Slow Food Russian River’s Heritage Feast: Renewing America’s Food Traditions
at the MacMurray Ranch
Sunday, October 15, 2006
This event benefited the preservation of heritage breeds, and local 4H and Future Farmers of America.
The evening began with a silent auction and local wines & cheese (Bellwether's Carmody, Andante Dairy's Minuet and Pt Reyes Original Blue). Heritage turkeys were on display, and later auctioned off.
Catering: Park Avenue Catering Company. Chef: Bruce RiezenmanThe Menu:
Roasted Inchelium Red Garlic and L’Itoi Onion Soup with Jimmy Nardello’s Sweet Italian Frying Peppers, Nevada Single Leaf Pinyon Nuts and New Mexican Chili Powder
A Selection of Heirloom Lettuces with Cherokee Purple Tomatoes Extra Virgin Olive Oil, Orleans style wine vinegar and Red Hawaiian Sea Salt
Heritage Turkeys (Narragansett), Hand Roasted in a Wood Barbeque served with Charbono Pan Gravy, Oven roasted Red Kuri Squash with Alaskan Birch Syrup Glaze, Anishinaabe Wild Rice with Trumpet Royale and Velvet Piopinni Mushrooms.
Tuscarora White Corn Bread
Warm Three-Apple Crisp with Air-dried Bronx Grapes and Steen’s Cane Syrup Whipped Cream
The Program:
