The Cleaner Plate Club Author Cooks Slow Food Dinner for Kansas City Event

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Beth Bader, co-author of The Cleaner Plate Club, hosts a Slow Food Kansas City Dinner and Farmers Market Forum, April 29, 2012

“It was definitely an adventure in local food,” says Bader. “I was honored to cook for the event. I was also a bit intimidated. Some of the city’s best chefs cook for these events. That’s a lot to live up to!”

“It was definitely an adventure in local food,” says Bader. “I was honored to cook for the event. I was also a bit intimidated. Some of the city’s best chefs cook for these events. That’s a lot to live up to!”

Bader also provided part of the panel discussion on the benefits of farmers markets and eating locally sourced foods along with panelists, Emily Akins, a local Food Educator for Kansas City CSA Coalition and Kansas City Food Circle, and Lisa Markley – Healthy Eating Specialist for Whole Foods and a Board Member for Cultivate KC.

For her part of the panel discussion, Bader chose to focus on a benefit of local food that goes beyond economics or the stomach, right to the heart.

“I can’t imagine life without local foods and the people it has brought into our lives. We order our Thanksgiving turkey on Facebook and share holiday meals with the farmers who raise our eggs and meat. Our kids are growing up together. You just don’t get that at the grocery store,” says Bader of her family’s local food experiences.

The dinner for the event was prepared from nearly all local ingredients — some of which were even personally harvested by Slow Food Kansas City Board member, Jamie Milks.

“We spent three days sourcing ingredients and a day cooking. It was completely worth the effort,” says Bader.

Not everything went smoothly, however. An emergency call to an alternate farm for asparagus, a spouse handy with a plumbing wrench during a kitchen flood, and a great grill master, Craig Adcock of BellyUp BBQ who had the will to grill even in pouring rain.

The menu included an Asparagus Salad with Heirloom Blue Potatoes and Lemon-Mint Dressing, Grilled Flank Steak with Radish Chimichurri and a Strawberry Rhubarb Compote with Red Wine and Vanilla over Meyer Lemon Curd.

Recipes for the whole menu and the details of the Slow Food adventure can be found on Bader’s web site, Ex-Expatriates Kitchen.

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Beth Bader
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