Farm Produce

Join us for the 2nd Slow Food Cape Cod “Farm to Table” as part of CLASH – Cape Land and Sea Harvest. Spend an afternoon at Coonamessett Farm in Falmouth and enjoy a sampling of freshly shucked oysters, listen to live jazz music, take in a farm tour and sit down to an elegant five course community meal.

A little bit of a twist, we plan to feature recipes from the cookbook Edible, A Celebration of Local Foods, as our inspiration for the meal. Tracey Ryder and Carole Topalian, Cofounders of Edible Communities Publications and creators of the book will be joining us. Edible Ojai was their first publication, Edible Cape Cod the second, thanks to Doug and Dianne Langeland, who also started CLASH.

Farmer Ron Smolowitz, is one of the local heroes showcased in the book. “Coonamessett Days, Jamaican Nights”, elegantly written by Tom Dott, “What Ron Smolowitz has done with Coonamessett Farm is like what the Swiss Army did to a knife”. I agree, Farmer Ron and his wife Roxanna were  ahead of their time, in that they created a breathtaking space, complete with a dance floor, to host farm to table dinners, long before they became the rage. You just can’t get any stronger of a link to our food, our farmers, and our community.

The Details

Date: Sunday, September 26th 3:00 PM

Location: Coonamessett Farm – 277 Hatchville Road, East Falmouth, MA 508-563-2560

What to Bring: BYOP – bring your own plate, this is your chance to add to our table (we will have some on hand if you forget)

Price: $95.00 per person, includes wine & beer, does not include gratuity

To Purchase Online Tickets Go to the CLASH Web Site: CLASH (ediblecommunities.com/clash/farm-to-table)

Here is the scoop on the food:

Chef-owner Teddie Churchill of Cucina d’Amore is catering, and bringing along his authentic wood-fired brick oven. We are securing produce from Coonamessett farm, fish from Cape Cod Commercial Hook Fishermen’s Association, oysters from Barnstable Sea Farms, dessert from pB Boulangerie, bread from Pain D’Avignon, beverages from Truro Vineyards, Orleans Wine and Spirit, Cape Cod Beer, and Beanstock Coffee. Music by Robertchez Jazz Trio

All Proceeds to Support Slow Food Cape Cod’s “Real Food In School Campaign“. To date we have made $2,200 in donations to Orleans Elementary, Wellfleet Elementary and Nauset High School in support of their efforts to get real food into the school lunch program.

Post Created By: Mary DeBartolo – Slow Food Cape Cod Convivium Leader

An evening celebration at the Sanctuary, overlooking beautiful Wellfleet Bay

• Sumptuous, wild-inspired tastings prepared by Cape Cod’s top chefs
• Quality wines and handcrafted beers
• Cast your vote for the first annualEdible Cape Cod Chef Challenge award
• Live auction – Live music – Dessert – Dancing and more!

Tickets at $100 per person, Patron tickets at $250 per person, Sponsor tickets at $500 per person.

Sway to the early evening sounds of Crabgrass Bluegrass, while enjoying sumptuous creations inspired by local ingredients and sustainable practices, and prepared by many of Cape Cod’s most talented chefs. Quality wines and handcrafted beers will complement your experience!

Cast your vote during the Edible Cape Cod Chef Challenge, before taking part in the exciting live auction of “priceless” items, adventures and experiences. Then put on your dancing shoes for the down-home sounds of Randy and the Oak Trees.

Please don’t miss this very special wild-inspired event to benefit Mass Audubon’s Wellfleet Bay Wildlife Sanctuary and its important conservation and education programs.

To purchase tickets, please call Roberta Longley 508-349-2615 x109 to pay by credit card or mail your check to:

Wellfleet Bay Wildlife Sanctuary
Attn: Roberta Longley
PO Box 236

Special thanks to the following businesses for participating in the Chefs Tasting:

Beanstock Coffee Roasters, Eastham

Blackfish, Truro

Cape Cod Beer, Hyannis

Carr Wines, Sonoma

Chef Paul’s Truffles and Catering, Brewster

Cucina D’Amore, Brewster

Feast Catering, Wellfleet

Hot Chocolate Sparrow, Orleans

Iona Seafarms, Wellfleet

Mac’s Shack, Wellfleet

Nantucket Wild Gourmet and Smokehouse

PB Boulangerie, Wellfleet

Sol, Wellfleet

Terra Luna Organic Catering, Truro

Town Center Wine and Spirits, Eastham

Twenty-eight Atlantic, Chatham

Underground Bakery, Dennis

Winslow’s Tavern, Wellfleet

Volunteers Fueled by: Burrito Bistro, Hyannis

Chefs Challenge sponsored by Edible Cape Cod Magazine

Chefs Challenge awards by: Frying Pan Gallery, Wellfleet

Logo design by: Cape Cod Public relations

Posted by Mary DeBartolo – Slow Food Cape Cod Convivium Leader

When: Tuesday June 29th

TIme: 7:00 PM

Where: Main Street Gourmet – 41 Main Street, Orleans MA

What to Bring: Your own chair, something local to share in the pot luck, and your choice of beverage

Charge: Free

RSVP: email Mary at slowfoodcapecod@gmail.com or call Main Street Gourmet at 508-255-1112

Posted By Mary DeBartolo – Slow Food Cape Cod Convivium Leader

Mary

“Farm To Table Dinner”

Saturday June 19th 2010

$75 Per Person

6PM

FIrst Light Farm is hosting a Farm To Table Dinner paired with Truro Vineyard Wines.  This is done in support of promoting awareness of local foods and celebrating the importance of eating foods that are grown, produced or gathered within 100 miles of the location.

First Light Organic Farm

5 First Light Lane Truro, MA 02666

Reservations Required

(508) 487-0154   firstlyt@comcast.net

Menu

First Light Organic Salad: arugula, spicy mesclun, red lettuce, golden beets, candied walnuts and our own strawberry vinaigrette with local goat cheese truffle and apple mint.

Truro Mussels in a white wine lemon butter broth, with first light organic cherry tomatoes, red onion, cilantro, green garlic and a parmesan focaccia crostini

Cape Cod Butter Poached Lobster Bruschetta with first light organic shiitake mushrooms, red onion and endive, served on homemade focaccia crouton and drizzled with herb infused local butter and balsamic reduction.

First Light Organic Rosemary Rubbed Broiler Chicken with sautéed leeks, green garlic and shiitake mushrooms, served over a  baby carrot puree.

First Light Organic Blackberry Sorbet  served with apple mint

Menu created and executed by Boston Chef, Christian Teubner

Posted By Mary DeBartolo – Slow Food Cape Cod Convivium Leader

On Sunday , May 2nd  Truro Vineyards will host a Slow Food  “Farm to Table” dinner in the “Barrel Room” at the Vineyard. All proceeds from the dinner are being donated to Wellfleet Elementary School to support their efforts of installing a Hoop House. The hoop house will enable the school to grow their own vegetables and put real food back into the cafeteria and provide a great education for the children. Two outstanding Cape Cod chefs will be at the helm for our dinner, Gui Yingling of  Bubala’s by the Bay in Provincetown, and Eric Jansen of Blackfish in Truro. The 5 course meal will feature all local Cape Cod food and be paired with Truro Vineyards wines. We plan to open an estate bottled all-Truro grape Chardonnay. The event will take place in the Barrel Room at the Vineyard and provide us with an education of how their wines are made. The price is $75.00 per person, seating is limited, and advance reservations are required. Send an email to slowfoodcapecod@gmail.com.

Details: Farm to Table Dinner for Wellfleet Elementary School “Hoop House”
When – Sunday May 2^nd

Where – Truro Vineyards

Time: 6:00 PM

Cost: $75.00 per person, includes wines

RSVP:  Mary DeBartolo at slowfoodcapecod@gmail.com

Reservations needed in advance – payment at the door cash or check

Posted by Mary DeBartolo – Slow Food Cape Cod Convivium Leader

Join us at Main Street Gourmet in Orleans to catch a flick from their Food Awareness Film Series. This month they will be showing Chocolat, and James Canedy, owner of Main Street Gourmet, will be sharing his knowledge on making chocolate from “bean to bar”.

We also plan to meet 30 minutes prior to kick off time, to have a quick meeting. Recap last year, talk about our finances, and share plans for 2010. Would be great to get a core group together to help with our movement. So if you have thought about jumping in and lending a hand, have an idea that you would like to spring to life, or are just curious about what Slow Food is all about, come on down and lets take some action together.

Join us either for the meeting or the movie or both!

QSR has a great blog and also provides an e-newsletter which is at no cost to subscribe to:  http://www.qsrmagazine.com/index.phtml

• 60% of adults are more likely to dine at a restaurant offering food grown organically or in an environmentally friendly way. 68% of adults believe that restaurants offer tastes that cannot be duplicated at home.

• The average child consumes 770 calories when dining out, but only 420 calories when eating at home. 16% of all US children aged 6-19 are overweight or obese. This number is 3x as high as it was 20 years ago. The childhood obesity rate is the lowest in Colorado and highest in Alabama, Mississippi, and Tennessee.

• The average child under 18 eats out 167 times per year. In 31% of cases, the kids choose where the family goes out for dinner. In 89% of the cases kids have some influence on the restaurant choices made by families.

• 27% of adults have searched online for nutritional information for a particular restaurant. This is up from 24% two years ago. 
Hat Trick to SFCC Member  MaryLynnKiley 

Posted  By: Mary DeBartolo – Slow Food Cape Cod Convivium Leader

When: Sunday the 25th from 10 am till 4 pm

Preserving the Past – Sustaining the Future

Meet local Cape Codders who are sustainably producing foods and goods.