Feast of Five Senses - 2009

Slow Food Utah's "Feast of Five Senses - 2009" was held Sunday, October 18, 2009 at
Kimball Distributing Viking Cooking School & Showroom in Salt Lake City, Utah.

This years' Feast Makers included:

Antipasti by Liberty Heights Fresh
Greg Neville of Lgano
Dave Jones of Log Haven
Adam Kreisel of Tipica A Caputo Project
Ali Sabbah of Mazza
Romina Rasmussen of Les Madeleines Patisserie

Thank you to all who attended and made this event possible. Feast of Five Senses is one of the major fundrasining events for Slow Food Utah and helps us continue our efforts through the coming year.

Photos by Steve Smith, Smith Productions.
Thank you to Steve for providing photographes of Slow Food Utah's Feast of Five Senses 2009.

Feast of Five Senses: Luscious Success

Slow Food Utahs annual Feast of Five Senses fundraiser rocked the house at Salt Lakes swanky Kimball Distributing and Viking Cooking School on Sunday night, October 11, 2009.

One hundred and twenty Slow Food members, guests, chefs and volunteers mixed and mingled, ate and drank and sang the praises of our bounty of local foods--all prepared with heart and soul by a dedicated group of chefs and volunteers. And, we savored it all amid fantasy-inducing kitchenware, countertops and Viking appliances, beckoning with their gorgeous, saturated colors. From auction to appetizers, dinner to dessert, the evening truly dazzled and delighted all the senses as it successfully raised needed funds for local micro grants.

Antipasti by Steven Rosenberg, Amber Billingsley and the Liberty Heights Fresh crew showcased Miya Farm pumpkin soup shooters, Wight Family Farm turkey leg confit and a superb local cheese selection, all accompanied by perfectly chilled Caymus Conundrum, and tempting silent auction items from local purveyors.

Chefs and their crews gathered in the cooking schools huge, gleaming kitchen where each orchestrated his or her dish with great aplombno easy task considering there were five chefs and endless plates and platters to fill.

Lugano chef/owner Greg Neville plated single servings of an unforgettably silky cauliflower flan topped with Beehive Barely Buzzed Cheddar and Bell Organic Braising Greens.

Adam Kreisel, Tipica chef dished up a fragrant, slow-cooked local organic chicken coccione with cinnamon-scented eggplant and a rich poultry reduction.

Log Haven chef Dave Jones followed up with a refreshing salad of frisee, Utah crispin apples and butternut squash chips in a pumpkin-cider vinaigrette with a pecan and feta spanokopita on the side.

Finally, Mazza owner/chef Ali Sabbahs slow-braised aromatic lamb with Middle Eastern spices was spooned over spicy fava bean stewand, we were full. But not too full to gobble down Pastry chef Romina Rassmussens now-famous, buttery kouing aman, dressed up with a brilliant twist of bacon, served with apple compote and salted caramel ice cream.

Thanks to Francis Fecteau of Libation for inspired wine pairings and to Steve Kuftienec of Uinta Brewing Company for the array of autumny brews paired to each courseand for their descriptions of each beverage.

Thanks also to all of our silent auction donors and to food stylist Susan Massey for procuring and arranging the stunning, seasonal flowers, and to Steve Smith for providing photography.

Thanks to all who attended and supported Slow Food Utah.