This Sunday, February 8, a Slow Food workshop will be held at the AGO’s new restaurant FRANK. For those of you who are not familiar with Slow Food it is not what you think— and is definitely not what I thought it was. Slow Food does not allude to how long it takes to prepare food; it is actually an organization that supports the environment, animal welfare and health, fair compensation of producers and good tasting food.
Anne Yarymowich, the executive chef at FRANK, Donna Dooher of Mildred’s Temple Kitchen and Leslie Steh of Far Niente are all Slow Food members who have been challenged to showcase the eggs and grains of Stoddart Family Farm, a certified organic farm located in the Kawartha Lakes region of Ontario. This challenge includes the creation of two dishes—one savoury and one sweet—that contain eggs and grain as the main ingredients. Menu items include ravioli filled with duck yolk and a cauliflower puree finished with olive oil and maldon salt—a savoury dish—and rye flour crepes layered with caramelized russet apples, and egg royal, baked and served with chèvre and honey ice cream—a sweet dish. These and four more unique dishes will make up the tasting that demonstrates the versatility of eggs and grains.
This workshop provides an opportunity for the three celebrated chefs to support an organization they are actively involved in, and will be a reunion of two chefs that have not worked in the same kitchen since Anne left Donna Dooher’s Mildred Pierce in 1996. For you it’s an opportunity to learn more about Slow Food and to sample six delicious dishes paired with local wines.
Unlike Sam-I-am, its sounds like many people will like grain, eggs and Anne.
To be a part of it all, and taste the “ducky goodness” as Martha Wright, Chef de Cuisine at the AGO describes one of the dishes, call 416-978-8849 or go online to www.UofTtix.ca. The workshop takes place Sunday, February 8 from 4 to 6 pm and tickets cost $40 for Slow Food members and $50 for non-members.