Dinner on the "Ark"
Dinner on the Ark will be a full meal, appetizer to dessert made primarily with Ark of Taste Foods-rare or endangered, yet sustainably produced.
A visit from Slow Food's Biodiversity committee, Emile DeFelice from Caw Caw Creek farms in Columbia, SC will be our guest.
Ristorante Bergamo www.ristorantebergamo.com
Ark of Taste Menu February 20, 2011
~ Whole grain toast served with in house cured pancetta spread
Made in house from Ossabaw Island Pork http://www.slowfoodusa.org/index.php/programs/ark_product_detail/ossabaw_island_hog/
from Caw Caw Creek Farms, http://www.cawcawcreek.com/ Emile DeFelice, Columbia, SC
toasted Nevada Single Leaf Pinyon http://www.slowfoodusa.org/index.php/programs/ark_product_detail/nevada_single_leaf_pinyon/ pine nuts, from Goods from the Woods, Licking, MO http://www.pinenut.com & Sourwood honey http://www.slowfoodusa.org/index.php/programs/ark_product_detail/sourwood_honey/ from Carolina Honeybees, Charlotte Anderson, Pickens, SC http://www.carolinahoneybees.com/
~ Open face lasagna topped with tomato sauce from Nocera, Campania Region of Italy
made with Italian San Marzano, D.O.P. Tomatoes, San Marzano Tomatoes, D.O.P. http://www.slowfoodfoundation.com/eng/arca/dettaglio.lasso?cod=113&prs=P04
and fresh in house cured pork sausage made from Red Wattle Hog - Brick House Farms http://www.slowfoodusa.org/index.php/programs/ark_product_detail/red_wattle_hog/ from Brick House Farms, http://www.brickhousefarms1943.com/ Eve and Jim Lyle, in Gaffney, SC and
Parmigiano Reggiano cheese.
~ Slow Roasted Boer/Spanish Goat, mixed breed http://www.slowfoodusa.org/index.php/programs/ark_product_detail/spanish_goat/ from Billys Boer Meat Goat Farm, Westminster, SC, Jim, Gaylene and Billy Carson www.billysboermeatgoatfarm.com
served over Sea Island Red Peas http://www.slowfoodusa.org/index.php/programs/ark_product_detail/sea_island_red_peas/ grown by Anson Mills, http://www.ansonmills.com/ Glenn Roberts, Columbia, SC.
~ Braised Tunis Lamb http://www.slowfoodusa.org/index.php/programs/ark_product_detail/tunis_sheep/ raised by Red Fern Farms, http://www.redfernfarms.com/ Clark and Katherine Mizell, Slow Food Upstate Board Members, Gray Court, SC, in extra virgin olive oil, garlic and fresh thyme, served over Carolina Gold Rice, http://www.slowfoodusa.org/index.php/programs/ark_product_detail/carolina_gold_rice/ Glenn Roberts, Anson Mills, Columbia, SC http://www.ansonmills.com/ with red wine reduction and
Italian Saffron from the high plains of Navelli in L' Aquila-Abruzzo. http://fondazioneslowfood.it/ita/arca/dettaglio.lasso?cod=44&prs=0
~ Sponge cake drizzled with dark rum, filled with cream of ricotta, pine
Nuts from the Nevada Single Leaf Pinyon http://www.slowfoodusa.org/index.php/programs/ark_product_detail/nevada_single_leaf_pinyon/ from Goods from the Woods, Licking, MO http://www.pinenut.com , Sourwood honey http://www.slowfoodusa.org/index.php/programs/ark_product_detail/sourwood_honey/ from Carolina Honeybees, Charlotte Anderson, Pickens, SC http://www.carolinahoneybees.com/ and North African red cocoa powder
Since 1996, more than 800 products from over 50 countries have been added to the international Ark of Taste. The US Ark of Taste profiles over 200 rare regional foods, and is a tool that helps farmers, ranchers, fishers, chefs, retail grocers, educators and consumers celebrate our country's diverse biological, cultural and culinary heritage.
Menu coming soon!
100 North Main Street
Greenville, SC 29601
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|