Field to Fork Dinner at Buttonwoods at The Sycamore Farm
August 9th, 2008, 6:30pm
An "Ethicurean celebration of local foods," the Field to Fork dinner will feature a five-course dinner with wine pairings created by chef Chris Kraut, all highlighting local and seasonal foods provided by our own farming community. Weather permitting, the dinner will be held outside and under the stars; there will be cocktails, live music and special guests. Terre Foods will be hosting a Silent Auction in conjunction with the Field to Fork event.
Tickets are $75 per person; seating is limited, so contact The Sycamore Farms soon to make reservations: 812-877-9288. A portion of the proceeds of the dinner, and all proceeds from the Auction, will go to the Terre Foods Cooperative Market of Terra Haute, Indiana.
24 July 2008
Farm to Table Dinners - new chefs & restaurants come to the table!
To help Slow Food Indy's Terra Madre delegates with the cost of travel to Italy, SFI is grateful to partner with Hoosier restaurants and producers for a series of Farm to Table dinners this summer. By raising enough money for 14 round-trip tickets to Italy, these Indiana producers, chefs, and educators will have the chance to learn about sustainable food practices with others from across the globe. They'll return to the Hoosier state with the experiences and ideas to make Indiana's local food culture stronger and better. Hope to see you at the table! (For more info on Terra Madre, visit http://www.terramadre2006.org/ and http://slowfoodindy.blogspot.com/)July 31: Chef Thom England and Ivy Tech culinary students at Chateau Thomas Winery; call 317-837-WINE (9463) for reservations. For the complete menu, visit http://slowfoodindy.blogspot.com/2008/07/menu-for-ivy-tech-dinner-at-chateau.html STILL SPOTS LEFT -- CALL TODAY! 317-837-WINE (9463)
August 3: Chef Chris Eley of Goose the Market at Good Life Farms. The menu, cost, and more are posted at http://www.goosethemarket.com/news.htm; Reservations are required. FULL -- please call 317.924.4944 to be added to the waiting list.
August 19: Chef Regina Mehallick of R Bistro; contact the restaurant for more information and to make reservations (http://www.rbistro.com/).
September 14: Each local chef will prepare one course for this dinner at the Apple Family Farm in McCordsville, Indiana. Save the date and look for more information soon.
Early October: Chef Aaron Butts of Joseph Decuis in Fort Wayne, Indiana; contact the restaurant for more information and to make reservations (http://www.josephdecuis.com/home.php).
This Fall: Chef Neal Brown of L'explorateur; contact the restaurant for more information and to make reservations (http://www.dinelex.com/)
16 July 2008
L'explorateur Farm to Table Dinner Date TBA
Chef Neal Brown presents a Farm to Table dinner benefiting Slow Food Indy's Terra Madre delegates at his restaurant, L'Explorateur in the near future. Contact the restaurant for more information on the menu and to make reservations.
2008 Indiana Farm Tour
2008 Indiana Farm Tour
Organic Production & Processing -- Transitioning to Organics
When: Thursday, July 24th, 2008, 9:30 am – 3:00 pm Local Time
Where:
Langeland Farms (Greensburg, IN) and Michaela Farms (Oldenburg, IN)
Information: The day encompasses a producer that’s been in organic production for more than seven years and a producer that is trying to become certified. This tour will be especially beneficial to those who are just getting started in organic production or those that are thinking about making the transition.
RSVP: Each tour is $15 per person, which includes lunch, refreshments and materials. To register, please call Purdue Conferences at 1-800-359-2968. Producers and others may also register on line at: http://www.conf.purdue.edu/farmtours
Organic Production & Processing -- Transitioning to Organics
When: Thursday, July 24th, 2008, 9:30 am – 3:00 pm Local Time
Where:
Langeland Farms (Greensburg, IN) and Michaela Farms (Oldenburg, IN)
Information: The day encompasses a producer that’s been in organic production for more than seven years and a producer that is trying to become certified. This tour will be especially beneficial to those who are just getting started in organic production or those that are thinking about making the transition.
RSVP: Each tour is $15 per person, which includes lunch, refreshments and materials. To register, please call Purdue Conferences at 1-800-359-2968. Producers and others may also register on line at: http://www.conf.purdue.edu/farmtours
Farm to Table Dinner Menu: Goose the Market, August 3rd
The Goose is all about bringing the good eats of Indiana to the corner of 25th & Delaware. But for one special evening this summer, you're invited to follow the Goose to the source of the goods.
On Sunday, August 3rd, Chef Chris Eley and Goose the Market will present a Farm to Table Dinner on site at Good Life Farms.
Served on the farm in Eminence, Indiana (just 30 miles west of Indy), the $65/person menu features a tasting of cured hams, the bounty of Hoosier summer produce, "Viking lamb in a box," dessert, and beer, wine, and cocktail pairings. Check it out below or avoid drooling on your computer screen with this printable menu.
On Sunday, August 3rd, Chef Chris Eley and Goose the Market will present a Farm to Table Dinner on site at Good Life Farms.Served on the farm in Eminence, Indiana (just 30 miles west of Indy), the $65/person menu features a tasting of cured hams, the bounty of Hoosier summer produce, "Viking lamb in a box," dessert, and beer, wine, and cocktail pairings. Check it out below or avoid drooling on your computer screen with this printable menu.
Seating is limited and reservations are required; please call us at 317.924.4944 to save your spot at the table on the farm.
Farm to Table Dinner at Good Life Farms
Prepared by Goose the Market
Proceeds will be donated toward the travel expenses
Prepared by Goose the Market
Proceeds will be donated toward the travel expenses
First
La Quercia Rossa Culatello 1 year & Honeydew fizz
Col. Bill Newsom 2 Year Cantaloupe roll up
Benton’s Country Ham 14 month Plum preserves
Country Lomo 60 days Tomato confit
Second
Roasted eggplant, squash blossoms, garlic, lemon, white anchovies
Smoked pork tongue, peaches, spiced pecans, white balsamic, field greens
Rabbit terrine, pickled watermelon rind, blackberry mostarda
Third
Viking Lamb in a Box
Duck, apple and acorn squash sausage
Salsa verde
Mint-melon relish
Crispy new potato, Calabrian chile, herb fine
Polenta, Pazia, oyster mushrooms
Cauliflower, cuitlacoche, leeks
Roasted carrots and celeriac
Sweet corn panna cotta
Fourth
Sweet cream bourbon pie, pecan crust, macerated stone fruit
Luscious Indiana produce, goods, animals, and hard work supplied by:
Good Life Farms - Stouts Melody Acres
La Quercia Rossa Culatello 1 year & Honeydew fizz
Col. Bill Newsom 2 Year Cantaloupe roll up
Benton’s Country Ham 14 month Plum preserves
Country Lomo 60 days Tomato confit
Second
Roasted eggplant, squash blossoms, garlic, lemon, white anchovies
Smoked pork tongue, peaches, spiced pecans, white balsamic, field greens
Rabbit terrine, pickled watermelon rind, blackberry mostarda
Third
Viking Lamb in a Box
Duck, apple and acorn squash sausage
Salsa verde
Mint-melon relish
Crispy new potato, Calabrian chile, herb fine
Polenta, Pazia, oyster mushrooms
Cauliflower, cuitlacoche, leeks
Roasted carrots and celeriac
Sweet corn panna cotta
Fourth
Sweet cream bourbon pie, pecan crust, macerated stone fruit
Luscious Indiana produce, goods, animals, and hard work supplied by:
Good Life Farms - Stouts Melody Acres
Viking Lamb - Gunthorp Farms - Swiss Connection
Disclaimer - Given Indiana’s unpredictable weather, product availability is subject to change. Consequently, this menu may be altered without notice. Don’t worry…it will only get better.
Disclaimer - Given Indiana’s unpredictable weather, product availability is subject to change. Consequently, this menu may be altered without notice. Don’t worry…it will only get better.
Menu for Ivy Tech dinner at Chateau Thomas, July 31
Chef Thom England and Ivy Tech culinary students present a Farm to Table dinner at Chateau Thomas Winery on July 31st to benefit travel expenses to Torino, Italy, for Slow Food Indy's delegates to Terra Madre.
To make reservations for the dinner, call 317-837-WINE (9463).
Amuse
Seafood Sausage and Molasses Cured Bacon
La Ina Sherry (Fino) by Domecq
Soup
Pinot Noir and Cherry Soup with Indiana Goat Cheese Stuffed Squash Blossoms
2003 Pinot Noir, Pamona, Chateau Thomas Winery, Carneros, CA
Salad
Tomato Salad with Local Cheeses
2006 Zinfandel, Chateau Thomas Winery, Lodi, CA
Intermezzo
Entrée
Seared Duck Breast and Apricot Duck Sausage with Sautéed Red Cabbage and Apples, Quinoa Corn Fritters
2007 Dry Riesling, Chateau Thomas Winery, Yakima, WA
Dessert
Peach Tartlettes and house-made Ice cream
2007 Vidal Ice Wine
To make reservations for the dinner, call 317-837-WINE (9463).
Amuse
Seafood Sausage and Molasses Cured Bacon
La Ina Sherry (Fino) by Domecq
Soup
Pinot Noir and Cherry Soup with Indiana Goat Cheese Stuffed Squash Blossoms
2003 Pinot Noir, Pamona, Chateau Thomas Winery, Carneros, CA
Salad
Tomato Salad with Local Cheeses
2006 Zinfandel, Chateau Thomas Winery, Lodi, CA
Intermezzo
Entrée
Seared Duck Breast and Apricot Duck Sausage with Sautéed Red Cabbage and Apples, Quinoa Corn Fritters
2007 Dry Riesling, Chateau Thomas Winery, Yakima, WA
Dessert
Peach Tartlettes and house-made Ice cream
2007 Vidal Ice Wine
Pictures from 38th & Meridian Farmers Market Iron Chef Event
Last week, Ivy Tech culinary students shopped, chopped, sautéed, and plated for the title of Iron Chef at the 38th & Meridian Farmers Market.Check out photos of the event and the market taken by their instructor, Chef Thom England.
Bloomington Local Growers' Guild events
The (Bloomington) Local Growers' Guild is sponsoring a Dine Local Night on Thursday, July 24th. Twelve restaurants and delis will be creating wonderful meals made from locally grown ingredients to highlight their support of local growers. Diners are encouraged to visit any of these restaurants for lunch or dinner and ask for the "local special."
Bloomingfoods Market and Deli
Farm Bloomington
Finch's
Laughing Planet
Lennie's
Limestone Grille
Nick's English Hut
Restaurant Tallent
Roots on the Square
Sahara Mart
Upland Brewing Company
Lost River Market and Deli (in Paoli)
Also, on Sunday, August 10th, the Local Growers' Guild will hold its Annual Meeting at Schacht Farm on the south side of Bloomington. Anyone with an interest in local food is welcome to join us at 4:00 for a potluck dinner (drinks provided), a tour of the farm, great conversation, and avery brief business meeting. It's a great time to talk with growers, retailers, and foodies who are all excited about locally grown food. All are welcome! Please bring a dish to share and a chair to sit in. This is an outdoor event so if the weather looks bad, please contact Maggie Sullivan at 812-345-1592 to check in. Directions and further details areavailable at http://www.localgrowers.org/assets/files/annual-meeting-2008.pdf
Bloomingfoods Market and Deli
Farm Bloomington
Finch's
Laughing Planet
Lennie's
Limestone Grille
Nick's English Hut
Restaurant Tallent
Roots on the Square
Sahara Mart
Upland Brewing Company
Lost River Market and Deli (in Paoli)
Also, on Sunday, August 10th, the Local Growers' Guild will hold its Annual Meeting at Schacht Farm on the south side of Bloomington. Anyone with an interest in local food is welcome to join us at 4:00 for a potluck dinner (drinks provided), a tour of the farm, great conversation, and avery brief business meeting. It's a great time to talk with growers, retailers, and foodies who are all excited about locally grown food. All are welcome! Please bring a dish to share and a chair to sit in. This is an outdoor event so if the weather looks bad, please contact Maggie Sullivan at 812-345-1592 to check in. Directions and further details areavailable at http://www.localgrowers.org/assets/files/annual-meeting-2008.pdf
08 July 2008
Iron Chef Hoosier-Style
The Ivy Tech culinary students will step out of the test kitchen to earn street cred (well, parking lot cred, anyway) this Thursday, July 10, at 5:30pm, as they battle for the title of Iron Chef at the 38th & Meridian Farmers Market.Using fresh ingredients available at the market, the student chefs will create cold hors d'oeuvres to be judged by a panel.
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