Who: Owner Blaine Bilyeu of Papa's Pasture will provide a thought-provoking presentation on how land stewardship greatly enhances the flavor of the pork and how what you eat can dramatically impact our environment.
What: A four-course meal prepared by Chef Michael Higgins of Maldaner's, featuring pork from Papa's Pasture, including interesting discussion and opportunities to get to know other members and supporters of Slow Food.
Why: Slow Food Springfield likes to provide people the opportunity gather around a great meal for conversation with friends, encouraging you to take culinary expeditions and learn about where your food came from.
The menu will be as follows:
First Course: Pork Terrine - a french loaf, and a favorite of influential cookbook writer and editor Richard Olney, who said, "A simple terrine is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."
Second Course: Roasted Sweet Potato Salad with Mixed Greens and Arugula, topped with Shaved Lardo
Third Course: Porchetta - This moist, boneless pork roast originates in central Italy and is a common street food in Rome and Lazio. The Berkshire hog provided by Papa's Pasture and used in this delicious dish is selected for its savory flavor, superior texture, and excellent marbling.