Slow Food Saskatoon presents a new take on our annual fundraising dinner. In honour of fall suppers across the Prairies, we are hosting a “Field to Shield” Dinner on Sunday, October 6, from 5:30 to 8:30 p.m. at Fresh Dish Catering’s kitchen on the University campus, 114 Seminary Crescent.
While planning and hosting the Slow Food in Canada National Summit last year, we made some exciting connections with food foraging organization, Boreal Heartland, in La Ronge. We have been partnering with them and supporting them wherever possible, and this dinner is a way of melding the foraged bounty of the north of our amazing province with the cultivated bounty of the Prairies in the south. A representative of Boreal Heartland will be at the dinner and speak briefly on the important community development work they are doing with Indigenous communities, supporting local economies with the sustainable and culturally appropriate harvesting of non-timber forest products.
This dinner will blend together our northern and southern harvests into one stunning spread, with a locally-raised lamb as our main course. All the cuts will be prepared in multiple ways, with vegan options for a main dish and side dishes also available. Several features of our previous ‘Eat These Words’ dinners will be available, with a silent auction and raffle selection of food, drink, experiences, and book collections for the winning.
As always, we have an impressive team of chefs preparing the dinner. Chef Jenni, Fresh Dish Catering‘s Evelyn Reisner, and Canoe Oysters‘ Wesley Gendron are generously donating their time and considerable culinary talent to this event. You won’t get this combination of culinary skill at any other event in the city!
Are you ready for this? Here is the menu for our dinner.
On every table:
Charcuterie Board including local cheese, roasted wild rice mix, lamb terrine, cured & cold smoked lamb, pickled fiddleheads
Main dish (served buffet-style):
Baby greens salad with wild blueberry dressing
Stuffed lamb leg with wild mushrooms, wild harvested herbs and jus
Vegan option: Roasted stuffed Black Fox pumpkin
Smashed, roasted local baby potatoes
Oven roasted rutabaga
Bannock with rosehip butter