Come to Dinner in the Vineyard on Sunday, August 10th

The other night I was walking over to a friend's house and it was one of those perfect summer evenings where the golden light of the sun going down makes you feel like you're in a Norman Rockwell painting. Some neighbors had set a pretty dinner table out on the front lawn and were taking their cocktails on the veranda to the strains of a saxophone floating out from inside.  The grill was going and I was imagining how great it would feel to be coming to their party. 


I love that.  I love bringing the table outside, love having candles when the sun goes down, love hearing music playing while friends appear, and love having beautiful food that someone made with care.  


That experience is coming up this Sunday, August 10th when Slow Food Huron Valley does its one fundraiser dinner, this year at the nearby Lone Oak Vineyard Estate (in Grass Lake, just off I-94). This dinner is a benefit to send local chefs, farmers and producers to attend Terra Madre, the worldwide meeting of Slow Food International in Turin, Italy this October.  SFHV has 5(!) delegates who have been invited to attend this year's Slow Food Terra Madre event.   


How Do I Get a Ticket? 

The shindig starts at 5:00pm this Sunday, August 10th. Tickets are available online - $45 for Slow Food members ($55 at the door), and $55 for non-members ($65 at the door).  Tickets are also available in person at Zingerman's Deli and the Lone Oak Vineyard Estate.  The raffle is going to include a week's stay at a home in Italy's Piedmont....in case you were wondering.  


Who's Cooking?

The incredible menu on Sunday includes dishes made by Eve Aronoff from eve the restaurant, Craig Common from the Common Grill, and Rodger Bowser from Zingerman's Deli. This dinner in the vineyard will have Lone Oak's lovely wines paired with each of 5 courses.  And Tammy's Tastings is providing the truffles to go with David Meyer's Mighty Good Coffee at the end of the evening.


The Menu?

Hors d'oeuvres 

·      Bruschetta Bar with Grilled Italian Bread and an Assortment of "Summer in Michigan" Toppings, by Food Art Catered Affairs, Inc.

·      A variety of Michigan Cheeses, by The Produce Station

 

Dinner

·      Fresh Pasta with Basil Walnut Pesto and Late Summer Vegetables, by Eve the Restaurant. Paired with: Lone Oak 2005 Seyval Blanc


·      Grilled Cherry Smoked Michigan Lake Trout with Cipollini Onion Relish, by The Common Grill. 
Paired with: Lone Oak 2005 Chardonnay


·      Wild Fennel Rubbed Pork, with Sea Salt and Olive Oil, by Zingerman's.
 Paired with: Lone Oak 2004 Cabernet Sauvignon

·      With the entrees: Marino Family Stone Milled Polenta from the Piedmont, and Rapini and Braised Greens, by Zingerman’s

·      Arugula Fennel Salad with Heirloom Tomatoes, Shaved Parmigiano Reggiano, and Lemon Vinaigrette, by Christian's Catering

·      Assorted Fresh Baked Bread


 

Dessert

·      Bake House Olive Oil Cake with Local Fruit and Mascarpone, and Pignoli Cookies, by Zingerman's Bake House

·      Assortment of Hand Made Chocolates, by Tammy's Tastings

·      Paired with: Lone Oak Red Raspberry Wine and Mighty Good Coffee


 

The Musique? 

Kristen Johnson and Billy King  are both playing their unique live music. 


The delegates going to Terra Madre?

Eve Aronoff graduated from Brandeis University in Boston, Massachusetts with a BA in Comparative Literature and from Le Cordon Bleu in Paris, France with diplomas in French Cuisine and Wine and Spirits. Eve is currently working to become a master of wine through WSET in London. She has worked in restaurant industry for 20 years in Boston, Ann Arbor, Israel, and Paris. At her restaurant, eve, she serves contemporary cuisine based on the philosophy of French cooking. Eve works, every day, to implement the values of the Slow Food movement in her restaurant. 

 

Rodger Bowser is the Chef of Zingerman’s Delicatessen in Ann Arbor, Michigan. Rodger has been one of the area’s leaders in development and procurement in the regional food system. Even with high volume needs, Rodger has put seasonal menus back into the daily life of the Deli. Rodger also serves the community as one of the founding board members of the Agrarian Adventure, a local non-profit that partners with  K-12 schools to enrich students’ connections between the foods they eat, communities and the environment. Rodger represents Zingerman’s Community of Business as a leadership team member of the Food System Economic Partnership (FSEP), a South East Michigan non-profit whose goal is to catalyze change in the regional food system through education, research and development. Rodger currently serves as FSEP’s Business and Innovation Committee Chair. He also serves on the advisory committee of the Ann Arbor Westside Farmers’ Market.

 

Shannon Brines began building his first hoop-house, a type of passive solar greenhouse, in 2004 and has successfully provided year-round greens and produce to a growing base of happy customers ever since. A researcher and lecturer at the University of Michigan School of Natural Resources & Environment, Shannon is also active in the local food scene, as a commissioner for the Ann Arbor Farmers’ Market, a member of the HomeGrown Festival Steering Committee, a member of Slow Food Huron Valley, and organizer of the O2/Green Drinks sustainability group.


Molly Notarianni has spent the past five years growing for, selling at, and managing farmers’ markets from New York to Portland to Colorado. She has sheared sheep in Italy, kept chickens in her backyard, taught children to grow food and adults to can fruits and vegetables. In February 2008, Molly returned home to Michigan, where she manages the Ann Arbor Farmers’ Market. Nothing could make Molly more proud than having the opportunity to represent the producers of the Ann Arbor Farmers’ Market at this year’s Terra Madre.

 

Aubrey Thomason was raised in Ypsilanti, Michigan, one of 10 children. She is an urban farmer, whose focus is on stocking up, and doing home fermentation in the form of brewing, kefir, and lacto-fermentation. She currently crafts cheese at Zingerman’s Creamery. She has extensive training in traditional foods though farm work, volunteering and internships at Slow Food in Italy, Tenuta di Spanocchia, and Neal’s Yard in London. Aubrey hopes to one day have a winter-oriented CSA, where sheep’s milk cheese, beer and cured meats will be offered in addition to storage vegetables. 



What if I don't make it on Sunday? 

It will only be another 2 years until Slow Food Huron Valley does this kind of dinner again.  Come, see and enjoy what a Slow Food dinner is all about and support our food community at the same time. 


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