Gathering Swing

Gathering Swing – It’s what happens once you get here and get into the rhythm of the place.

Music blooms anywhere, any time
Music blooms anywhere, any time

Swing on through. What you’ve come for will be here in spades, be it playing a bunch of hand made instruments, or working on or talking the technical and artistic aspects of building them.

Saturday Night on the Main Stage
Saturday Night on the Main Stage

If none of that is for you, there will be plenty of non-builders here to discuss art, history, philosophy, archeology, geology, and a dozen other things. And if that don’t float your boat, there’s more great food and beer and music than you can shake a stick at.

Yeah, but is it local?
Yeah, but is it local?

Whatever your bailiwick, you can immerse yourself in it, or do as I do, and drift in and out of things as you see fit. Of course, since I’m the Chef, I spend more time on food than anyone else, and that’s exactly how I like things.

Bounty
Bounty

Chef swing – A Chef working a thing like this has to do a lot of planning, but probably not as you might think it’ll go – we plan main courses, sides, and deserts, to some degree – But any given meal may need to feed 12 or 60, and everything in between.

Five minutes old...
Five minutes old…

On top of that, folks will bring stuff – some will tell you they’re bringing it, and some won’t, and their level of concern over how and when the dish gets used will vary as well. Blending all that, making enough food, and having ample contingency plans for leftovers is par for the course, and requires diplomacy, humor, and quick thinking.

Never leave home without 'em.
Never leave home without ’em.

Take the chickens that became the main dish for Saturday night. Somewhere around 20 folks who’d said they were coming didn’t, and all of a sudden, we’ve got a bunch of left overs – No problem… They found  their way into frittatas the next morning, or tarts for brunch after that, and finally into incredible chicken pot pies Sunday night, (if I do say so myself – and I do…)

Chimayo, Turkish, Garlic-Lime-Dill, Lemon & Sage
Chimayo, Turkish, Garlic-Lime-Dill, Lemon & Sage

Here’s some eye candy from the weekend – If anything floats your boat, drop me a line and I’ll give up the recipe for ya.

Dinner Time at the Gathering
Dinner Time at the Gathering

And we can’t forget the vegetarian crowd, either…

Caramelized Cauliflower
Caramelized Cauliflower
Lemon-Garlic-Dill Tofu
Lemon-Garlic-Dill Tofu
Heirloom Apple Plum Crisp
Heirloom Apple Plum Crisp
Prepping Smoked Guacamole
Prepping Smoked Guacamole
Brunch Tarts - Fruit, Mushroom, Bacon & Eggs
Brunch Tarts – Fruit, Mushroom, Bacon & Eggs
Chicken Pot Pie
Chicken Pot Pie

Cooking at the Gathering

So, a couple weeks ago, I didn’t post, because, as luck and joy would have it, I was 1600 miles from home, at my other home for a few precious days. Formally known as The Luthier Community Gathering, this is an annual event held in the north woods of Minnesota. Hosted by Grant Goltz and Christy Hohman at their incredibly eclectic and homey spread, this is several days of companionship, renewed and new friendships, music, incredible house made beer and ale, and of course, food.   

Over the years, I’ve become the official Chef de Gathering, and it is a joy of joys to do. Over the three days of the main event, we feed somewhere around 30 to 40 folks for dinner, and maybe 12 to 20 for breakfasts and lunches. While some folks bring a little of this and a little of that, Chris and I provide the mainstays, (and usually Monica, who couldn’t make the trip this year due to a new job). And rank has its privilege – I get my own incredibly cozy Chef apartment, and an incredible kitchen to work from.


 For such a big crowd, the process is incredibly easy. At some point, we’ll touch base and decide on theme, main ingredients, etc – it rarely takes more than a couple minutes. I say, “Hey Chris, what are we gonna build?” She fires off some options, inspiration takes hold, and off we go. 

 The real joy comes not only from feeding good friends in a great kitchen, but in the gathering of ingredients. Grant and Christy run a Community Supported Agriculture, (CSA), operation on their spread, so the variety and scope of produce is truly stunning, as you can see.  So, picking ingredients means just that; heading out on the trail with basket in hand, and coming back with the bounty. 

  
  
 This year marked the first truly amazing mushroom harvest, from logs inoculated and set up last season – Shiitakes, an almost embarrassing wealth of gorgeous, just picked beauties – I put them in everything I could think of, (and I did say ‘almost’).

  

  
Our mutual friends, John and Lissa Sumption, have a working CSA close by, (King’s Gardens), so literally anything we don’t have right on hand can be had with a phone call. During my visit, Mark, the very talented local butcher, stopped by and dropped off some goodies, for which he took produce in barter. The results speak for themselves.  

  
 Our recent piece on apples contains several of the recipes we did this year. Here’s the recipe for smoked Guacamole – It’s become a must-do for the event ever since we debuted it seven or eight years ago.


The Annual Gathering is open to any and all who love music, good friends, and good food. Here’s a video and a song that pretty well sums up the vibe. It’s held in August every year. This year, a dear friend from my wildfire fighting days, Nancy Swenson, made the trip out – First time we’d seen each other in thirty four years!