EVENT PLANNING/RECIPE WRITING 101: How to create a successful pop-up community supper & fundraiser
Good clean & fair local food, 29 donors, 15 volunteers, 50 guests, 10 local farmers & food producers, 3 MFA in Writing readers, 2 chefs, 1 farmers market
mix together into Eat These Words 3.
a successful evening, inspiring, fun and delicious for all.
Slow Food Saskatoon’s steering committee offers heartfelt thanks to these individuals and businesses for their generosity!
Here are the producers, chefs, restaurateurs, artists, publishers, artisans & retailers, individuals and businesses who contributed experiential items, consumables or readables to our raffle and silent auction in Saskatoon on 24 May at the Saskatoon Farmers Market. We salute and acknowledge them with pleasure and great appreciation:
Bryn & Beth Rawlyk, The Night Oven Bakery
Chef Darcy Kells, Capanna/Riversdale Deli
Chef Darren Craddock, Riverside CC
Chef Maurice Mathieu
Chef Mike McKeown, Prairie Harvest Café
Chef Ryan Young, Wanusekwin
Chefs Christie Peters & Kyle Michael, Primal/The Hollows
Dean & Sylvia Kreutzer, Over the Hill Orchards
Dieter Martin Greenhouse
Janet & Tracy Mazzolini, Christie’s Bakery
Marc & Anita Loiselle, Loiselle Family Organic Farm
McIntyre Purcell Publishing
Michael Brown, Wild Cuisine Catering
Natasha & Elysia Vandenhurk, Three Farmers
Sharon McDaniel, Herschel Hills, Saskatoon’s Artisan Cheese House
The Woods Alehouse & Paddockwood Ales
Trent Loewen, Earthbound Bakery & Delicatessen
U of R Press
We also thank all our amazing volunteers, without whom such an undertaking is impossible. People chopped, stirred, lifted, carried, poured, opened, melted, smoothed, set, closed, washed, dried, rinsed, served, and finally… ate! Thank you all!!!!
Ingredients were sourced from:
Cool Springs Ranch
Kaleidoscope Vegetable Garden
Herschel Hills, Saskatoon’s Artisan Cheese House
Living Soil Farms
Floating Gardens Farm
Loiselle Family Organic Farm
Simpkins Market Garden
Chefs Jenni Willems & dee Hobsbawn-Smith wish to thank the Farmers Market management and team for their support.
dee & Jenni cooked up the following:
garden shooters, buttermilk crackers, seasoned artisanal popcorn
~ Antipasti Salad Station ~
warm potatoes in camelina oil; chopped romaine & chard with pickled white turnip & baby roma tomatoes;
wild rice salad with local berries; lentils with garlic and ginger;
~ Primo ~
seasonal root vegetable soup, Red Fife sourdough bread w/camelina oil drizzle
~ Secondo e Contorni~
Berkshire herb-stuffed porchetta with jus, spiced eggplant crostini, wilted beet greens, pickled golden beet garnish;
beet top & chevre pizza;
roasted tomato & handmade Italian sausage pizza
~ Dolce e Formaggio ~
Camino chocolate salsita, assorted biscotti, rose petal meringue, chevre cream
The steering committee thanks Sarah Galvin for shooting pictures as well as volunteering in other ways. We hope to see you next year!
Thank you for supporting Slow! Eat your view.