Slow Food Harrisburg Chapter
Organizes Meet the Producer Dinner
Celebrating Pennsylvania Artisan Cheese
HARRISBURG, PA – The International Slow Food organization has established a chapter in Harrisburg. The chapter will host three “meet the producer” dinners a year, with each dinner featuring a local product. The inaugural dinner features Pennsylvania farmstead and artisan cheese and is scheduled for Friday, January 25, 6:30 to 9:30 at the Wildwood Conference Center, Harrisburg Area Community College. The dinner will be a collaboration among artisan cheese makers using recipes created by top rated guest chefs and cooked by student chefs from the Benjamin Olewine III School of Culinary Arts. Non-Slow Food members are welcome to attend.
Slow Food believes that pleasure and quality in everyday life can be achieved by slowing down, respecting the convivial traditions of the table and celebrating the diversity of the earth’s bounty. “By connecting the field to the fork, we want to re-acquaint consumers to the joys of eating local and fresh food,” says chapter president Curtis Vreeland. What could be more fun than sharing a passion for good food and wine with other people who feel the same way?
The inaugural Meet the Producer dinner will feature cheeses specially selected by the PA Farmstead & Artisan Cheese Alliance: Keswick Creamery (Newburg), Otterbein Acres (Newburg) and Three Belle Cheeses (Mifflinburg). The three-course meal will be prepared by three guest chefs: Jason Viscount (Executive Chef, Bricco), Michael Finch (HACC Chef Instructor) and Jim Switzenberg (HACC Chef Instructor). Students from HACC’s Benjamin Olewine III School of Culinary Arts will assist with the meal’s preparation. Each course has been carefully paired with an appropriate wine selected by the PA Wine Society. The three cheese makers will host a pre-dinner reception, serving a selection of their artisan products.
Meet the cheese makers, learn about the art of cheese making and taste a sampling of their acclaimed cheeses. Paired with Marquis de la Tour NV Rose sparkler (Loire) and Les Vinoles Saumur Champaigny 2005 Cabernet Franc (Loire).
Roasted Beet and Otterbein Sheep’s Milk Feta Salad
Finished with Candied Walnuts and Maple Blis, a maple syrup made from specially selected old growth organic maple trees, and aged for several months in 12-18 year old bourbon barrels. Paired with Anselmi San Vincenzo 2006 garganese and chardonnay 2006 (Veneto).
PA Duck “Shepherd’s Pie”*
Served with Roasted Vegetables, Keswick Creamy Wallaby and Potato Purée. Paired with Montpezat grenache and mourvedre 2003 (Languedoc).
Three Belle Farms Chévre Cheesecake
Garnished with Persimmon glaze and Pomegranate seeds, drizzled with Pomegranate syrup. Paired with Chaddsford Sunset Blush 2005 (PA).
City, State & Zip: ___________________________________________________________
No tickets: ________ Cost per ticket $60 Total enclosed: $___________
□ Check box for vegetarian selection
□ I cannot attend; but keep/add me to mailing list
Slow Food Harrisburg
P.O. Box 1320
Harrisburg, PA 17105
(Checks only; payable to “Slow Food Harrisburg”)
Deadline is January 7, 2008