What: Benefit for Green Plate Special at the Corner Table
When: Tuesday May 29, 2012, 6:30pm
Where: The back room at Cafe Presse
Cafe Presse is Happy to Welcome Green Plate Special
If you follow this blog, you know that I am a big supporter of Green Plate Special (see my post from last summer). I have a lot of respect for GPS director/ chef Laura Dewell and for the valuable project that she has undertaken. That’s why we are so pleased to announce that the May 2012 Corner Table at Cafe Presse will be a fundraising and informational event to benefit Green Plate Special. The event will include a menu designed by Chef Dewell, as well as vegetables grown by GPS student in their garden at the corner of Union and Martin Luther King Way in Seattle.
The cost is $55 per person, which includes wine selected by Cafe Presse wine director Marcel Boulanger, as well as tax and tip. All proceeds will go directly to Green Place Special.
Here’s more info about GPS and Laura in their own words:
Green Plate Special (GPS) is a cooking and food-growing nonprofit program, supporting the nutritional and physical health of middle school youth, grades 5-8, primarily low income. As an after-school, field trip and holiday-camp program, we teach young people how to grow and cook healthy whole foods in a home-garden and home-kitchen setting. We are located in Seattle’s Central District, on the corner of MLK Jr. Way and East Union Street. Our programing is free and sliding-scale need based.
Mission:
Through teaching home-focused cooking, food growing and how to shop for food; we will inspire and empower middle school youth in our community to eat and live healthier lives. We will be a part of the solution to breaking the cycle of childhood obesity and other food related health issues.
Laura Dewell, Founder and Executive Director –Green Plate Special
Laura has been cooking and working in the culinary world for over 25 years. She has owned and operated multiple restaurants, including Pirosmani in Seattle and taught cooking privately and through culinary programs around Seattle. Laura has been a private chef and placed chefs into private homes; consulted on many different levels in the culinary world; spear-headed the residential-oven program for Wood Stone Corporation; created a cooking school program within a cooking store; and had her fingers in most things culinary for a long time. In the last 10 years, Laura has worked with elementary and middle school children, teaching hands-on cooking classes. With a BA in Child Psychology from the University of Oregon, Laura is now doing her life’s (other dream) of working with middle school youth in both the kitchen and garden in the central district of Seattle. She now digs in the dirt and stirs a pot of soup quite regularly.
Laura’s Menu for the Corner Table
Pistou a la menthe et aux petits pois en amuse gueule
“Sping pea-mint pesto served with black pepper flat bread”
Salade aux asperges, aux haricots blancs et a l’endive rouge
“Marinated white beans, Yakima asparagus, treviso, lemon vinaigrette, candied lemon peel”
Cotes de porc grillées, blettes braisées aux pignons de pin et aux raisins secs
“Grilled Carlton Farms pork chops, hardy greens braised with pine nuts and sultanas, grain mustard jus, grilled sage polenta”
Crepes au ricotta et sa compote a la rhubarbe
“Sweet crepes filled with orange-thyme scented ricotta cheese with poached rhubarb”
Dinner begins promptly at 6:30pm.
Some ingredients may change with garden availability.
Seating is limited and by reservation only. For further information or reservations please call Café Presse at 206.709.7674.
