Mary DeBartolo

School Garden – Fund Raiser – Join Us March 27th

by JudeGuercio84 on March 18, 2011

Pizza Bash to Support Cape Cod Collaborative – School Garden

Join us for a pizza party at the Campbell/Gainey home to raise funds to support “Real Food In Schools”

When: Sunday March 27th

Where: Campbell Gainey Home in Brewster – will send you directions (Route 137/124 intersection)

Price: $15 per adult / $7.00 per child plus any additional contribution you would like to make to support our cause

Time: 4:00 PM till we end…

Menu: Kim’s Famous Pan Pizza, Caesar Salad, Homemade Desserts, Cape Cod Beer (on tap), Wine and Non – Alcoholic Drinks

Reservations to Mary at slowfoodcapecod@nullgmail.com

{ 0 comments }

Join us for our “Beef and Beer” celebration to kick off the summer season.

The subject matter is grass fed beef and the questions are: Where can you buy it on the Cape (?),  How does it taste (?), What is the big deal about it (?), and of course, the very important question, once it becomes a grilled juicy burger , what can you possibly pair it with (?)….
 
If these questions have been causing you to lose sleep, (or like me, to stop eating burgers) we have the answers. We are providing a taste and tour of all flavors of Cape Cod Beer and a smattering of sliders and Cape Cod Porter braised short ribs, from Northeast Family Farms.
  
Each hour we will be providing tours of the expanded digs at Cape Cod Beer (we are talking 5,000 square feet of space!). Todd Marcus, head brewmaster along with his wife Beth, have created an amazing business devoted to making local artisan beer. With a couple of gold medals from GIBC under their belt, for their Cape Cod Red (American Amber) and Dunkel Weizen (wheat beer) the tasting is sure to please.
 
We are also setting up a grill,  which will be tended to by Dole and Bailey’s Northeast Family Farms (NEFF).  This is our opportunity to  be educated about one of the finest meat products around New England. Dole and Bailey and NEFF has created a supply chain to connect the local farmer to the chef and markets that desire their products. All the cattle is grass-fed with a strict set of protocols to be raised slowly without the use of hormones and feed grade antibiotics. The result is an authentic, artisan food.
 
Date: Saturday, May 30th
Location: Cape Cod Beer
                1336 Phinney’s Lane
                Hyannis, MA
                508-790-4200
Time: 1:00 PM to 4:00 PM  (tours every hour)
Cost: $13.00 adult and $8.00 per child
(Alternative refreshments will also be available)
 
Every hour on the hour, a representative will offer a tour of Cape Cod Beer and representatives from Northeast Family Farms be on hand to answer all product information. 
 
Stop by for 10 minutes for tasters and nibbles or come and BBQ with us for the afternoon.  We look forward to kicking off the season with Cape Cod Beer and learning more about NEFF.
 
 
Posted by: Mary DeBartolo – Slow Food Cape Cod Convivium Leader

{ 0 comments }

Cheese Making Class – May 17th 1:00 to 5:00 East Orleans

by Slow Food Cape Cod on May 10, 2009

 

 

Here are the details for those attending the Cheese Class  Sunday May 17th from 1:00 to 5:00. Class is sold out, so if you have an interest, send me a note and we can start a wait list for another class in June.

Slow Food Cape Cod is offering a cheese making workshop with Jen Holloman and her husband Jason Beetz (head herdsman) from Ocean Song Farm. When: May 17th  from 1 to 5PM  – limited to 6 participants, will plan more in the future for those who have an interest. Please email me if you would like to attend, once I confirm your spot, please send check.

Where: East Orleans – My House – will send directions, once you are confirmed  (508) 237-3191 cell #

Cost – $40.00 per person (or $65.00 for two people sharing one pot) – non refundable (unless we fill your spot) Payable in Advance to: Mary DeBartolo / PO Box 203 / East Orleans MA 02643

What to Bring:

one gallon or larger stock pot, colander that fits inside the stock pot to drain the curds and whey, baking dish or other large container to plunge the stock pot into an ice bath, candy making thermometer (to 220 degree Fahrenheit), metal whisk, metal spoon, container to bring home cheese , toppings for cheese we will share in class (herbs, spices, edible flowers, anything that inspires you). I have extra equipment, and will have on hand for those that would like to borrow.

Jen and her husband Jason Beetz, have a herd of goats, living the good life – grazing on grass, in Barnstable. She has agreed (yeah) to teach Slow Food members and friends how to make cheese with fresh goat milk from Oak Knoll Farm. We will be making both chevre and ricotta from the goat milk. This will be a hands on activity! In addition to making the cheese, Jen is going to bring some pre-made plain chevre that we can flavor with our toppings. I’ll supply the crostini, crackers, bread and other food items to savor with our chevre (and some wine).

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

 

{ 0 comments }