Culinary Institute Grad Cooks Up Charity Event

Allyson Merritt always knew she was meant to cook. 

"I decided at a really early age that I was really into baking and cooking and food," she said. "I was inspired by the Food Network at 10 years old."

Merritt attended John Jay High School half-day in her junior and senior year, spending the other half of the day learning to cook through a program at Putnam-Northern Westchester BOCES. Now, at 22, Merritt is graduating in August with a Bachelors of Professional Studies in Baking and Pastry Arts Management from the Culinary Institute of America at Hyde Park. 

"I'm a baking and pastry student," she said. "I do it all, though. I've taking culinary classes and baking classes." 

With graduation a few weeks away, the South Salem native already has a lot of plans and a busy schedule. As soon as she can, Merritt hopes to move to Vermont and work at a bakery. Next, a possible continuation of her studies in agriculture at the University of Vermont. But before she can tackle her future, she needs to tackle one busy summer. 

First, a demonstration at Gossett's Farm Market on Route 35. Merritt and two classmates will participate in Saturday's "Local Food, Local Chef's" series, in which chefs create four dishes using ingredients from the market.

The demonstration is free and scheduled for Saturday, July 24, from 9:30 a.m. to 12:30 p.m.

"We're planning on making four things, and we're doing small bites for people to taste," she said. "We're trying to showcase what's at the market and show people what you can do with the products at the market." 

Some of the items Merritt and classmates will prepare include a mushroom crostini and grilled stone fruits with honey. She hopes that her recipes will familiarize people with the possibilities of a farmer's market, as well as encourage others to eat locally-grown produce.

"You're supporting the farmers, most local produce is grown organically even if it is not labeled organic. It's better for you, it's better for the environment," Merritt said. "The less traveling that your food has to do, the better it tastes."

Her passion for local produce is carried over to the Culinary Institute's charity dinner event August 7, called Preserving the Summer: Celebrating the Bounty of the Hudson Valley. Tickets cost $70 with proceeds benefitting the Food Bank of the Hudson Valley and the Peter F. Lenich Memorial Scholarship.

"Our whole idea for this is a local theme- giving back to your community and taking from your community," Merritt said. "Choosing all local farms and local producers for the food we are getting, and most of our silent auction items are from local producers."

Aside from the great food, a good time should also be expected. The ticket price includes an open bar offering beer, wine and speciality cocktails. The silent auction includes a range of items from local artists and even a trip to Colorado. 

"It's going to be dinner and dancing, we're having a local band there," she said. 

The entire night is coordinated by the Bachelor graduating class, divided into four teams completing tasks ranging from cooking and pouring wine to marketing. Merritt will be part of the serving team for the night, but her heart still lies with cooking and baking, particularly bread. 

"I started out with a love for baking ever since I could hold a spoon," she said. "I'm a bread girl."

Garden Squash and Tomato Frittata

Here's a "really simple, delicious, quick and easy" recipe from Allyson: 

Prep time: 15 minutes

Serves four

Ingredients:

-1 tablespoon sunflower oil

-1/2 leek, sliced, soaked, drained 

-a handful of basil

-1 cup squash, sliced thin (crook-neck, zucchini, etc.)

-1 small yellow potato, sliced thin, blanched

-4 whole eggs

-1/4 cup half-and-half

-1/4 cup sheep's milk ricotta cheese

-3 tablespoons grated parmesan

-salt and freshly ground pepper, to taste

-1 or 2 small tomatoes, seeded, sliced 

Directions:

1. Preheat oven to 475F

2. Heat a 10-inch pan over medium heat

3. Add the oil

4. Sauté the leaks until soft, just for a minute

5. Add the squash and the blanched potatoes

6. Cook until vegetables soften, about 5 to 7 minutes 

7. In a bowl, whip the eggs with the half-and-half

8. Stir in the ricotta

9. Add the parmesan, a pinch of salt, and a grind of black pepper 

10. Brush a new, oven-safe pan lightly with oil and place over medium heat

11. Add the cooked vegetables

12. Pour the egg mixture over the vegetables 

13. Let the egg mixture cook until it just starts to set on the sides 

14. Top with the sliced tomato and chiffonaded basil 

15. Transfer pan to the preheated oven and cook until eggs are completely set

16. Turn out onto a plate, slice in wedges, and enjoy!

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