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
| |
Starter Course by Chef Jay Cotrell of Mid-Ohio Food Collective Beef raviolo with duxelles, tomato-chevre cream, and house-made focaccia
| |
Salad Course by Private Chef Zac Huffines Mid-Ohio Farm greens salad with toasted pepitas, fresh rosemary, and Integration Acres pawpaw* and maple vinaigrette
| |
Cheese Course by Chef David Plonowski of El Pica Flor Kitchen Beer-cheese fondue
| |
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
| |
Bread and Butter ServiceÂ
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.
Comments