We welcomed the New Year the same way we have for eight
years now – by spending New Year’s Eve getting ready for a house party New
Year’s DAY.
After weeks of binge eating holiday excess, we offer some food with a healthy spin, coupled with party staples and a selection of sweets – hold the Christmas cookies.
This year, we served French Carrot Soup, (Meatless) Pinto-Bean Mole Chili and Dom DeLuise’s Mama’s Meatballs. We sliced up one of Robert’s Pumpkin Rolls, put holiday eggnog to use in Eggnog Cheesecake Squares and baked a super-easy and delicious Chocolate Bundt Cake – half of which is in the freezer for a later date.
Local had its place on the table. The meatballs and sauce (R’s homemade) were served on small, crusty rolls from DiLauro’s Bakery in Syracuse, the Italian subs, also on DiLauro’s bread, were from Vince’s Gourmet Imports, North Syracuse. The tortilla chips with Eileen’s Taco Dip and the salsa were hometown brand (and house favorite) Terrell’s. The herb mix used to make my Veggie Dip (just add sour cream) was from The Spice Rack at the Central New York Regional Market.
Add some Finger Lakes wines (Keuka Village White from
Ravines; Red Newt Circle Label Riesling) and local had its presence.
But here at Eat First, buying local and eating local is something we always feel we can be doing better. I’m not big on making resolutions for the New Year – I prefer the word “goals.’’
Here are a few of my local food goals for 2013:
1. Eat more locally sourced, grass-raised meat.
2. Eat more locally sourced grains.
3. Seek out locally milled flours for baking. Bake local.
4. Grow a couple vegetables – tomatoes, potatoes -- even if that means growing in pots and plastic garbage bags. Get creative with limited space.
5. We CAN do it – Can more, that is.
6. Uncork New York. More local wines, more often. More regions. Road trip(s)!
7. Last but not least – this is a big one: When dining out, ask what on the menu is sourced locally. Supply meets demand. Let’s demand local.
Happy New Year!
