On Thursday, November 30 2012, a group of Oregon Culinary Institute students made three different soups for the “Winter Warm” fundraiser and concert by Tom Grant benefiting Potluck in the Park. From the Potluck in the Park website: “Rain or shine, 52 weeks a year, hundreds of needy people have a hot meal and a community gathering place because generous supporters understand food is a human right and hunger is a human wrong. Every Sunday for twenty-one years Potluck in the Park volunteers have prepared and served healthy wholesome meals with dignity and kindness. The secret to Potluck in the Park’s staying power is the story of its people. Our tenacious teams of career-volunteers have inspired thousands of other volunteers to donate their time, talent and money. Their dedication and passion has made Potluck in the Park a touchstone for a community in crisis.”
OCI has had a strong tie to this worthy cause since the school opened in 2006 because Restaurant Management Instructor Maxine Borcherding has been a big part of this organization for years. We asked her a few questions about her involvement.
How did your relationship with “Potluck in the Park begin?”
“In just their 2nd year, I got a call from David Utzinger who was helping to run it. They had done 1st year anniversary party and the caterer from the first year wasn’t available, so I got a call and he told me all about ‘Potluck.’ He asked if I could help. I ended up doing it for 18 years, plus I joined the board and did a bunch of fundraising for them.”
What made you keep doing it for all those years?
“We feed people, that’s what we do. When people are hungry and in need…our instinct is to feed them. Not just homeless, but working people trying to make ends meet. There were a lot of elderly and working people in between jobs or whose paychecks were stretched out… a lot of musicians too. It’s 52 weeks, rain or shine. And on Christmas Day.”
The “Winter Warm” organizer, Steve DeAngelo of DeAngelo’s Catering, approached OCI in September to ask if we would like to participate in this worthy cause. We asked Steve to share a little information about his involvement in “Potluck in the Park” and the “Winter Warm” event.
What is your role in Potluck in the Park?
“DeAngelo’s Catering has supported ‘Potluck in the Park’ for 20 years. As a caterer, having and outlet for leftover foods is a constant requirement we have employed to align our company’s sustainability mission. I am now Board Chair for the organization donating time, funding, food and leadership.”
What made you think of contacting OCI to help with “Winter Warm?”
“We know OCI has been connected to ‘Potluck in the Park’ for many years in a variety of capacity. (OCI Chef Instructor) Maxine Borcherding, someone I have known my entire 30 year career as a mentor and chef, was involved for many years. We had held the event at a venue that had generously donated the space and the food service for five years, but recently lost their lease. We managed to get another venue donated for the occasion but it was shut down by the city. At that point we were forced to relocate and decided a downtown venue was most desirable. I believe it was Tom Grant’s idea to look into the Tiffany Center (operated by Georgia Raferti of Raferti’s Catering). When we reached out to Georgia, she was connected as well to ‘Potluck in the Park’ and allowed us the opportunity to bring in whatever we could source to soften our expenses. We were able to capture the venue at a huge discount; however that was a new line item added to our budget. The concept behind a peasant style meal (soup) was brainstormed by our committee as a good alliance for this event.
How much did “Winter Warm” raise?
Any final thoughts on OCI’s involvement and/or the event itself?
I thought the students were excellent, well engaged and brought a huge contribution to the cause. Overall we learned a lot that we are excited to move forward….
SOUP RECIPES FOR POTLUCK IN THE PARK’S “WINTER WARM” CONCERT AND FUNDRAISER
Squash and Sweet Potato Soup(vegan and gluten free)
By Emelio Sansone, Rachael Hanna, Francesca Small
12 oz Vegetable Stock
16 oz Coconut Milk (unsweetened)
4 oz Onion
2 oz Celery
2 oz Leek
2 T Olive Oil
1 lb Sweet Potatoes
1 lb Butternut Squash
Salt (as needed to taste)
Pepper (as needed to taste)
1 ea Lemon Juice
4 fl oz Balsamic Vinegar
4 fl oz Maple Syrup
Spiced Oats (as needed for garnish)
Cranberries or Raisins (as needed for garnish)
1. Peel sweet potatoes and squash, rough cut them and roast at 350 degrees until tender.
2. Sweat white mirepoix (celery, onion, leek) with olive oil in a medium saucepot. Add stock, then bring to a boil, then simmer to reduce for about 25 minutes. Add coconut milk, bring to a low simmer.
3. In a blender or food processor, puree the roasted sweet potatoes, then combine them in the sauce pot with the soup using a whisk. Add salt, lemon juice, and dried ginger. Turn heat to low in a small saucepot, combine the maple syrup and the balsamic vinegar and reduce until it has the consistency of molasses.
4. Use the reduction, oats and fruit as a garnish.
By Dennis Nylin, Sarah Tomlinson, Sam Hamilton
2T Canola Oil
4 Cloves Garlic, minced
9 oz Diced tomatoes
1 ½ cup onion
½ cup celery
1 cup Green Bell pepper
2 Qt Chicken stock
1 lb Okra
6 oz Butter
5 oz Flour
1 cup Rice (long grain)
Cayenne pepper (as needed)
Salt (as needed)
Black pepper (as needed)
1 Sachet d’épices (a small cheesecloth sack of herbs and spices, as follows)
* 2 ea Bay Leaves
* 1 sprig Thyme
* 10-12 Peppercorns
* 1 Bunch Parsley
1 lb Rock shrimp
4 oz Crab meat
4 oz Crawfish tails
4 oz Fresh oysters
Green onion (garnish)
Gumbo filé (garnish)
1. Heat oil in 4 Qt stockpot. Sauté onion, celery, bell pepper until veggies are tender. Add garlic, tomatoes, okra and 2 Qts chicken stock. Bring to a boil and reduce to simmer. Add cayenne, salt, and black pepper to taste. Add sachet. After five minutes of simmering, add rice.
2. When okra is about done, start the roux.
3. Take 6 oz cups of butter and heat in sauté pan. Slowly incorporate flour and keep whisking until roux is a dark caramel color. Then cool it and pour slowly into gumbo. Stir constantly. Thin with chicken stock until desired consistency.
4. Add shrimp, crab, crawfish, and oysters. Cook about eight minutes and serve garnish with green onion and gumbo filé.
Chicken Rice Soup
By Julie Khut, Christian Natividad, Aria Jeremiah
3 lb Chicken
1 cup Jasmine rice
3 gal Water
1 oz Preserved cabbage
1 oz garlic
2 oz vegetable oil
1 lb onion (med dice)
Green onion (as needed for garnish)
Cilantro (as needed for garnish)
Salt (as needed)
Black pepper (as needed)
Fish sauce (as needed)
1. Place the chicken, rice and preserved cabbage in the boiling water. Skim excess fat off the surface periodically.
2. Cook the chicken until soft and tender.
3. Remove the chicken from the stockpot to the half sheet. Continue to cook the rice until soft and the broth begins to thicken.
4. After the chicken cools down, remove the meat off the bones and chop into small pieces. Add meat back to the stockpot.
5. Sauté the garlic in the vegetable oil and add to the broth.
6. Add sliced onion to the stockpot. Bring the soup to simmer for 15 – 20 minutes.
7. Add the seasoning and serve. Garnish with cilantro and green onion.