A Wet, Windy, Wonderful CLASH/Slow Food Dinner

by Slow Food Cape Cod on January 15, 2019


It was Plan B. For months Slow Food Cape Cod and the Cape Land and Sea Harvest festival planned a farm to table event at the new Cape Cod Organic Farm in Barnstable. If the weather was nice, we’d be out in the fields enjoying dinner under the autumn sky. In the case of inclement weather, there was Plan B, set up in the greenhouse. Mother Nature chose Plan B, absolute, no questions. In the midst of torrential downpours, high winds and streams of water leaking in here and there, a superb feast was held in the farm’s greenhouse.

Our group arrived early, as we were the entertainment for the evening (Robertchez- Cheryl Kain, Roe Osborn, Bert Jackson). We carried our gear in pouring rain across the flooded parking lot into the back of the greenhouse, where tents had been erected to give cursory protection to the chefs creating our dinner. Smoke swirled violently from the outdoor grills as it whipped about in the incessant wind. Staff with rain-drenched hair rushed between tents and their vehicles. It was amazing that anything could be cooked at all under these conditions.

While guests were arriving we played jazz. The first course was an oyster bar featuring Les Hemmila from Barnstable Seafarms, Julie Winslow from Cape Coastal Farm (Pleasant Bay) and Laura Scheel from Out of the Blue Oyster Farm, Wellfleet. Truro Vineyards provided wines paired with each course and Todd Marcus shared some of his wonderful Cape Cod Beer.

When everyone was seated we started the soup course, prepared by Joe Dunn from the Island Merchant in Hyannis. Featuring Native Corn, Tomato and Local Littleneck Stew with Cape Cod Organic Farm Fingerling Potatoes, Barnstable Seafarms Littlenecks and Portuguese Linguica.

The pasta course was next, by Stephen Skelton from the Glass Onion in Falmouth. He created a handmade Fettuccini using Cape Cod Organic Farm Eggs, dressed with Hubbard Squash, Sugar Dumpling Squash, Acorn Squash, Red Kuri Squash and Sugar Pumpkin, all from Cape Cod Organics. It was tossed with Truro Vineyards Unoaked Chardonnay White Wine Herb Broth. This was a deceptively simple dish that had subtle flavors, especially the in the variety of textures and flavors in the squash. Everyone agreed. More please!

The fish course was prepared by Raina Stephanie, Seth Bateman and Liam Luttrell-Rowland of Terra Luna in Truro. The Fried Chatham Cod was served over five shades of Autumn (we identified chard, watermelon, and cloves of garlic) and finished with a Pink Finishing Salt.

Next we moved on the chicken (at this point we were starting to wonder if we were going to make it through the whole dinner without exploding). Prepared by Peter Hyde of the Blue Moon Bistro in Dennis, the Mesquite Barbequed Misty Knoll Chicken was served with a Late Harvest Tomato BBQ sauce. The chicken on the bone was cooked perfectly, tender and moist. The sauce was more along the lines of a sophisticated smoky jazz club, rather than an out-of-the-bottle tailgate party.

Who knew potatoes and carrots would draw raves from our group? After tasting the Blanched Herb Coated Carrots and the herb Roasted Potatoes prepared by Jerome Watkins of Lyric in Yarmouthport, the verdict was in! The baby carrots from Cape Cod Organics were sweet and tender. The potatoes rich, moist and creamy. These seemed in a bit short supply and we were hard pressed to share.

Jerome also prepared a salad of mixed greens and Pepperade, tossed with a garlic Vinaigrette with Shy Brothers Hannabell Cheese.

And finally, when it seemed there was no more room, no possibility of another course, we were treated to the creation of the savant confectioner, the Mad Hatter of the truffle, the guru genius of dessert, Chef Paul Olaf Lively. Dashing about the greenhouse in his custom made blue linen chef’s coat (with tails), Chef Paul first served a chocolate beverage that defies description. Thick with chunks of sweet vegetables, it was almost a cocoa soup. This would have sated most human needs for dessert after such an incredible meal. Paul, his status as mere-human in question, then regaled us with an architectural confection that featured a Bittersweet Chocolate Cake Tower with Black Mission Fig-Red Onion Jam, Bittersweet Chocolate Peppermint Infused Mousse, and  Strawberry-Passion Fruit Syrup. All topped with a Blood Orange Heirloom Smoked Tomato Truffle. The collision of flavors and sweetness was wonderful, intoxicating, and overwhelming. A flamboyant finale to an amazing meal.

The event was attended by over 65 people, and it shows what can happen when passionate producers such and the farmers and chefs who provided tonight’s meal host a willing, open, committed group of consumers who revel in good (great) food, grown with care in our own community (clean) by farmers who receive fair compensation and recognition for their work.


Slow Food Cape Cod Trivia Night Fundraiser May 23

by Slow Food Cape Cod on April 18, 2018


Slow Food Cape Cod

Trivia Night at Cape Cod Beer

May 23 at 6:30


Do you consider yourself a foodie, think you know everything about food, or just love a good trivia game? Then join us for the second Slow Food Cape Cod Trivia Night Fundraiser to test your knowledge. Have fun while helping Slow Food Cape Cod raise money to support the Ark of Test Campaign and community gardens.

The evening will consist of eight (8) rounds of trivia, each with a different food theme. Each round will be made up of five (5) questions on that theme. Work with the people in your team to answer the questions in the time allotted. Prize will be awarded for the winning team. Maximum of four (4) players per team.

This event is being held at Cape Cod Beer. Doors will open at 6:30pm and Trivia will start at 7:00pm. Cost $50 per team of 4 people. First drink included for each person on the team. Cash bar available for additional drinks.

Teams of up to 4 will compete in this friendly competition.

$50 per team, first drink ticket included, register at https://slowfoodcapecodtrivia.brownpapertickets.com/


by Slow Food Cape Cod on November 27, 2017

Today on #GivingTuesday is Give What You Can Day, when a donation of any amount will make you a member of Slow Food USA. We are raising money for Slow Food International to support projects around the globe, so tomorrow, every gift will be passed on to Slow Food International.

Will you help us reach our goal? slowfoodusa.org/giving-tuesday

Become members of Slow Food USA today and don’t forget to select Cape Cod as your home chapter.


3rd Annual Slow Food Cape Cod Oyster Taste Off

by Slow Food Cape Cod on October 25, 2017

3rd Annual Slow Food Cape Cod Oyster Taste Off

November 19, 2017
The 3rd Annual Slow Food Cape Cod Oyster Taste- Off will be held November 19th at 2pm in Orleans, MA.

Commercial Growers and Recreational Harvesters bring oysters from various locations across Cape Cod  to compete against each other in a friendly competition for the title Best Oyster of 2017.

Please bring a dish to share and come sample oysters from across Cape Cod to discover the different flavor profiles and unique tastes based on growing areas.

If you plan on bringing oysters CLICK HERE (we need about 4 dozen per location)

$10 suggested donation to help cover the costs of ice and supplies.

RSVP HERE.  The Oyster Taste Off takes place at a private residence and we need a head count.  Address will be sent to you when you RSVP.

Hope to see you there!



Social Media Campaign

by Slow Food Cape Cod on March 5, 2017

For those Slow Food friends who are on Social Media (Instagram/ Facebook/ Twitter) join us in sharing pictures of the bountiful harvest and products that you find at local farmers markets this upcoming season.
Last summer while we visited different farmers markets across Cape Cod we utilized the hashtag #CapeCodFarmersMarketTour.  If other friends on social media begin to utilize this hashtag we will start a community of people visiting the different markets all over Cape Cod.
Many of the farmers and producers on Cape Cod offer a CSA.  In fact last weekend at the Orleans Farmers Market many of the farmers were accepting registrations for the upcoming season. Community Supported Agriculture (CSA) are a wonderful way to support our local producers as they provide a income to the farmers when they need it the most.
If you are going to partake in a CSA this summer share the bountiful harvest on social media.  Let’s show the world about the great harvest that we have here on Cape Cod.
Take a picture of your weekly share and share it by tagging us (@SlowFoodCapeCod) and use the #CSACapeCod