As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!
Bon Appetit’s Balsamic Chicken and Vegetables
TEDxManhattan speaker Maisie Greenawalt will draw on her nearly 20 years of experience with Bon Appétit Management Company for her talk on the realities of a large company going sustainable. She currently serves as vice president of strategy at Bon Appétit, the first food service company to commit to serving only seafood that met Seafood Watch sustainability guidelines (in 2002), to reducing antibiotic use in farm animals (2003), to serving only rBGH-free milk (2003) and cage-free eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009).
Today she shares a recipe for Balsamic Chicken and Vegetables from Bon Appétit chef Dean Holliday.
Balsamic Chicken and Vegetables?
By Dean Holliday, Bon Appétit Management Company Executive Chef?Cleveland, OH
3 lbs chicken thighs, bone-in and skinless
1 lb carrots
1 lb parsnips, peeled
1 lb sweet potatoes
1 lb turnips
2 T olive or canola oil
1 ½ tsp kosher salt
½ tsp ground black pepper
3 cups balsamic vinegar
1 T sesame seeds
Cut the carrots into 1-inch pieces. Cut the parsnips, sweet potatoes, and turnips into 1 inch cubes.
Combine the chicken thighs, carrots, parsnips, sweet potatoes, turnips, oil, salt, and pepper in a bowl and toss well.
Preheat oven to 375 degrees. Place the chicken and vegetables into a roasting pan and place into oven. Bake until the internal temperature of the chicken reaches 165 degrees, approximately 30 minutes.
Meanwhile, in a saucepan over medium heat, reduce the vinegar to a third of original volume, approximately 20 minutes.
In a dry pan over low heat, toast sesame seeds until fragrant.
Toss the cooked chicken and vegetables in the vinegar reduction. Garnish with sesame seeds and serve.