While the retreatants spend their time making site-specific work and avoiding contact with sharks in the woods, I’m playing cruise director. This also means I’m the head chef. I forgot how much I love cooking for large groups. Many years ago, I was a flunkie for Ensemble Studio Theatre’s summer of labs and classes at a property in Lexington, NY. In addition to housekeeping and chauffering, I also made breakfast and lunch every day for dozens of artists in residence out of leftovers from the previous night’s catered-in dinner (I got to do some theatre stuff too). Long repressed, those mostly positive memories are flooding back this week.
This time, however, I get to make the menu.
- Grilled spiced chicken
- Grilled zukes, swiss chard, and portabella caps
- Grilled pizzas with variations on roasted veggies, goat cheese, mozzarella, ground chicken, and ground bison
- Grilled corn, in the husk
- Eggs every morning
- Biscuits with goat cheese and zatar
- Chicken salad with lemon zest and chipotle
- Biscuits with lemon and blueberries
- From scratch mac-n-cheese (courtesy of Nina)
-Rigatoni with marinara and grilled veg
- S’mores roasted over the propane grill (but of course)
And the new official cocktail of Playwrights’ Commons:
1.5 parts good quality dark rum
1 part maple liqueur
1 lime wedge
Combine the liquors over ice, squeeze in the juice from the lime wedge, and stir until chilled. Garnish with lime.