 |
l-r: Chefs Kevin Mitchell; The Macintosh’s Jeremiah Bacon; Indaco’s Andy McLeod; Old Village Post House’s Forrest Parker and Ken Vedrinski of Trattoria Lucca and Coda del Pesce; The Grocery chef and owner Kevin Johnson (Photo courtesy of Jonathan Boneck)
|
Chef Kevin Mitchell, a member of the board of Slow Food Charleston, participated in the chapter's Ark of Taste Dinner held at The Grocery restaurant. The Post and Courier reports:
"According to grain revivalist Glenn Roberts of Anson Mills, Sea Island White Flint corn was 'legendary in island grits culture, and the same for polenta in Italy.' The corn, known in Italy as Bianco Perla, is one of many heirloom ingredients scheduled to be featured at an upcoming Italian feast benefitting Slow Food Charleston. Other starring Lowcountry ingredients borrowed from Slow Food’s “Ark of Taste,” which the international organization describes as a “living catalog of delicious and distinctive foods facing extinction,” include sourwood honey, chestnut flour, sorghum and yellow cabbage collards. 'Probably too early for white velvet okra,' laments University of South Carolina professor David Shields, who will appear at the event, along with Roberts." Read more about it at: http://www.postandcourier.com/article/20150527/PC0301/150529423/the-grocery-hosts-ark-of-taste-supper
No comments:
Post a Comment