Slow Food Maumee Valley: May 2014

Wednesday, May 28, 2014

Sunday Supper Update

The weather is looking good for Sunday's seasonal supper featuring Chefs Ben Cohen, Jason Vahle and Sarah Cohen. Weather permitting, we will begin with cocktails (provided) in the garden. If you're lucky enough to have reservations, please plan to arrive between 5 and 5:30 to enjoy a glass of something bubbly before we begin dinner at about 6:00. Parking is allowed on Brookside on the house side, as well as on Park Road and Orchard. Map here.

Thanks in advance for helping Slow Food Maumee Valley celebrate the season in style and support local growers and chefs. Diners are invited to bring their own wine to enjoy with dinner. Price for this event is $50 for Slow Food members, $60 for guests. If you don't have reservations but are interested, contact Ben Cohen.

Updated Menu:

Passing
Assorted Cheeses // Curried Nuts // Crispy Kale Spring Rolls //
Wild Mushroom Duxelles /// Chicken Liver and Cognac Crostini //

Salads
Kale/Mint/Parsley/Toasted Almonds/Strawberry/ Honey/Lemon

Arugula // Mustard Greens // Radish // Sugar Snap Peas // Sprouts with a Ginger Dressing

Little Taste of Soup
Soup of Morel Mushroom and Sherry

Another Small Taste
Grilled Asparagus with Truffle Oil and Chèvre Polenta

Main
Angel Hair Pasta with Mizithra, Spring Herbs, Brown Butter, Lemon, Thin Zucchini and Morel Mushrooms

Pan Seared Walleye with Spring Herbs, Roasted Turnips and Parsnips and Caramelized Fennel with a Tomato Chutney and Sage Honey Balsamic Reduction
Grilled Cornbread with Homemade Ice Cream and Rhubarb Compote

Thursday, May 8, 2014

June: A Seasonal Slow Supper

Members are invited to reserve now for our June 1st supper - a seasonal 5-course meal prepared by Chefs Ben Cohen and Jason Vahle of The Happy Badger, Seats are limited, and Slow Food members get first dibs (and a discount). The member price is $50 per person, payable in advance, inclusive. You're invited to bring your own wine. To reserve your seats, send your check to Slow Food Maumee Valley c/o Michael Leizerman: 717 Madison Avenue, Toledo OH 43604.

Pre-dinner drinks will begin at 5:00 with dinner served at 6:00. Seats are limited, and we'll open the event to non-members after Monday May 19th, so send your check now. Just to be sure, you can alert us when your check is in the mail:

Passing

Assorted Cheeses // Curried Nuts // Crispy Kale Spring Rolls //

Wild Mushroom Duxelles /// Chicken Liver and Cognac Crostini //

Salads

Kale/Mint/Parsley/Toasted Almonds/Strawberry/Honey/Lemon

Arugula // Mustard Greens // Radish // Sprouts with a Ginger Dressing

Little Taste of Soup

Soup of Wild Mushroom and Sherry

Main

Citrus Glazed Walleye with Spring Herbs and Braised Fennel (Poached in Parchment Paper)

Angel Hair Pasta with Mizithra, Spring Herbs, Brown Butter, Lemon, Thin Zucchini

Grilled Asparagus with Truffle Oil

Dessert

Grilled Cornbread with Homemade Ice Cream and Rhubarb Compote

Who We Are and What We Do

Slow Food Maumee Valley is part of Slow Food USA and the global Slow Food network of over 150,000 members in more than 150 countries. Through our network, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.

Our mission as an international grassroots membership organization is good, clean and fair food for all.
Good
Our food should be tasty, seasonal, local, fresh and wholesome.
Clean
Our food should nourish a healthful lifestyle and be produced in ways that preserve biodiversity, sustain the environment and ensure animal welfare – without harming human health.
Fair
Our food should be affordable by all, while respecting the dignity of labor from field to fork.
For All
Good, clean and fair food should be accessible to all and celebrate the diverse cultures, traditions and nations that reside in the USA.
Working together with members and supporters in our area, across the nation and around the world, we:
Care
We preserve and share local foods and food cultures. We defend and advocate policies that promote holistic alternatives to the industrial system. Through tastings, workshops and social opportunities, we explore and celebrate the Slow life.
Cultivate
We champion local, culturally significant heritage foods, customs and recipes – and bring these experiences into farms, markets, restaurants and homes. We teach the next generation how to grow, prepare and share food responsibly.
Connect
Conviviality is central to our mission. We are part of a global community, connecting people to the land and to each other through local projects, educational events, and shared meals. We become catalysts for change by sharing the joy of Slow Food and prioritizing wholesome living over convenience.
Learn more about Slow Food USA and Slow Food International