One of the most memorable meals we had at the the annual
Southern Foodways Alliance Symposium, was served at the
Viking Range luncheon, prepared by
Chef Anne Quatrano, of Bacchanalia, Floataway Cafe and Star Provisions in Atlanta, GA. The first part of the meal was served in glass canning jars and the most interesting jar was a product of
Weck, a German home canning supplier. These jars are sealed with three clips and stack very well. Chef Quatrano literally spent six months preparing for this meal which sure paid off in taste and presentation. When we were seated, pickled eggs with beet juice, pickled okra, figs in a light syrup, pickled watermelon rind and cheese straws made from corn meal with a jar of potted pork were on the table
. Homemade butter and bread accompanied these delicious pickled foods. The next course was served to each one of us in a sealed Ball jar which consisted of pickled shrimp, pickled with local fennel
, sweet onions, laurel and slivers of Thai chili. The main course was two boneless quail served in a light broth. Desert consisted of steamed pudding, sitting on sorghum sauce and topped with a pecan praline, then thickened
Cruz old- fashioned Churned Buttermilk poured over the whole desert. This was a unique way to serve a meal that turned out tasting as good as it looked. This meal was one of the highlights of the symposium.
One of the most memorable meals we had at the the annual Southern Foodways Alliance Symposium, was served at the Viking Range luncheon, prepared by Chef Anne Quatrano, of Bacchanalia, Floataway Cafe and Star Provisions in Atlanta, GA. The first part of the meal was served in glass canning jars and the most interesting jar was a product of Weck, a German home canning supplier. These jars are sealed with three clips and stack very well. Chef Quatrano literally spent six months preparing for this meal which sure paid off in taste and presentation. When we were seated, pickled eggs with beet juice, pickled okra, figs in a light syrup, pickled watermelon rind and cheese straws made from corn meal with a jar of potted pork were on the table. Homemade butter and bread accompanied these delicious pickled foods. The next course was served to each one of us in a sealed Ball jar which consisted of pickled shrimp, pickled with local fennel, sweet onions, laurel and slivers of Thai chili. The main course was two boneless quail served in a light broth. Desert consisted of steamed pudding, sitting on sorghum sauce and topped with a pecan praline, then thickened Cruz old- fashioned Churned Buttermilk poured over the whole desert. This was a unique way to serve a meal that turned out tasting as good as it looked. This meal was one of the highlights of the symposium.
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