In honor of tomorrow’s holiday, we polled some of the staff about their favorite Fourth of July food:
Gwen Hill, Registered Dietitian: “Watermelon.”
Jeff Langaard, Finance & Administration Director: “Grilled burgers.”
Susan Pagani, Communications Director: “Roasted corn with a chili cumin rub.”
Tim Reardon, Executive Director: “S’mores.”
Pete Fischer, Volunteer Services Coordinator: “Potato Salad.”
Sara Walter, Cook/Baker: “Bratwurst. I’m from Wisconsin, what else would I say?!”
Elizabeth Polter, Client Services Director: “Barbeque.”
Sarah Leonard, Sous Chef: “Strawberry shortcake. Gotta go for the desserts!”
Shawn Brown, Finance Assistant: “Hamburgers.”
Kent Linder, Operations Director: “Coleslaw. Not the kind with mayo — has to be vinaigrette.”
Lila Gilbert, Volunteer Services Coordinator: “Deviled eggs.”
Ben Harrelson, Cook/Prep: “Baked beans.”
Caroline Olsen, Client Services Assistant: “A red, white & blue Jello jiggler with whipped cream.”
Rebecca Tofte, Development Director: “Corn on the cob and bratwurst.”
Cassie Mead, Sous Chef/Baker: “Pasta salad.”
Kelly McManus, Creative Director: “Sangria for adults, root beer floats for kids.”
Nancy Benedict, Events Director: “I make this corn salad every year that I just can’t stop eating!”
Nancy was so enthused, she shared her recipe with us! If you need a last minute idea for your 4th feast, give it a try.
Nancy’s Sweet Corn Salad
5 ears of sweet corn, boiled for three minutes or grilled
1/2 red onion, finely chopped
3 tbsp. olive oil
3 tbsp. apple cider vinegar
salt
pepper
a few leaves of basil, cut into a chiffonade (fine ribbons)
1. Cut corn from the cobs and mix with red onion.
2. Mix together oil, vinegar, salt and pepper. Toss with corn and onion.
3. Add basil to taste.
Tell us YOUR favorite Fourth of July food in the comments!
