Midyear Event: Sustainability:
Enjoying the Taste of Local Food
Tuesday, May 16, 2006, 4:30 to 8:00 pm
Washington Park Arboretum in Seattle (directions
to the Graham Visitors Center)
Registration form: download here as
a Word document
Have you ever tasted a fiddlehead? Or wished for the opportunity
to eat nettle Gouda cheese or something as interesting as ramp leaves?
Come and join us for this enjoyable, educational and delicious springtime
event featuring Kären Jurgensen: chef and advocate for local
foods in restaurant and home kitchens. Karen has designed a fabulous
dinner using foods from our hills, streams and fields that reflect
the bounty of our springtime foods!
The evening will begin at 4:30 with light appetizers while re-connecting
with your colleagues and enjoying the beauty of the Arboretum. An
optional native plant tour by an Arboretum volunteer will begin
at 5:00.
Our program begins at 5:30. Karen will be sharing information on
what sustainability means and the efforts of local chefs to utilize
locally grown products. Kären teaches in the Culinary Arts
Program at Seattle Central Community College and has a grant that
focuses on sustainability. In addition, Julie Wuesthoff, convivia
leader for Slow Food Seattle will briefly tell us about the Slow
Food movement and their local efforts and activities.
The evening concludes with a delicious buffet dinner prepared by
Kären. Please join us for this opportunity to re-connect with
your fellow Food & Nutrition Council members in a learning and
networking environment. For non-members, we hope you’ll join
us for a great opportunity to get a ‘taste’ of Washington
State Food & Nutrition Council and meet some of our members.
Members and non-members alike, this will be a fun, delicious and
educational evening that you won’t want to miss.
Kären Jurgensen is currently the Chef Instructor at Quillisascut
Cheese Company’s Farm School and at Seattle Culinary Academy
teaching professional chefs, culinary students and agricultural
professionals, farm to table practices and philosophy. Kären
serves as president of the Seattle chapter of Chefs Collaborative.
She is the co-author of Rethinking the Kitchen, the sustainable
kitchen handbook.
MENU
*
Northwest cheeses (from Washington State Dairy Council), crackers,
Mama Lil’s peppers
Rat tail radishes, Beecher’s butter, fleur de sel
Washington wines and sparkling cider
**
Anselmo Farms greens, pea vines, fresh favas, lemon geranium vinaigrette
Tarragon spiked Oxbow Farms “rabbit bliss” carrots
Samish Bay nettle gouda tart, spring onions, fiddleheads, morels
Open-face canapés: St Jude Vessel tuna nicoise terrine, aioli,
fried nasturtium buds, Tall Grass Bakery organic pumpernickel
Grilled Island County Pasture finished lamb loin in ramp leaves,
minted baby squash, farro tabbouleh
***
Lentz Farms spelt crisps, rhubarb, crème fraiche
WSFNC members discounted price - $25.00
Non-WSFNC members price - $30.00
Student price - $15.00
1 hour of continuing education has been requested from
the American Dietetic Association
Space is limited. Parking is free!
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