{"id":4057,"date":"2011-11-06T20:42:18","date_gmt":"2011-11-07T01:42:18","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=4057"},"modified":"2011-11-07T21:22:29","modified_gmt":"2011-11-08T02:22:29","slug":"pie-pie-pie","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/pie-pie-pie\/","title":{"rendered":"Pie, pie, pie"},"content":{"rendered":"

2011 REAP Pie Palooza<\/a> – I’ll have to wait to find out the totals – last year we served about 450 – and this year we added a 4th seating, so I’m sure there were a few more. I’m the expediter, or pie queen, or maybe empress – my job is to manage the kitchen and make sure that everything gets out, no pies neglected in the cooler, and there are always 4 savories and 4 sweets. All the pies are donated by local chefs and restaurants,\u00a0 so I go in the afternoon of the day before, when the pies’ve all come in, and sort of inventory – I say “grok” the pies – so I’ll know the order of service in the morning.<\/p>\n

I made cheese & onion pie this year – I made it for a dinner at School Woods<\/a> last winter, and I didn’t even get a taste. Mark brought our houseguest, a medical resident named Amanda from Ecuador, who’s been staying with us for three weeks, to the first seating – and they got some of my pie. Mark said I could make it again at home any time I feel like it. I’ll let you know the stats tomorrow. Now it’s time for a glass of wine & watch Boardwalk Empire<\/a>.<\/p>\n

I guess we served almost the same as last year – around 460 or so – the 4th seating didn’t make room for more people as much as it let the same number spread out a little. Probably a good thing.<\/p>\n

I had a piece of Graze<\/a> sweet potato pie and a cup of coffee for my meal at about 1:30 when we stopped serving. I got to bring home the rest of the pie, plus an uncut one. Gonna feed it to college kids tomorrow night.<\/p>\n