"Street Fare" will offer more than two dozen dishes from Southeast Asia, China, India, the Middle East, North Africa, Mexico and the U.S., a noodle bar and a taco bar.
Chef Deborah L. Snow (L) and Barbara E. White, partners at the Blue Heron Restaurant, will host "Street Fare," a fundraiser featuring food of many lands, whose proceeds will benefit the Food Bank of Western Massachusetts.SUNDERLAND – In places like Thailand and Mexico, it’s not uncommon to buy ready-to-eat delicacies from street vendors.
Western Massachusetts residents will have a chance to get a taste of the experience when the Blue Heron Restaurant offers “Street Fare: From Sunderland to Singapore,” a lavish foodfest to raise funds for the Food Bank of Western Massachusetts.
The dinner will take place April 28 from 6:30 to 9:30 p.m. Cost is $85 person, with proceeds going to the Food Bank. Reservations are required.
Deborah Snow, chef at the Blue Heron, has observed first-hand food vendors in many other countries. Before she became a chef, she was a professional photographer, and she took pictures of food all over the world for an exhibit at the United Nations.
"Street Fare" will offer more than two dozen dishes from Southeast Asia, China, India, the Middle East, North Africa, Mexico and the U.S., a noodle bar and a taco bar.
“These are many of my favorite foods,” said Snow.
She describes the meal as “a big ‘grazing’ event.” Guests will meander from dish to dish on two floors, stopping to sit and eat wherever they choose.
Wine and beer are included in the price of the meal, and a cocktail bar will also be available.
Don’t confuse grazing with light snacking, said Snow. The dishes will add up to a very hearty meal. “People should definitely not eat before they come,” she said. “There will be wonderful food and lots of it.”
Choices will include samosas with tamarind sauce, spring rolls, Vietnamese noodle soup, pork belly and grilled pork meatball banh mi, sates, chorizo, jicama-and-orange salad and churros with Mexican chocolate sauce.
A whole spit-roasted lamb will have such accompaniments as baba ganoush, cucumber salad, hummus and other Middle Eastern and North African specialties.
American street food will include lobster rolls, Philly cheese steaks, mini Chicago dogs and ice cream sandwiches.
Familiar, maybe, but don’t expect anything pedestrian. The French fries, for example, are cut at the restaurant and come with a truffle mayonnaise and hand-made ketchup.
Snow is donating her services and, thanks to sponsors all over the Valley, almost everything else is donated, too, including the wine and the printing of the invitations.
Snow said street fare is also becoming a trend in this country, going beyond the traditional hot dog cart. “I was just in Austin, Texas,” said Snow, “which has 1,600 food wagons.”
Here is a recipe that Snow will be preparing for the fund-raiser:
Pork Adobo Tacos with Grilled Pineapple Tomatillo Salsa and Lime Crema (serves 8)
2 pounds pork shoulder cut into 3 inch strips
1 large onion, cut in half and sliced thinly
2 cloves garlic, minced
2 tablespoons vegetable oil
2 cups adobo sauce (see below)
1. Place a sauce pan or skillet over medium high heat. Add pork, onion, garlic and water to barely cover. Salt and pepper to taste. Cook 20-30 minutes. When meat is tender, drain but reserve the broth.
2. In a sauté pan over medium high heat, add oil. Add 2 cups adobo and cook for 10 minutes, stirring and scraping pan. Adjust salt and add meat, stirring and simmering for 10 minutes.
3. Place pork adobo in warm soft corn or flour tortilla and top with salsa and lime crema.
Adobo Sauce
10 ancho chilis, seeded
1 cup water
8 garlic cloves, smashed
6 peppercorns, smashed
4 cloves
2 bay leaves
1 small tomato, roughly chopped
1 teaspoon cumin, ground
1/2 inch cinnamon stick
1/4 teaspoon dried oregano
1. Toast anchos on grill of hot pan for about 30 seconds. Place in a saucepan with hot water to cover peppers and simmer for 15 minutes. Drain and discard the cooking water.
2. Place garlic, spices, herbs and chilis in food processor. Add 1/4 cup of water and puree to make a paste. Add more water if necessary, but very little at a time.
3. Run the sauce through a strainer to remove any bits.
Grilled Pineapple Tomatillo Salsa
Mix these ingredients:
1 pineapple, grilled and chopped into 1/4-inch dices
3 tomatillos, chopped finely
1 habanero pepper, seeded and finely chopped
1/2 cup sweet red pepper, finely chopped
2 garlic cloves, minced
1/2 medium red onion, finely chopped
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
Salt and pepper to taste
Lime Crema
Whisk together well:
2 cups sour cream or yogurt
3 tablespoons lime juice
1 teaspoon lime zest
Salt to taste