I was instantly hooked when I read a post on Elspeth Pierson’s blog, Diary of a Locavore about a community supper highlighting local foods. A dinner party which features lamb from Border Bay Junction Farm in Barnstable, turnips from the roadside stand in Eastham, brussels sprouts from Crow’s Farm in Sandwich, and greens from Tim Friary’s garden at Cape Cod Organic Farm. I knew it was time to gather the Slow Food troops together and commandeer a table. The event will be held at WIlly’s Gym in Eastham, since this is where you will find Jerome Watkins, executive chef from Mac’s Shack cooking this winter. Along wtih Jerome, assisting in the kitchen that night will be Elspeth, Sarah Robins from the Flying FIsh and pastry chef Marissa Ferry (oh yes, they are making cranberry apple pies). Time is 7:00 PM, the cost is $35.00 per person, (cash – no credit cards), which will cover the food, and a donation to the Safe Harbor Shelter in Hyannis. There is a full bar at Willy’s for ordering wines/drinks. Space is limted, so to reserve a spot call Willy’s Gym at 508-255-6370, let them know you are part of the Slow Food group, you can also email me so I can keep track of our tables. We have about 10 going so far.
POSTED BY: Mary DeBartolo – Slow Food Cape Cod Convivium Leader