OK, Sunday, April 9 will be the absolute last time that anybody can see me before I head East to VT, NJ, and IA (via SC) for my crazy, 6-month stint at being a political carny operator (many blog entries to follow I’m sure). Other than working one last shift at Teatro ZinZanni that day, I’ll be stage managing this unique night of slow food, performance, video, and talks. The Slow Foods Feast of Fools promises to open your eyes to the local food chain, the farmers and distributors who work locally, and the CounterPULSE community that supports local arts and communities. A bit on the pricey side, but all proceeds go to paying off the CounterPULSE debt.
I’ll be running around most of the night, doing my SM thing and making sure that everything runs smoothly. Kitchen a little behind on that course? We’ll extend the performance beforehand. You know, just like Circo Romani and the Funky Puppet Supper.
You are invited to a special feast to celebrate local, organic, fresh food and the people who bring it to us, and to benefit CounterPULSE.
Sunday April 9, 7 p.m.
A Special Slow Food Feast of Fools & Friends
$35-75 per person (beneï¬ts CounterPULSE)
PREPARED BY CARIN MCKAY, TEO T WEISS, GABRIELLA TAYLOR AND FRIENDS.
Rare and tasty local foods and drinks will tickle your pallet, while wild fools, entertainers, singers and ï¬lm excerpts will stimulate your brain.
SPEAKERS: Carmen Tedesco (Slow Food San Francisco), Erik Ohlsen (Sebastopol Permaculturist), Bryant Terrry (co-author, GRUB: Ideas for an Urban Organic Kitchen)
As part of our ï¬rst year at CounterPULSE, we are inaugurating a twice-annual Beneï¬t Feast, to highlight our connections to local farmers, gardeners, bakers, cooks, and food providers in general. At this important time in history, it is crucial that we begin to emphasize and consolidate our
connections to local food production. We also want to cultivate new relationships with producers, distributors, and all of us who enjoy the profound human communities that come together to enjoy tasty, fresh food in convivial social events.
â€¢ Wild sorrel and purslane salad garnished with pickled chioga beets and goat chevre with a citrus emulsion
â€¢ Oyster mushroom, nettle tart with Redwood Hill goat feta
â€¢ A fresh selection of Tartine’s bread served with a rosemary, thyme dipping oil
â€¢ A variety of local cheeses with assorted mezzes
â€¢ Main Course:
Sonoma organic roast leg of lamb with mint oregano herb crust, resting on a bed of wilted kale, snuggled beside a purple potato, chestnut lima bean and kalamata olive salad
Christmas lima beans with roasted purple potatoes on a bed of chifonnaded kale
â€¢ Bente’s Meyer lemon tart served with creme fraiche and a geranium garnish
â€¢ Raspberry-Chambord rose scented cordial
The menu is subject to change, but we’re working to match this as closely as we can!
Please make your reservations now by emailing email@example.com or
calling (415) 435-7552
Last chance to reserve is April 5, 6 p.m.