Executive Chef Dave Chabot reflects on the tastes of the season and offers instruction on the art of a creating your own culinary treasure...
“In the Summer, the song sings itself” – William Carlos Williams
As Spring comes to its final, beautiful conclusion and Summer begins to shine in early glory, the gardens begin to release their bounty. Harvests start slowly in May with tender Asparagus, Baby Greens, Rhubarb, Radishes and Fragrant Herbs. In June, Farmers Market begin to show off Rhode Island bounty with Broccoli, Fava Beans, Fennel, Green Beans, Spinach, Summer Squashes, Cherries and Raspberries. Early Spring plantings begin to pay off in the home garden with Peas, Snap Peas and Strawberries. In the Faculty Club kitchen, we begin to let the Song of Summer sing itself. Such amazing produce leads us to create extraordinary salads, meals and desserts.
Come visit us at your Club this season. We will be showcasing Rhode Island Bounty at events such as our continuing Chef Series. Chef Ty Paup of Bon Appetite Management will dazzle you on Friday, May 11th, and yours truly, Faculty Club Chef Dave Chabot, will be serving up creative versions of local delicacies on Thursday, June 7th.
Our weekly Community Buffets continue on Thursdays from 11:30am to 2:00pm. May and June will feature a Lunch In Tuscany, a Summer Barbeque, New England Clam Bake, and many others.
Enjoy your garden, enjoy the Farmer’s Markets, enjoy the Faculty Club, and most of all, enjoy the beauty of the end of Spring and the beginning of Summer.
Vegan Black Bean & Sweet Potato Chili
Yields 10 cups.
1 Tbs Oil
2 cups Yellow Onion, diced
4 cups Sweet Potato, diced
1 Tbs Garlic, chopped
1 Tbs Chipotle in Adobo (available in most markets)
1 Tbs Chili Powder
2 tsp Cumin, ground
½ tsp Smoked Paprika
2 cups Tomato, Diced in juice
3 ½ Cup Black Beans, canned
2 1/2 cup Vegetable Stock
1 tsp Salt
1.) Sauté Garlic and Onion till Soft.
2.) Add Sweet Potatoes, sauté till tender.
3.) Add Chipotle and Spices till fragrant and everything is coated.
4.) Add Tomatoes, Stock and Black Beans.
5.) Cook at low simmer 30 – 45 minutes, till ingredients are tender and flavors have bloomed.