A Slow Food Spring Dinner

We are members of Slow Food CT, our local chapter of Slow Food USA, which is an organization that "links the pleasure of food with a commitment to community and the environment." Membership offers us an annual subscription to the worldwide movement's journal The Snail, a monthly newsletter called The Food Chain, discounts on Slow Food merchandise, and, most importantly, invitations to a variety of Slow Food events.

The last is what today's post is about - the Slow Food Spring Dinner held at Firebox Restaurant in Hartford Thursday night. If there is a restaurant in the Greater Hartford area that epitomizes Slow Food, it is Firebox. Their commitment to seasonal, locally grown ingredients is evident in everything they do, from the contemporary American menu to the weekly farmers' market that is held on the grounds of the restaurant. For Firebox, farm-to-table is what it's all about.

Robert Sinskey wines were featured at the dinner, an excellent choice since these are organically grown in Napa Valley. We liked the Pinot Noir so much we've already purchased two bottles for the cellar.

The Menu:
Urban Oaks Organic Farm Mixed Greens - With pickled baby carrots, watermelon radish, goat cheese crostini, white balsamic vinaigrette. Wine pairing: Abraxas," Vin de Terroir, Sonoma, 2007

Connecticut River Shad - With spring garlic soubise, asparagus, fiddlehead ferns, red wine gastrique. Wine pairing: Pinot Blanc, Los Carneros, 2007

Connecticut Lamb - With white bean purée, English peas, pea tendrils, Roman mint pesto. Wine pairing: Pinot Noir, Los Carneros, Napa Valley, 2006

Beltane Farm Goat Cheese Panna Cotta - With Jones Family Apiaries' honey comb. Wine Pairing: "Vin Gris," Pinot Noir Rose, 2007

Each and every dish was remarkably fresh tasting, wonderfully prepared and beautifully presented. Chris adored the shad which was served with a nice crisp skin, and I loved the lamb which was served medium rare and had a herby charred crust. Nonetheless, the star of the evening was the dessert. Airily light and not-too-sweet, it was a perfect finish to a refreshing spring meal. In honor of springtime, we urge you to get out to the opening days of your nearby farmers' market and support your local food producers. With ones like we experienced at this dinner, we certainly will be!


Anonymous said...

What a meal...the goat cheese panna cotta sounds particularly intriguing. When we put goat cheese in a dessert tart, we realized how great it can be.

Cathy said...

What a lovely evening and wonderful meal. I completely agree with you that supporting local farmers markets is vital to a community.

Anonymous said...

That dinner sounds amazing!!