Slow Food Miami Ark of Taste Dinner


Slow Food Miami Ark of Taste DinnerWednesday, September 23, 2009
Hosted by Dawn Fine
10705 Snapper Creek Lakes
Reception 7:00 pm
Dinner 8:15 pm

Please join us for an exclusive evening with Chef Michael Schwartz to celebrate the Pantin Mamey Sapote and the Wilson Popenoe Avocado. Both fruits, originally from the Caribbean, found a home in South Florida during the early 1920’s thanks to the efforts of agricultural explorers and educators, Doug Pantin, Wilson Popenoe and David Fairchild. Over the years, development and disease have threatened these cultivars to the point of near extinction or as in the Mamey, to the realm of culinary isolation.

The dinner is a tradition of Slow Food Miami when a fruit is nominated to the national Ark of Taste. This year’s nominee is the Pantin Mamey Sapote. The unique menu for this dinner was designed by Michael Schwartz, James Beard Nominee 2009, Miami’s top Chef, best known for his seriously unpretentious cuisine, focused on local ingredients. The dinner itself is an exploration and discovery of the wide culinary range for both fruits.

The evening is sponsored by Gardner’s Market, a local fine food market since 1912. All proceeds will benefit Slow Food Miami’s School Garden Program.
Tickets: $125 per person all inclusive
Seating is limited to 50 persons.


Send your check made payable to Slow Food Miami by September 18 to
Donna Reno
915 Castile Plaza
Coral Gables, 33134.

Wines provided by Hildago
Crispy Rock Shrimp & Avocado; Chilled Avocado Soup with chipotle crème fraiche; Avocado & Heirloom Tomato Salad with Homemade Ricotta Salata.

First Course: Mamey Sapote Carpaccio with toasted hazelnuts, soy sauce, garlic & extra virgin olive oil

Second Course: Local Kingfish Escabeche with Avocado

Third Course: Braised Fudge Farms Pork Shanks with Mamey BBQ sauce & toasted pumpkin seeds
(vegetarian option can be provided upon request)

Dessert: Created by Hedy Goldsmith Homemade Doughnut filled with Mamey Jam Tropical Fruit Jellies Mamey Batidas

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