This is not a review but just a thank you for being able to attend this wonderful Slowfood event,the induction of the Hua Moa banana -plantain into the Ark of Taste. Foodiechic and I enter the wonderful and comfortable home of our hosts , led inside by one of the Slowfood Board, Mango-Lime and enter the beautiful garden area.We are then greeted by our great Mixologist friend Ryan of MGFD, preparing delicious Polynesian Cocktails,shown above,the Wahine ..As we drink our Cocktail ,we are served hors d’oeuvres, all shown;Local Snapper Cerviche ,Hua Moa soup with coconut milk and fiery peanuts ,my favorite,and Duck Breast Crostini on Hua Mua Toast and Pineapple Compote.
We are now led into the beautiful home and are seated to enjoy our first course,shown ,Crispy Hua Moa Hash with Fried Quail Egg ,Aioli and Herb Salad .As a non vegetarian , I actually enjoyed this dish ,especially with my favorite , the quail egg on top .
I am now invited into the kitchen to view the main course,Whole Roasted Palmetto Creek Farms Pig in a spicy Pinapple Mojo Glaze,shown above with the Chef Michael Schwartz.The accompainments to the Pig, are as follows:Hua Mua Mofongo and Grilled Eggplant and Okra ,shown,and also Hua Moa Chips and Salsa,Hua Mua Tostones,Hua Moa Flatbread, and Assorted Pickled Vegetables,with Parsely Sauce,a dish I really enjoyed with the Pig.
We are now served a palate cleansing course of Homemade Organic Ricotta, Local Honeycomb and Toasted Hua Moa Bread, shown. With all these courses we were served Wines from J Winery of California ,a Cuvee Brut,a Brut Rose,a Russian River Pinot Noir ,a Russian River Pinot Gris and with the dessert Pear Liqueur.
The final course the Dessert is now served and prepared by my favorite Pastry Chef and friend ,Hedy Goldsmith. Hedy and staff prepared for us ;Bittersweet Chocolate-covered Hua Moa Semifreddo,Toasted Hua Moa Pound Cake, and Salted Caramel Crema Spiced Cashews ,yumm,all shown.I enjoyed this dessert but as I ate it all I could think of was Hedy’s Snicker Ice Cream with Chocolate Biscotti ,also shown as a dream dish.
Let the Truth be Told, it was truly a memorable night,Michael receiving the first Florida Slow Food Snail of Approval award for his use of local food product, meeting some very generous and appreciative Foodies,and getting to appreciate the work that Donna Reno and her Board do to support the effort. In addition ,seeing friends like Paula, Jackie,Susan,Melissa and Leticia who worked so hard on this event. The only question I have in closing I have for Donna , is Snickers a Slowfood?If so,I cannot wait for that event.