(from the Slow Food DC convivium):
Don’t forget to sign on for what’s shaping up to be our first ever Slow Food ARK celebration. Lots of friends of Slow Food will be joining us to learn more about the Native Sweet Sisters, (pawpaw, persimmon and strawberry). Also attending; Neal Peterson and Jim Davis (growers of pawpaw); Jerry Lehman, Director of the largest persimmon farm in the US; Dr. Richard Uva, Cornell University, specialist in the another sweet sister, the Beach Plum; Richard Hetzler; executive chef of Mitsitam Café at the National Museum of the American Indian; Rebecca Adamson, Founder of First Nations; and our good friend Nora Poullion.
We’ll learn about fruit cultivation, the lore of these fruits, experience some traditional and modern dishes that salute these native fruits.
Full posting follows:
We are delighted to invite you to a celebratory Thanksgiving brunch at Majestic Cafe on Sunday, November 6 to launch the Three Sweet Sisters: The American persimmon, pawpaw, and strawberry.... all recently boarded on the Slow Food Ark of Taste. Come taste these three delightful foods which are essential to American history and heirloom cookery. Although the Three Sisters of N/native culture--corn, beans, and squash- have been given much attention, First Fruits such as the Three Sweet Sisters are making new waves in heritage cuisine, and Slow Food is happy to be a part of this culinary renewal.
Chef Joe Raffa of Majestic Cafe (Morrison-Clark Inn, Equinox, and Cafe Atlantico trained at L'Academie de Cuisine and brings his culinary expertise to a unique menu, designed for this special occasion, that features N/ative foods: persimmon, pawpaw, corn, black walnuts, maple, greens, shagbark hickory, duck, chilies, and spicebush berries.
Guests will also have the opportunity to try rare Persimmon brandy and pawpaw wine from the Ohio River Valley.
Join us to launch this exciting experience of the Slow Food Ark with what will prove to be a unique three-course meal especially designed for this occasion.
Pawpaw glazed shrimp with corn and chili
Confit of persimmon duck on polenta with microgreens
Persimmon Flan with lemon syrup and cream
Black Walnut Tart with Pawpaw Ice Cream
Special guests will offer presentations about Slow Food Presidia work and our new culinary adventure. In addition to experiencing this unique menu, guests will receive a copy of a Persimmon Cookbook; Three Sweet Sisters information booklets with recipes:a gift bag of handmade delicacies using N/native foods. (Persimmon truffles anyone?)
Sunday, November 6, 10:30 AM
911 King Street
Alexandria, Virginia 22314
$45.00 for Slow Food members
$50.00 for non-members
Please respond by October 30.
Mail checks to:
3686 King Street
Alexandria, VA. 22302
Upon receipt of your checks, you will receive an email confirmation.
For more information, please contact:
as is our standard practice; members can bring one guest at member rate, all other guests at non-member rate; there are no refunds but reservations are transferable, we just ask to be informed as to who is coming your stead
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