Slow Food Glades to Coast Farm Stand Dinner at Cafe Boulud

Cafe Boulud's James Beard-nominated Chef de Cuisine, Zach Bell.
Cafe Boulud's James Beard-nominated Chef de Cuisine, Zach Bell.

Ordinarily, I wouldn't want to think about gorging myself on a five-course meal for at least a week after Thanksgiving; but Slow Food Glades to Coast's upcoming Farm Stand Dinner at Cafe Boulud looks too good to pass up. Taking place December 2, the gathering will bring together local Slow Foodists along with James Beard nominee Zach Bell,his pastry chef Matthew Peterson, and Slow Food's Southeast Regional Governor Julie Schaffer for a night of revelry and fine dining.

Cocktail hour begins at 6:30 p.m. and will include a market stall

setup with local purveyors selling their crop for donations (to benefit

the Georgia Flooded Farms Relief Fund). A five-course dinner made with local goods and paired with win will start at 7 p.m. and features:

  • Local cobia crudo with Swank Farms asian greens, edamame puree, and miso vinaigrette.
  • Belle Chevre and Green Cay Produce salad of southern peas, grilled eggplant with Alabama goat cheese, and mustard vinaigrette
  • Florida

    bouillabaisse with lobster, rock shrimp, Bellwood clams, pompano and

    tripletail with kaffir, lemongrass and galangal infusion.

  • Pot au Feu of Deep Creek Ranch beef with Walter's Baby 'Loom olive oil confit and Kim Erickson's french filet beans.
  • Pre-Papaya lime granite with Erickson Farm bananarama (passion fruit with banana sorbet).

The

dinner will run $125 per person, which includes tax, gratuity, and a

$25 donation to Slow Food G2C. Reserve by calling 561-655-6060.


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