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Shake the Hand that Feeds You XVI



Nearly 40 diners joined us at Mid-Ohio Farm on the Hilltop for our annual fundraiser dinner on Saturday, October 19th.


With ongoing gratitude to our chefs and local/regional partners and producers, as well as to our MOFC hosts (former SFC Board member and Mid-Ohio Farm Director Trevor Horn), volunteers, and everyone who was able to join us, we invite you to savor this year's menu. Additional photos will be added here as they become available. If you joined us and have photos you'd like to share, post them in social media with our hashtags #SlowFoodCbus #ShaketheHandXVI and/or email them to slowfoodcbus@gmail.com.




Appetizer Course by Chef Nick Gore of GoreMade Pizza

Rye crust pizza with butternut squash and mozzarella base

  • Randall Horst Farm rye

  • Bird's Haven Farms butternut squash and green bell pepper

  • Snowville Creamery white cheddar and pepper jack

  • Lucky's Market's Orange bacon and fresh mozzarella courtesy of Lucky's Market

  • Wine pairing: Chateau Virgile – Rosé 2023



Starter Course by Chef Jay Cotrell of Mid-Ohio Food Collective

Beef raviolo with duxelles, tomato-chevre cream, and house-made focaccia

  • Copia Farm ground beef

  • Baby bella mushrooms and chevre courtesy of Lucky's Market

  • Mid-Ohio Farm + Bird's Haven Farms vine-ripened tomatoes

  • Snowville Creamery heavy cream

  • Wine pairing: Sun and Moon Cellars – Pinot Noir 2021



Salad Course by Private Chef Zac Huffines

Mid-Ohio Farm greens salad with toasted pepitas, fresh rosemary, and Integration Acres pawpaw* and maple vinaigrette

  • Bird's Haven Farms delicata squash

  • Snowville Creamery white cheddar

  • North Market Spices gingerbread spice mix and maple sugar courtesy of North Market Spices

  • Wine pairing: Mas des Brunes – Cuvée des Cigales 2016



Cheese Course by Chef David Plonowski of El Pica Flor Kitchen

Beer-cheese fondue

  • Wolf's Ridge Brewing Hefeweizen

  • Black Radish Creamery Raclette

  • Za'atar* courtesy of North Market Spices

  • Dan the Baker double sesame bread

  • Wine pairing: Domaine de Rancy – Rancio Sec




Dessert Course by Chapter Leader Mark Anthony Arceño

M.A.'s take on the "Mogador": Dark chocolate brownie with passion fruit mousse, crème anglaise, salted caramel, Chantilly cream, and almond tuille

  • Copia Farm eggs (whole for the brownie; yolks for the crème anglaise, and whites for the tuile)

  • Snowville Creamery heavy cream (crème anglaise and salted caramel)

  • Fleur de sel and cacao nibs courtesy of North Market Spices

  • Wine pairing: Domaine de Rancy – Rivesaltes Ambre 2001



Bread and Butter Service 

  • Country loaves by Dan the Baker

  • Duo of butters churned by Mark Anthony

    • Snowville Creamery heavy cream

    • Ras El Hanout* and Smoky Piccata courtesy of North Market Spices

Wine pairings and direction by Patrick Allen of Patrick Allen Selections



*Ark of Taste ingredient


Above photos by SFC Board member Kate Heitkamp of KHA Lifestyle Photography. Below photos by Chapter Leader Mark Anthony Arceño.







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