Three local cheesemakers will present their best products and three chefs will make a feast from them at the first Slow Food Harrisburg banquet on Friday, Jan. 25, at HACC’s Wildwood Conference Center.

The PA Farmstead & Artisan Cheese Alliance picked the artisan farms: Keswick Creamery, Otterbein Acres and Three Belle Cheeses.

Guest Chef Jason Viscount of Bricco created the menu with Chef Instructors Michael Finch and Jim Switzenberg of HACC.

A Cheesemaker’s Reception opens the evening at 6:30, with wine, samples and discussions from the three producers.

The appetizer is a Roasted Beet and Oterbein’s Sheep’s Milk Feta Salad …

finished with candied walnuts and Maple Blis.

A Duck “Shepherds Pie” is the entree, served with roasted vegetables, Keswick Creamy Wallaby and potato puree.

For dessert … a Three Belle Farms Chevre Cheesecake, garnished with persimmon glaze and Pomegranate seeds.

Parking is free and plentiful, tickets are $60, and the address is:

Slow Food Harrisburg

PO Box 1320

Harrisburg, PA 17105

For more on the Slow Food movement, here’s the U.S. website and here’s the Wiki entry.