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Shake the Hand That Feeds You VIII

The Shake The Hand That Feeds You Dinner has been one of the most highly anticipated events for food lovers around Ohio for years. This joyful evening of celebrating food tradition never fails to amaze. Dinner guests gather together to experience the reality of good, clean and fair food, celebrate food diversity, and support delegates attending the unforgettable Terra Madre conference in Italy.

This year, though, things will be a little different.

First of all, in what will be welcome news to folks on the southern side of town, we will be exploring a new venue: Folsom & Pine Farm, just southwest of Grove City. Farmers (and Ark of Taste producers) Jeremy Priwer and Lori Fry have expanded their facilities to include a chef's kitchen, and their greenhouse ensures that this summer's wet weather can't throw a wrench in our plans.

Second, fans of Shake the Hand That Feeds You know that each dinner is the vision of a single chef. This year's chef is one of the most appropriate we can imagine for a farm-to-table dinner: Chef Alfonso Contrisciani. One of only 68 Certified Master Chefs in the country, Chef Alfonso has garnered over 75 National and International awards, including 36 Gold medals thus far. Chef Alfonso competed as a member of Team USA in 1992, 1996 and 2000 in the International Culinary Olympics. Chef Alfonso and his wife reside on a 70-acre working farm in Thornville, Ohio.

Chef Alfonso has put together the following menu:

Appetizers
Bruschetta "Caprese"
Local Ohio tomatoes, fresh mozzarella, olive oil toasted Italian crostini, and pesto

Skewered Moroccan Chicken Kebobs
Tomato pepper jam
Black olive tapenade

First Course
Butter Head Lettuce & Arugula Salad
Sliced radish, pickled red night pepper, and eggplant confit
Topped with a slow poached free range egg, and a sherry & mustard vinaigrette

Main Course
Slow Braised Flying J Farm Red Wine Brisket
Ohio corn soufflé, Shagbark Mills locally ground heirloom cornmeal, grilled sweet scallions, buttermilk, farm fresh eggs & crème fraiche
Warm salad of heirloom tomatoes, EVOO & aged balsamic Vinegar

OR

King Arthur Bell Pepper
Stuffed with Tofu, Four Grains and Eight Vegetables
Tomato Basil Coulis & Athens County Ratatouille
(Please notify bear@slowfoodcolumbus.org after purchasing tickets if you would prefer the vegetarian option!)

Sweet Course
Peach & Blueberry Crisp
Crème fraîche & vanilla bean ice cream

Guests are welcome to bring their own beverages. We look forward to seeing you on the farm!