Slow Food Austin reconnects people with the food they eat. Our educational initiatives, social activities, fundraising events, and community volunteer projects inspire respect for where food comes from and awaken true pleasure in eating.

Slow Food Chefs in the Making

September 23, 2016

Date: Saturday October 15th, 6:00 pm – 10:00 pm
Location: Patricia’s Table, 1510 W 35th St, Austin, TX 78731
Cost: $80, please purchase tickets online in advance

Slow Food Austin presents this collaborative dinner with star Junior Chefs from Patricia’s Table. Each Junior Chef will be paired with a professional chef to create this locally-sourced, seasonal, four-course meal.
 
Jack Crabb is 13 years old and loves to cook and has been cooking since he was 3 years old. He recently won Chopped Junior on Food Network and says “having fun in the kitchen is not just for adults!” Jack will be working with Chef Jesse DeLeon from Victoria Provisions who has over 14 years of culinary experience and has balanced a variety of tastes and cooking styles, from the nouveau classics to authentic regional Italian cuisine.
 
Alex Alcorta is 11 years old and was on the Kids Baking Championship on Food Network. He is a talented baker and entrepreneur and enjoys making handmade pasta and teaching others how to cook. Alex will cook with Chef Amber Antonelli of The Naked Bite who offers cooking classes, catering, and personal chef services to connect people with dynamic, conscious cuisine that is unique and celebrates plants as the best thing on your plate.

Don’t miss this opportunity to see these Junior Chefs in action and enjoy an early fall, Slow Food meal.

Guests are invited to bring their own wine, and Zhi Tea will be serving a tea paired to each course.
 
Menu (Note: All menu items are gluten-free and nut-free. Some items are subject to change, and vegetarian options are available upon request.):
Passed Hors D’oeuvres

~Tete de Cochon
~Cucumber and Melon Summer Rolls, Thai Basil
~Inflatido with Butternut Squash Cream
 
First Course
~Fish Ceviche
served with Gyokuro (Japanese shade-grown green tea)
 
Second Course
~Roasted Eggplant | Arugula Pistou | Pepitas | Pomegranate
served with Raspberry Rooibos (South African red tea)
 
Third Course
~Ricotta Gnudi | Beef Shank Ragu | Local Veg
served with Royal Courtesan (Artisan reserve Taiwanese Gui Fei Oolong)
 
Fourth Course

~Spiced Butternut Cupcakes | Coconut Sugar Ice Cream | Pink Peppercorn Butternut Marmalade served with Pu’erh (Fermented aged dark tea from ancient trees in Yunnan, China)

 

Thank you to Wheatsville Co-opWhole Foods Market, Patricia’s Table, Victoria Provisions, The Naked Bite, and Zhi Tea for contributing to this event.

Event Sponsors:

WFM_Logo_Apple_Green PatriciasTable_logo wheatsville-food-coop

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