Hearty, Nutritious Meals on the Menu at Berkshire Food ProjectBy Kathy Keeser
Special to iBerkshires
08:40AM / Thursday, July 08, 2010
Volunteer Steve Quimby and BFP Director Valerie Schwartz.
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NORTH ADAMS, Mass. — Adam Quimby, new kitchen manager at the Berkshire Food Project is not only a cook, he's a food ambassador.
Quimby’s enthusiasm and energy show as he walks through the kitchen encouraging the volunteers, saying hello to diners, and dishing out a colorful plate of food.
The Food Project, which serves a free meal Monday through Friday, is located at the First Congregational Church. It is open to anyone who wants to attend.
"I really like this job because I get to work with good volunteers and I like to work in the dining room with the people who come for meals. It makes you feel good at the end of the day that you did something good for others," said Quimby.
"I get to be creative here and use some of my own recipes. At other places I have worked during my 16 years in the restaurant business, I had to follow what the chef told us to do. It is nice to manage my own kitchen."
The meal I attended started with a fresh green salad made from greens received from the new CSA (community supported agriculture) farm in Clarksburg, Square Roots Farm. The main course was hash’ n eggs with biscuits served with a Hollandaise sauce, followed by a fruit salad of peaches, pineapples and fresh raspberries. The eggs and raspberries were from the Food Bank of Western Massachusetts. Being vegetarian (but not vegan), I didn’t sample the main course, but I noticed lots of clean plates and folks I talked with said they really enjoyed it.
Quimby and Valerie Schwartz, director of the Berkshire Food Project, served me a special vegetarian salad with eggs that was fresh, tasty and hit the spot. The highlight for me was the special bok choy slaw, a special recipe of Quimby’s made from bok choy from Square Roots Farm. It had a crisp, slightly tangy "layered" taste that came from the various ingredients (carrots, onions, bok choy, dry mustard, wine vinegar, fennel, etc.) I liked it so much that Valerie sent a copy of Quimby's recipe. I intend to make it soon!
"I like getting to use fresh produce from local farms," Quimby said. "If there is produce left we give it to the people attending the meals. I guide them through how to cook and use the vegetables if they are not familiar with them. The other day we had collard greens and I showed them how to cut off the stems and how to cook them up. Valerie and I are starting to put together a recipe book."
Volunteer Nita Gomes takes a break. |
Schwartz had no problem giving glowing reviews of Quimby and his work at the Food Project. "Adam is personable and friendly. He is good at delegating tasks to the volunteers and keeping them busy. He is light-hearted and doesn’t get stressed out over things. He is a good 'improv' cook, creating good hearty, nutritious meals. He adapted quickly to what the Berkshire Food Project is about. Though I have known Adam a long time, he didn’t know much about the Berkshire Food Project or the people who attend our meals. He is comfortable and friendly with the people and very capable in dealing with issues that may arise in the dining room."
The kitchen at Berkshire Food Project is a busy place as Schwartz, Quimby and the volunteers, including Quimby’s father, Steve, prepare and then serve the meals, but it is also a relaxed atmosphere where the volunteers can take time to also enjoy their meals. Schwartz and Quimby are comfortable and can kid around with each other, but get the job done.
Quimby told me as I was leaving, "I am very happy here and I plan on staying a long time." Schwartz hopes that his energy, friendliness and organization in the kitchen help bring in more volunteers and encourage them to stay around for awhile.
Volunteers are needed between 9 a.m. and 1 p.m. for food preparation and serving. According to Schwartz, "We can use volunteers for any amount of time they can come to help out (on any weekday); just call Adam or myself at the Berkshire Food Project."
You can reach Berkshire Food Project at 413-664-7378. Meals are served Monday through Friday, from noon to 1 p.m., at the First Congregational Church, 134 Main St. Find out more at www.berkfoodproj.org. |
