Slow Food

Our 2nd Farm to Table!! CLASH

by Slow Food Cape Cod on August 22, 2010

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 (

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


Slow Food Dinner – Feb 19th / CSA Discussion

by Slow Food Cape Cod on February 4, 2009


Great News – Chef Jerome Watkins has offered to host yet another Slow Food Dinner for us at Willy’s in Eastham, this time it is a rabbit tasting menu. His focus is to use local, organic foods and one taste says it all – “local foods rule”. Last month was such a success we had about 50 people gather at Willy’s and enjoyed a meal together. We are also going to have a discussion on CSA – community supported agriculture. We have invited Donna from Cedar Spring Herb Farm to educate us on her CSA-W (includes wellness). This is the  second year Cedar Spring Farm will be offering a CSA-W, so it will be great to support the effort.  See the menu below for the scrumptious details of our next culinary adventure.  Many thanks to Tim Friary from Cape Cod Organics, Julie WInslow from Cape Coastal Farm, E&T Farm and Cottage Street Bakery for their support and contributions to our dinners. Profits will be donated to a local farm to assist in getting them past the snow season. Email to me if you plan to attend, vegetarian option is available. We have been setting up a long table so we can all sit together, so come on your own, or bring a friend/significant other. Information will be on hand for some of the Cape’s CSA’s – a great way for coproducers (the consumer) to create a direct relationship with a farm and recieve a weekly basket of produce – a win/win for all.

Dinner Details:

Where: Wily’s in Eastham – Route 6 255-6370

When: February 19th at 7:00 PM

Price: $40.00 per person (plus tip)

RSVP: Mary at

First Course

Julie’s organic purple kale soup, with local winter vegetables, and just dug baby potatoes

Second Course

Rabbit Tasting

Handmade pappardelle with rabbit meatball, and hearty ragout,

Braised leg with carrot and fennel flan, and marinated truffled loin, veggie du jour and herb infused jus

Third Course

Hydroponic mixed greens, pickled red onions, Gruyere stuffed buttermilk pastry served with plum preserve

Fourth Course

Carrot & cardamon cupcake, quenelle of toasted walnut icing, candied julienne haystack, and essence of carrot




Ricotta – Brioche Bread Pudding

by Slow Food Cape Cod on November 25, 2008

Ricotta Brioche Bread Pudding

There are some perks in leading the Slow Food Convivium on Cape Cod – one came in the form of homemade ricotta cheese. The plan of what to do with the ricotta occupied a good portion of my thoughts…… ricotta pie, ravioli, gnocchi, sweet or savory……..  I was hosting book group later in the week, and wanted to incorporate the goods into our meal. We just read Dog Man written by Martha Sherrill.  Martha is a member of our book group, and we were all excited to have an opportunity to get the authors insight. The book is set in the snow country of Japan during WW II. Dog Man chronicles the life of Morie Sawataishi, an engineer who had a passion for preserving the almost extinct Akitas. 

I decided to made a bread pudding for dessert and hedged my bets by preparing two; one plain and the other with chocolate. Hands down the best bread pudding I have ever made, and by far the chocolate won out on most accounts. Thought I would share the recipe.

 Ricotta-Brioche Bread Pudding Recipe

1 1/4 pounds brioche (or Portuguese sweet bread) cut into cubes (about 9 cups), 4 large eggs, 1 cup sugar, 2 cups ricotta cheese (drained in cheesecloth, if watery), 2 tsp. vanilla extract, 2 cups heavy cream, 2 cups milk (whole, 2% or 1%), 4 Tbs. butter (melted), 1 1/2 cups semi sweet chocolate chips (optional)

Preheat oven to 325 degrees. Butter bottom and side of 9×13 inch baking dish (glass). In a large bowl, combine the eggs and sugar, mix well.  Add the ricotta cheese, vanilla, cream, milk, and melted butter. Mix until smooth. Stir the bread into the egg mixture and let it sit for about 20 minutes. Pour the mixture into the prepared pan, sprinkle the chocolate chips on top (optional) and bake in oven for about 50 to 60 minutes, until the pudding is very puffy and the corners are lightly toasted. The pudding should jiggle, but not be runny. Let rest for about 15 minutes (up to 2 hours) and then serve warm or at room temperature. If made in advance, refrigerate and then warm prior to serving.

POSTED BY: Mary DeBartolo – Slow Food Cape Cod Convivium Leader