Friday, March 13, 2009
Culmination - Slow Foods Week
This will be my first attempt at adding one of the videos that I produced for my project. Wish me luck :-)
The Slowdown Dinner that the Ridge to Reef students prepared for the farm to sit down and eat together (all 28 people) was a wonderful food experience. Here are the courses as they were done by each group:
Appetizer (Mandy and Judith)
Lightly roasted okra served on a polenta round and topped with tomato chutney and sprinkled with crushed pumpkin seeds
Soup (Ashley and Ben)
Cucumber coconut soup, served cold, and sprinkled with a sorrel powder.
Salad (Marshall and Mere)
Hearty roasted vegetable salad with a sorrel reduction, topped with fresh field greens and a tamarind vinegarette.
Entree (me and James)
Coconut crusted mahi-mahi, on a bed of bok choi, topped with fresh green moringa curry, and served with ylang-ylang infused rice.
Dessert (Patrick and Ryan)
Coconut sorbet served on a warm pumpkin bread pudding with a rum sauce and a tiny lime basil leaf.