Chefs in the Garden Sunday Sept 25 - Chef Dan & the Food Hub All Stars!

Growing Hope’s September 25th Chefs in the Garden event is this coming Sunday, 5-8 pm, and it is going to be amazing! Get your tickets today to join us for a culinary adventure you won’t forget, thanks to the “Washtenaw Food Hub All Stars”, featuring Chef Dan Vernia and friends. This meal will feature historical recipes done farm-to- table, for a glorious celebration of the flavors of fall. Locavorious has donated locally grown frozen fruits and veggies to help round out the menu. In addition to non-alcoholic drinks and wine, there will be the option of a special beer pairing available with each course from Witches Hat Brewery.

Check out this Menu!

Passed during reception:

  • Sparkling non-alcoholic shrub with peach and lavender infused cider vinegar,
  • Brick oven “Anadama” flatbreads,
  • Curried ratatouille with tomato mint sauce,
  • Chicken tagine with spinach & green olives,
  • Smoked whitefish with herb Farm cheese and pickled onion

First course:

  • Spaghetti à la Matriciana with guanciale

Salad:

  • Cardinal salad with roasted roots & kvass gelée, served over fall greens with mushroom aioli

Entrée:

  • Corned beef & sauerkraut stuffed Swiss chard (tempeh option available) over adzuki bean and kabocha squash sagamite (Native American-style polenta) with tomato chutney and beef glace

Dessert:

  • Peach & rhubarb custard with excursion cookie & marinated seasonal fruit

All this delicious local & historical food for $55 for one ticket or $100 for two.  Tickets available here. Call 734-834-2992 with any questions, or to reserve your tickets TODAY.

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The “Food Hub All Stars” are:

Kitchen and menu coordination:

  • Silvio Medoro, Silvio’s Organic Pizza & Ristorante
  • Andrew Stevick, The Brinery
  • Keegan Rodgers, The People’s Food Co Op
  • Rebecca Wauldron, Busch’s Fresh Food Markets
  • Lindsay Way, Fair Food Network
  • Dan Vernia, Juicy Kitchen & Washtenaw Food Hub

Supplying the goods:

Special thanks to edible WOW magazine

Research on historical recipes and techniques made possible with cooperation from:

The Janice Bluestein Longone Culinary Archive, located at the University of Michigan Hatcher Graduate Library’s Special Collections Division. Thanks to Jan Longone and Juli Mcloone for helping us find the following recipes: 

Superior Tomato Catsup and To Pickle Onions, “La Cuisine Creole” by Lafcadio Hearn, published 1885 in New Orleans, Louisiana.

Corned Beef, “Dr. Chase’s recipes; or, information for everybody: “ by Dr. Chase, published 1870 in Ann Arbor, Michigan

Excursion cookies, “Tried Reciepts” published 1879 for the Newton Baptist Fair, Newton, Mass.

Soft Custard, “The Cottage Hearth”, published 1874 in Boston, Massachusetts

Cardinal Salad, “The Household Searchlight Cookbook”, published 1940 in Topeka, Kansas.

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