Each summer at the Kneading Conference Billi Barker and Firefly Catering take the term “conference cuisine” to new heights. The raw ingredients that Billi sources from local farms begin the day as a living tableau of color, texture, and shapes. When she and her cooks finish chopping, stirring, kneading, roasting, and plating, we sit down together to satisfying meals, a pleasure that brings participants and presenters to the Conference, year after year.
The 2010 Menu:
Thursday Breakfast:
Coffee Cake
Butterworks Farm Yogurt and Granola
Fresh Fruit
Coffee, Tea & Milk
Thursday Lunch:
Five Onion Focaccia with Roasted Vegetables & Goat Cheese
Fennel & Green Bean Salad
Leafy Green Salad with Light Fruity Dressing
Cookies
Lemonade, Coffee, Tea & Milk
Thursday Dinner:
Lamb-Vegetable & Vegetable Kabobs
Warm Chickpea Salad with Eggplant & Zucchini
Couscous with Roasted Vegetables & Currants
Leafy Green Salad with Balsamic Vinaigrette
Bread & Butter
Blueberry-Cardamom Pie with Whipped Cream
Lemonade, Coffee,Tea
Friday Breakfast:
Coffee cake
Butterworks Farm Yogurt & Granola
Fresh Fruit
Coffee, Tea
Friday Lunch:
Leafy Green Salad with Fresh Vegetables
Grilled Chicken
Lentil and Cracked Grain Salad
2 Vinaigrettes available
Bread & Butter
Lemonade, Coffee, Tea
