Slow Food in Cape May
By Jane Kashlak
Cape May, NJ - Why not start with dessert.
And a particularly fine dessert it was. But this cranberry black walnut molasses cake with stewed apples and vanilla bourbon ice cream was no ordinary cranberry black walnut molasses cake.
Everything that went into the making of this dense but light cake came from no more than 150 miles away.
Likewise for the winter cabbage and potato soup, for the steamed local sea bass with brussels sprouts, the free range chicken with roasted root veggies and the chicken liver mousse tidbits that started the meal.
Sixty six people filled the Black Duck on a cold winter night for the very first Slow Food dinner in Cape May. Everything they ate was locally raised or caught. Chef Chris Hubert created the menu and he got a round of applause after diners finished polishing off the four courses.
Marguerite Chandler (sharing photo with the cabbage soup above right) was inspired to start the Slow Food of South Jersey Convivium after reading Animal, Vegetable, Miracle - a tale of a family's year long attempt to eat only local foods.
The term 'slow foods' started in Italy in reaction to the fast food craze. The idea of eating food grown close to home has gained more traction in recent years, as energy costs have soared.
Cape May locals and regulars who want to eat more local foods can attend the next Slow Food Convivium meeting March 15. A New Jersey agriculture rep will talk about the Jersey Fresh and Jersey Seafood initiatives. Check the Cape May events calendar closer to the meeting for a time and place.