They may sleep in the park, but they eat like kings.
Hundreds of grimy protesters laying siege to Wall Street and stuffed into the now-smelly Zuccotti Park dine each night on gourmet meals prepared by a former hotel chef using only the finest organic ingredients.
“We’re running a five-star restaurant down there,’’ crowed Eric Smith, 38, the ex-le Chef de Tournant at the Sheraton in Midtown, who works out of a soup kitchen in East New York, Brooklyn, churning out the meals for more than 1,000 protesters every day.
“The other day, we made some wonderful salmon cakes with dill sauce and some quinoa salad and a wonderful tomato salad with fennel and red onion,’’ he said.
“We use organic, grass-fed meats, and the other day, we made a wonderful fried rice and root vegetables and all kinds of soup.”
So last night, for example, while your family of four may have been forced to resort to Hamburger Helper, thanks to Smith’s culinary magic, hordes of Occupy Wall Street protesters instead feasted on organic chicken, spaghetti Bolognese, roasted beet and sheep’s milk-cheese salad and wild heirloom potatoes.
Most of the produce, grass-fed meat and organic chicken is donated from small organic farms upstate, including Northland Sheep Dairy, West Haven Farm and Wide Awake Bakery in Ithaca, and several farms in Connecticut and Vermont.
“I’ll have the grilled veal with porcini mushroom dust.”