Slow Food Event

[Capaneus]

I saw this ad on NYTimes.com.

http://www.kobrandevents.com/pinot_pork/tickets.html

The $50 price tag sounds ridiculously low for a dinner at the Ritz-Carlton, even *without* the wine. Are there any Slow Food members around who know any more about it? I'd assume hors d'oeuvres, but that seems pretty quickish, as food goes...

[shacke]

www.slowfoodphiladelphia.org click on newsletter. I am trying to get a sitter so I can go.

Evan

I saw this ad on NYTimes.com.

http://www.kobrandevents.com/pinot_pork/tickets.html

The $50 price tag sounds ridiculously low for a dinner at the Ritz-Carlton, even *without* the wine. Are there any Slow Food members around who know any more about it? I'd assume hors d'oeuvres, but that seems pretty quickish, as food goes...

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[KatieLoeb]

I'll be there. I put this event on the eGullet calendar last week. Glad you've started a whole thread about it.

The wines alone are worth the admission. The fact that some of Philly's best chefs are cooking pork dishes to match is an added bonus.

Wine and Swine. Two great things that go great together.

[Capaneus]

www.slowfoodphiladelphia.org  click on newsletter.    I am trying to get a sitter so I can go. 

Evan

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Thanks. That sheds a little light on things. I guess it must be a buffet, I can't imagine they'll be serving eleven courses. I think I will be there if I can scare up a dining partner.

Good luck on your own quest.

[shacke]

I think I am going to go - solo. Wife's workin late and it sounds like fun.

Evan

[KatieLoeb]

Shall we wear the Groucho glasses so we can recognize each other?

[mjg]

The Pittsburgh Slow Foods chapter is having a similar event, likewise with some of the top chefs in the city participating. Here's the list of chefs and what they are serving:

LeMont

Executive Chef Robert Vargo

DISH: Whole roasted pigs-- crispy skin, juicy pork

Eleven Contemporary Kitchen

Executive Chef Greg Alauzen

DISH: Roast pork loin, greens, sweet onion sauce

Casbah

Executive Chef Eric “Spudz” Wallace

DISH: Juniper-and-pepper-infused fresh bacon with rutabaga sauerkraut, sour cherry mostarda.

Kaya

Chef Brandy Stewart

DISH: Penn’s Corner Farm Alliance pulled pork, Manchego cheese, flatbread.

The Carlton Restaurant

Kevin Joyce

DISH: Herb-roasted pork loin with feta risotto, sun-dried cherry compote and a sweet bourbon glaze.

Baum Vivant/Café Zinho/Café Zao

Chef/owner Toni Pais

DISH: so far, a secret...

Laforet

Executive Chef Michael Uricchio

DISH: Pork rillettes

Lucca

Chef Steve Thompson

DISH: Thai-braised pork, black bean blini and a braised cabbage/cumin/carrot salad.

Bruschetta’s

Chef Tom Rebstock

DISH: Pork brasciole stuffed with gorgonzola breadcrumbs and topped with a roasted apple demi-glaze.

Parma Sausage Products Inc.

Rina Edwards, President

DISH: Assortment of specialty pork products: prosciutto, coppa secca, salamis.

Vivo

Chef Sam DiBattista

DISH: Porchetta sandwiches di Mio Padre. The simple way to enjoy the true taste of roast pork--moist, and savory, with wonderful crunch and a hint of bay, rosemary and garlic.

Edited March 31, 2005 by mjg (log)

[percyn]

RATS !!! I will be out of town again !!

[Capaneus]

RATS !!! I will be out of town again !!

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Gotta still them wanderin' shoes, Percyn!

We'll drink one to you.