Winter dinner: prepping

Here are a few pics of the prep for our last dinner.

La bûche!

Queer Food For Love Presents: Winter Dinner

QUEER FOOD FOR LOVE Presents
~ WINTER DINNER~
SUNDAY DECEMBER 12, 2010
in the Mission / San Francisco

A 3-course sit-down dinner
with film & video, music, and crafts
for queers, by queers, for love.

Tickets are $20 cash only
available through Seventh Heart:
a queer clothing store located at
1592 Market St (at Page)
Hours M-F 11-7, Sat 11-6, closed Sun

Event venue is printed on the tickets.

Come be merry and be gay. xo

At Table @ Queer Food For Love

Queer Food @ Work

Queer Community Valentine's

Queer Food For Love

Community Valentine's Dinner

2010

We have just entered our fourth year of organizing Queer Food For Love.

For the past three years, we have been bringing together queers for the express purpose of building community through the acts of preparing and sharing food as a community.

And today, we celebrate Valentine's Day.

As many of you know, Valentine's is sort of a weird holiday where society celebrates Romantic Love to the exclusion of all other forms of love.

And while being "in love" is great, we've all been disappointed and had our hearts broken.

Truly, it is Community and Friendship that heals us and sustains us through hard times.

So tonight, at Queer Food, we are cooking for the most radical, expansive, and inclusive definition of Love possible.

We toast you to heal our broken hearts, and renew our ties to eachother as a community.

Happy Valentine's Day, from your friend at Queer Food For Love.

Grilled Peaches for DIY Tartlettes

Sweet fillings: Balsamic reduction, vegan pastry cream, grilled peaches, cherries, strawberries


Tarts are for filling

Jupiter has a sweet tooth

Grilled Peaches

Grilled Peaches

1. slice fresh peaches in half, remove the pit, then slice into wedges (6ths or 8ths).
2. grill on each side, turning once, in a hot skillet, with a tiny amount of oil. sprinkle with a tiny bit of salt or sugar as desired. you could also throw in some lavender or rosemary for added dimension.
3. remove gently and let cool flat on a plate. serve in a single layer so the cooked peaches don't break.
4. eat with vanilla pastry cream, coconut milk, cashew cream, etc. or dust with crunchy raw sugar and eat with berries.

"Can I eat now?"

Sweet Treat

More photos here and here

Recipes: Custard for Savory Tart

savory tarts: sweet potato "custard",
asparagus or baked beets fillings

For Dirtstar, an event spotlighting Queers in the sustainability movement, we set up a tiny booth and invited people to make their own locavore DIY tartlettes. By inviting people to participate in a choose-your-own adventure tartlette assembly project, we hoped people would discover new ways to relate their food- namely that it can be participatory, cruelty-free, delicious, joyful, and support local economies.

We baked about 100 empty tart shells (get recipe here) and prepared sweet and savory fillings and toppings, which people would combine according to personal preference.

"Salées, sucrées: j'aime les tartes"

Sweet or Savory? Tough choice...

Michelle Tea goes for savory

Here is the recipe for the savory custard.

Sweet potato "custard"

Spread at the bottom of your shell and cover it with the savory toppings of your choice.

1. Peel and cube sweet potatoes into 1-inch pieces
2. Blanche in salted, boiling water for 5-10 minutes until it just breaks apart with a fork. Do not overboil.
3. Drain. Add a knob of Earth Balance and a small amount of unsweetened soy milk to start.
4. Puree with a hand blender, if possible. Gradually add more soy milk and Earth Balance, a little at a time, until sweet potatoes whip up light and fluffy to your liking.
5. Taste. Add more sea salt if necessary, and finish by stirring in some freshly ground black pepper.
6. Use to fill tart shells or just eat off the spoon. Delicious.

Hard to bite into such pretty things...

More photos on our flickr and on Yasmin's flickr.