Dear Slow Food Members and Friends,
It is that time of year again for Slow Food Saratoga Region’s annual member’s meeting and pot luck dinner. We will be gathering to elect officers and board members for the upcoming year. This year we have the pleasure of being hosted by Rosemary Jensen and Mariana DiToro of Saratoga Farmstead www.saratogafarmstead.com
Last year our meeting held at American Masala Farm in Hebron turned out to be a true feast for the palate as well as an opportunity to reflect on our previous year’s accomplishments and to discuss goals, activities, and events for the upcoming year.
A short business meeting will be followed by a potluck dinner featuring dishes containing home-cooked local ingredients from area farms. The business meeting is open to Slow Food Saratoga Region members only, however, the potluck is open to all Slow Food members and their families.
To nominate members for an office please send nomination to: [email protected]
WHAT: Annual Member’s Meeting and Potluck
WHERE: Saratoga Farmstead
WHEN: The business meeting (members only) – 4PM
Potluck (members & families) – 5PM
Pot Luck List:
Last Names Beginning with:
A-E: please bring a dessert
F-Z: please bring a savory course
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All dishes should feature ingredients that are “good, clean and fair.” The only cost for this event is a dish to share following the outline above. Please RSVP to [email protected]
Dear Members and Friends of Slow food Saratoga,
April and spring are just around the corner or least in sight.
When I think of Spring I think of, longer days, warmer weather,
the beginning of a more active growing season and foods I haven’t had since last year.
What products do you associate with Spring? Asparagus? Shell peas?
Spinach? How about fiddleheads, ramps, garlic scapes?
Of course much of this depends on mother nature.
Whatever local products can be foraged at this time, save Wednesday, April 14th, 2010
For SFSR’s Spring installment of our restaurant dinners.
Our host for our gathering will be Kim Klopstock of Lily and the Rose Catering and Fifty South Restaurant in Ballston Spa.
For a review and a look at Fifty South go to:http://www.fiftysouth.com/eco-local.php
As with our last two restaurant dinners, we have sold out very quickly and have had to start waiting lists for them. So get a jump on spring and reserve your seat athttp://www.brownpapertickets.com/event/105354
WHEN: Wednesday, April 14 at 6:30 p.m.
WHERE: Fifty South Diner – 2128 Doubleday Avenue, Ballston Spa, NY
WHAT: Dinner will be multiple courses served family style.
Tax and gratuity is included in the price, though, as always, patrons are free to add additional gratuities if desired.
HOW MUCH: SFSR members – $35
Friends and non-members – $40
A full menu of beverages and spirits is will be available at an additional cost.
Reservations are limited so plan ahead. To book reservations go to:
For details of the dinner, please see John Sconzo’s Blog. The dinner was a great success illustrating the beauty of cooking done well and with care, the Slow food way. It was also an evening where people were able to get together and enjoy themselves in a compact but comfortable setting.
SFSR President Rocco Verrigni informed the members about upcoming events including election of officers slated for May. Details of all the events will be forthcoming. SFSR Treasurer, John Sconzo, told the audience more about plans for the planned SFSR Education in Cooking Project that is in its earliest stages. A call was made for volunteers to work on this and other projects in the future. Please let us know if you have an interest in helping out with this or any project as these projects will only go as far as our members take them. Please watch for more details on upcoming meetings.
Here are some photos from the Cafe Lazio Dinner held on February 10th, 2010.
Cafe Lazio Chef Adriano Di Mario
Rocco adresses the diners
Save the date!
Thursday, January 14, 2010 is Slow Food Saratoga Region’s first event of the New Year
as we return to Max London’s Restaurant in Saratoga.
We will be presenting a special Tasting of Scotch and Irish Whiskeys to go along with Max London’s wonderful food. This event is a benefit for a new project being developed by SFSR.
Inspired by a Michael Pollan article, in which he decried the deteriorating tradition of true home cooking in this age of processed foods, the goal of our project is to teach basic cooking skills to people who do not have them and to use good, clean & fair foods obtained from local Farmers Markets in the process. Our aim is to provide these classes to the community at no charge. To do this we will need to raise funds and volunteers!
At the dinner, we will learn about the process of making Scotch, the differences in the regions and styles of Scotch as well as how to buy them (none will be sold – this is not a sales event). The Tasting will be led by Nigel Manley, a British-born resident of New Hampshire and expert on the peaty waters.
The cost of this event is $70 for members and $90 for non-members. Tickets are on sale now online at Brown Paper Tickets at http://www.brownpapertickets.com/event/92142
Members should use the discount code SFSR to obtain the member pricing.
Seating is limited to 50 people, so get your tickets early.
For those who would rather not participate in the whiskey tasting, as usual there will be a full spectrum of beverages available at an additional cost.
Since this is the first event we are using brown paper tickets to make reservations, we welcome your feedback on this system. If there are any questions please don’t hesitate to contact us.
The winter Saratoga Farmers’ Market is
now at the Division Street Elementary School.
220 Division Street in Saratoga Springs.
Need directions? Get them from Google here.
The October edition of our popular dinner gatherings will be held at Brown’s Brewing Co. in Troy, NY on Wednesday, October 14, 2009, at 6:30 pm http://www.brownsbrewing.com/
To make reservations please call: 518.273.BEER(2337).
Menu for Brown’s Brewing Co. Slow Food Dinner October 14, 2009
Ale & Lager Reception 6:30-7:30
Best of the Wurst Bites on Oatmeal Beer Braised Cabbage
Garlic Crostini with Sesame Ahi Tuna and Spicy Chili oil
Sit Down (Served individually)
Maple Pumpkin Soup
Salad of assorted Field Greens with slivered red and yellow peppers, candied walnuts, dried cranberries, fresh raspberries. Finished with a Cherry Raspberry Ale Vinaigrette.
Served Family Style:
Gaelic Tenderloin of Beef.
Grilled tenderloin with smoked slab bacon and an Irish Whiskey & Porter Glaze.
Chicken Napoleon: Layered egg-battered Chicken Cutlet, Eggplant, Roasted Trio Peppers with a Honey Roasted Garlic Cream Sauce.
Seared Scallops with a Lemon Beurre Blanc.
Side Dishes: Vegetable Orzo Pasta. Lemon Rosemary Roasted Red Potatoes.
Dessert: Traditional Apple Pie with Sycaway ice cream. Brown’s Porter Cake with Chocolate Ganache~ garnished with fresh strawberries.
Congratulations to the Saratoga Farmers Market, the only Farmers market in eastern N.Y., to be elected amongst the top 20 medium sized Farmers Markets in the country in a contest sponsored by The American Farmland Trust! In addition, the Saratoga Farmers Market is one of only three in the Northeast to be selected for Toyota’s Farm to Table Tour that will take place on Saturday, September 26th. They will also have their next Iron Chef competition this coming Saturday, September 19th. Chef Jason Baker returns to defend his crown against former Beekman Street Bistro chef and current private chef, Dan Spitz. It should be an awesome battle. Slow Food Saratoga Region Founding Member and President, Rocco Verrigni will be one of the judges.
For photos of this dish and preparation see his blog.
- 1 large sirloin steak or roast (about 20 oz) – can use more or less depending on your preferred meat balance
- 2 large sweet peppers preferably bright, vibrant colors – seeded and cubed
- 2 Poblano peppers – seeded and cubed
- 2 jalapeño peppers – seeded and cubed
- 1 large red onion – cubed
- 2 zucchini or yellow squash – cubed
- 2 ears of fresh corn with corn zipped off the cobs
- 2 cloves of garlic – sliced
- 1 pound fresh Lima beans – shelled (weight before shelling)
- 10-20 cherry tomatoes
- bunch of fresh cilantro – washed, dried and chopped
- 1 Tbsp whole coriander seeds
- 1 tsp whole cumin seeds
- Sriracha hot sauce
- 1 Tbsp grapeseed oil
- Toast the coriander and cumin in a pan stirring to prevent burning. Once you notice the toasted spice aroma, take off the heat and crush the spices with a mortar and pestle or a spice grinder. Using whole spices allows toasting which brings out the best flavor from the spices. They are then quite easy to grind.
- Trim and cube the beefalo then coat with the ground spices and salt.
- In a large saute pan or wok, heat the oil and brown the meat. Reserve.
- In the same pan saute the onions and garlic until translucent then add the peppers. Cook until soft, stirring often.
- Add the cubed zucchini and stir until cooked.
- Add the corn, cherry tomatoes, cilantro and beefalo and warm through.
- Season with Sriracha to taste.
- Serve hot or as a cold salad
- Feeds 4-8 people. can be served over rice or a shaped pasta like orecchiette, rigatoni or shells to extend the number to feed.
This recipe worked well as written, but it can have an infinite number of variations. Feel free to experiment!
Spinach Cheese Squares
2 tablespoons butter (homemade from local cream, Whitehall)
4 eggs (Boule Farm, Whitehall, or Stewart’s)
1 cup flour (Champlain Valley Milling, Westport)
1 cup milk (I always buy Stewart’s milk)
1 tsp. salt
1 tsp. baking powder
1 medium onion, well-minced (from my garden)
Fresh spinach (from my garden)
1 lb. Monterey Jack or any other mild cheese, grated (Argyle Cheese Farmer or Cabot)
Preheat oven to 350º.
In a 9” x 13” x 2” baking pan, melt the butter in the oven. Remove from oven.
In a large mixing bowl, beat the eggs, then add the flour, milk, salt, baking powder and nutmeg. Mix these ingredients well. Saute the onion and add to mixture. Rinse spinach, and wilt slightly in saucepan. Squeeze out liquid, chop coarsely and add to mixture. Add cheese.
Pour all ingredients into baking pan and bake for 35 minutes. Remove from oven, cool for 45 minutes in order to set. Cut into bite-sized squares.
To freeze: Place squares on cookie sheet, and allow to freeze, then transfer into freezer bags. Before serving, remove from bags, place on cookie sheet, heat in oven at 325º for 12 minutes.
Yield: 25 appetizers