Garlic Harvest Cook Off – June 27th

Fresh garlic bulbs on a wooden background

Join us for the inaugural Garlic Harvest Cook Off on Saturday, June 27th noon-4pm. This sustainably inspired event will be at the Resurfaced space located downtown behind the facades of 615-621 West Main Street in Downtown Louisville. Admission to the event will be FREE. Tastes will be sold for $2 each.

Eight local farmers will pair with eight local chefs to create a culinary explosion of garlic delight for all to taste and vote. A cash prize will be available to the winner of the two categories, Best Sweet ($500), and “Best Savory” ($500).  We need YOU to determine the winner! Winners will be selected by ballot voting amongst the attendees. Proceeds from the event will go towards Slow Food Bluegrass’ Garden Grant Program.

Participating Farm’s include: Barr Farms, Groce Family Farm, Rootbound Farm, Roots Underwood, Holden Farm, Louisville Grows, Field Day Family Farm, Salt River Garlic, and Lost Acres.

Participating Restaurants Include: Eiderdown, Funked and Fermented, Holy Grale, Farm 2 Fork Catering, Wiltshire Pantry, Louisville Cream, and Harvest

Sponsors
Barrett Dental Care
Wiltshire Pantry
Seed Capital KY
Trend Appliances
Blue Grass Motorsport
Rainbow Blossom
Reynolds Grocery
Roobiee Red Tea
Bullet Bourbon
Woodland Farm Store
Louisville Farm to Table
Esposito Construction
The Farmer and The Foodie

Interested in being a sponsor? Check out our sponsorship levels here.

Garlic Harvest Cook Off to be Held at Resurfaced on June 27th

Cooking Competition will Benefit Slow Food Bluegrass

Louisville, KY (June 5, 2015) – The Inaugural Garlic Harvest Cook Off will be held on Saturday, June 27th from 12:00pm-4:00pm at ReSurfaced, 615-621 W Main Street in downtown Louisville. This culinary competition will award cash prizes of $500 to the best savory garlic tasting and $500 to the best sweet garlic tasting, and the winners will be selected by ballot voting amongst the attendees. Admission to the event is free, and tastes will be sold for $2. All proceeds will benefit Slow Food Bluegrass.

Garlic-growing farms will be paired with a restaurant to execute two dishes that highlight their garlic. The following farms and restaurants will be participating and paired together.

 

Farm Restaurant
Barr Farms Eiderdown
Groce Family Farm Funked and Fermented
Rootbound Farm
Roots Underwood
Holden Farm Holy Grale
Louisville Grows Farm 2 Fork
Lost Creek Acres Wiltshire Pantry
Field Day Family Farm Harvest
Salt River Garlic Company Louisville Cream

 

The Garlic Harvest Cook Off will be a sustainably inspired culinary event that brings together farmers and chefs to celebrate the garlic harvest season. The ReSurfaced movement is meant to illustrate the economic potential and benefit of activating currently unproductive spaces while creating a more vibrant downtown.
Sponsorship information can be viewed here.

About Slow Food Bluegrass

Slow Food Bluegrass is a volunteer-run local chapter of Slow Food International, an organization devoted to savoring and protecting the heritage and biodiversity of food, agriculture and the rich culture of the table. Follow Slow Food Bluegrasss @SFBluegrass on Twitter, @slowfoodbluegrass on Instagram, Facebook.com/slowfoodbluegrass or for more information visit slowfoodbluegrass.org.

Heirloom Recipe Potluck & Cow Milking & Paneer Cheese Making Demonstration – June 8th

cheeseball

Join Slow Food Bluegrass for an Heirloom Recipe potluck.  Lakshmi Farm owner Prem Durham will go over the process of milking a cow, and will share two of her family heirloom recipes: making fresh paneer cheese and making dosas, thin Indian lentil crepes.  Bring your favorite heirloom recipe to share.

When: June 8, 6-8 PM

Location: Lakshmi Farm, 12400 Lucas Lane, Anchorage, KY 40223

Winter Harvest Soup Swap on February 23!

Soup Swap Poster

What is a soup swap?

A soup swap is a soup potluck. In addition to bringing a pot of soup to share, also bring a container to take other soup home with you. Fresh-baked, rustic, artisan bread will be served, too!

Open to Slow Food Bluegrass Members. Please RSVP your attendance to slowfoodbluegrass@gmail.com.

Curried Chestnuts Recipe

Curried Chestnuts:

  • 1 Pound of chestnuts
  • ½ cup onions, finely chopped
  • 3 tablespoons butter
  • 2 Tablespoons flour
  • 2 tablespoons curry powder
  • 1 Tablespoons tomato puree
  • 1 apple, peeled, cored and chopped
  • 1 tablespoon chutney
  • 2 teaspoons brown sugar
  • 1 ½ cups water
  • Nutmeg, to taste
  • Salt and pepper, to taste
  • Cook the chopped onions in the butter until they are tender and slightly browned. Remove the pan from the heat and sprinkle the onions with the flour and curry powder together using a sifter or a strainer. Add the tomato puree, apple, chutney, and brown sugar. Gradually stir in the water and cook over low heat until the sauce gradually thickens and boils. Season with the nutmeg, salt and pepper to taste.

    Prepare the chestnuts: To prepare chestnuts in the shell, use a sharp knife and slice an “X” into the convex side of the nut. Cover the nuts with boiling salted water and cook them for about 20 minutes. Remove the pan from the heat but leave the chestnuts immersed in water. Remove the chestnuts one at a time and discard the shells and inner linings. The edges where you made your slits will have turned out a bit, which makes removing the shells a lot easier. You can also bake them at 400 degrees for about 15-20 minutes with the slit side up.

    Arrange the cooked and shelled chestnuts on a buttered baking dish and stir in the curry sauce. Cover the dish tightly and bake for 30 minutes at 350 degrees. Serve with rice or couscous.