|Third graders are fascinated by bee activity inside the portable hive brought to the classroom by Vera Gelder of Walk-About Acres Farm.|
Monday, September 3, 2012
Monday, June 11, 2012
Saturday, September 10, 2011
A Taste of Troutdale
Troutdale Farm Tour and Lunch
Sunday, September 25
11 AM— Depart from Wine Cellar & Bistro, 505 Cherry St.
12:30 PM—Tour of the trout farm at Gravois Mills
1:30 PM—Lunch (see menu below)
5 PM—Arrival at Wine Cellar & Bistro
Join us for a delightful day at Troutdale Farm in Gravois Mills. This is a great opportunity to see how sustainably raised trout get from the farm to your table. As many of you know, Troutdale Farm trout are featured on the menus of Missouri’s best restaurants, and are available at the Columbia Farmers Market and several retail stores.
On Sept. 25, we'll board a bus in Columbia, which will take us through the Ozark hills as fall is beginning to sprinkle them with color. When we arrive at the farm, owners Merritt and Dennis Van Landuyt will take us on a tour, where we’ll see first-hand how the trout are raised.
Afterward we’ll enjoy a trout-themed lunch at the farm, prepared by Chef Dennis Clay of Les Bourgeois Vineyards’ Blufftop Bistro.
$75 includes transportation, tour, lunch, wine and beer.
Only 30 tickets will be sold; Slow Food members receive the first chance to purchase them through Sept 9. After that we will open sales to the public. Sales will be made only through the Brown Paper Tickets site: http://www.brownpapertickets.com/event/197832
Each ticket sold will help support Slow Food Katy Trail educational activities in the community. Thank you for helping us raise awareness about the importance of good, clean and fair food.
Troutdale Farm Lunch
Prepared and served by Chef Dennis Clay of Les Bourgeois Vineyards’ Blufftop Bistro.
September 25, 2011
Smoked-trout canapé with chive-lemon butter
Trout cakes with apple-fennel slaw and orange-and-roasted-garlic aioli
Pan-fried trout fillets on warm bacon-potato salad
with fresh-tomato relish, green beans and sauteed squash ribbons
Missouri pecan pie with Chantilly cream and chocolate sauce
All dishes will be paired with Les Bourgeois Vineyards wines.
Local beer also will be available.
Monday, September 5, 2011
Proof that fresh, local food can be delicious and affordable!
Sunday, Sept. 18
6 to 8 p.m.
Café Berlin, 220 N. Tenth St., Columbia
$5 donation suggested
Slow Food Katy Trail is collaborating with Centro Latino to serve up freshly prepared and delicious local food for the same price as a burger and fries at a fast-food franchise. Come taste a simple, fresh and affordable meal that will leave you deliciously satisfied and make you eager to duplicate it in your own kitchen. Proceeds will support the Centro Latino's Comedor Popular (People's Diner) kitchen.
To reserve your spot, visit www.slowfoodusa.org/ and follow the links to the $5 Challenge on Sept. 18 at Café Berlin.
Hot pasta tossed with a variety of locally grown tomatoes, fresh basil, garlic and olive oil
Mixed salad of local greens, apples and toasted pecans
Fresh locally baked bread
Seasonal fruit dessert
Tuesday, August 9, 2011
Slow Food Katy Trail and The Wine Cellar & Bistro present
"Cooking Wild in Missouri"
cookbook signing and party
Sunday, August 28
Book signing at 4:30 p.m. — Food/wine at 5:30 p.m.
The Wine Cellar & Bistro, 505 Cherry St., Columbia
Summer black-and-blue pudding
Come join in the fun as we taste dishes from “Cooking Wild in Missouri,” a new cookbook by Slow Food Katy Trail co-leader Bernadette Dryden. Chef Craig Cyr will make the recipes come alive from the book’s pages, and Bernadette will be on hand to sign cookbooks (available for purchase at the party).
Adam Puchta wines will complement the food. Winemaker Michael Rouse will be on hand to pour five hand-selected wines from the Hermann winery.
(presented as bountiful hors d'oeuvres)
Craig’s Picante Pecans
Northern Missouri pecans spiked with Craig Cyr’s delightful blend of lavender, rosemary, red pepper and maple syrup
Lime-marinated local lake perch tossed with cherry tomatoes, red onion, sweet red pepper, cucumbers, avocado, fresh herbs and jalapenos
Black Bass Spring Rolls
Lightly sautéed Boone County bass wrapped in delicate rice papers with lettuce, avocado, mint, basil, cilantro and peanuts; served with Asian dipping sauce
Missouri “Crab” Cakes
Morgan County trout blended with breadcrumbs, green onion, fresh herbs, Parmigiano Reggiano cheese and lemon juice, then lightly browned in butter
Chanterelle and Smoked-Salmon Bruschette
Fabulous fungi gathered from the mid-summer, mid-Missouri woods and sautéed with smoked salmon, butter, shallot, garlic and brandy; served on grilled bread
Pettis County ground venison spiced with onion, herbs, garlic and hot pepper; grilled and served with cucumber-yogurt dip and pita
Summer Black-and-Blue Pudding
Chilled summer bread pudding of Cooper County
blackberries and blueberries
Black-Walnut Chocolate Biscotti
Missouri’s robust black walnut complements
the zesty fresh ginger and chocolate in this crunchy dipping cookie
Boone County elderberry juice swirled with fresh lemonade
The $50 ticket price includes gratuity for the servers. To make reservations for the event, please go to the Brown Paper Tickets site at: http://www.brownpapertickets.com/event/192126
Each ticket and book sold at the event will help support Slow Food Katy Trail educational activities in the community. Thank you for helping us raise awareness about the importance of good, clean and fair food.