Filed under: Uncategorized | Tags: David Neil, edible flowers, fiddleheads, greens, herbs, mushrooms, peggy hall, rhubarb, Slow Food Ottawa, Spring Forage, wild garlic
4th Annual Spring Forage Dinner-Saturday May9th-5pm
Slow Food will celebrate the first tastes of the season with a 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, from The Piggy Market, will be in the kitchen preparing an appetizer deli plate with pates and terrines made in house at The Piggy Market with cheeses from Fifth Town in Prince Edward County and from Glengarry Cheese in Lancaster, soup of the season will be feature Asparagus and Sorrel, the feature of the main dish will Braised Spring Elk Roast, from Tom and Fay’s Elk Ranch in Ottawa’s west end prepared with foraged bounty and local vegetables on a bed of Nettle Infused Rice Pilaf, Vegetarians can enjoy a Mushroom and Quinoa Inspired Creation based on available mushrooms. Fresh braised Rhubarb with Pascale’s All Natural French Vanilla Ice Cream to finish the culinary adventure.
Huff Estate Winery will graciously be paring and providing the wines for this Slow Food Fundraiser Dinner.
Support Slow Food and your community with $75 donation
A Locavore's Dilemma 