Thank You, Harold
When you think of loyalty, hard work, and a true team player, Harold Thomas comes to mind. For an incredible 40 years, Harold has been an integral part of our Classic Catering team, leaving an indelible mark on everything he has touched. According to Harold himself, there isn’t much he hasn’t done at Classic — except sell parties!
Over four decades, Harold has collected countless memories, and some stand out more than others. Among his favorites are the spectacular Festival of Trees and the B&O Railroad events. And Harold’s funniest memory, that one unforgettable moment at Phillies Stadium getting the truck stuck!
When asked what he loved most about his years here, Harold said that he cherished the opportunities, the cool places he got to visit, and the incredible people he met along the way. But above all, it was the team—the coworkers who became friends and family—that made his time truly special.
Harold’s gratitude is on display when he speaks of the Dopkin family and Larry, acknowledging their support and the doors they opened for him over the years.
Harold’s presence wasn’t just noticed—it was felt. As the longest-tenured member of the Classic team, Harold built countless friendships, including a lifelong bond with Eddie. His colleagues describe Harold as a patient mentor who took the time to teach others, and as someone who was always helpful and a pleasure to have on parties. Nicole will especially miss Harold popping into her office with his signature humor, saying things like, “Hey Nicole, I am one of the old timers.”
Beyond his work, Harold is a devoted family man, cherishing his wife Sandy and their daughter Brooke. As one colleague affectionately put it, “Harold is catering people.” Harold earned the respect and affection of everyone who worked alongside him. As another teammate noted, “He hasn’t changed a bit since he started.”
As we honor Harold’s remarkable 40 years with Classic, we celebrate his achievements, his humor, and his dedication. Harold, you have been an essential part of our story, and your contributions will continue to inspire us. Thank you for everything—for teaching us, laughing with us, and building a legacy that’s truly classic. Chaat, Chaat,
Chaat
Being a guest at my first Indian wedding was joyous and fully charged all of my senses. Henna designs, colorful attire, a beautiful bejeweled bride and her groom greeting her in a horse-drawn carriage, the anticipatory beat of the drummers, family, and friends dancing and celebrating together, the sacred fire and the copious culinary offerings and their accompanying aromas.
I narrowed my attention to the wide selection of chaat that is normally found on streets throughout India. These iconic and beloved snacks, like most street food, vary according to geographical location. In Hindi, the word ‘Chaat’ means to lick so one might say banana leaf licking good, because that may be the “vessel” it is served on. How fortuitous that the wedding menu had an entire wall of these culinary treats with guests eager to guide us in trying them all!
Chaat balances flavors (sweet, salty, spicy, and tart), intoxicating aromas, a wide palette of colors and contrasting textures. There is usually a starchy foundation, a couple of chutneys, vegetables, chaat masala (a spice mix), a crispy topping, and maybe yogurt. These satisfying bites are eaten throughout the day and everyone seems to have a favorite.
Gol Gappay (also known as Pani Puri) hits all the right notes. There are a lot of prep steps, but then there is the fun of watching it come together, like an artist putting the finishing touches on a painting. The assembler punches a hole on top of the puri, a round hollow fried ball, and it is placed on a plate and filled with a seasoned potato chickpea mixture. Mint and cilantro chutney, tamarind chutney, chaat masala, chili powder, sweet yogurt sauce, cilantro, and tamarind water are added for an explosion of flavors. The snack is topped with sev, strands of tiny crunchy chickpea noodles seasoned with turmeric, cayenne, and ajwain.
Nearby, another attendant was preparing Raj Kachori Chaat. The name, which roughly means royal puff fried pastry, derives from the extravagant composition of colors, textures, and flavors presented in the finished product. The kachori, slightly larger than the puri, serves as the canvas for this snack masterpiece. Fillings and toppings can include potatoes, sprouts, green chilies, cilantro, onions, chutneys, yogurt, pomegranate seeds, Kashmiri chili powder, and roasted cumin. Perhaps it was my fanciful imagination, but each time one was composed the fabricator beamed with pride and delight as he relinquished his work of art to yet another admirer.
Aloo Matter ki Tikki reminded us immediately of potato latkes, albeit a little thicker. Aloo means potato and tikki is a patty, again there are different versions. These were stuffed with peas and served with cilantro chutney. Street vendors in Delhi may serve the patties on plates fashioned from dried leaves.
Palak Patta Chaat (a spinach leaf fritter), Moong Dal ka Chilla (a split pea pancake), and a variety of breads such as paranthas, dosas, and roti continued the culinary adventure. It might take a lifetime of weddings to navigate through all the options and their origin stories.
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Hands On
During a recent interview conducted by chef Jose Andres with Alice Waters, founder of Chez Panisse and The Edible Schoolyard, Andres states “Alice Waters eats salad with her fingers and so should you”. Eating with your hands is a topic that comes up frequently in food writing, and is often presented from opposing perspectives, welcomed in some parts of the world but not in others.
Yet, when thinking about eating options around the world, it can be difficult to conjure up a place where eating with our hands is not considered an option; or for that matter, a preference. Those of us raised near the Chesapeake Bay or anywhere along a coast, don’t hesitate to dissect crabs, remove the shells from steamed shrimp, crack lobster and slurp oysters from a hand-held shell. In the States, we eat sans utensils all the time; steamed artichokes, crudité, peaches, fried chicken, ribs, ice cream cones, pizza (although there are some who insist on using knife and fork), hummus with pita, a sandwich. According to Waters “you get to know your salad when you eat with your hands”. There is no separation and the sensory experience is heightened. Our sense of touch is engaged, alerting us to texture and creating a different connection to our food. In the Ayurvedic tradition, it is thought that eating with our hands encourages mindfulness.
Throughout the world, many communal meals are also enjoyed without serving pieces or utensils. In the Middle East: the mezze platter; in the Philippines: a banana leaf covered table filled with many traditional dishes, called Kamayan; and in Ethiopia: Injera, a fermented spongy bread, is placed on a platter with spicy meat and vegetable dishes. Pakistan and Indian cuisine by design is easy to scoop up with a wide selection of breads and rice and of course, using the hands.
Food is also shared by hand. In Ethiopia, the custom of gursha, where one person prepares a bite of food and feeds another person is a loving offering of respect and honor. Another example is shared by writer Arun Venugopal in an NPR program. “Indian mothers like to feed their children by hand. My mom once explained to my teenage self, that the secret was biochemical: the subtle oils of her fingers imparted some sort of alchemy to the little sphere – a pheromonal cocktail.”
While not as intimate as Venugopal’s sphere, the pleasure of cleaning the Toll House cookie batter bowl with our fingers after helping our mothers make our house favorite treat was no doubt better than scraping it out with a spoon. No debate. We knew it all along.
From Our Library, Harriet’s Book Pick: Chile, Clove and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines by Gary Nabhan
I became a fan of Gary Nabhan after reading a gifted copy of Coming Home to Eat. It was the first time that I considered what it would entail to eat a diet of entirely local foods. I had enjoyed plenty of local seasonal provisions in my travels, but Nabhan lived in the Arizona desert and was stripping his cupboards bare of ingredients that hailed from a fairly small radius around his home. It felt radical and intriguing.
In his new book, Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines, Nabhan and his co-writer, Beth Dooley, focus on the desert again. This time, with the diversity of the edible pantry derived from arid lands around the world and with an intense focus on the senses, especially the powerful scents born from these austere environments. Reader beware! You are about to enter what food scientist and author Harold McGee calls the “osmocosm of arid lands – the Land of Olfactory Delights – an invisible but intricate reality that only your nose may lead you to know.” Or more precisely, your often overlooked olfactory bulb. The authors encourage us to reach beyond the limited Western lexicon of aromas and aromatics (carrots, celery, garlic, and onions) that flavor our daily dishes and experiment with new triads and blends like white cardamom, cinnamon and Mahleb cherry seed or arugula, sorrel and watercress.
As uncommon a book offered as a gift to your nose may seem, the recipes are down to earth and appealing. My current favorite dip, muhammara, shares a chapter with green chili dipping sauce and a cilantro, ginger, and date chutney. Other sections include hortopita (a Greek wild green and feta pie), spicy sweet potato fries, Mexico’s national dish, Chiles en Nogada (which sports the colors of the Mexican flag and is one of the more involved recipes) and is balanced by simpler recipes like millet polenta with blistered tomatoes. In addition, Chile, Clove, and Cardamon includes spice blends, a handy glossary, material for further reading and many alluring options to bring warmth into our winter kitchens and expand our senses.
Classic Comics
by Katelyn West
From our Kitchen: Carrot Cake
Account Executive, Lynn Piette
Lynn Piette has a knack for bringing people together, whether she’s hosting celebrations at home or baking something special for the office. Her carrot cake is a standout favorite, loved by the team and her kids alike. From potlucks to birthdays, Lynn’s cakes are a thoughtful addition that everyone looks forward to.Cake
2 c sugar
2 c flour
1 1/2 c oil
4 eggs
2 teaspoons cinnamon
2 tsp baking soda
3 cups grated carrots
**Combine sugar, flour, cinnamon, baking soda, eggs and oil by hand in a large bowl. Add the grated carrots, mixing well. Pour into 2 greased round 8″ baking pans. Bake in a preheated 350° oven for about 35 minutes or until set (edges will be crusty). Cool for 10 minutes and invert onto cooling racks until completely cool.
Icing
1 8 oz block of cream cheese, softened
1 stick butter, softened
1 box powdered sugar
1 tsp vanilla
1/2 – 3/4 c chopped walnuts
Combine butter and cream cheese until well blended. Add sugar and vanilla. Frost top of first layer and then place second layer on top, frost the top and sides and top with chopped nuts. |
