Food Among the Flowers, Special Event Series

One cannot think well, love well, sleep well, if one has not dined well.
— Virginia Woolfe

I agree. And, if you're wondering who I am, my name is Leslie Montana, and I'm the artist featured on this website. Food Among The Flowers is inspired by current times, much like my artwork. My paintings and a brief talk about what I'm up to in the studio are part of this monthly dining event.

Exquisite Paintings on the Nature of Flowers is a body of work based on a sophisticated visual analysis of Nature's frequencies = LOVE. My long-standing body of work, ongoing and now in phase two, began in the early 1990s and is the culmination of a lifetime quest—a sacred journey into the heart of Nature, beauty, and healing the myth of separation.

Sunday dinners, held monthly in 2024.

 

Some backstory, my qualifications

In what now seems like another lifetime, I co-owned a successful restaurant and catering business in Montclair, New Jersey. Blue Sky Cafe was active in the early 1990s, and our modest but successful establishment served many in the New York City, New Jersey metropolitan area. Our highly sought-after dining experience started as a dream and an experiment that grew exponentially from inception.

 

Around that time, I owned and operated a busy design and marketing studio that I eventually closed to open Leslie Montana Studio Gallery down the street from our restaurant. I was also on the board of the Arts Council in Essex County, teaching art at Essex County Community College and venturing into the use of a computer, yes, as a design and communication tool. It was the beginning of a new phase in history and the personal computer was a brand new thing. Creative potential and adventure were a prominent feature of everyday life.

 

And there was never a dull moment.

At Blue Sky Cafe Cafe, we mostly hired professional chefs and staff. However, in this context, I'll share that although I'm not a professionally trained chef, I do know my way around the kitchen. I've also had the privilege of hosting and managing many events that featured fine catering and live music and other types of interest and entertainment. My interest in food and nutrition, the creative arts, culture, health, and community has always been prominent. I've been an artist and entreprenur since very early on.

 

Change is here, and more is on the way.

If you're reading this, you'd probably agree that we are on the edge of big historical changes that are exciting, scary, and possibly quite challenging. It's 2024 as I write this and people ar re examining their relationship to food, nourishment and community. With all that in mind, I offer my event, Food Among the Flowers. The overall focus is to bring balance, relieve the stress of potential isolation, and bring us together in ways that make us happier, healthier, and stronger. Nourishment is critical, and it has to happen on all levels.

 

Food Among The Flowers, Launch! —March 2024 What's cooking?

Note: The menu for Sunday Dinner depended largely on market availability.

 

The Sauce Connection - Menu No.1

A standard Sunday menu item at my family home in NYC was always a slow-cooked meat sauce. Meatballs. Made with beef and pork, simmered for no less than 3 hours in tomato sauce, which often brought neighbors to our backyard kitchen door. My mother was known for welcoming them, always finding room for one more at our table. Understandably, I served this classic and flavorful dish over pasta for the launch event of Food Among the Flowers. It's a stand-alone dish, easily a meal in itself. With it,

 

Zucchini parmesan, a green bean, potato, and chickpea melange, a salad of tender mesclun greens, and my signature rosemary potato focaccia were on the buffet table. An appetizer of pizza greeted guests, and for dessert, pastry cream-filled pastries and cinnamon-cocoa babka. All from scratch. Spending the evening in each other's company was fun and nourishing. I'm grateful for the wonderful group that came to our first event.

 

Gluten-Free Tapas - Menu No. 2

For the May Fifth dinner, see the menu here.

 

Eclectic Elements - Menu No. 3

The buzz was on. In the best way possible, our third event was a bit crowded. The menu was diverse and almost all gluten-free. One dish I particularly enjoyed creating was a well-loved Mediterranean favorite, stuffed grape leaves or dolmas.

 

Dolmas are typically known as Greek but are found in many regions worldwide, especially in the Middle East. Tangy and slightly astringent, grape leaves pair well with beef, lamb, lemon, herbs, and rice.

 

I must have collected at least a hundred tender leaves from my neighbor's grape vines. After washing, blanching, and trimming, I stuffed and rolled each leaf. Rice, ground beef, and lots of fresh mint were donated. A cucumber-yogurt raita accompanied. Though time-consuming to prepare, it was well worth it. Everybody loved them.

 

And Onward

Each month featured a different menu inspired by my guests, seasonal availability, and whatever I might be experimenting with. Exciting and even a bit challenging sometimes, everything somehow comes together. The reward of sitting down to a sumptuous Sunday dinner and the company of friends is priceless.

A good appetite is important for good health. Dining well with friends is even better.

 

Getting ready

In preparation for each event, the freshest, most alive, vital, and cleanest produce was sourced. An event like this takes planning and coordination, and thankfully everything always came together, sometimes at the last minute. An element of surprise often included.

 

Stone Soup.

There's a special kind of magic when everyone contributes. Do what you can and give what you can. Options when you sign up allow you to donate more than the minimum suggested amount. What participants give help fund this project. For some barter is a possibility. Get in touch to find out what's possible.

 

Much Gratitude for your Support and Participation!

Preparing for an event like this is time-consuming. Everything is homemade by hand with great care. Thank you to all those who participated and for your generous support in 2024.

As grass-roots local area event, the numbers were kept relatively modest. Here are the suggested donation amounts:

 

• Minimum suggested donation $20.00

• Marigold $25.00

• Tiger Lily $35.00

• Almond Blossom $45.00

• Sunflower $65.00

 

Note: For participants raising and/or with access to animals and products from pasture-raised, organically fed, ethically treated, non-GMO, cleaned, and ready to cook, please consider donating your raw food product for an event. You can even have foodstuff shipped directly to me from your suppliers. Produce, animal, or fresh vegetables, especially during the growing season, are welcome for consideration. Contact me to discuss possibilities.

 

Our Guests

If you're local or planning to visit the greater Denver area and would like to join us, please request an invitation. If you're reading this after 2024, I look forward to seeing you at my dinner table by special request. The creative kitchen is always open.

May you always be well nourished.

— Leslie Montana