Shake the Hand that Feeds You XVII

slowfoodcolumbus
2 days ago
3 min read

Updated: 5 hours ago

This year's chefs included Justin Duro (Tito's Asian Kitchen), Sadaya "Daisy" Lewis (Modern Southern Table), SFC Chapter Leader Mark Anthony Arceño, Mid-Ohio Farm on the Hilltop Farm Director Trevor Horn, and Phillip Clary (Macelleria).

This webpage will continue to be updated, to include additional links and information that we were unable to pass along during the dinner.

A celebration of the Ark of Taste

Displayed on each table were Arkansas Black Apples. which is a late-19th century apple that sits aboard the Slow Food Ark of Taste. These apples were harvested a few weeks ago at Hocking Hills Orchard, which according to owner Derek Mills is more like a living history museum than an orchard. Indeed, Derek grows more than 1900 varieties of apple -- many of which are on the Ark of Taste. Due to late frost activity, the orchard experience about a 90% crop loss; as such, only 4 of 14 planned U-Pic days were open. (That said, we invited diners to share an apple with their neighbor. Notably, the apples are treated organically, thus their current look in combination with this season's heat.)

In addition, our Bread Service was provided by Dan Riesenberger of Dan the Baker. Here, he used Red Fife Wheat flour provided by Shagbark Seed & Mill. (Red Fife Wheat is also an Ark of Taste product!) The butter in each ramekin was churned from Snowville Creamery cream and seasoned with fleur de sel.

Touring the Farm

Prior to the seated portion of our dinner, guests were invited to tour the farm with Farm Director Trevor Horn. Trevor showcased where the farm began, what has since been added since last year's opening, and what is being envisioned for the future, for the benefit of the local and regional community. He also shared some of the struggles with urban agriculture given current weather patterns, which happened to provide a point of comparison for the experience that Derek is facing in Hocking Hills.

Personalities on a Plate: This year's menu

Appetizers: Pickled Shrimp | Sadaya "Daisy" Lewis (Modern Southern Table)

Delicately poached shrimp steeped in a sultry mix of vinegar, olive oil, and crushed spices that lingers like summer heat

BOS'N Argentine Red Shrimp provided by COLO Market

Starter: Chicken Inasal | Justin Duro (Tito's Asian Kitchen)

Wine pairing: Cante Cigale Blanc

Grilled chicken thigh skewers marinated in calamansi juice, lemongrass, and ginger, and served with charred scallion oil; pan-seared potatoes and carrots with whipped goat cheese and drizzled with maple syrup miso.

Spanish yellow onion*
Snowville-churned butter
Scallions*
The Little Potato Co. multicolored fingerling potatoes

Salad: Mid-Ohio Farm Greens | Trevor Horn (Mid-Ohio Farm on the Hilltop)

We invite you to refill your tea cup for this course.

Crisp lettuce and tender greens from MId-Ohio Farm, tossed with Bachman's Honeycrisp apples, spiced candied almonds, shaved fennel, roasted butternut squash, local sharp white cheddar, and finished with a warm maple-smoked vinaigrette. (Everything from Ohio except for the almonds!)

Pasta: Squash | Phillip Clary (Macelleria)

Wine pairing: Cante Cigale Rouge

Radiatori pasta with roasted squash, guanciale, sage, and Parmesan Reggiano

Main Course | Collaborative Chefs Dish

Wine pairing: Cheateau Virgile Rouge

Shiitake Mushroom Risotto with Denver Steak, served with tender asparagus* and blistered cherry tomatoes, slow-roasted to perfection and finished with a glossy balsamic reduction — a simple, stunning harmony of sweetness, tang, and earth!

Tiger Mushroom Farms shiitake mushrooms
Shiitake stock made with Bono olive oil, garlic*, yellow onions, organic leek scraps, and TMF shiitake scraps
Denver steaks from Macelleria

Dessert Course: Apple | Mark Anthony Arceño (Slow Food Columbus)

Wine pairing: Domaine de Rancy Rivesaltes Ambre

Caramelized Apple Rosette, inspired by Matt Adlard's Tarte Tatin

Spiralized Bauman Orchards (Rittman, OH) Jonagold apple
Apple cider caramel made with apple cider, Snowville whipping cream, and Snowville-churned butter
Shagbark Seed & Mill spelt -https://shagbarkmill.com/product/oberkulmer-spelt-flour/ (organic Oberkülmer heirloom spelt grown by Mary and Tom of Klein & Sons Organic Farm [Wyandot, OH])
Snowville Creamery maple yogurt and crème fraîche
Jeni's Caramel Apple Crumble ice cream