|Slow Foodie Spotlight|
by Wendy Swat Snyder
Meredith Adams grew up near her father's farm in Snow Hill, North Carolina, and learned early to respect the land and all it supports. For her family, dealing on the local level was a way of life.
"My Dad was an independent hog farmer," she notes, "always giving back to the local economy."
Independent and competitive herself, Adams is one of few female executive chefs in the region with a partnership stake in a fine-dining establishment. And lessons she learned growing up form the foundation of her Mount Pleasant restaurant, Eurasia Cafe & Wine Bar.
A proud member of the Certified SC Grown Fresh on the Menu initiative,
she stocks her kitchen with produce from more than a dozen Lowcountry and regional farms. Pork and cattle come from pastures in North Carolina.
Adams' entr�e into the culinary world began at Johnson and Wales University, where she eventually traded studies for an opportunity to work in the kitchen of the AAA Four Diamond Award winning restaurant, Todd Jurich's Bistro in Norfolk, V.A.
She is also an accomplished show horse trainer and rider, a diver, has managed a herd of Black Angus Cattle, and competes in bill fishing tournaments every year.
Chef shares a dish that showcases the prolific sweet potato, a vegetable that speaks to her Snow Hill roots - her Dad worked closely there with Bobby Ham, the largest sweet potato producer east of the Mississippi.
Her award-winning recipe can be adapted for the vegetarian palate by substituting read more...
|Sweet Potato Bisque with Virginia Wildflower Honey & Truffle|
Carolina Gold Rice: Something to Celebrate
Slow Food Charleston board member Virginia Carleston has created a risotto dish perfect for these cool fall days. Her recipe follows.
Carolina Gold Risotto with Pumpkin and Oil Cured Black Olives
1 cup of Carolina Gold rice
1 pound fresh pumpkin, cut into slivers and roasted
� cup oil cured black olives, pitted and chopped
1 small onion, minced
4� cups chicken or vegetable broth
1 cup dry white wine
3 tbsp butter
2 tbsp extra-virgin olive oil for roasting pumpkin and seeds
a few sprigs of flat-leaf parsley, chopped
salt to taste
Preheat oven to 350�F. Slice the pumpkin into 4 slivers, scrape out the seeds and set aside in a bowl of cold water; paint the pumpkin with 1 tbsp of olive oil and place on a baking sheet in the center of the oven for 30 to 40 minutes, until tender.
After the pumpkin seeds have soaked for a few minutes, remove the membranes with your fingers and rinse in a fine mesh colander. Dry with a cloth, toss with the remaining olive oil and place in the oven with the pumpkin for 15 minutes or until golden brown.
Remove the pumpkin and seeds from the oven, let the pumpkin cool before removing the skins; this can be done in advance.
When the pumpkin has cooled and you are ready to make the risotto, mince the onion and bring the broth to a simmer. Heat a large flame-proof casserole pan over medium-high heat and melt 2 tbsp of the butter, covering the pan. When the butter is melted add the onion and saut� until the onion is translucent. Add the rice and coat with the butter, toasting it a bit. When the rice becomes opaque, after about 1 minute, add the wine to the pan, enough to cover the rice, stirring frequently.
When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Repeat and once the rice starts to absorb the broth add the roasted pumpkin; the pumpkin should be very tender and should melt into the risotto without having to be cut. Add another ladle of broth and the chopped olives. Continue adding the broth as the rice absorbs it. The rice should be somewhat dry each time you add broth, such that you can create a path with the spoon on the bottom of the pan.
When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from the heat, add a tab of butter and stir in the chopped parsley. Serve immediately with roasted pumpkin seeds for garnish.
Upcoming Slow Food Events
Slow Food 2011 Film Series
MUSC Institute of Psychiatry Auditorium
67 President Street, Charleston
No Impact Man
Monday, November 7This documentary tells the eye-opening story of a New York family living a year of zero environmental impact.
Thursday, December 8With beautiful visuals and inspiring stories, the film traces our relationship to food from a global perspective to personal action steps.
YCAC TRUCK FARM GOES
ON THE ROAD!
The Charleston Red chapter of the Slow Food Youth Community Action Club (YCAC) recently completed an exciting project in conjunction with the Slow Food Charleston and Whole Foods Market film series. To coincide with premier of the independent film Truck Farm, the YCAC created a short film documenting the creation and community service application of a local truck garden.
Using a donated pick-up truck, soil, vegetable and herb seedlings, and the volunteer labor of YCAC members, a truck farm was planted in mid September. For nearly a month, the truck soaked up sun and rain while sitting in the Whole Foods, Mt. Pleasant parking lot. The seedlings thrived and grew into mature, edible plants.
Beginning October 12, the truck garden, Whole Foods Market's chefs, and its nutritionist made its way to eight local schools. Several YCAC members were also on board, recording the events for their documentary.
The elementary students, ranging from grades one through five, were treated to a presentation on the value of eating slow food, the idea behind the truck farm, a cooking demonstration, and samples of foods that were being grown in the truck. It was wonderful to hear first graders ask for second helpings of kale, brussels sprouts, and broccoli!
At our October 27 screening of Truck Farm YCAC members presented their short documentary. It was a successful premier and a wonderful collaborative event for Slow Food Charleston, Whole Foods Market, and the our YCAC chapter.
|Truck Stop: East Cooper Montessori School|
Fields Farm Potluck 2011
Neither rain, wind, hell or high water could shut down the much anticipated annual Fields Farm Potluck. A great time was had by members and guests, touring the farm (between cloud bursts) and feasting on dishes home-made using local ingredients - all to the irresistible beat of that dean of Charleston jazz singers, Ann Caldwell and her wonderful band.
During the event our special guest, artist Jonathan Green, spoke about the mission of the Lowcountry Rice Project, a new initiative he is spearheading.
Renowned for his Gullah-inspired art, Green hopes the project will build a cross-cultural dialogue on the growth of antebellum Charleston into one of the wealthiest cities of its time.
"We are re-examining the history and culture of a people that created a 250-year rice economy legacy in the Lowcountry," says Green.
The project's main objective is to bring rice culture history into the curriculum of schools nationwide. For more details about upcoming events and volunteer opportunities, contact Slow Food board member Dena Davis at email@example.com.
Carolina Gold Risotto with Pumpkin
and Oil Cured Black Olives
Become a Slow Food Volunteer
Slow Food Charleston welcomes volunteers for all our events and activities. Please email our Volunteers Coordinator, Virginia Carlsten, at firstname.lastname@example.org
to find out about upcoming opportunities. It's a great way to be involved! Thank you!
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