Filed under: Uncategorized | Tags: asparagus, David Neil, horseradish, ramp, Slow Food
Spring Forage Dinner was a great success and many asked for this slaw that Chef David Neil served us with Duck liver pate and chili creme anglaise paired with Harbour Estates Vidal. It was amazing!
Asparagus, Spring Garlic and Horseradish Slaw
1 bunch asparagus, sliced thin on the bias
1 bunch spring garlic (or spring onion), chopped fine
1 small horseradish, grated fine
1 TBSP cider vinegar
3 TBSP olive oil
1 ramp, minced
Salt and pepper
Combine all vegetables in a bowl. In a separate bowl, mix vinegar, ramp, and season with salt and pepper. Slowly drizzle in oil to create emulsified vinaigrette. Toss with vegetables, and let sit 20 minutes minimum. Re-season and serve as a condiment with meats, or toss with fresh salad greens to create a salad.
Filed under: Uncategorized | Tags: David Neil, Sous-Chef of Sweetgrass Aboriginal Bistro
Slow Food’s Third annual Spring Forage Dinner –May 17th 2pm
Slow Food will celebrate the first tastes of the season with a 6 course Spring Forage Dinner. Come to Peggy and Peter’s wild vegetable, fruit and flower gardens in Edwards and learn to pick fiddlehead ferns, wild garlic, rhubarb, greens, herbs, edible flowers and mushrooms.
David Neil, Sous-Chef of Sweetgrass Aboriginal Bistro will be in the kitchen preparing the foraged greens as well as Connaught Acres duck and Upper Canada Heritage pork. We will gather around the table to taste and share our bounty of local ingredients and enjoy the flavours of the new season.
We will start with Duck liver pate, with horseradish, asparagus, and spring onion slaw and chili creme anglaise paired with Harbour Estates Vidal. Wild mushroom and fiddlehead soup with Reisling. Duck confit risotto, accented with nettle and sorrel and Baco. Upper Canada Heritage Pork Sausage, with seasonal vegetables served with Cabernet Sauvignon.
Shaved sunchoke, duck breast, and Back Forty cheese salad paired with Pinot Grigio. Spelt crusted rhubarb tart with maple swirl ice cream will be the finish and red Ice Wine.
Harbour Estate Winery has provided and paired all of the courses for this Slow Food Ottawa Gatineau fundraiser.
Slow Food Members and Supporters $60, Slow Food friends $75. Designated drivers get a $10 no wine discount.
There are only a few spaces left, payment in advance only by check or Pay Pal.
To reserve and for more info email info@slowfoodottawa.org
A Locavore's Dilemma 