Hyde Chef Michael Flynn spent a week in August at the Mainewoods Dance Camp where he combined his expertise in cooking, his love of new experiences, and Middle-Eastern ingredients to the delight of 90 campers. The international group had gathered together to learn folk dances, relax, and indulge in their love of simple and nutritious foods.
The Mainewoods Dance Camp was founded 40 years ago to bring together folk musicians, dancers, and dance instructors from around the globe in tranquil surroundings, with a focus on the spirit of peace and harmony between people.
Some members of the organizing group had seen a video on MPBN featuring Chef Michael and invited him to come to their camp to cook.
“The simple and nutritious diet proposed by the group was an example of their care for one another” said Flynn. “Every meal was a celebration of friendship and wellness.”
Most of the campers would help with preparation in the kitchen which delivered three meals and a continuous supply of snacks each day. Each day of the week-long camp had a different theme. Flynn had a chance to cook cuisine from Israel, Turkey, and Bulgaria in that time.
“Most of the food was plant-based, with small amounts of dairy and animal protein,” said Flynn, “and goats supplied the dairy products.”
The group shared a number of the recipes with Flynn, who plans to introduced a few to the Hyde menu. The quinoa, coconut and corn casserole was a popular dish when served the last week at lunch. You can download the Mainewoods 2016 Best Recipes PDF below, compliments of Chef Flynn.
Future plans for Chef Flynn and his assistant chef Donna Leonard include a presentation to Food Corps members, a federal agency that provides information and help to organizations preparing food for children. Flynn will be focusing on plant-based nutrition for children.
He will also be the key-note speaker at a state-wide meeting of Senior Spectrum where he will speak on food as medicine.