A little magic

Even though we started rehearsals for The Real Thing last week the craziness starts in earnest today. For the next 2 weeks, I am teaching movement for one of the two Cal Shakes camps and then most days going to rehearsal afterwards. With volunteering for one of the Wild Kitchen dinners on Friday and then working a Hugh Groman shift on Saturday, I am already starting on a lower energy level.

Not good.

But at least I have some money in my pocket and I ate well. And since rehearsals are going well, I am also feeding my soul.

Not bad!

It's interesting that the Wild Kitchen dinner was the thing that sticks out the most this weekend. It was totally a magical event. People coming together in a "secret" location to share wonderful, fresh food and an experience. I basically benched on my catering and serving experience, but since I was volunteering it was a bit looser. I did notice that I was one of the more driven people there. In fact the dude in charge said that he liked my focus - or direction - but anyway it was clear that most everyone was a tad more laid back. Grab a beer and a cigarette and when we're ready we'll serve the next course. It took me a while to embrace that. Primarily since that's not my way when I cater, but secondly because I didn't want to be there all night long. I mean staying in the city 'til midnight with a 10am rehearsal down in Livermore, immediately followed by a catering gig in Los Altos takes its toll. Yes, my body feels it.

But anyway, back to the magic.

When I arrived on site there were two long tables set up with butcher paper tops and some simple glass bottles with dried flowers and wild artichokes strewn about. My first task was cleaning sea beans. The head dude was making sashimi halibut and the guy next to him was cleaning more wild artichokes. I believe there was also some duck searing and frying some tempura sea beans. Oh wait, then what was I cleaning?

Here's the menu. That may shed some light.

Amuse Bouche
Wild Bay Leaf Butter on Garlic Crostini

first
Miso Marinated Black Cod with Blood Red Daikon
and Quick Fried Wild Radish Greens

2
Black Trumpet Mushroom
and Wild Radish Galette

3
A soup of Crisp Wild Onion and Local Wild Nettles

4
Local Halibut Tartare
with Tempura Fried Sea Beans

5
Black Trumpet Risotto
with Braised Cattails
and Wild Lavender Grilled Duck Breast

6
Salad of Miners Lettuce, Spring Greens, Oxalis Flowers
and Pickled Beets
with a Tart Oxalis Vinaigrette

7
Wild Artichokes and Arugula with a Fresh Aioli

last
Wild Lavender Cheesecake
with Oakland Farmstead Honey

Okay, so the veggies I cleaned were part of the salad, but they are not listed. But as I review this menu again I really don't care. Each course was more delicious than the last and the diners (as well as the folks hanging in the kitchen) all had a great time. Yes, there was a lot of alcohol and yes those who drank (and drank without excess) probably had a better time than those who didn't or had one (or three) too many.I found joy in making people feel welcome. In satisfying special requests and getting smiles (and glasses of wine) in return.

Would I have done things differently. Sure. But it's not mine to judge. On my way home with a belly full of great food, some leftovers at my side and a few dollars tip in my pocket, I seemed to learn a little more about myself.