This year’s Snail of Approval Party is just around the corner – Saturday, April 18 at Ris – and in addition to celebrating a new batch of awesome Snail winners, there’ll be all sorts of goodies to enjoy!! First, Chef Ris has prepared an incredible menu for all to enjoy, including:
- Fresh Ricotta Gnudi-smoked tomato vinaigrette, spinach and lemon salt
- Mini Jumbo Lump Crab Cakes with mustard cream
- Eggplant Parmesan Sliders
- Fried Scallops on Fried Lemon with tartar sauce
- Goat Cheese, Fig and Olive Crostini
- Deviled Eggs
- An assortment of chocolate and lemon tarts
- A specialty, seasonal cocktail
Plus, new Snail of Approval winner Port City Brewing Company will be pouring tastes of their local craft beers, and new winner Meat Crafters (formerly Simply Sausage) is providing samples!
But the fun doesn’t stop there – we’ve got an amazing selection of products and experiences from our region available at our silent auction. Check out the list below to find out what great items you can come bid on:
- Gift packs from Olio Olive Oil
- A Staub Dutch Oven
- A Growler Pack from Port City
- A Tasting at Barrel Oak Winery
- MOM’s gift certificate
- A Fresh Farms Market Gift Basket
- A Barrel Kit from Copper Fox Whiskey
- A cooking class with Chef Mark Haskell
- Fermentation Crock Pottery from Artist Marlisa Jeng
- A Le Creuset Casserole Dish
- An incredible array of cook books from Phaidon Books
- Coffee Classes from Vigilante Coffee
- Autographed Washington Capitals Player Card
- Infield Box Tickets to a Washington Nationals Game
- Glens Garden Market CSA Share
- Mosser Glass Crystal Cake Stand
- Gift Certificate from Route 11 Potato Chip Company
- A night at Belle Meade B&B in Sperryville Virginia
- Beehive Handmade: Pewter Measuring Spoons
- Tickets to Contemporary Vegetarian Cuisine Cooking Class with the Guiding Knife
- Wine Tour and Tasting at Chrysalis Vineyards
- Group tour and tasting at South Mountain Creamery
- Distillery Lane Ciderworks Cider
- Book Lecture and Book Nora Pouillon at 6th & I
We hope you to see you there, so get your tickets now!!
In advance of our April 18 Celebration at Ris, find out more about our Snail of Approval program, along with a full listing of new and returning winners, in our new Media Kit: 2015 PRESSKIT_Final.compressed
And don’t forget to get your tickets for today – they’re going fast!
For your mouth-watering pleasure, I offer you this recipe, adapted from Saveur. It came about after a handful of Slow Foodies visited George Washington’s Gristmill at historic Mount Vernon. It has been tested in the kitchen of at least one SFDC board member, to much acclaim. It serves 4 people as a main course.
- 1 cup George Washington’s Gristmill grits (seriously, they’re the best!)
- 4½ cups chicken broth
- Olive oil
- 2 slices thick-cut bacon, chopped
- 1 lb. medium shrimp (about 30), peeled and deveined
- Kosher salt and freshly ground black pepper
- 2 TBSP butter
- 1-2 handfuls shiitake mushrooms, washed, patted dry, then thinly sliced (I like the ones from North Cove Mushrooms, at the Dupont farmers’ market)
- 2 garlic cloves, finely chopped
- ¾ cup grated cheddar
- ¼ cup freshly shaved parmesan
- 4 scallions, thinly sliced
In a medium cast iron pot, bring 4 cups chicken stock to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes.
Meanwhile, heat oil in a medium/large skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.
Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp with a slotted spoon to a dish that you can keep warm in a 200F oven.
Lower burner heat to medium, then add mushrooms to skillet and cook, stirring occasionally, until tender (about 5 minutes), then add garlic and cook until fragrant (about 1 minute).
Raise heat to high, add remaining 1/2 cup of chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half (about 3 minutes).
Return shrimp to skillet along with remaining butter and cook, stirring frequently, until sauce thickens, (about 1 minute).
Stir 1 TBSP butter into grits, along with parmesan. Sprinkle cheddar on top, then use a blowtorch (if you’re brave) or a creme brulee torch (if you’re fainthearted like me) to melt the cheese.
Divide grits between 4 bowls; top each with shrimp and sauce. Garnish each bowl with bacon and scallions.
Join Slow Food DC to honor and celebrate the 2015 Snail of Approval winners! We have an exciting line up of chefs, farmers, and artisans to add to the growing roster. This unique event is an opportunity to mix and mingle with the individuals dedicated to shaping our food community while enjoying some delicious food and drink!
This year’s event will be held at RIS in DC, featuring a menu designed by Chef Ris using locally sourced ingredients, and a featured, specialty seasonal cocktail. There will also be a silent auction and other surprises from local food purveyors!
For more information on the Snail of Approval program and to see prior winners please visit http://www.slowfooddc.org/snail-of-approval/.
The event will run from 12noon-3pm. Get your tickets here.