Ten inches of snow couldn’t keep the ravenous away!

On December 12, Silvio’s in conjunction with Slow Food Huron Valley served a five-course meal to hungry group of guests.

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Our partner, Slow Food Huron Valley works to strengthen our region’s food system, build community food security, and preserve our culinary heritage.

To that end, the 5th Annual Slow Food dinner’s theme was Terra Madre - Mother Earth.

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It all began with a side board of appetizers including Roasted Peppers, Deep Fried Artichokes, Grissini & Prosciutto, Cheese Platter, Tripe and Baccala.

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The second course, Chestnut Soup, brought the flavor of the season and warmed not only the hearts but the body as well.

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Maccheroni Alla Mugniana was the third course. This house-made pasta with lamb sauce highlighted the personal touch Silvio provides to his food. House-made is the primary word in all the food served at Silvio’s Organic Ristorante e Pizzeria. Whether pasta, pizza, breads, or desserts Silvio has his hands in the dough.

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Chef Dan Vernia prepared the entrée, Duck Confit. A picture speaks a thousand words but can’t describe the tenderness of the duck and deliciousness of the polenta as it assimilated the flavors from the duck rendering.

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Finally, what Italian dinner would complete without dessert? In the sense of the season, each guest enjoyed a slice of Panettone alongside Offelle.

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