Sorry it took so long to get around to posting this, but it's been a bit of a crazy week!
The night before had been a lot of work. Peter Gaziano, our saucier, had made an amazing lamb broth from the bones we recieved and Stephanie spent hours hand-pulling sheets of Armenian crisp bread and dusting them with z'atar. For my part, I was cooking Israeli cous cous, cutting a mountain of beautiful Holland Marsh vegetables, and grinding lamb to turn into kofta meatballs. 800 meatballs!! Though my co-worker Mario did help with a few.
We arrived at the site in Ansnorveldt and quickly got set up. It's a good thing we did. It seemed that as soon as the soup was hot, the lineups were already starting.
Unfortunately, I wasn't able to get many pictures. However, I can tell you that it was an amazing day in the marsh. The comradery of so many chefs and cooks gathered together was great to see. I'm looking forward to coming back next year.