Slow Food Dinner at Vie

I had high expectations for this event since it brought together some of Chicago’s most admired chefs. It is no surprise that the event was sold out despite sub zero temperatures. This was my first time at Vie. It was difficult to find since it was dark and the village of Western Springs is one of those annoying towns that thinks street lights are a modern fad & street names are printed difficult to read vertical signs on 3ft high concrete posts connote charm.

There were many interesting sounding appetizers that I unfortunately didn’t get to try since it took us longer than expected to get there.

The sparkling rose at the bar did help take the edge off however once we arrived. I introduced myself Joel Smith, who is the Midwest Regional Director of  Slow Food. We not only share a passion for good food,  but we also have the same dental hygenist Cheryl. So Cheryl here’s a toast to your fine work!

The evening began with a brief speech and introductions of the chefs as well as the farmers providing some of the raw ingredients by Paul Virant of Vie and a few words by Joel. Then the fun began as the chefs all disappeared into the kitchen to begin preparing their respective courses. The food was incredibly flavorful, beautifully presented and it was paired with wines.

After dinner I had an opportunity to speak with Chef Paul Virant and asked him who’s idea it was to put this together, what it’s like to have so many chefs in the kitchen and how local was the food he prepared for his course. He told me that he had approached Joel and it all just kind of came together. It was an amazing collection of talent but they were able to work in one kitchen without any drama.

The evening ended with each guest receiving a goodie bag that included Mexican vanilla beans, seasonings from the Old Town Spice Merchant  and various seeds for a vegetable garden. Since I live in highrise I gave my seeds to my dinner companion who has a large yard. Hopefully we will enjoy a wonderful salad in the summer and be reminded of the fabulous food we had that nite.

Slow Food Chicago

Chef Paul Virant of Vie and Slow Food Chicago invite you to join us Februrary 10th, for a special dinner benefitting the Slow Food Nation* educational food exposition next fall.
 

Paul will be joined in the Vie kitchen by   Sean Eastwood: Isabella’s Estiatorio & Olo Carrie Nahabedian: NAHA Bruce Sherman: North Pond Sarah Stegner: Prairie Grass Cafe George Bumbaris: Prairie Grass Cafe   Each chef will prepare one course for the dinner, featuring product from some of our best local producers, paired with suitable wines. _______________________   Sunday, February 10th, 2008 $150 p/p all-inclusive, wine, tax, and gratuity 6:00 pm, welcoming reception 6:45 pm, seated dinner Please reserve by calling Vie 4471 Lawn Avenue Western Springs, Illinois  60058 (708) 246-2082  Map link to Vie Proceeds will benefit the Slow Food Nation and Slow Food Chicago non-profit organizations. ________________________

* Slow Food Nation Slow Food Nation will bring together hundreds of farmers and food artisans from across the country to explore and celebrate food that is delicious, ecologically sustainable, and socially just –  furthering the concept of “good, clean and fair” food put forth by Slow Food founder and visionary Carlo Petrini.   By presenting to the public a broad range of extraordinary farmers and their foods, Slow Food Nation will demonstrate how food and agriculture are interwoven with the larger issues of the environment, health, education, community, the global economy and long-term sustainability. The event will include tastings, forums, workshops, films, exhibits, music and talks by such luminaries as Eric Schlosser, Marion Nestle, Michael Pollan, Wendell Berry, Alice Waters and Carlo Petrini, as well as hundreds of the most respected farmers and food artisans from across the country.  This inaugural event is scheduled for August 29th through September 1st, 2008, in San Francisco.  It will show how our everyday food choices affect our well-being, our culture, and the health of our planet, thereby inspiring and empowering Americans to build a better, healthier, and more delicious food system.