Slow Food Heritage Dinner 2010 – A very successful event!
By Slow Food PEC
Published: April 11, 2010
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On Saturday March 27, Slow Food members Peter Fleming, Brian Ford, Cynthia Peters and Diane Rhéaume hosted a dinner for eight guests in the kitchen of Macaulay House, a local museum located in Heritage Park, in Picton. This dinner was their joint donation to the fundraising auction held last November as part of the Good Clean Fair dinner, where four pairs of tickets were auctioned off. 
View the Image Gallery of the Event
The menu featured a majority of local ingredients, and was cooked on the kitchen hearth by Friends of Macaulay expert Nancy Woods. The table for twelve was set in the kitchen, in front of the cooking hearth. As the evening coincided with Earth Day, the main course and the cheese course were served by candlelight! All in all, it was a wonderful experience for all!
Slow Food Heritage Dinner
MENU
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Chicken Liver & Apple Pate served with crostini & preserves
Spinach & Green Onion Spread
(Vicki’s Spinach)
White Bean & Lemon Herb Spread
(Diane’s Chives)
Gravlox
(Chef Heinz Haas)
Selection of County Pickled vegetables
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Jerusalem Artichoke Soup served with Truffle salt
(Artichokes & shallots form Honeywagon Farms)
Pane integrale (whole wheat Italian bread)
Broa (Portuguese cornmeal bread)
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Roasted Leg of Lamb served with Mint Jelly
(Dana Vader's leg of lamb, marinated in County Riesling)
Roasted Potatoes with Rosemary
(Honeywagon farms)
Creamed Corn, Spinach and Leeks
(Laundry Farm corn, Vicki’s Spinach & Stone House Leeks)
Roasted Heirloom Carrots with Maple Syrup
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Selection of County, Ontario & Quebec Cheeses
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Shortbread Cakes served with Fruit Compote & Cream
(Diane’s raspberries, Waupoos Blueberries)
Tonight’s Slow Food Chefs – Diane, Cynthia and Peter: Macaulay House Chef- Nancy
Wines by Clossen Chase and Sandbanks Estate Winery
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