While some hard-working Americans have Hamburger Helper and macaroni and cheese on their dinner menus, Occupy Wall Street protesters “roughing it” in Lower Manhattan are dining nightly on gourmet meals prepared by a former hotel chef.
Chef Eric Smith, who worked at the Sheraton in Midtown, and helpers prepare nightly meals for more than 1,000 protesters, using only the finest organic ingredients, the New York Post reports.
Smith and his team rely on financial donations and free food from sympathetic farms and food co-ops, cook the meals at a soup kitchen in Brooklyn, and deliver them to the hordes occupying Zuccotti Park.
“We’re running a five-star restaurant down there,” Smith declared. “We use organic, grass-fed meats.”
On Tuesday night, according to the Post, the menu included:
Free-range organic chicken and root vegetables seasoned with fresh flatleaf parsley, rosemary and thyme.
Roasted beet salad with tome bergere sheep-milk cheese and an Argentinian chimmichurri sauce of garlic, vinegar, red onion, lemon juice, and herbs.
Pasta Bolognese with grass-fed beef.
Vegetarian penne pasta with tomato marinara and fresh basil.
Wild heirloom potato salad.
For dessert: Mixed nuts with banana chips from a grain co-op in Ithaca, N.Y.
Post columnist Steve Cuozzo observed: “If an army fights on its stomach, Zuccotti Park is in for a long, well-nourished siege.”
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