Sunday, October 2, 2011 at 6:30 PM (EDT)
Learn about our Southern heritage and enjoy a truly delicious Southern meal
Sunday, October 2, 6:30 p.m.
Georgia Brown’s, 950 15th St., NW, Washington, DC 202-393-4499
Our speaker Michael Twitty is a recognized food historian, community scholar and living history professional of African American food and folk culture. He is website www.michaelwtwitty.com, is devoted to the preservation of historic African American foods and foodways. He has conducted classes and workshops, written curricula and educational programs, giving lectures and performed cooking demonstrations for over 100 groups, including the Smithsonian Institution, Colonial Williamsburg, Thomas Jefferson's Monticello, Library of Congress, and the Oxford University Symposium on Food and Cookery. He has done research about African American heirloom crops, open hearth cooking, heritage breed meats, and wild flora and fauna utilized by enslaved Africans and their descendants. His book, Fighting Old Nep: The Foodways of Enslaved Afro-Marylanders 1634-1864, can be purchased by cash or check for $10 at the event.
Executive chef Bryan Yealy of Georgia Brown’s has devised the following menu:
Oyster Amuse; On the Half Shell/Choptank Maryland/Piquillo Pepper Sorbet/Pepper infused Vodka
Truffled Local Corn Chowder; Corn Shoots/Local Mushrooms/Truffle Salted Popcorn
Grilled Red Endive Salad; Virginia Ham/Organic Grits Corn Pone/Loring Peach Vinaigrette/Heirloom Tomato Salad/Black Strap Molasses
Farmers Market Duck Breast; 3 Grain Rice Pilaf/Roasted Shallots/Calvados Apple Cider Reduction/Micro Mirepoix Greens/Duck Cracklings
De-Constructed “Yankee Pot Roast”; Culpeper Farms Grass Fed Beef/Potato Parsnip Pure/Baby Vegetable Mirepoix/Rosemary Burgundy Jus/Crispy Fried Kale
Lemon Meringue Tartlet; Lemon Curd/Burnt Lemon Meringue/Nunda Orchard Cherry Ice Cream/Chicory Chocolate Ganache/Lemon Short Bread
Cost includes a glass of wine.
When & Where
Slow Food DC
The Slow Food DC (SFDC) chapter is a community that promotes and celebrates local, seasonal, and sustainable food sources; works to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and supports the right of all people to enjoy good, clean, fair food.
SFDC represents the national capitol area, including Washington, DC, Virginia and Maryland. Members come from a wide variety of professions and backgrounds. We organize dinners, tastings, tours, lectures, and community outreach events providing SFDC members an opportunity to explore the richness of our region’s culinary heritage in addition to the diverse array of food and drink from around the world represented in our foodshed. It is our goal to connect our eaters with the biodiverse and sustainable food producers, as well as increase public awareness of slow eating.