Monday, July 30, 2012

Voting is now closed!

Seven events and two months later, the DISHES "on the road" summer event has come to a close.  We've successfully raised over $480 from over 350 votes!!!  Thanks to all who came out to vote and especially to the new friends we made along the way.

We will announce the group who will receive the funds to realize their project at our closing celebration on Wednesday, August 8th from 6pm-8pm at Craft Chemistry, located at 745 N. Salina St.  Drinks and snacks will be provided.  Please join us!

Thursday, July 26, 2012

Buck Up: Project Updates!

Looking for something to do during these dog days? How about getting involved with the DISHES on the road projects? Check it out:

THE 26 NEIGHBORHOODS has an open call for filmmakers. Eight spots are already taken, so get in touch with Jamil Munoz if you're interested in participating! You can check out the poster by clicking here, or email! Deadline is August 15.

has a work day at its garden, Rahma, this coming Saturday (6/28). They'll be at the Rahma Garden from noon-12. More details here.

LAUGH-A-CUSE is taking place August 16-18th! The finale show on Saturday, 8/18, stars Syracuse natives Moody McCarthy (Letterman, Last Comic Standing) and Jessimae Peluso (Huffington Post, CBS). For more details, check out the Facebook invite here.

KINDNESS KITS writes, "our summer tester event went amazingly well! We had over 75 people participate and like to imagine that with each team interacting with 10 people we positively impacted around 400 people in the Syracuse area." They are looking forward to launching an even larger version of the project this fall.
You can see a video from that event by clicking here. And find out more about the documentary film that inspired the project by clicking here.

WESTCOTT NIGHT LIGHT continues design work on a night light for the knoll at the intersection of S. Beech and Westcott Streets.

And don't forget to join us tonight at Salt City Slam (at ArtRage, starting ta 7) and Saturday, 6/28 (ArtsWeek, E Genesee Corridor, 10 a.m.- 4 p.m.) for the final installment of DISHES on the road!

Hot off the press!

Grab a Syracuse New Times paper TODAY and feast your eyes on a wonderful article, written by Lorna Oppedisano, about our adventure "on the road".  Or take a read online here: Salt City DISHES: A dollar can bring a lot of change"

Friday, July 6, 2012

Join us TUESDAY, 7/10 & 7/17, at the Downtown Farmers Market! -- Plus a special summer recipe!

One of the aspects of DISHES' community dinners that we are especially proud of is the fresh and local meals cooked by our chefs. 

Can't wait until October to taste the next meal? Try this special chilled summer soup recipe from one of our chefs, Sarah Pallo. You can pick up the ingredients at the Downtown Farmers Market, at Clinton Square. Support local farmers, and then stop by our booth to vote for your favorite community project! 

We'll be there Tuesday, July 10, from 7-4 p.m., and again on Tuesday, July 17, from 7-4 p.m. 

Chilled Cucumber Mint Soup with Tomato Relish

·         4 small cucumbers, washed & seeded
·         4 scallions, chopped using both white and green parts
·         1/2 cup fresh mint
·         1 jalapeno pepper, seeded
·         3-4 cloves garlic
·         Juice of 1-2 lemon
·         1 ½ cup plain yogurt
·         salt and pepper
           Tomato Relish:
·         1 quart cherry/grape tomatoes
·         2 shallots, fine diced
·         1 Tb red wine vinegar
·         1 Tb olive oil
·         2 Tb fresh parsley, chopped
·         Salt and pepper to taste 
Dice the cucumber, onion, and jalapeno pepper. Add garlic, lemon juice, and yogurt to blender 1st. Puree until smooth. Add diced vegetables and blend until smooth. Add a little water if needed. Season with salt and pepper to taste and chill for at least one hour before serving. 
For the tomato relish, add olive oil and vinegar in a bowl. Finely chop the shallot and let sit in the oil and vinegar for little bit. Add salt, pepper, parsley and small diced tomatoes. Scoop onto chilled soup and garnish with a mint sprig.