Aug 29, 2011
HACC Culinary Arts students, local chef present Slow Food Harrisburg dinner
HARRISBURG – HACC Chef Instructor Autumn Patti and the students of HACC’s Benjamin Olewine III School of Culinary Arts join award-winning Executive Chef Travis Mumma of Café Fresco to present Slow Food Harrisburg’s annual dinner this fall.
The “Meet the Producers” dinner and reception is a celebration of the fruits of the hunt and of the vine. It will be held from 6-8:30 p.m. Friday, Sept. 23, at the Wildwood Conference Center on HACC’s Harrisburg Campus.
The dinner features locally produced ingredients, including an entree of farm-raised venison, which has a delicate flavor with no wild or gamey taste. Each course includes complementary wines from Allegro Vineyards and Winery, which took four of the top 10 places in this year’s Pennsylvania Wine Excellence Competition. The selections will be chosen by Averill Shepps of the Pennsylvania Wine Society.
Guests will meet the producers, including representatives from Highbourne Deer Farms in Dallastown, Allegro Vineyards and Winery in Brogue and Jade Family Farm in Port Royal. Additional producers are HACC Culinary Garden, Conestoga Creamery in Leola and Camelot Valley Goat Cheese in Dover.
Tickets are $60 for members of Slow Food, Pennsylvania Association for Sustainable Agriculture, Buy Fresh/Buy Local, PA Preferred and American Culinary Federation, and $65 for non members.
Seating is limited; reservations must be made by Friday, Sept. 16.