…and the mushrooms, and the greens, and the cheeses! This past Sunday was our first survival meal of the Mod for our incoming students, and an opportunity for us to recruit new members for our convivium.
Our meal was inspired by the Piedmont, the location of Terra Madre 2008, and was predominately composed of local ingredients. We made pasta from King Arthur flour and local chicken and duck eggs. The freshness of the eggs allowed us to serve a delicious fettuccine topped only with extra virgin olive oil. Locally-foraged mushrooms bought at the farmer’s market the previous morning filled ravioli topped with a beurre rouge sauce. The mushrooms were also featured in a risotto and a second risotto contained Bayley Hazen Blue from Jasper Hill Farm and bacon from Vermont Smoke and Cure.
We had a bounty of local greens, also from the farmer’s market, bread baked by Slow Food members at La Brioche, and a large cheese platter of assorted Vermont Butter & Cheese Company cheeses. Baking and Pastry students provided us with a delicious array of sweets. Thanks to everyone’s hard efforts, the meal was a success, hopefully we have engaged some new students, and we are still thinking about our next survival meal!