Jan Norris: Food and Florida

Sun sets on Gulf /photo by Jimmy Barron

On Friday, June 11, diners around the world who are members of Slow Food, the organization that promotes the non-corporate food producers everywhere, will gather to enjoy a seafood dinner. It’s to remind diners and everyone else how critical the preservation is of the oceans on a daily basis.

The local Slow Food Glades to Coast chapter is partnering with the Four Seasons Palm Beach for the area dinner. The timing couldn’t be more significant, though it wasn’t so planned. These dinners have been in the works for months – long before the BP oil disaster.

A classy menu and wine pairing

The Four Seasons’ executive chef Darryl Moiles will present his menu based on local seafood:

Reception

Chilled White Gazpacho, Toasted Almonds

Wild Mushroom Risotto, Summer Truffle

Ricotta Agnolotti, Fennel Pollen

Zero Pointe Cabernet Franc 2008

Amuse Bouche

Smoked Fish Dip, Crispy Plantains

Appetizer

Butter Poached Wild East Coast Florida Shrimp, Braised Baby Vegetables, Lobster Consomme

L’Aiguier White 2007

 Entree

Seared Florida Keys Yellow Tail Snapper, Marinated Fava Beans, Shaved Fennel, Piquillo Pepper and Capers

Riesling Tradition 2008

 Dessert

Poached Rhubarb Tart, Strawberry Gelato

Gewurztraminer Tradition 2008

How to get tickets

Tickets are $99 (all inclusive). A portion of each ticket goes to Slow Food Glades to Coast. It’s part of the organization that promotes small farms, artisan cheesemakers and bread bakers and such – and small fishermen and shrimpers who supply most of the nation.

 Get tickets by contacting Betty Taylor at 561.533.3748 or email: betty.talyor@fourseasons.com. Buy your ticket by 5 p.m. Thursday, June 10, and you will be entered in a raffle to win a one night stay at the Four Seasons Palm Beach, and a spa treatment.