Shake the Hand that Feeds You 2022

If you attended this year's dinner, we invite you to tag us in photos you took throughout the evening, using #goodcleanfair #slowfoodcbus #sthtfy2022 (and/or if you want to go all out #shakethehandthatfeedsyou2022)!


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Saturday, October 22nd

6-9:30pm, Lasting Impressions Event Rentals - J.P. Fritz, owner and SFC Board member

Click the above image to visit our website and join our mailing list if you're not already on it! To become a member of Slow Food USA, please visit this link.


The following will continue to be edited, as we take the time to check where all the final ingredients landed. But for now, here's a sense of what the menu looked like! And check back later for our official photo gallery!


Pre-Dinner Gathering: Charcuterie Board 🍾 Domaine Collin – Crémant, Brut NV (from Magnum)

Featuring selections from The Hungarian Butcher

Bread Service by Daniel Riesenbeger (Dan the Baker), with whipped butter made with Snowville Creamery heavy cream

Wine pairings by Patrick Allen (Patrick Allen Selections)


Course 1: Mushroom Terrine 🍷 Sun & Moon Cellars - Merlot

Prepared by Aaron Mercier (58 West)

Featuring Tiger Mushroom Farms shiitake mushrooms; Bird's Haven Farms delicata squash; Whole Foods Market organic carrots; polenta; and fresh mint and rosemary from Chef Aaron's garden


Course 2: Fall Salad 🍷 Domaine des Terres Falmet - Cinsault

Prepared by Aaron Mercier (58 West)

Featuring Bird's Haven Farms butternut squash, kale, jicama, pickled banana peppers; Whole Foods Market organic orange juice, pecans, and Market District Grade A dark amber maple syrup


Course 3: Smoked Chicken Quarters 🍷 Mas des Brunes – Cuvée des Cigales

Chicken quarters smoked by Nathan Killen (TB&G Meats); finished on-site with sides prepared by Mark Anthony Arceño (SFC Chapter Leader)

Featuring Primaterra Farm (Lexington, OH) chicken; Lillie's BBQ sauce with added dried cranberries and tart cherries; Lundberg Family Farms wild blend gourmet rice, Ancient Harvest organic harmony quinoa, dried cranberries, apple juice-soaked dried cherries, and Bird's Haven Farms sweet potato crisps


Course 4: Cheese Presentation 🍷 Domaine de Rancy – Rivesaltes Ambré 1998

Prepared by Jonette Williams (Glorieux WaFulz) and Aaron Mercier (58 West)

Featuring Snowville Creamery cheddar cheese, Charlie's Apples organic Goldrush apples and apple cider (pressed just two days ago and bottled yesterday!); Copia Farm eggs, butter, buttermilk; cinnamon; pecans, brandy


Dessert: Gourmandise Collection

Prepared by Jennifer Harp (Paris 75)

Featuring Paris 75 madeleines and chocolate travel cake, as well as a selection of Jeni's ice creams


Behind-the-scenes, in preparation for tonight's dinner:


Meet our Slow Food Columbus chapter's Board of Directors here! And make sure to meet those present throughout the evening.


With gratitude, in addition to the individuals mentioned above:


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