Friday, May 09, 2014

CORNUCOPIA

SERES and Foodscapes come together to bring you this unique dining experience that aims to inspire action, discussion and thought in the progressive Chicago North Side space the Rib Cage.

A multi-course interactive storytelling feast with corn as the featured ingredient under the roof of The Rib Cage. We follow the route of corn from seed to table and discuss the journey it takes and the impact this journey has on the world.

Plus video screenings of Project SERES youth leaders in Central America

SMALL PLATES

IMLI POPCORN - Tamarind popcorn

IZQUITL - Warm corn salad with garlic lime aioli, cotija cheese, cilantro and smoked chile pequin powder

GREEN GAZPACHO & SWEET CORN GLASS CHIP

PUFFED CORN BHEL PURI - Puffed corn tossed with mint chutney, green mango, purple potato and sweet tamarind served in a Gujrati newspaper

BLUE CORN HUITLACOCHE QUESADILLA - Hand made blue corn tortillas hug the corn fungus known as huitlacoche along with melted chihuahua cheese served with Soul Cocina salsa

POZOLE VERDE - This classic Mexican slow cooked hominy stew is tinted green from roasted tomatillos, serrano chiles and braised greens

HUSHPUPPIES & MALA SAUCE - Hot corn kernel fritters with a numbing chile and sichuan peppercorn sauce

CHEESY SOFRITO SHRIMP N GRITS - Garlicy prawns sauteed with simmered peppers and tomatoes over stone ground grits cooked in a cauldron with milk and cheese.

SALT CARAMEL AND CORN CREME BRULEE

Suggested donation of fifty to one hundred dollars to go towards the food sovereignty work of SERES and Foodscapes in Central America. 


About the hosts and their passions...

~~~~~~~~~
The Rib Cage
http://theribcage.net/
the ribcage is a social playground, home to an intentional community. we are growing a compassionate, creative safe space. we do not exist in a vacuum; our efforts here are only one method for building the just and beautiful society we would like to see in the world. we expect our community to:

practice radical consent - ask first!
listen
foster communication
cultivate honest relationships
follow through and learn from mistakes
interrupt oppressive dynamics
try to understand how power and privilege work in our lives
grow aware of our boundaries and push open our minds~~~~~~~
make yummy foodz
the ribcage is a sometimes-public and sometimes-private space; navigate our home with empathy.


~~~~~~~~~
Project SERES
www.projectseres.org
SERES mission is to create a new generation of future makers, supporting the emergence of local leaders by educating and empowering young people to launch and lead environmentally sound programs. SERES work seeks to create impact by empowering vulnerable communities to address our most critical issues starting with the least likely source: the youth. As the voices of the future who will be left with a legacy of unresolved environmental, social and economic problems, SERES recognizes that engaging with and involving this generation is essential in the development of smart solutions that lead us towards healthy, thriving and sustainable societies.
SERES current focus is on youth and young adults in Guatemala and El Salvador, where there are 15 million people – more than 60% of the population – aged under 30 years of age. Our goal is to harvest this untapped potential and use it to create positive change for good.


~~~~~~~~~
Foodscapes
www.soulcocina.com
Foodscapes is a project that explores the journey of ingredients from seed to table. The journey is documented in live space through creative expression at events and within workshops using culinary arts, storytelling, dance, music and theatre. The journey will also be documented in virtual space through creative expression on-line via a web-series using video, photography, poetry, sound and more. We also record snippets of the sounds created on the journey (tractors, train rides, sizzle of oil on the grill, slapping of tortillas against palms...) to use as the sound samples to build the musical score/audio collage.

Have questions about Foodscapes or SERES?
Contact Roger@SoulCocina.com


Any food leftovers will be donated to Pilsen Food Not Bombs 






Friday, February 28, 2014

Armadillo


Lo siento mucho Pachamama.  I am sorry Mother earth.  I was exploring the central market of Antigua, looking for new ingredients that I had never cooked with before.

Like pacaya which I saw growing in the potential future home of the SERES center and finca.


At the same finca I also discovered an hoja santa plant.  I didn't realise what it was until Gregorio, one of our friends from IMAP called it to my attention.

I use hoja santa in my mole pipian (a recipe I got from a friend from Puebla, Mexico) along with radish leaf, pumpkin seeds and green chiles.  All of these ingredients are readily available in Guatemala.

So I found picaya at the market.

And used it in a beet and orange salad.

Another new ingredient, for me, that I found at the market is the Caimito.  I tried this once in Maui where it is called star apple fruit.  In Vietnam it is called "mother's milk"


It is too late in the season for loroco, but I did get to make pupusas with loroco last time I was in Guatemala.


 As I was leaving the market in Antigua, I came across a woman cutting up a cooked armadillo.  This was definitely a new ingredient for me.  I had never eaten or cooked armadillo.


 I prepared the armadillo in a red chile - pumpkin seed sauce.  I fried the armadillo meat in it's own fat and added plenty of lime, onion and chile.  Like sisig, then I simmered it in the sauce.

 There was talk at the meal I prepared that armadillos may be endangered.  After some research, I discovered that although most armadillos are not officially endangered, many species are considered threatened.

The pink fairy armadillo is endangered.  It lives in central Argentina and is the smallest of all armadillo species.

The giant armadillo is a threatened species.

Although I am not sure what species of armadillo I bought, I am pretty sure it was not the giant armadillo or the pink fairy, based on it's size and the fact that giant armadillos habitat regions South of Guatemala and fairy armadillos are only in Argentina.

Pumas and Jaguars also eat armadillos in Guatemala, and apparently so do Catholics in Nicaragua during lent.

But even if the species of Armadillo that I bought is not endangered, some of it's predators are endangered, like the Jaguar.  So by eating the armadillo we may be competing with the Jaguar.

I am sorry Pachamama.  My ignorance does not make it ok.  I will be more conscience of the effects that my eating and cooking habits have on you from now on.

I may follow the route of the armadillo in one of my foodscapes projects.  Or maybe the Iguana.



I absolutely love this song and the Armadillo Project












Tuesday, January 21, 2014

Chocolate Odyssey



Foodscapes and SERES invite you to experience









JANUARY 29 6:30pm

The Posner Center
1031 33rd Street 
DenverCo 80205

For the first time ever, SERES and Foodscapes come together to bring you this unique dining experience that aims to inspire action, discussion and thought.
Come and join us for a sensory journey of cacao that will inspire discussion, action and thought on the issues of food and culture.  
Chef Roger Feely of Soul Cocina will create a multi-course meal using chocolate as the ingredient in focus.  This event at the Posner Center is the launch of the new Soul Cocina project called Foodscapes.



MENU
Crispy Cumin Cacao Garbanzo Beans
Red Beet Fritters • Oaxacan Mole • Confetti Squash • Radish Leaf Rice
Dark Chocolate Almond Pot De Creme • Persimmon • Pommegranate
Hand Made Little Take Home Chocolates


About the hosts and their passions...
Foodscapes is a project that explores the journey of ingredients from seed to table. The journey is documented in live space through creative expression at events and within workshops using culinary arts, storytelling, dance, music and theatre. The journey will also be documented in virtual space through creative expression on-line via a web-series using video, photography, poetry, sound and more. We also record snippets of the sounds created on the journey (tractors, train rides, sizzle of oil on the grill, slapping of tortillas against palms...) to use as the sound samples to build the musical score/audio collage.
~~~~~~~~~
SERES mission is to create a new generation of future makers, supporting the emergence of local leaders by educating and empowering young people to launch and lead environmentally sound programs. SERES work seeks to create impact by empowering vulnerable communities to address our most critical issues starting with the least likely source: the youth. As the voices of the future who will be left with a legacy of unresolved environmental, social and economic problems, SERES recognizes that engaging with and involving this generation is essential in the development of smart solutions that lead us towards healthy, thriving and sustainable societies.
SERES current focus is on youth and young adults in Guatemala and El Salvador, where there are 15 million people – more than 60% of the population – aged under 30 years of age. Our goal is to harvest this untapped potential and use it to create positive change for good.
~~~~~~~~~
Have questions about A Chocolate Odyssey? Contact Soul Cocina



Behind the scenes of a Soul Cocina pop up

Thursday, January 16, 2014

Baylando Records

Take a ride on that google bus


Two Santero cuts from Baylando Records:

The first jam features Boogat

The second jam is Santero on a Champeta beat.



Favi and P.E.A.C.E. on that Blood Money riddim

And check out Hector Guerra on the Blood Money riddim too with Sister Eyerie

BAYLANDO RECORDS

beats by El Kool Kyle and co.

Thursday, October 31, 2013

Dia De Los Muertos Vegan Feast This Saturday





It has been a while since we have cooked a meal at La Victoria, our San Francisco home base.

It brings us great pleasure to announce that we will be cooking a very special vegan meal for our annual Dia de Los Muertos feast!

With just two days away, I recommend that you reserve your seats online.  There will only be one seating and space is very limited.

When: 
Saturday Nov 2nd
7pm - 9:30
(seating begins at 6:50 and no tables will be seated after 7:45)

Where: 
La Victoria Mexican Bakery
2937 24th st, San Francisco, CA 94110

Cost: 
$50 night of at the door

The menu is filled with handmade creations that we have been practicing to perfect over the years.  You will recognize a few Soul Cocina classics, as well as some new and exciting items.

Expect to taste a variety of hand made moles, huaraches filled with local pumpkin and a vegan version of chiles en nogada!

View the full menu below

As usual, the meal will have a musical element.  This time our friend from the neighborhood The Genie will perform a rare acoustic set. You may know this wizard of the scratch guitar for his eclectic and mystical electric sets.  On Saturday, The Genie will go raw and unplugged to share the soul of his musical inspirations.  The Genie will be right at home at his local panaderia.

Our next dinner will be a series of meals in New Orleans in Spring 2014.

To get Soul Cocina prepared meals delivered to your doorstep, visit www.lukeslocal.com


Comal Charred Padron Peppers • Crispy Cumin Garbanzos • Grilled Delicota Squash • Cactus Pear Mole Manchamantel 

Organic Blue Corn Pumpkin Huarache • Mushroom • Yellow Mole

Cactus Sopes • Roasted market veggies • Radish Leaf & Pumpkin Seed Mole Verde

Roasted Poblano Pepper • Cauliflower Walnut Sauce • Pomegranate 

Mole Negro • Beet Fritters • Confetti Squash • Hoja Santa Rice

Milk Chocolate Almond Custard • Fortune Churros • Persimmon 

Tickets available at:  https://www.eventbrite.com/event/9040447221

I leave you with music from Boogat





Thursday, June 13, 2013

BACK ALLEY BURMESE




A Multicultural Activist’s Kind of Party
Feast for Immigrant Rights!


Back Alley Burmese


A special Burmese four course street food tasting menu fundraiser for InSolidarity's delegation to Haiti to support BAJI's organizing




Friday June 21 6:30pm - 9pm


Magic Curry Kart, InSolidarity, BAJI and Soul Cocina present:


at a clandestine outdoor location somewhere between Sutro Tower and the Bay Bridge in San Francisco

menu items include luscious bowls of Khoa Suey, Parsels of Burmese Tea Leaf Salad and Spicy Samosas

Vegan, vegetarian and omnivore options

with music by Micropixie and The Genie 



In support of the international and cross-cultural organizing of the Black Alliance for Just Immigration and InSolidarity.

InSolidarity is an international education project designed to build global citizenship in low-income youth of color.  With a passion for food, that began in high school Mr. Anthony of Soul Cocina has combined his passion for good food and food justice by studying food, culture and the use of whole food and traditional cooking methods from across the world.  Together, Soul Cocina and InSolidarity share a passion for the connection between cuisine, culture and change and will host workshops and events to share this connections with the Bay Area!


For more information feel free to contact InSolidarity at insolidarityinfo@gmail.com.
####






Friday, April 19, 2013

don't miss this mezcal tasting with great art, music & food

SATURDAY APRIL 29 7:30 - 11:30PM
@ Sub-Mission Gallery
2183 Mission St
www.Mezcalistas.com

Food by Soul Cocina
& The Creme Brulee Man

and here is some music for a warm and sunny afternoon in the Bay (via Remezcla)