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Friday, June 28, 2013

Food Finds: Foodie Pen Pals June 2013

I participated in my second Foodie Pen Pal "swap" this month.  I liked the event and trading so much from last month (see my post here) that I decided to participate again.  So I signed up with Lyndsay at The Lean Green Bean blog to get another set of foodie pen pals.  Much like last month, I learned a thing or two about my fellow food bloggers and foodie pen pal matches.  The two people with whom I was matched this month were both young women, and both athletes.  I supposed that my blog moniker and my mission statement lent itself to being matched with other athletic types.  Too bad I'm not the athlete that I once was!


The young woman I sent a package to is Shelby, who lives in Chicago.  She's a student and an aspiring nutritionist, or as she calls herself, "An athlete trying to figure out how to best fuel her body…"  I sent her a box of mostly local, unique and/or homemade items.  Shelby eats healthy and isn't too into coffee or snacks.  It wasn't too hard to find things that I thought she might like, so I decided to go with items I like and that worked before.  I sent her John and Kira's famous mint chocolate bar - a local chocolate makers specializing in using only local or small batch ingredients.  Their mint bars are famous and hard to come by since the mint they use comes from our local City Farm - Greens Grow.   I also included Metropolitan Bakery's Coffee and Chocolate Granola; Steap Tea shop's Coconut Chai tea (w/some tea sachets);  my favorite Korean Sesame Coconut Crackers - Gosomi Crackers; Justin's Almond Butter; two of my homemade salt free spice blends - Italian and Mexican; and to finish the package, a bit of honey that my friend, Ellen, got from her bees.  Keeping most of this very local to the Pennsylvania/East Coast region!

The package I received was from Becki who lives in Boston.  She has a lovely blog, called Fighting for Wellness.  The moment I received my matches this month, I went blog hunting to see if my pen pals each had a blog.  Shelby doesn't, but Becki does, so I got the chance to read up on one of my pen pals. Again, similar to last month, except I received emails from both people immediately this time.  Last month, the person to whom I was supposed to send a box to never responded. My match with Military Mike was done as a last minute scramble.  I was quite happy to hear from both of my matches and to be able to "connect" with both women on several levels.

Becki has a similar life turn-around story that I have, like so many of us have - we struggled for years with our weight, with eating issues (yes, I get the irony that we are exchanging foodie packages!) and that we both found our inner athletes a bit later than the average bear.  Becki, gawd bless her, is a youngin' though.  I think she's in her mid 20's, so she is a much more fortunate soul to have found fitness and wellness at a younger stage of her life.  I admire her strength, openness and honesty about where she's come and her fight for wellness every day.  It's one thing to have the life change "aha" moment in one's 40's - when wisdom is supposed to hit us.  It's quite another to realize when you're still developing that making positive life and health changes can be achieved and realized in your 20's too.


Becki sent me such great stuff, mostly from Trader Joe's.  A few things I've seen before and have tried, a few things I've wanted to try, and a few things I never knew about!  As my friend, Jen Check, would say, "I got some new food things that I never had before!" Inside my foodie box were my favorite, Toasted Coconut Chips. I also got to try chocolate covered sunflower seeds - which Nate loves loves loves!  Freeze dried string bean snacks; Savory Mini Thin Edamame Crackers - a great alternative to chips or pretzels; Stonewall Kitchen Mustard and two samples from Arbonne, 'cause Miss Becki is an Arbonne sales specialist.  I liked the ginger chew from Arbonne, but I wasn't crazy about the fizzy drink mix - I just can't drink any mixes that are either too sugary (I know, given my penchant for sweets) or anything with sugar substitutes.  Over all, it was another great box of food finds.  The whole family is enjoying the spoils of my trade!


Too bad I can't participate in the July swap - with my vacations in July, it would be too difficult to try to gather good stuff for someone .  I'll try to resume the pen pal game in August.  In the meantime, if you want to try this - and I wholly encourage you to give this a try and to push past your comfort zone - check out Lyndsay's blog and sign up here to join. You have until the 3rd of each month to sign up. Matches will be sent via email on the 5th of the month.  You write to the person to whom you are sending a box, getting details on who they are, dietary issues, food restrictions, likes, dislikes, etc.  Then you send off a box of goodies, spending limit of $15, by the 15th of the month.  A post and photos are then revealed at the end of the month, usually on the last Friday of the month. As I have written, it's been a great experience, to be able to write in real life with people from all over the country.  I'm still writing with Karen G. who lives out in Oklahoma.  I bet I'll continue to write to Becki and Shelby, perhaps even meeting all of them one day!

Monday, June 24, 2013

Summer Berry Trifle


The dessert I made for my Summer Meal Cooking Class on Tuesday, June 18th, was a very simple recipe - totally no-cooking.  It is a layered affair, easy to make and works well to make ahead of time and eat later.  Perfect for a backyard barbecue or other summer gathering.  You just have to refrigerate the whipped cream so it doesn't spoil.  

I wanted to make an easy dessert that had a big impact, so I chose to make a trifle pudding.  It's all about the layers.  A trifle, summer pudding or a parfait, is a simple layered dessert consisting of a layer of fruit, whipped cream, custard (in this case, the lemon curd) and layer of cake or lady fingers.  The berries can be cooked, to release their juices and pectin and then as the berries cool, the juices released thicken up with the addition of sugar or gelatin or cornstarch.  


In keeping with the theme of a simple summer meal, I opted to use more of semi-homemade approach.  Instead of cooking the berries, I let the natural flavors macerate with the use of balsamic vinegar.   I had 2 bottles of flavored balsamic vinegars - Raspberry and Chocolate, so I used a bit of each of those. They really added a huge punch of flavor to the berries.  You can use pound cake, French bread or even Italian Amaretti Cookies.  Real whipped cream is denser and more flavorful than whipped cream out of a can.  Store bought lemon (or lime) curd is an easier substitute than making one’s on custard.  Feel free to embellish and change this recipe to suit your needs and what you have on hand!
Summer Berry Trifle Ingredients:
  •  Pint Strawberries - Rinsed, Hulled & Cut into slices - reserve 2 strawberries
  • 1 Pint Blueberries - Rinsed and dried
  • 1 Pint Fresh Raspberries or Blackberries - Rinsed and dried
  • 1/4 Cup and 1 Tablespoon White Granulated Sugar
  • 2 Tablespoons Good Quality Balsamic Vinegar (aged if possible, and if available, use a chocolate or fruit infused balsamic vinegar!)
  • 1 Package of firm, dry Lady Finger Cookies (about 24)
  • 1 Pint Heavy Whipping Cream
  • 1 Jar (about 10 ounces) Lemon or Lime Curd
  • Mint Springs- optional, for garnishing
Directions:

  1. Wash and prepare the fruit as directed, adding all to a mixing bowl.  Reserve 2 strawberries and a few blueberries and raspberries or blackberries for garnishing.  Sprinkle the fruit with 1 tablespoon of granulated sugar and 2 tablespoons of a high quality balsamic vinegar.  With the back of a fork, smash some of the berries to break them up and release some of their juices.  Cover and set aside to macerate 15 minutes or up to 2 hours.
  2. In a clean, cold metal or glass mixing bowl - beat or whip the heavy cream with 1/4 cup of granulated sugar, beating the cream until stiff peaks form.  Refrigerate until ready to use.
  3. Use a clean glass high-sided bowl (or use a footed trifle bowl) About a 2 to 2 1/2 quart volume.  Use half of the package of lady finger cookies, and break them into pieces.  Put a layer of the lady finger cookies into the bottom of the bowl, fitting them so they cover the bottom of the bowl. 
  4. Spoon a layer of the macerated berries on top of the lady fingers, along with some of the juices that have accumulated.
  5. Spoon a layer of the whipped cream on top of the berries.  
  6. Next, spoon a layer of the lemon curd over the whipped cream. 
  7. Repeat this procedure, a layer of lady fingers, berries, whipped cream and the lemon curd, ending with a final layer of whipped cream.  Garnish the top layer with the reserved strawberries, blueberries and raspberries/blackberries.  Top with a few springs of fresh mint leaves.
  8. Cover and refrigerate the trifle for a few hours or over-night.  As the trifle sits, the lady fingers will soak up the juices of the berries, softening the cookies as it sits.  Serve cold.  Best served within one day but it will hold for up to 2 days.  Serves 8-10

Saturday, June 22, 2013

Grilled Tuna Steak Sandwiches with White Bean Spread


I made fresh grilled tuna steaks and then used them as part of a sandwich for a recent cooking class.  A few folks in my class had never had fresh tuna before - and if you haven't you need to try it now! It's a taste revelation.  While this recipe will work with chicken, pork or even tofu, give the tuna a try.  Wild Caught, Frozen Steaks are perfectly fine and less expensive than tuna steaks bought at the fish counter. Most fish is frozen anyway - whether frozen at 32 degrees and lower, or deep frozen, it's all been on ice and gets pretty frosty.

This is a perfect meal for summer - make a few steaks - eat some for dinner now and then have the left overs as sandwiches along with the white bean spread (recipe posted prior to this one) on good grilled or toasted hearty bread.  I found a nice whole wheat blend miche bread at Wegmans - it grilled beautifully and added a subtle tangy bite to the entire sandwich.

Grilled Tuna with White Bean Spread Sandwich Ingredients:
  • 2 - 1-inch thick Tuna Steaks (about 6 ounces each)
  • Zest and Juice of 2 Lemons
  • 1 Tablespoon Fresh Rosemary Leaves - removed from woody stem and minced
  • 3 Garlic Cloves - minced
  • 2 Tablespoons Olive Oil
  • 2 Pinches of Salt and 4-6 Grinds of Freshly Ground Black Pepper
  1. Preheat your grill or grill pan - so that it is very hot - hot enough so that when you hold your hand over the rack or grill pan for 10 seconds or less you can feel the heat.
  2. Whisk together the lemon zest, juice, rosemary, minced garlic and olive oil.  Place the tuna steaks into a shallow pan or baking dish and pour the marinade over the fish to marinate - 15 to 30 minutes maximum. Season with a pinch of salt on each side a few grinds of freshly ground black pepper. Cover the fish but keep out at room temperature.
  3. Grill the fish on the preheated grill, brushing the tuna with some of the lemon/rosemary marinade. To get perfect cross-hatch markings on the fish, set the fish at the “10 o’Clock” angle on the grill. After 3 minutes, turn the fish to the “2 o’Clock” angle and cook another 2 minutes. Turn the fish over using a flexible spatula and tongs and cook on the other side for 2-3 minutes more.
  4. Check for doneness by peeking between the layers of the fish with a thin-bladed knife when the knife meets little resistance and there’s just a touch of translucency the fish is done. Tuna steaks are best served when cooked medium rare.
  5. The tuna steaks can be served hot, warm or cold as sandwiches on good, thick bread.  Make the sandwiches - cut the tuna into Chevrons slices, (the layers of the tuna will cut naturally, follow along the lines of the tuna to get perfect slices) spread a layer of the white bean spread onto the bread, add a roasted red pepper, and if desired, a fresh leaf of lettuce along with the grilled tuna slices.  Cut the sandwich in half or into 4 “club-style” pieces. 2 Steaks can serve up to 4- people when made into sandwiches.

This recipe for grilling fish works well with any firm, white moderately fatty fish (not as oily as salmon or as flakey/dry as flounder or tilapia). You can also substitute firm tofu, chicken or pork loin. The denser the protein is, the longer it can marinate. Fish - marinate up to 30 minutes; chicken, up to 4 hours; pork, up to 6 hours. Tofu - up to overnight.


Wednesday, June 19, 2013

White Bean Spread with Roasted Peppers and Rosemary

I had an amazing cooking class on Tuesday night - full of fresh, simple and minimal "cooking" recipes and foods.  It was by far one of my more successful classes I've taught at The American Table - a full house, and the guest were interactive with each other and with me.  We laughed, ate well and socialized all evening long.  I think what worked so well for me was that I was very comfortable with the class - I was well-prepared and all of my food prep was done ahead of time.  I also thought through my recipes and the techniques so thoroughly that there was little left to chance.  Liz asked me where I got the ideas for the class, and I told I her I just made it all up!  Mostly true, though I did take from ideas and recipes I've ever made before, or tweaked ideas that I found in books and online.

The theme of the class was A Summer Meal - Garden Fresh Gazpacho; A Grilled Tuna Steak with Lemon, Rosemary and Garlic made into a sandwich on good crusty sandwich bread with a White Bean Spread.  For Dessert I made a Summer Berry Trifle.  All the recipes will be forthcoming!  The recipe I want to share in this post is the white bean spread - as it can be used in a variety of ways - on a sandwich; as a dip or spread; as a base for tuna salad; or as a "sauce" for hot pasta - thinned with a little pasta cooking water.  Here's the recipe, the ideas for other uses follows:

White Bean Spread with Roasted Red Peppers and Rosemary Ingredients:
  • 1 Can Cannellini  Beans (14-16 ounces) Drained & Rinsed
  • 2 Garlic Cloves - blanched or roasted
  • 1 Tablespoon Fresh Rosemary Leaves - removed from woody stem and minced
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Roasted Red Pepper - about 1/2 Cup - diced
  • Zest and Juice of 1 Lemon
  • 1/4 Cup Olive Oil
  • Salt and Freshly Ground Black Pepper - to taste
Directions:
  1. Drain & Rinse the beans. Add them to the work bowl of a food processor or blender, w/the blanched or roasted garlic, rosemary, red pepper flakes, roasted red pepper, and lemon zest & juice. 
  2. Purée the mixture, drizzling in the olive oil in a slow stream.  Stop the machine & scrape down the bowl as needed. Continue pureeing the mixture until it’s smooth.  If the mixture is too thick, thin it with a bit of cold water - about 2 tablespoons at a time. 
  3. Taste & season the mixture with lots of Freshly Ground Black Pepper and a generous pinch of salt.  Put the bean spread into a container, cover & refrigerate until ready to use.
  4. Uses:  I used the spread in 2 ways for my class - as a spread over toasted/grilled bread.  I drizzled some good olive oil onto ciabatta baguette slices, cut 1/4 inch thick.  I grilled these on a grill pan to crisp them.  Then I spread about a tablespoon of the bean puree onto each baguette crouton.  Top with either a sprig of rosemary or Italian parsley.
  5. Instead of using mayonnaise, you can use the bean spread as your base for tuna, chicken or tofu salad.  I like to add finely shredded carrots and finely minced celery to the mixture to add in more vegetables and bulk up the fiber, while stretching the mixture to make a big batch.
  6. As a sandwich spread - as I did for my grilled tuna sandwiches.  I used the spread instead of mayonnaise or mustard.  It added a lot of flavor, and if you don't use a lot of oil in the puree, there's not a lot of extra fat.
  7. Use the puree as a pasta sauce. Cook pasta and then spoon some of the puree over hot cooked pasta.  Thin the puree with some of the pasta cooking water.  You'll have an instant pasta sauce - vegan to boot!

Monday, June 17, 2013

Margarita Chicken: Mexican Inspired Dinner Party - Part 3

I'm recapping a bunch of recipes, all inspired by a Mexican-themed dinner party I catered in May.   I liked the recipes so much that I turned them into one of my cooking classes recently, at The American Table.  I changed up a few things, such as turning my Jicama Radish and Watermelon Salad into a Salsa - with terrific results!

 

Making a marinade out of a basic margarita mix made from scratch isn't hard. The marinade will work on a variety of proteins too - shrimp, tuna, scallops, tiliapia, pork, even tofu.  The marinating times vary though, depending on the muscle structure of the proteins - fish, especially flaky tender fish do not need to marinate longer than 30 minutes.  Chicken and pork can take a "swim" in this acidic marinade for several hours.  Make a large batch, reserve some for basting and dripping after, so that you are not cross contaminating your foods with any marinade that's had raw meat or fish in it.  Remember to discard any marinade that's had raw food in it.  And boil the reserved batch to cook and reduce it down, cook, taming the raw garlic and concentrating all the flavors.



Margarita Chicken Ingredients:
  • 1/2 Cup Cilantro - roughly
  • chopped
  • 4 Garlic Cloves - Minced
  • 2 Teaspoons Onion Powder
  • 1 Tablespoon Ground Cumin
  • 2 Limes - Zest and Juice
  • (about 1/4 to 1/3 Cup Juice)
  • 1 Orange - Juiced (about 1/3
  • cup of juice total)
  • 1/4 Cup Tequila
  • 2 Tablespoons Triple Sec
  • (optional)
  • 1/4 Cup Olive Oil
  • 1/4 Teaspoon Kosher Salt
  • 1/8 Teaspoon Freshly Ground
  • Black Pepper
  • 6 Skinless, Boneless Chicken
  • Breast Halves - all even
  • thickness (cutlet thickness)
  • Lime Wedges and Sprigs of
  • Cilantro for serving
Equipment needed:
  • Skewers - if using
  • Work bowl
  • Grill - pan, charcoal, gas or
  • electric
  • 2 platters - one for raw
  • chicken to marinate, one for
  • serving
Directions:
1. Roughly chop the cilantro
and add it to a work bowl.
Mince the garlic and add it
to the cilantro. Add in the
onion powder and ground
cumin, zest of the lime and
the lime and orange juices.
Whisk in the tequila, triple
sec, olive oil, salt and
pepper.
2. Arrange the chicken breasts
in an even layer on a platter
or shallow bowl, large
enough to hold all the
chicken. Pour the
Margarita mixture over the
chicken breasts, cover and
refrigerate 2 hours or up to
overnight. You can also put
the marinade & chicken
into a zip-lock bag.
3. When ready to grill the
chicken, preheat your grill
source to medium high.
Remove the chicken from
the refrigerator no more
than 20 minutes before you
are ready to cook it. Shake
off excess marinade and
discard any remaining
marinade (
do not use it! it
has had raw chicken in in
and cannot be reused or
consumed!)
4. When the grill is hot
enough, (hot enough so that
when you hold your palm a
few inches above it you can
keep it there for 5 to 10
seconds) lightly oil the
grates and grill the chicken
breasts until tender and the
juices run clear - about 6
minutes per side.
5. Serve hot or warm. If
desired, slice into thin strips
and serve on skewers. Serve
with wedges of lime and
garnish with fresh cilantro.
6. The cooked chicken will
hold for up to 3 days,
covered and refrigerated.
Serves 6-8.

Friday, June 7, 2013

Collingswood Food Swappers

In less than 2 week's time, I went from having hosted my first food swap, to having our local newspaper, The Retrospect, contact me for an interview about our event, to having a full-on private "club" dedicated to food swapping in Collingswood!  I have a new Facebook page, CollingswoodFoodSwappers, with over 125 followers, an awesome article in the local paper - front and back pages, and our 2nd swap scheduled for June 25th, t 6:30 pm at The American Table on Haddon Avenue in Collingswood.  There are plans for future swap events, as well as other food and drink related events to take place in the Fall and Winter.  In one week a lark of a hobby became a new venture for me!

All this happened because I attended an event in April, at The Reading Terminal Market, for a food swap organized by Philly Swappers (A Philly Food Swapping Event!)  I was so inspired by the event that I knew that I needed to do one of my own.  In the spirit of "YES! YOU CAN DO THIS!" I decided to give it a shot. Even though so many other people and organizations are doing this, no one in my area is running a food swap.  I realized that I could do my own thing, taking my cues from other events and making my event its own thing.  It's a great feeling to DO instead of talking about it, or thinking about it, or feeling envious of others doing cool swaps or events.

Interest and real excitement seems to be building for the group.  Within moments of creating the Facebook page - Collingswood Food Swappers received over 40 likes.  I had 2 emails from the article from people who were interested in joining the next swap.  People have offered their venues to host the next event. Neighbors and friends have commented on reading the article or having seen the participants from the first event coming to our house!  Today I received an lovely email from the President of Proud Neighbors of Collingswood, Marleen, congratulating me on the article.  She said that in my short time living here (in Collingswood) that "you have already made quite a contribution to our community.  Thanks for your active role."  Colour me excited! 


Our June Event, will be held at The American Table, a kitchen and home goods store at 740 A Haddon Avenue, Collingswood, NJ  08108.  I teach cooking classes here from time to time.  As a matter of fact, I had and will have several classes here in June.  Last week I ran my Mexican-Inspired Menu class, modified from my catering event I did for Jay and Jodi Previn a few weeks ago.  I'll be doing a Summer Salsa cooking demonstration at The Collingswood Farmers' Market on Saturday, June 15th, 9 to Noon.  On June 18th, I'll be doing a Summer Menu Class - featuring my Garden Gazpacho, Grilled Tuna with Whitebean Spread Sandwiches, and Summer Berry Trifle.

I like the space at The American Table - it's bright and airy, long and inviting inside.  A perfect spot for teaching, doing demonstrations and hosting cocktail parties or other foodie related events.

If you are interested in joining us for the June 25th Collingswood Food Swappers Event, please go to my EventBrite.com registration page.  Space is limited to 30 participants.  Click on this link here.

Here are the details about the event:



Come out and enjoy The Collingswood Food Swappers Event at The American Table!
  
Foodie culture hits Collingswood in a whole new way! Join your friends and neighbors while exploring new food horizons! 
*** Space is limited! If you register and don't show up, someone else loses a chance to have your spot. Please make sure that you are planning to attend before you register. Thanks! *** 

What
A food swap is a modern hip twist on a cookie exchange, with better food and more fun! You bring your homemade or homegrown foodstuffs via a direct trade or barter system with others.  i.e. your preserved lemons or jams for a pint salsa or a bag of veggies from your garden.

Who
It’s not just for Collingswood Residents! We welcome everyone, as long as you bring something you made, infused, or gardened yourself. You must pre-register to attend. If you plan to bring a family member or friend who will be swapping their own foods, please register them separately. Everyone who wants to trade foodstuffs must bring something along.

When
Tuesday, June 25, 2013 6:30 pm to 8:30 pm.
Please arrive promptly or a bit before 6:30 pm. Event will last about 2 hours.  We will mingle, peruse and sample each others’ goods, then we’ll swap! 

Where
The American Table, 740 A Haddon Avenue, Collingswood, NJ  08108

What to bring
  • Food to swap: All swap items must be homemade, homegrown, or infused by you. Think preserves, baked goods, fruits, vegetables, herbs, spices, condiments, beverages… you name it! Bring as little or as much as you like. You can bring a bunch of one thing or multiples of a few different things. The possibilities are endless! 
  • We recommend that you bring 10 to 12 of your items.  
  • Keep in mind that swappers will be examining and picking up your goods, so be sure to package them in a way that protects the food and makes it clear the amounts you want to swap. When applicable, it is recommended that you include storage and shelf life information.
  • If possible, you should also bring samples for others to try, along with disposable spoons, forks, toothpicks, etc.   
  • Description: Label each of your items with the contents/name of the foodstuff.  Please put your name on it as well. Date it, (made on) and use by Date. Special instructions - heat, refrigerate, stir, etc.
  • GET CREATIVE! Packaging is an expression and extension of yourself and your brand (if applicable).  If you have a blog or website, or business, share it!
  • Recipes or How to Use - if you have a recipe to share, or ways to use your product, describe it and share it!

• Release form: Please note that you will need to sign a release form in order to attend. Copy the release form below; Print it out; Sign, and bring it with you to the swap. 

Please print and fill out this form (necessary to attend):
I am aware of the risks of participation, which include, but are not limited to, acquiring hand crafted goods not necessarily prepared in licensed kitchens or factories. I understand that participation in this event is strictly voluntary, and I freely chose to participate.
I, and my heirs, in consideration of my participation in the June 25, 2013, food swap, hereby release and hold harmless Collingswood Food Swappers, The American Table, and their founders and members, venues, and any other people officially connected with this event, from any and all liability for damage to or loss of personal property, sickness or injury from whatever source, legal entanglements, imprisonment, death, or loss of money, which might occur while participating in this event.
In signing this release, I acknowledge and represent that I have read the foregoing Release of Liability and Hold Harmless Agreement.
_____________________________________ Name (sign)
_____________________________________ Name (print)
_____________________________________ Date

Learn more


Find out more about the Collingswood Food Swappers and how it works check out these posts at TheBicycle-Chef.com.  There are several posts relating to food swaps recently attended.  The April Event - Held by the Philly Swappers (A Philly Food Swapping Event).  Collingswood Food Swappers Event, held by Denine Gorniak in May - The 1st Collingswood Food Swap!

If you have any questions, please feel free to contact Denine at denine.thebicyclechef@gmail.com

The Honor Code
This is a community event; however, participants must pre-register, which means this event is operated as a private club.
In addition, all swap participants adhere to an honor code of using the highest cleanliness standards in their own kitchens and gardens to prepare their swap items. Swap participants must agree to the following terms before registering:
• By participating in this event, you are acknowledging that the food items being shared are not necessarily prepared in commercial kitchens or spaces inspected by any government agency.
• By participating in this event, you are also acknowledging that you will use the highest standards of safety and cleanliness in food preparation.
• By participating in this event, you assume all liability; specifically, you agree to not hold liable food swap hosts, swap venue owners/providers, or other swap participants.