It took the Slow Food snail an extra month to arrive.
The storm delayed Christmas party took place yesterday at Chives for over 60 members and guests. A raised snail resting atop chef Craig Flinn’s famous chicken pies welcomed everyone to a feast of hot and cold dishes. It was all prepared by the Chives team augmented by dishes from 5 other Slow Food restaurants and wineries. Each dish was labeled with the ingredients and names of the local suppliers.
We changed the format this year to a stand up buffet that was produced at cost by Craig largely on a menu constructed from his wanderings through the Halifax Farmers Market the day before. He also set up a cooking demo in the large dining room where he showed how to make a very flavourful risotto.
The low cost of the event (a mere $15) enabled us to ask people for a generous donation to Feed Nova Scotia who manage the provincial food bank system. Two thousand dollars was collected for them to use in their food distribution which, unfortunately, has become a year round necessity.
Sounds wonderful. I wish I could have been there.
Superbly phenomenal; I was not in attendance, much to my dismay but send kudos to all who participated. It seems the local mainstream news did not cover the event, quite irksome, though I do battle with columnists and presidents of think tanks that sully the mere thought of buying local and living holistically, in general. Consumerism pays the price and we all try and pay the correct one.