“You cook a good meal, and it’s fine. You eat by yourself, and it’s fine. But if you share it with somebody, it’s another feeling altogether.” – Clea Holdridge, TimeBank Member
Cooking-related offers and requests remain highly popular on the linkAges TimeBank, so we wanted to host an event that brought people together around a mutual love for food. Nearly 100 TimeBank members and community members gathered at the Historic Adobe Building in Mountain View on April 28 for our “Spring into Summer” Cooking Cafe. The event was a wonderful opportunity for people to connect with their neighbors and meet fellow foodies as they learned and sampled summer-inspired recipes from seven TimeBank chefs.
TimeBank chefs were invited to share a beloved recipe that had meaning to them, either because it was a family recipe or a dish they had learned from their travels abroad.There were two rounds of cooking demos and each demo was 30 minutes long.
Cooking demos featured the following homemade recipes:
Greek Stuffed Grape Leaves (also called dolmades or dolmathakia) from Chef Pat Blumenthal
Pat, an avid traveler and foodie, has visited Greece many times and even offers Greek travel advice on the TimeBank!
Strawberry-Banana Kefir Smoothies from Chef Judith Kondo
Guests enjoyed kefir, a fermented drink with many health benefits, in the form a healthy strawberry-banana smoothie. In addition to her TimeBank offer on how to make kefir smoothies, Judith also offers help on urban beekeeping.
Adzuki-Beet and Lentil-Pecan Pates from Chef Patty Evans
Patty was inspired to share these pate recipes by her recent “Holistic Holiday at Sea” cruise, which was a weeklong trip that consisted of talks and cooking classes led by world experts on whole foods plant-based diets.
Chinese Chicken Salad with Peanut Sauce Dressing from Chef Stacey Urauchi
Stacey, another linkAges advocate, shares this refreshing salad that she learned from her mom. The peanut sauce dressing adds a unique flavor thanks to its secret ingredient: ramen seasoning!
Stefanie is one of our linkAges advocates and enlisted the help of her mom for the demo. In fact, her mother was the one who taught her this wonton soup recipe. Fun fact: To prep for her demonstration, Stefanie and her mom made nearly 400 wontons!
Sizzlin’ Fajitas with homemade Honduran Salsa from Chef Libby Boatwright
Libby learned how to make Honduran salsa from villages in Bella Vista, Honduras where she served as a missionary. She describes her salsa as healthy and full of Vitamin C and veggies. Sabroso y rico, indeed!
Cajun Deviled Eggs from Chef Erica Gibson
Growing up in Louisiana, Erica has developed a deep appreciation for cajun and creole dishes. She was more than happy to share this family recipe with guests, who enjoyed listening to her stories as she demonstrated.
After the demos ended, attendees helped themselves to an assortment of dishes from the community buffet table. TimeBank chefs made extra portions to share so that all attendees – even those who were unable to attend their demo – could try their dish.
In the true spirit of timebanking, guests were given mini cookbooks (featuring all the recipes from the event) to take home, so they could practice the skills they learned and try these recipes on their own!
For more Cooking Cafe photos, please check out our Facebook page.