The Menu from the Slow Food Dinner

Photo: not a farm but our front yard on my birthday. This white iris is heavenly to smell, and hasn't bloomed in two years.

I have the menu from the previous entry here, and here you go!

ANTIPASTI

Yellowtail tartare on nagamia cucumber with Bearss lime

Swanton artichokes with feta

Asparagus with truffle butter and Severino's duck prosciutto

Severino's charcuterie: paté campagnola, ciccioli, rillettes, duck prosciutto,
Betty Van Dyke's apricot mostarda

FIRST

Bar-D arugula with pancetta,
Everett Family Farms hard-cooked eggs, and Dirty Girl beets

SECOND

Rigatoni with dry-farmed tomatoes, burratta, and marjoram

THIRD

Cassoulet: Van Dyke beans, Route 1 carrots,
sausage campagnola, duck confit

Sauerkraut (pie): Live Earth Farm red and green cabbage,
Severino's bacon, and "pork butter" crust

FOURTH

River Café cheese plate

FIFTH

Bellwether ricotta  & walnut torte
with shaved chocolate, apricot jam

Van Dyke's apricot & red wine streudel

Coffee & tea

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Heidi Schlecht sent off a check for ONE THOUSAND DOLLARS to Slow Food today. Amazing, considering the abundance of the food. She had thoughts about it—that caterers would automatically be predispositioned to have more generous portions of food at an event like this. (What I think of as a "farm dinner.") They're not looking at a plate as a "portion" (think, "three ounces of food"), but the individual as a guest. Seconds are a natural, and the whole mindset is different. Having once catered myself, I understand the difference.

On the other hand, Justin is trained as a chef, and his portions at the two farm dinners I attended were lavish, too. I'll have to think about this. It's an interesting thought, since other people at this dinner (farmers and paying guests) all commented on the generosity of the servings, compared to other dinners of this kind.

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THOUGHT FOR THE DAY: "We all go to the same place, so let us go there slowly." — Carlo Petrini, founder of Slow Food

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I apologize for abbreviated postings: my part-time contract position is ramping up this week, and I hope to have more time on the weekend.

Meanwhile, it has started to rain here, and the pleasant sound on our roof is a blessing—especially to the farms.

Thank you for visiting.

 

Comments

[annette in boulder creek]

as a paying, non-farming guest at this dinner, i can testify to how delicious the meal was, how impressed i was by the availability of so many courses, and the amount of food served. it was an absolutely wonderful meal and the wines were great with the courses....not to mention the diverse breads! count me and my husband in for the next event!

annette

ps i have over 100 irises in bloom right now! it has indeed been an incredible iris season!

[Dr. Biggles]

HAPPY BIRTHDAY !!! YAY !!!

Do you claim a week for your birthday?

Biggles

[Joe Fish]

Happy Birthday, Tana. What to bring you from the Apple...