It’s not easy being green.
Guacamole with Tomatoes and Bell Peppers
Today’s French Fridays recipe is Guacamole with Tomatoes and Bell Peppers. Is there any avid home cook who does not have a favorite guac recipe? Mine was created by Josefina Howard for her Rosa Mexicano restaurants in New York City. However, my loyalty to Dorie Greenspan is unwavering. Tucking skepticism in my back pocket, I forged ahead.
At the Food & Wine Classic, my friend, Michelle Morris, and I hop into Hendrick’s hot air balloon. Michelle, who is a chef, teacher and author just won a Colorado Book Award for her first cookbook, Tasting Colorado: Recipes from the Centennial State.
After pulling out my mortar and pestle, I made a mixture of lime zest, cilantro leaves, red onion, jalapeño and salt, lightly pounding it into a mush. To that I added chucks of avocados, pepper, grape tomatoes, lime juice and red bell pepper, gently stirring until I achieved a chunky texture.
Would its flavor rise to Rosa’s standards? Absolutely. With chips and a glass of rosé, Dorie’s guacamole was almost a meal. (Eaten in moderation, this mixture has nutritional value. Okay, okay, the chips and rosé, not so much.) I also used it as a delectable garnish for Potato, Asparagus, Broccoli and Goat Cheese Frittata to be featured in an upcoming post.
The weather Gods were kind for the 2014 Food & Wine Classic in Aspen.
Sticking with the green theme, Sunday I debuted on the Green Team at Aspen’s Food & Wine Classic. During the daily two Grand Tastings, the Greens are the trash team. In 2013 F&W recycled a phenomenal 92% of its Grand Tastings trash/garbage. This year more than 1,000 people filled out volunteer applications for 620 coveted spots on various committees. As a newbie, I was surprised to be chosen and placed with the Greens. Obviously they realized I knew a thing or two about trash.
When I reported for duty at the Green Team station Sunday, I was assigned, as my partner, a handsome gentleman, about my age, I’d say. His name was Bob and he was none too happy to be separated from his wife, also a volunteer. Apparently she was okay with it. “Good luck with him,” she laughed, walking off with her assigned partner.
Although we’d already passed an on-line training session, we received additional instruction before being sent to our stations inside the huge Grand Tasting tents. Our job was to be sure trash ended up in one of three holes. And, it better be the right hole. Our Team Leader, Doug, escorted us to our three-holer, located at the tent’s north end.
This is the Grand Tasting tent where Bob and I worked for a day. Food & Wine vendors are lined up in three long rows. It’s a big tent. Think Denver International Airport.
Bob and I pulled on our plastic gloves, glancing at each other warily. We had 15 minutes before hundreds of people would be pouring into the tent for the 90-minute Grand Tasting session. I decided to utilize those 15 minutes wisely. Within ten minutes I knew snippets of Bob’s story. We discovered friends in common. Even more surprising, he and his wife live next to The Gant where I now live. By the time the tent flaps opened, Bob and I were practically family.
Readers, Green Teaming for 90 minutes, no bathroom break, is challenging. If a straw is paper, it’s compost. If it’s not, trash. If various vessels are numbered from 1-7, compost. All Hagen-Daz packaging, trash. (Shame on you, H-D.) If a plastic glass is easy to break, recycle. If it’s bendy, compost. On and on and on. Admittedly, Bob was better than I. He often had to reach down to remove something I tossed and put it elsewhere. We laughed. A lot. When friends stopped by, we talked trash. After an hour, we noticed the attendees became happier, friendlier and very appreciative of our labor.
My favorite cooking demonstration was given by Chef Marcus Samuelsson
When the gong rang to end the last Tasting, they cranked up the music so the vendors could celebrate. We did a modified-jig with the Kitchen Aid gals whose booth was next door. But, we’re committed. Next year, it’s the Green Team, Bob and me, partners-in-trash.
The gong rang signalling the end of the 2014 F&W Classic. They cranked the music up and the vendors celebrated.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. To see how my colleagues fared this week, go here.
I want to be YOU!!! What fun you had at the F&W Classic! And it’s no surprise that you and Bob became fast friends. Your guacamole looks perfect…I think I’ll go for the smoother version next time 🙂
Mary, you are certainly lovelier than any trash collectors we have around here!! What fun fair!
Your guacamole looks yummy! Will have to give it a try!!
Now that’s some good trash talking’!
Of course you were almost family in ten minutes!
Mary, if I ever grow up, I want to be you too 🙂 You make being green look pretty darned good.
Mary I admire that you are not afraid of garbage. Bob sounds like a great partner in crime.. what an event and what a guacamole.
You always have such wonderful adventures! I’m glad you had fun and not at all surprised that you made instant friends.
We missed you in Santa Monica, too. But, we had dinner with our wine broker on Monday night & we’re planning a fun event for your next visit to SoCal.
Your guacamole looks like the kind they make table-side at Mexican restaurants.
Your guacamole looks good. I did the smooth version too. Looks like you all had a fab time at the Food and Wine Classic. I am interested in learning more about Marcus Samuelson’s food, as another blogger has spoken highly of his cookbook (called Acquavit if I remember rightly).
What a life! Isn’t that wonderful? Your adventure sounds great, and I know you had a fantastic time.
I liked this guacamole version too – crunchy, but in a different way. My jalapeno was way too mild, but adding a little Poblano brand Mexican Green Jalapeno Sauce fixed it right up! Happy that you enjoyed yours – and yes, all of the extra vegetables made us almost feel “virtuous”. Have a wonderful weekend!!
Sounds like a fun event and you made the most of being on the Green Team. Your guacamole looks so good!
I could definitely make a meal on guacamole. Your version looks great Mary. And it sounds like you at a blast at the festival. Would love to go one year!
Oh, Mary, your story reminds me of my first 6 months in Germany, simply trying to learn how to throw things out. Recycling is an art around these parts. In my kitchen I have containers for compost, for plastics, for paper, for glass (which then needs to be further separated by color), for water and beer bottles which need to be returned to the store for a refund, and finally for trash. No wonder I don’t have room for all of my kitchen-wares. Batteries and electronics also get their own treatement. Clothes yet another.
Phew, but it does give one a good feeling. Congrats to you and Bob for chipping in. Those festivals tend to generate an insane amount of trash so kudos to Aspen for keeping it clean.
Looks like you had a great time at the F&W Classics. I like Marcus Samuelsson also.
Having trouble sleeping thinking about guacamole and bein’ green. You know your trash lady.
Now if THAT doesn’t encourage people to “be green” I don’t know what will! Fun post, Mary and what a great way to see the F&W Classic!
I want to be you when I grow up too. Only you could make sorting trash sound like so much fun! So glad you got a chance to see Marcus Samuelsson. Don’t you just love him! Oh, and your guacamole looks restaurant worthy. Nice! (We ate ours as a meal so I’m glad you said there is some nutritional value, though I’m not sure eating the whole thing counts as moderation…)
Love that 1st and last pictures! but is Chef Marcus Samuelsson in your locale alot these days? Envy Big Time!! Enjoyed your post and most important of all….? you HAD a Great Time!
Mary, Why am I not surprised that you made friends with Bob in a matter of a few hours? The Food and Wine event sounds like a fabulous way to spend the day! I also loved Dories recipe for the Guacamole…since I have never made guac before I was pleasantly surprised by the ease and deliciousness! I guess the answer to your question about an avid home cook is….YES…me! Yours looks gorgeous…as do your photos!
LOL – how much fun is that??? Well for sure, I know that recycling is important – you would be shocked at how difficult it is to trash things in Japan! the pop can tabs must be recycled in a different way than the can itself, which must be rinsed prior to recycling; yogurt tubs and lids must be rinsed and sorted in different places, burnable recycleables have a very strict guideline on what is a clean-burnable product and what isn’t and which burn pile it should go to … very involved. very detailed, down the the type of paper, plastic, metal, etc that each part of each product is made from.
but it sounds like you had a blast and what a great thing you did for the community!
Your guac also looks good – I might go make some more for our lunch today!
Sounds like so much fun! I’ve really enjoyed volunteering at events, when I’ve had the time. The Vancouver Folk Fest and the Film Fests are favourites. It’s a great way to connect and have a deeper experience. You are a great community-builder!
Your guacamole turned out perfectly. My mortar and pestle are a little small, so I used my food processor instead. I love the lighter flavour that the tomatoes and red pepper bring to Dorie’s recipe. Definitely a keeper.
Beautiful picture there lady! Truthfully I’ve never had a favorite recipe for this as I’ve never used a recipe. I just made it. So following a plan here was new to me. Delish as expected, however. Loved this post and LOVED seeing your bright smile!
What fun! I’ve always enjoyed watching Marcus Samuelsson on TV. I’m not surprised he gave a good presentation. I hope you got to sample some of the food after your trash duties ended!