Below is information relating to Chambers next lunch. This is a real opportunity to hear from a Festival Director about the core values espoused by SlowFood.
Can truly sustainable and ethical businesses cut the mustard when it comes to profit and growth?
A reminder that we will welcome Philip Lowery, Director of the Real Food Festival, as guest speaker for the 22nd June Luncheon.
Sustainable and ethical; how do these values fit with commercial profit? In the world of SME’s does real authenticity pay off versus the (sometimes) cynical “brand authenticity” values of large corporations?
As the founder of the Real Food Festival, Philip Lowery is on a mission to re-connect us back to where our food comes from. A passionate supporter of small and artisan over big and industrial, he nevertheless believes that good real food can be produced sustainably and economically and that the future of food should not be left in the hands of intensive farming systems and a handful of global industrial giants.
The Real Food Festival and Markets address food related issues head-on, by suggesting an alternative to the current, industrialised systems of agriculture, food manufacture and distribution which has evolved to be a generator of profits rather than a system to feed people. Real Food promotes a different approach that aims to feed people good, seasonal, nutritionally dense food and drink that has been produced in a sustainable and ethical way. It is their aim to communicate the major issues of food security namely; climate change, population growth, water scarcity and peak oil and ensure that they remain on the agenda at the highest governmental levels. Real Food organise their annual Festival in Earls Court every May, have issued a book featuring the chefs who support Real Food and now hold weekly markets with over 40 traders and street food traders at London's South bank Centre. For more information please go to www.realfoodfestival.co.uk
The venue for this luncheon is the Pomme d’Or Hotel and guests should arrive no later than 12.30pm with lunch served at 12.45pm. Philip is scheduled to speak at 1.30pm followed by a question and answer session. We will seek to close the event by 2.15pm.
The price is £25 per person, which includes a one-course lunch menu and coffee with mints. Wine is also included and is kindly sponsored by Dunells.
For reservations contact Linda details below.
Linda McGuirk, Office Manager, Chamber of Commerce
Direct Telephone: 01534 721426 Website: http://www.jerseychamber.com/
Fax: 01534 734942
Thursday, June 9, 2011
Monday, May 16, 2011
Jersey Food Festival
Here's todays events. There are loads to do, see and taste. Hope to see you there.
http://jersey.com/english/eatingout/jerseyfoodfestival/pages/monday.aspx
http://jersey.com/english/eatingout/jerseyfoodfestival/pages/monday.aspx
Thursday, April 28, 2011
Food Festival and more...
Dear Slow Fooders
This is an update on the planned events for May and June.
As many of you may be aware Donna Le Marrec and John Garton have organized the Jersey Food Festival from 14 to 22 May. This looks like a fantastic week with many events that embrace so much of what we believe in.
Lots of trips to visit various sites and some delicious food to be sampled. Taste the passion.
Lots of trips to visit various sites and some delicious food to be sampled. Taste the passion.
Please visit the website for full details:
In June we have 2 events planned:
Fungi Delecti has become known as the best wholesaler of quality produce on the island. They supply all the top restaurants and hotels, sourcing produce from all over the world. They also grow Shii-Take mushrooms and many fresh salads and herbs, as well as producing the tastiest eggs on the island.
To avoid having too many people to enjoy this visit Jamie is happy for us to split into 2 visits – Thursday 9th and Thursday 16th June at 6.30pm.
If you would like to come then please let us know which date you would prefer and then we can try to ensure even numbers over the 2 evenings. Fungi Delecti is at Les Platons in Trinity. By visiting in mid-June the fresh produce should be at its peak.
There is no charge for this event but please inform us if you are coming.
An evening with Cyrus Todiwala - Indian Chef extraordinaire
Monday 20th June – Highlands College – 7.30pm to 9.30pm
This is planned as the highlight/show piece of our Slow Food year. Cyrus is a renowned Indian chef and he is coming specially to Jersey for this Slow Food event. Cyrus is passionate about local food and so he will be sourcing local produce for his demonstration, and will be taking us on a tour of Indian spices. (This is purely a demonstration and so no food will be served, but there will be small tastings).
This is for Slow Food members only. There will be a charge for this event to contribute to costs – more details to follow (we haven’t done our sums yet!). Numbers will be limited.
We would be grateful if you could email us to let us know if you are interested in either of these events as soon as you can.
Please do try to attend some of the Food Festival events.
See you all soon.
The Slow Food Committee
Monday, April 18, 2011
"Best before Dates"
A debate is brewing on the whole issue of "Best Before Dates". Mainly championed by anti-waste campaigners who suggest that this poor labelling is responsible for large amounts of wasted edible food.
The BBC offers an insight on all this.
Worth taking a look at.
The BBC offers an insight on all this.
Worth taking a look at.
Sunday, April 3, 2011
Pot Luck Night - 14th April
We're off again!
Unfortunately Emma, our resident chef, is under pressure so we have had to postpone the Cake making demo but we have a great alternative...a Potluck night!
Donna Le Marrec is going to talk to us about the Food Festival she has organised for May.
If you are not sure what happens at a Pot Luck event then this article gives a taste. /http://tmagazine.blogs.nytimes.com/tag/pot-luck/
Slow Food is not just about spreading the message but cooking, eating and sharing food.
Local and seasonal if possible, one dish per person is fine.
So on the 14th April - 7.00pm - 10.00pm we are meeting at Les Creux Scout Hut. (We'll provide directions nearer the date.)
Easy to find and ample parking. We'll provide some wine, soft drinks, plates and cutlery.
Cook anything you want and bring it along. It doesn't matter whether it's sweet or savoury if the Pie Night is anything to go by it'll all get eaten.
Here's the chance for those that missed out last time and want to show off their skills.
There is a kitchen so we can heat food up and wash up...
The idea is to keep the flavour of what we did last time but take the competition out of it.
Spread the word it's completely free.
If you have any questions then please call Rod Bryans on 07797721559.
Unfortunately Emma, our resident chef, is under pressure so we have had to postpone the Cake making demo but we have a great alternative...a Potluck night!
Donna Le Marrec is going to talk to us about the Food Festival she has organised for May.
If you are not sure what happens at a Pot Luck event then this article gives a taste. /http://tmagazine.blogs.nytimes.com/tag/pot-luck/
Slow Food is not just about spreading the message but cooking, eating and sharing food.
Local and seasonal if possible, one dish per person is fine.
So on the 14th April - 7.00pm - 10.00pm we are meeting at Les Creux Scout Hut. (We'll provide directions nearer the date.)
Easy to find and ample parking. We'll provide some wine, soft drinks, plates and cutlery.
Cook anything you want and bring it along. It doesn't matter whether it's sweet or savoury if the Pie Night is anything to go by it'll all get eaten.
Here's the chance for those that missed out last time and want to show off their skills.
There is a kitchen so we can heat food up and wash up...
The idea is to keep the flavour of what we did last time but take the competition out of it.
Spread the word it's completely free.
If you have any questions then please call Rod Bryans on 07797721559.
Saturday, March 19, 2011
New website...
Check out this lovely site. Slow Food is keen to promote the notion of reducing the distance from field to plate this website takes a step closer in illustrating how to grow your own veg...
www.seedtoplate.co.uk provides great information on how to make it all possible. A seasonal calendar, growing tips, videos and recipes.
Worth a look.
Worth a look.
Wednesday, March 9, 2011
Breaking News...
People love Pies!
 |
| Beef and Liberation Ale Pie |
And the winner is.... this beautiful Beef and Liberation Ale pie (see the initials) from Alison Vautier. This was just one of a fine pair of pies from Alison and Steve.
It not only came top but was the winner of Liberation Groups extra prize for the best pie incorporating Liberation Ale.
Her Rhubarb and Ginger Pie came a respectable joint 3rd. A winning combination and a winning couple.
 |
| 2nd Prize Balderson's unctious Pork Pie! |
We wanted pies made with locally sourced ingredients, home cooked by skilled cooks and that is exactly what we got. The labours of love got the most points. Handmade pastry, hand reared pork or beef. Home grown rhubarb and a few emotional moments as family recipes were exposed to the discerning taste buds of Slow Food members.
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| Amazing choice and flavours... |
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| Little left... |
 | |||||
| Ben tastes the winner... |
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| French Apple Tart |
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| Making notes |
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| The points are totalled |
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| Chairman Julia Quenault presents the Slow Food Trophy toAlison Vautier |
Saturday, February 26, 2011
The Great Pie Challenge...
Just an update to let you know how many tasters and bakers we have confirmed for the upcoming pie event.
So far we have 37 tasters bringing 14 pies.
Only half have confirmed what type of pies they're bringing but that gives us a good indication that the vast majority will be savoury.
Ben, Rod and I will come up with scoring sheets, making them similar to the ones we used for sausage tasting but using the ideas Emma C sent earlier in the week.
We will also organise getting these printed.
Have a good weekend.
Kathryn
Sunday, February 20, 2011
The Great Pie Challenge..
OK it's not that I'm competitive...I just love pies...
Tuesday the 8th March...7.00pm at St Marys Pub an open competition for Pie aficionados...
Test Steak Pie *1
I marinaded the steak over night, with shards of carrot, trimmings of celery, onion and a sprig of thyme.
I sieved out the marinade discarding the veg. Sauteed the diced onion, followed by carrot and celery. Floured meat was then browned and the veg added back along with the marinade and beef stock. Then into the oven on a low heat for 4 hours.
After blind cooking a pastry bottom I filled with stew and added the lid. 30 mins later ...voila.
Verdict ...lovely but not a prize winner. Back to the cookbooks...see you there!
Tuesday the 8th March...7.00pm at St Marys Pub an open competition for Pie aficionados...
Test Steak Pie *1
- 1lb Stewing Steak - Lidsters in the Central Market
- Bottle of Liberation Ale
- Carrots, Celery, Onion,Thyme,
- Store bought Puff Pastry.
- Seasoning- Salt,Black pepper and a splash of Worcestershire sauce.
I marinaded the steak over night, with shards of carrot, trimmings of celery, onion and a sprig of thyme.
I sieved out the marinade discarding the veg. Sauteed the diced onion, followed by carrot and celery. Floured meat was then browned and the veg added back along with the marinade and beef stock. Then into the oven on a low heat for 4 hours.
After blind cooking a pastry bottom I filled with stew and added the lid. 30 mins later ...voila.
Sunday, January 9, 2011
Highlands in 2011
Highlands was such a success for our AGM meal, the food was fantastic, we wanted to promote it again to give people the opportunity to book in advance.
In particular as we are such a romantic bunch you might want to consider Valentines night for something a little different...its not on the actual night but it maybe the something special you were looking for...
Anyone wishing to make a booking please call Joan on 608563 (between 9.00am and 1.00pm)
Tuesday 18th January – Healthy Eating Lunch
Wednesday 19th January – Big Breakfast
Monday and Tuesday 24th/25th January – Burns Night – this is run by our Culinary Skills students who attend an evening course
Thursday 27th January – An evening working with Chefs from Bohemia Restaurant
Wednesday 9th February – Afternoon tea
Tuesday 15th February – Valentines Lunch
Thursday 17th February – Valentines Dinner
WEEK COMMENCING 21ST FEBRUARY – HALF TERM
Thursday 3rd March – Restaurant closed for private function
Thursday 10th March – Italian night
Thursday 17th March – St Patricks Night Dinner
Thursday 24th March – Restaurant closed for private function
Thursday 31st March – An evening working with Chefs from Atlantic Hotel
WEEKS COMMENCING 11TH, 18TH AND 25TH APRIL – RESTAURANT CLOSED FOR EASTER BREAK
Thursday 5th May – Last Dinner production
Tuesday 10th May – last Tuesday lunch production
Wednesday 11th May – last Wednesday production
In particular as we are such a romantic bunch you might want to consider Valentines night for something a little different...its not on the actual night but it maybe the something special you were looking for...
Anyone wishing to make a booking please call Joan on 608563 (between 9.00am and 1.00pm)
Tuesday 18th January – Healthy Eating Lunch
Wednesday 19th January – Big Breakfast
Monday and Tuesday 24th/25th January – Burns Night – this is run by our Culinary Skills students who attend an evening course
Thursday 27th January – An evening working with Chefs from Bohemia Restaurant
Wednesday 9th February – Afternoon tea
Tuesday 15th February – Valentines Lunch
Thursday 17th February – Valentines Dinner
WEEK COMMENCING 21ST FEBRUARY – HALF TERM
Thursday 3rd March – Restaurant closed for private function
Thursday 10th March – Italian night
Thursday 17th March – St Patricks Night Dinner
Thursday 24th March – Restaurant closed for private function
Thursday 31st March – An evening working with Chefs from Atlantic Hotel
WEEKS COMMENCING 11TH, 18TH AND 25TH APRIL – RESTAURANT CLOSED FOR EASTER BREAK
Thursday 5th May – Last Dinner production
Tuesday 10th May – last Tuesday lunch production
Wednesday 11th May – last Wednesday production
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