Tuesday, April 20, 2010

Eat, Drink & Be Sustainable!

All I can say is I think I am still full from last night's Earth Day dinner put on by Chef Michael Bick of Something's Fishy Catering! What an amazing time eating, drinking and meeting wonderful new people.

I felt especially privileged to get a behind the scenes peak in the kitchen just before the first course. Chef Bick hopes everyone will step away from processed ingredients and reconnect to real food. He sources as much locally as he can, with most of his produce and eggs coming from Holbrook Farm in Bethel, CT.

Guest speaker local farmer John Holbrook told the crowd that everyone can and needs to grow their own food. My mouth nearly hit the ground when he relayed a story from the winter when the State of CT called him and asked "How much food do you have available on the farm?" It seemed like an odd question, but he then found out due to transportation issues grocery store warehouses were nearly empty, there was only a two day supply of food in the state! All I can say is: Let's Get Growing! And of course: Support Local Farmers!

I was excited to meet the whirlwind that is Emily Brooks, founder of Edibles Advocate Alliance. She spoke briefly about the importance of asking those in government - from senators down to local planning & zoning board members - how they plan to support local agriculture and help our farmers keep farming. She also made a "mandate": Everyone in the audience needs to visit a local farm this year. Do it!

Oh, I also spoke briefly ... (thanks for the video clip @trmaguire)



... But more importantly, here's what was on the menu!


1st Course: Pea Gazpacho, Wild Gulf Shrimp Jumple, Pancetta Crisp (see photo above)

2nd Course: Poached Holbrook Farm Egg, Chive Polenta Cake, Roasted Tomato & Carmelized Onion, Prosciutto Raft (see photo above)

3rd Course: Citrus Baramundi, Lemon Chili Aioli & Thai Basil Drizzle, Couscous with Currants, Pine Nuts & Chives. Wilted Greens

4th Course: Achiote Long Island Duck Breast, Sweet Potato Puree, Asian Pear Chutney, Spiced Pecans.

5th Course: Grass Fed Grilled & Braised Beef Short Ribs, Parsnip Puree, Sauteed broccolini (see photo above - yup it looked so I good I forgot to take a photo before I ate it!)

Dessert: Exotic Spiced Cupcake with Hummus Butter Cream, Green Tea Cupcake with Cream Cheese Frosting, Coconut Cupcake with Royal Curry Frosting and Pumpkin Pasilla Chile Cupcake with Cacao Butter Cream (the photo above does not do these little guys justice!)

It all sounds delicious right ... well it was! And as if that wasn't enough, each course was complimented by a different wine courtesy of local wine shop Spirits 'n Such in Danbury.

I can only hope this dinner's success means Chef Bick will be able to host more events like this throughout the year!

Eat and Inspire!

P.S. The Fairfield County Food Examiner has a nice write-up of the event with beautiful photos.
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