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
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).
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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