What better setting for a Julia
Child celebration than a vineyard. The fundraiser dinner, hosted by Florida
Slow Food Gold & Treasure Coast chapter foodies, showcased--From Julia Child’s Kitchen book--photographer Albie Walton.
First course was a crisp green salad
(from Gibbons Organics Farm), decorated with a spicy nasturtium flower (from
the Compost Gardener), and an aromatic Seville orange infused olive oil
vinaigrette (from an organic farm near Mt. Etna, Italy, imported by Olive Oil of the World).
Money raised from the dinner went to the Slow Food Gold & Treasure Coast's Community Garden Project. If you want to help them raise more money contact Sheryl Paul at Sheryp461@gmail.com or TA Wyner at TAWyner@aceweb.com
Photographer Albie Walton holding up his Julia Child photo at Slow Food's Celebrating Julia Dinner, Ft. Pierce, Fla. |
It was ironically chilly at the Endless Summer Vineyard & Winery in Ft. Pierce on March 9th. Dinner service
was outside in a covered gazebo with picnic style tables made of lacquered surf
boards. Each was set with colorful plates of salad.
T.A. Wyner handing out knives at Slow Food's Celebrating Julia Child dinner, Ft. Pierce, Fla. |
The dinner started late. TA Wyner,
of the Slow Food Gold and Treasure Coast chapter, kept everyone entertained and informed on the impending
arrival of the chefs.
When they arrived, Walton was invited
to speak about his photography career and how it intersected with Julia Child’s
life. “Whatever you saw on television is what Julia was,” said Walton.
He said Julia really understood
black and white photography because of her husband.
There is a photo in the book, From Julia
Child’s Kitchen, where Julia is working with chocolate cigars. She cut her
finger just before the shot was taken but told Walton not to worry. “The
chocolate cigars are covered with blood but you can’t tell because it’s a black
and white photo,” said Walton.
Farmer Diane Cordeau speaking at Slow Food's Celebrating Julia Child dinner, Ft. Pierce, Fla. |
Farmers Diane Cordeau and Carl
Frost, of Kai Kai Farm, Indiantown, also talked. They shared how their farm got
its name. They were sailors before they were farmers. When they sailed the
Soloman Islands and got accepted into tribes the chiefs would say, “Let’s go
Kai Kai,” that meant—let’s go gathering food.
Green salad course at Slow Food's Celebrating Julia Child dinner, Ft. Pierce, Fla. |
Beef Bourguignon made by Chef Rasheed Shihada at Slow Food's Celebrating Julia Child dinner, Ft. Pierce, Fla. |
Chef Rasheed Shihada, of Olive Oil of the World, prepared a delicious Julia Child favorite—beef Bourguignon, for the
main course. It was made with Florida beef (from Farriss Farm), carrots (from
Kai Kai Farm), and oyster mushrooms (from Oyster Island Mushrooms LLc). “Not all
the ingredients are traditional. Some of the carrots we got from Kai Kai were
purple,” said Shihada.
Chocolate soufflé glace made by Chef Chris Pawlowski at Slow Food's Celebrating Julia Child dinner, Ft. Pierce, Fla. |
Dessert course came with a cooking
demonstration by Chef Chris Pawlowski, of Palm Beach Organics. He demonstrated
how easy it was to prepare a traditional Julia Child chocolate soufflé glace or
frozen soufflé.
It was made with local Florida eggs,
strawberries, and black Sapote fruit.
The $75/person dinner ticket came
with a souvenir wine glass and a chance to buy raffle tickets.
Four copies of Walton’s official
centennial poster, chosen for Julia Child’s Kitchen at the Smithsonian, were
raffled. He autographed each winner’s poster.
Liliam and Jose Ubilla, of Real
Stone and Granite, added a granite personalized plaque to the raffle items.
Money raised from the dinner went to the Slow Food Gold & Treasure Coast's Community Garden Project. If you want to help them raise more money contact Sheryl Paul at Sheryp461@gmail.com or TA Wyner at TAWyner@aceweb.com
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