Plan grad party menus wisely
Grab-and-go foods best for fast-moving revelers
Despite the apparent confusion at Mother Nature’s Weather Headquarters, spring has begun and summer is reputed to be right around the corner. If you have children in grade school you have been repeatedly updated on how many days there are left until summer vacation. Those people in the back seat of the Mom-mobile have their iPhones counting down the days until they can begin parental torture with loud proclamations of boredom.
If you have a high school senior you definitely know the number of days until the end of the semester and the start of the graduation festivities. The clock is ticking down on the school year, the memories have been made, friendships have been forged, term papers and finals completed, college acceptance letters received, plans made for the future. Yet, despite all the joy and celebration there will also be loss and heartache. Most of us can look back at our school years and remember hearing about a tragedy that struck another community. If you were not impacted directly, chances are you were not really affected.
Flash forward to today and social media has made the world a much smaller place as it has brought us all closer together. One community’s misfortune is no longer contained and, as a result, we are all touched and we all grieve.
Social media has brought us closer together during times of tragedy, but it also teaches us how we can, and do, impact one another, for better or for worse. Learning the consequences of our actions may help us to be more compassionate and open minded. From the outside looking in, the youth of today seem to be a kinder and more tolerant group than when I was a child. As I eavesdrop on the conversations in the backseat I learn about kids who are different from their peers and in my heart I feel for them. But, as the back-seater’s dialogue continues, I hear more accepting comments that would not have been spoken in my school years. I cannot resist interjecting, my curiosity is too much to contain. I play the devil’s advocate, I try to bait the back seaters in hopes of comprehending their way of thinking.
Me: “That kid is (pick your adjective)?”
“Gross, why did he do that to his hair?”
“What’s up with that fashion statement?”
”I bet they are just trying to get attention”
“Do other kids tease him or her?”
The back-seaters always respond with a vengeance. They cannot believe my ignorance. How could I be so closed minded, so judgemental and so wrong.
The back-seaters: “Mom! What is wrong with you?”
“Who cares that they are (same adjective as above)!”
“So? What is the big deal?”
“Nobody cares about that! “
So I go back to being the silent chauffeur, stung by the back-seater’s reprimand and awestruck by their willingness to accept, even embrace those who are different. Their lack of tolerance for intolerance hangs heavy in the air. I am so proud of their empathy both locally and globally.
They are so much more aware of what is going on in the world around them than I was at their age, or maybe even now. They embrace diversity, they are kind to each other, they support and nurture even the most unlikely members of their community and they include everyone.
What, you wonder, does this have to do with food? As graduation draws near and the celebratory party plans come together, remember that their eyes are wide open, their arms outstretched ready to embrace and their hearts a large. They welcome everyone to the table. Be ready; the guests will be numerous, joyful and hungry.
Graduation parties will be well attended, even if the attendees are hoping from one party to another. Plan your menu wisely. I suggest focusing on foods that kids can eat while they are chatting or heading to the next shindig. Food that they can grab and go are especially helpful to “drive-by” revelers with lots of parties to attend. Fruit on skewers or grilled vegetables on kabobs, a taco station with loads of toppings or a barbecue pulled pork sandwich station with different types of cole slaw, barbecue sauces and rolls.
Pulled pork & homemmade BBQ sauce
(Yield: 8 cups sauce; 12 to 15 8-ounce servings of pork)
1 stick unsalted butter
2 cup finely diced onion
6 cloves garlic, finely minced
2 cup cider vinegar
2 cup Worcester sauce
4 cups ketchup
4 Tablespoons dry mustard
8 Tablespoons brown sugar
4 Tablespoons paprika
4 teaspoons Kosher salt
2 teaspoons cayenne pepper (add more if you dare)
10 pound pork shoulder
Freshly ground black pepper
Melt the butter in a large stainless steel pot. Add the onion and garlic and sauté until translucent. Keep the heat low and avoid caramelizing the onion and garlic mixture. Stir in the vinegar, Worcester sauce, ketchup, mustard, brown sugar, paprika, Kosher salt and cayenne pepper. Bring to a boil, decrease the heat, and simmer for 30 to 45 minutes. Remove the pot from the heat and cool to room temperature. If you are not going to use the sauce right away, refrigerate it until you are ready to use it. The sauce will be even better the next day when the flavors have had a chance to mellow. This recipe will make enough sauce for 45 pounds of meat. If you like to have more sauce for serving, double this recipe and you will have some leftover sauce for another time. Preheat oven to 250 degrees. Line a large roasting pan with aluminum foil. Liberally salt and pepper the pork shoulder. Place the meat in the roasting pan fat side up. Roast in a 250 degrees oven for 10 to 12 hours. The meat will be tender and falling off of the bone. Let the meat cool slightly and shred with two forks or roughly chop with a sharp chef knife. Discard the bone. Combine the meat and barbecue sauce and serve with crusty rolls and coleslaw.
Boo Wells is chef and owner of the Farm House Kitchen, a catering company and cooking school in Sackets Harbor. Contact her at sacketsfarm email@example.com or visit www.thefarmhousekitchen.com.