It’s taken a little while and a lot of conversation – “Can we keep grilled chayote warm and fresh in a chafing dish?” “Would we really want to serve grape dumplings along with another sweet?” – but I think we’ve finally nailed the menu! My awesome Food Producer and Chef, Erin King, has been researching and cooking up a storm, while I happily play taste tester.
Each time the booth appears at a new fair or festival, the menu will reflect a new theme – Seasonal & Local, Street Food, and Homespun are some themes we’re considering. For the Renegade Craft Fair, the theme is a little harder to sum up in one or two words, but one I’m very excited about – uncharted cuisines from cultures with American ties.
So, we’ll be serving up a Native American dish, a frontier dish, and an Iraqi dish. They’re all relatively unexplored, wonderfully unusual, and deliciously surprising dishes. I’m so excited to share them and see people experience them for the first time.
That’s the limit of my sneak peek…visit us and try one for yourself!
