Harvest Fruits: Meet the Producer Dinner

6:00 pm – 8:30 pm                                                                               Friday, September 23, 2011

Slow Food Harrisburg welcomes fall at its annual Meet the Producers dinner with a celebration of the fruits of the harvest. The reception and dinner will be held at 6:00 pm on September 23 at the Wildwood Conference Center, Harrisburg Area Community College (HACC).

Award-winning Executive Chef Travis Mumma of Café Fresco, HACC Chef Instructor Autumn Patti and the students of the Culinary Arts Program at HACC will celebrate the fruits of the hunt with a sumptuous entree of venison prepared two ways. Venison from farm-raised red deer has a tender, velvety texture and a unique, delicate flavor. It is mild and delicious with no wild or gamey taste.

We’ll also celebrate the fruits of the vine with a full flight of wines to complement each course. This year, we feature the outstanding wines of Allegro Vineyards and Winery, which took four of the top 10 places in this year’s Pennsylvania Wine Excellence competition.

To tie it all together, the ripe, luscious fruit of late summer and autumn will be celebrated creatively throughout the dinner.  Come meet our producers and share in food grown with love, prepared with passion and enjoyed with good cheer!

Price

$60 (members of Slow Food, PASA, Buy Fresh/Buy Local, PA Preferred and ACF)

$65 (non-members)

Slow Food Harrisburg is a 501(c) non-profit organization.  Part of the price of the dinner may be tax-deductible.

Reservations & Deadlines

For credit card reservations: Click here ^[1] to purchase tickets.  For payment by check:  Make the check out to “Slow Food Harrisburg” and mail it to P.O Box 1320, Harrisburg, PA 17105.  Payment must be received by the deadline.  Seating is limited.  The deadline for reservations is Thursday, September 15, 2011.

Dinner Menu 

Producers Reception (Hors d’Oeuvres)

• Open-faced venison slider on brioche with tomato confit, mustard aioli and chive
• Asian-inspired filet of venison tartare with fresh cilantro and crisp wonton
• Petite venison sausage quiche with smoked spinach, caramelized onion and cheddar
• Crispy panko red ripe tomato with fresh basil pesto

Salad

Farm fresh baby greens grenadine, five-spice poached apples, honey-roasted walnuts, chevre, apple cider vinaigrette

Main Course

Venison duet: osso bucco and a rib chop with a fig demi-glace, accompanied by tender braised local vegetables and roasted, whipped garlic potatoes

Dessert

Creamy vanilla cheesecake with a gingersnap crust, warm blueberry sauce and dark chocolate infused balsamic accent

Wines

2011 Pennsylvania Wine Society Wine Excellence winners from Allegro Vineyards and Winery

Vegetarian Meal

A vegetarian meal is available on request.  You must specify this option when you make your reservation.

Our Featured Producers

•   Highbourne Deer Farms (Dallastown)
•   Allegro Vineyards and Winery (Brogue)
•   Jade Family Farm (Port Royal)
•  HACC Culinary Garden (Harrisburg)
•  Conestoga Creamery (Leola)
•  Camelot Valley Goat Cheese (Dover)

Our Culinary Team

Travis Mumma, Executive Chef of Café Fresco, Harrisburg

Autumn Patti, HACC Chef Instructor and Kitchen, Purchasing & Events Manager

Students of the Benjamin Olewine III School of Culinary Arts at HACC

Averill Shepps, Pennsylvania Wine Society