Slow Food Bloomington Chefs Dinner

Chefs_dinner_059

The Slow Food Bloomington Chefs Dinner is coming up this
Sunday at 5:30 at the Bloomington Convention Center. Here’s the menu (subject
to final tweaks and improvements.) The wine pairings are still in the works.
Tickets are available for $100 per person at Bloomingfoods East and West, or
email me if you are out of town.

Looks delicious – as always!
Great food, wine and music — and all for a good cause.  Come have a wonderful evening and help us send our delegates to Terra Madre. If you are in south central Indiana, please
plan to join us!!

Slow Food Bloomington
Chefs Dinner 2008

(vegetarian alternatives available on
request)

 

Hors d’oeuvre

 

Pinwheels of Capriole Farms Goat Cheese
and Heartland Family Farm Summer Savory

Gregg “Rags” Rago, Nick’s English Hut

 

Wibs Cornmeal Toast points with Braised
Fiedler Farm Pork and Baby Fennel

&

Market Cucumber Slices with Schacht Farm
Chicken Salad

&

Deviled Red Rosa Farms Quail Eggs

&

Local Bean and Potato Canapés

Alan Simmerman, Bloomingfoods

 

~~~

Pulled Fischer Farms Pork “Sandwich”

Greg Hardesty, Elements, Indianapolis

 

~~~

Chilled Heartland Family Farm
Cress Veloute with Trader’s Point Creamery Yogurt and Spiced Sesame
Paillettes

Daniel Orr, FARMbloomington

 

~~~

Spring Salad of Local Greens, Caramelized
Peaches, and Boudin Noir, Sherry Vinaigrette

Regina Mehallick, R bistro, Indianapolis

 

~~~

Ed Mundy’s Rabbit Crepinette with
Homestead Growers Mushroom Crepe and Roasted Harvest Moon Flower Farm Beets,
Whole Grain Mushroom Jus

Jeff Finch, Finch’s

 

~~~

Intermezzo

Sorbet

Krissy and Christine

 

~~~

Duo of Long Farms Elk, Braised Heartland
Family Farm Cabbage, Wib’s Grits, Farr Ridge Red Wine Vinegar Gastrique

Dave Tallent, Restaurant Tallent

 

~~~

Capriole Old Kentucky Tome Frico Taco
with

Heartland Family Farm Micro Watercress
Greens,

Strawberry Gastrique ,

Capriole Soft Goat Cheese Hush Puppy

Tad Delay, Limestone Grille

 

~~~

Dessert Trio:

Chocolate and Capriole Farms Goat Cheese
Tartlet,

Hunters Honey and Heartland Family Farms
Strawberry Ice Cream-filled Profiterole,

Raspberry Rose Macaroon

 

David Fletcher
and Scott Jackman,

BLU Boy
Chocolate Café and Cakery

One Comment Add yours

  1. Sarah Almuhairi says:

    Hey Christine,
    I’m getting pumped for Sunday! This is my first year at the Chef’s Dinner and I can’t wait! Note: I think that the crepe from Finch’s is in a whole grain mustard jus (or maybe whole grain mustard mushroom jus).
    Best,
    Sarah A.

    Like

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