Slowfood Sacramento

Slow Food Sacramento Presents a Fall Harvest Event at Mulvaney’s Building and Loan

 

Please join us for a special event on Monday, Oct. 15 at Mulvaney’s Building & Loan. The beautiful, garden patio will serve host to a family-style fall harvest celebration. Chef Patrick Mulvaney has created a menu showcasing fresh seasonal ingredients from local farmers. Patrick is known for his “All Saints Day” parties where he roasts a pig on a spit — a tradition he has carried on from his father for years — and will treat guests to Bledsoe pork. The celebration begins at 6:30 and is open to the public. The cost is $55 per person, with a discounted price of $45 for Slow Food members, dinner price includes tax and gratuity.  Patrick will have a variety of yummy wines available for purchase. To make reservations, please e-mail mcraem@fleishman.com. Space is limited.

MENU:

Patrick’s passed appetizers

Collins Endive and McNamara Walnuts with Shaft Blue Cheese Salad 

Del Rio Winter Squash Ravioli with Brown Butter and Fresh Sage

John Bledsoe’s Natural Pork on Patrick’s Spit

Selection of Acme Bread with Bear Flag Farm Organic Olive Oil

Roasted Larsen Farm Apples with Leiwert Honey Mascarpone Caramel

Old Soul Coffee

Contact: Melinda McRae
mcraem@fleishman.com or 916-492-5331

1215 19th Street, Suite 100
Sacramento, CA  95814
916-441-6022

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Slow Food Sacramento Heirloom Event — Black Prince wins!

Or maybe it was Tigarella. But then there was Costulato Genovese and Striped German and . . .

Soil Born Farms provided roughly 15 varieties for our Aug. 4 tasting with others coming from Del Rio Farms and Ray Yeung Farm. Dazzling variety.

Great event and yet another that the attendees said we should do again next year. Soil Born representatives gave an informative and inspiring
presentation about their programs. The Web site is great, but the energy and spirit behind the project really showed through the staff and interns who attended our event.

We hope it’s the beginning of a long and fruitful partnership — both with Soil Born and with the Sacramento Co-op. Janet Zeller, SB Board President and Co-op staffer certainly made our job easy — managing set up and clean up, not to mention providing chefs, food, wine, and program! Thank you Janet! 

Chefs Terese and Dionisio Esperas provided sumptuous tomato-based gazpacho, salad, and phyllo tart. And they have given us permission to post the recipes on our Web site. Plus attendees got a two-for-the-price-of-one coupon for one of their classes at the Co-op. Thank you Terese and Dionisio!
P.S. - did I mention organic ice cream for dessert?
-Charity Kenyon

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