Slow Food Dinner, Saturday January 30th 2010
Perhaps
more than most other kinds of food, offal has
experienced significant fluctuations in popularity over the years. In
In
this more enlightened 21st century, offal is making quite a comeback in many
western countries, largely thanks to brave restaurateurs like Fergus Henderson
of St John Restaurant in
Member Mary Garland has put together a menu of offal dishes in the western tradition, featuring ingredients such as sweetbreads, ox tongue and oxtail, and livers and kidneys.
“I grew up eating all sorts of offal even when it was entirely un-cool, as we got much of our meat from relatives' farms”, says Mary. “The idea of wasting anything was abhorrent to my grandmother who grew up experiencing the food shortages WW1 and also my mother who grew up with similar experiences during WW2.”
Dessert is spiced, baked apples. “Because it's the kind of dessert my grandmother used to make in late winter when the apples were getting a bit tired. It's the whole idea of waste not - want not.”
Date: Saturday 30 January
Time: 7.00 pm
Cost: $400 members, $450 non-members
Wine: BYO.
A good match might be
hearty, earthy red wines, such as Italian reds (Piglian
reds, Montepulciano, some of the smaller, unusual IGTs ;
other Sangioveses). Spanish reds would also be good (Ribera del Duero,
Rioja, other Tempranillos).
White exotics from