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 a
nd 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