Welcome to the our weekly newsletter
The MACC Minute for August 20, 2020. We hope it will inspire you to get involved.
Every month the food pantry receives donations from what we call; Angels. Each day throughout the month we will hear a knock on the door, and someone will hand us a bag of fresh vegetables from their garden or a bag of the extras they picked up while grocery shopping. These Angels do this through the kindness of their hearts.
Beth Stafford
Executive Director/CEO
Giving Back. MACC values its strong partnership with the community. Together, we have helped people get through countless emergencies for 47 years, yet nothing has tested our resources like COVID. It seemed appropriate to give back with what we know best, so we cooked. Over 1,000 hot meals have been prepared, packed and delivered to First Responders since March 17th.
Shannon Baldassario
Director of Services
Why work?… It can be to earn a living wage, or to live a meaningful daily life activity. Work is a tool that gives us access to meet our needs and to fulfill our various wants. When you blend your needs and wants with the work you enjoy, it is not for a purpose other than to make a difference.
Chef Ferdinand Cruz
Chef MACC Kitchen
I’d like to take this opportunity to give a big THANK YOU to the crew at A Villa Louisa restaurant in Bolton for their generous donations last week. We were able to utilize the bottled water, Power Ade, sliced deli meat and cheeses for our community bagged lunches. It was enough to feed 200 people here at the MACC kitchen.
Patti Gregory
Operations Assistant
I want to give a huge shout out to Shane Higgins!! Shane and his mom have been a part of MACC for years. They jump in to help when needed. During COVID we desperately needed volunteers. Shane hopped in and helped in ALL departments with whatever we needed done!! Shane has become one of our top young volunteers! Thank you!!
Mark Nadeau
Outreach Case Worker
At times, individual’s emergencies present us with challenging situations. We use all the resources available to us in order to assist in their immediate crisis. It may be a translator, obtaining personal documentation, medication refills, personal contact or transportation to appointments. Accessing services identified to move forward in their situation is key to knowing the different complex network of agencies.
Chef Luke
Executive Chef Bistro On Main
Bee Tan is a 2020 Culinary Intern
at Bistro on Main. She started volunteering at MACC’s Community Kitchen through our partnership with Manchester Community College. Bee’s desire to be a chef, prompted her to inquire about and apply for our on-the-job culinary training at the Bistro. Pictured here is a dish we created together: “Cajun Shrimp Piccata over Cheddar Grits”
This week’s Recipe
Chef Luke & Bee Tan’s Cajun Piccata Sauce
1 cup White Wine
1 cup water
1 tsp crab base/or chicken/or veg depends on use of protein
1 TB Capers
2 TB lemon Juice
1 tsp chopped garlic
1 TB chopped parsley
1TB chopped basil
1/2 cup diced peppers tri color
1/4 cup red onions
2 tsp Cajun Seasoning
1/2 tsp Cayenne Pepper
1 tsp Smoked Sweet Paprika
Salt and pepper to taste
1/4 cup cold butter
2 TB oil Canola or similar
2 tsp cornstarch and 2oz water (to make a slurry)
Method:
Sauté the diced onions and peppers in the oil in a shallow sauce pot until onions are translucent on med to high heat
Add chopped garlic and stir for a few minutes until consistent with other veg
Add in the herbs sauté until wilted.
Add the spices.
Deglaze with the wine and let reduce by half.
Add crab base and water bring to boil
Add capers and lemon.
Mix your cornstarch slurry in and stir until keep from lumping
Stir until thickened to desired consistency.
Turn off heat.
Flake in the cold butter and season with salt and pepper to taste
Enjoy this beautiful sauce over your favorite seafood or proteins.
Enjoy, and as always Happy Cooking
Thank you to Paul Ofria for our new photos
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