great Food, Hosts, Chefs, Convo, and Drink !!!! A great kick off to an incredible week !!!

Responding from Blackberry

Guavate

So today I met the Team and what agreat group of Chef. We are so different as far as our backgrounds and experiences but we have our Goal in common.

We are on the way to Viviana’s Parent’s home for a traditional Puerto Rican Christmas Feast. We stopped in the town of Guavate and visited Lechonera El Mojito. Basically a Roast Pork joint.

The picture attached was taken at El Mojito. There is a pig on a roasting spit in the background.

Believe me when I say Yum Yum !!!

Responding from Blackberry

Making Candied Papaya

Part of my introductory task is making or buying a dish which I can present to everyone. I decided since I am fond of fruit, fruit pies and chutneys, I would make Candied Papaya. So for the past three hours Green Papaya has been simmering in brown sugar, ginger, cinnamon, and vanilla. I have added raisins and a bit of bourbon….. (Olga – if you take the recipe, make sure I get credit…..LOL)

Responding from Blackberry

Candied Papaya

Pot simmers away as I make Candied Papaya. Read on…….

Responding from Blackberry

At Home…….

Greetings USA !!!! Sorry to rub it in your faces….BUT……… Waking up to Paradise, 75 degree weather, the sounds of roosters, swaying palm trees and the Island of Vieques in the distance.
Responding from Blackberry

Take off……

Full Moon in Newark NJ….. Took off this evening to San Juan, Puerto Rico. My thanks to my buddies Marvin and Kikuyu for making my busy day a smoother one. Thanks Guys !!!

Daily post 1-28-2010

BRRrrrrrrrrr…..Unbelievable weather……

So today is the day for me to plan and pack for my trip to Puerto Rico. One more day before I fly down to Sunny San Juan where the temperature is a hot 90 degrees. Looking forward to leaving this frigid weather that’s moving into the northeast….. OH sorry…..didn’t mean to rub it in….. LOL

Hello! Hola! Bonjour! Ni Hao! Buon Giorno! Shalom! Aloha!

Hello Everyone –

Recently I applied for a volunteer opportunity and was selected as one of ten chefs to participate in the 2010 CulinaryCorps service trip to Puerto Rico. This year over 70 applicants applied for only seven open slots; I’m excited to have made the cut!  In February 2010, I will be taking a week out of my year to lend my support as a cook to communities and organizations throughout the island.

During my seven-day service trip in Puerto Rico, I will be putting my skills in the kitchen to very good use.  Projects range from teaching basic cooking skills to at-risk youth on the island of Vieques, to creating over 600 meals for adults living with HIV/AIDS in San Juan.

CulinaryCorps mobilizes skilled culinary volunteers to under-served communities via short-term volunteer trips. By coupling these service efforts with educational activities, CulinaryCorps exposes participants to the vital and complex role food plays in a community’s well-being.  Working closely with local leaders and culinary luminaries, CulinaryCorps provides team members the opportunity to transform their kitchen skills and passion for food into outreach tools that help to enrich the communities served.  In turn, the participants themselves are enriched: both as cooks and as citizens.

I am looking forward to sharing with everyone my experiences during this incredible mission.  Please continue to visit my Blog for updates on preparations for the trip, getting there, day-to-day projects and workshops, vacationing and my return Home.