Some of Columbia’s
finest chefs showed how delicious eating local can be at the Sustainable Chefs Showcase at the Indie Grits Film Festival
Slow Food Columbia
was the host of the dinner, where chefs known for their love of local, sustainably produced ingredients fed an appreciative crowd.
The event was held at the All-Local Farmer’s Market
at 701 Whaley
, where local meats, produce and specialty items are sold on Wednesdays and Saturdays.
Two types of deviled eggs made a tasty appearance. Chef Alex Suaudom du Monde of Baan Sawan Thai Bistro
served Thai deviled “son-in-law eggs, made with heritage eggs and heritage pork sausage from Doko Farm
. Chef Jessica Shillato of Spotted Salamander Catering
served Wil-Moore Farms
deviled eggs with Caw Caw Creek
Shillato also was serving an Adluh grit
cake with ham jam and Wil-Moore Farms chicken liver pate with Three Sisters Farm
strawberry jam on a toasted baguette from Heather’s Artisan Bakery
.There was a load of local in those delicious bites.
Chef Mike Davis of Terra
stayed busy cooking Port Royal white shrimp, which he served on an Anson Mills
polenta crouton with Creole coulis.
I could smell the cucumbers before I got to the dish Sous Chef Vicenzio Pace of MoMo’s Bistro on Devine
was serving: mango cucumber chutney and chorizo sausage wrapped in cucumber.
Chef Ricky Mollahan of Mr. Friendly’s
, Solstice Kitchen
and Cellar on Greene
served practically a meal by himself: barbecue sliders with pork from Big Moon Farm
with Mr. Friendly’s sweet onion chow chow. That was in addition to all the ingredients for a fresh salad: several types of lettuce, sunflower sprouts, pumpkin seeds, cucumbers, grape tomatoes, sweet corn, and other produce, all from area farms.
The hearty dish that Chef Kristian Niemi of Rosso Trattorio
served was perfect for a cool rainy afternoon – a ragu with shiitake and oyster mushrooms, along with house-cured and smoked bacon from Caw Caw Creek pork belly over Adluh polenta.
Chef Blake Faries of Saluda’s
served a Manchester Farms
quail roulade with a Rawls Farms
collard green and basil gel.
Rosewood Market and Deli
served shrimpburgers, gazpacho made with hydroponic heirloom tomatoes and Carolina sweet onions, and buttermilk biscuits made with asparagus and Happy Cow Creamery
There were roasted garbazo beans and tomatoes with Carolina Heritage Farms
chorizo sausage from 116 Espresso and Wine Bar
Chef Tim Peters of Motor Supply Company
served a refreshing, delicious strawberry ginger soda.
If all of those dishes weren’t enough of a feast, Slow Food Columbia members contributed their own potluck to share, with such yummy foods as a mac and cheese made with goat’s cheese and fresh vegetables such as sweet potatoes and mixed peas.
Among Slow Food Columbia’s missions is showcasing the culinary talents of local chefs and farmers, and Sunday’s events succeeded at that.
More than 60 films were shown during this year’s Indie Grits Festival, which continues through April 29.