Renaissance 606 Congress teams up with Slow Food Boston

Today, time is the new currency and there is nothing worse than food that's slow, unless it's meant to be Slowfood.

Began in 1989, allegedly in protest to a large American burger chain opening in small town in Italy, the Slowfood organization has spread to 100,000 members in 132 countries. What is Slowfood? According to slowfood.com, "Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world."

 This past October 21st, Executive Chef Greg Griffie hosted a slow food event at 606 Congress at the Renaissance Boston Waterfront Hotel. Partnering with Slowfood Boston and Border Bay Junction Farm, Chef Griffie prepared a tasting of lamb, using classic techniques and menu preparations from a time when we all had more time to cook. Many consider lamb to be just a rack of lamb (typically one lamb serves only 4 ppl if they just order the rack!), so Greg took the challenge of using one lamb for the entire group, committing his skill and creativity to the nearly forgotten ways of cooking.

On the menu this night: 

Grilled lamb loin/chops,

arugula, almonds, lemon, extra virgin olive oil

Antis Malbec, 2007

Confit of lamb,

broth, barley, mushrooms

L Pira dolcetto, 2007

Rolled shoulder,

capers, anchovies, Gilfeather turnip purée

Vieux Chene Cotes du Rhones, 2006

Lamb breast au gratin,

mustard, white beans, kale

Albert Bichot Vieilles Vignes Bourgogne Rouge 2005

Glazed shanks,

raisins, garlic, sherry, white polenta

Clos Mimi La Petite Rousse 2005

Caramelized local apples,

pecan streusel topping, ginger ice cream

If you haven't been to a Slowfood dinner, it really is a wonderful way to relearn the uniqueness of eating as in the past, and discovering local foods/traditions. Photographer Mark Brierley documented the evening with great behind the scenes shots of what goes on in the kitchen during a serious dinner. Nothing slow here, just good food. Greg tells me he has more events planned, including a January dinner that promises to warm the cool of a Boston winter. Call 606 Congress to find out more!

What's on YOUR plate today? Lamb maybe?

 

Comments

[Brian Thomas]

A great idea. This has the capacity to make hotel dining more relevant by providing multidimensional experiences to guests and local diners. I hope this idea spreads to other Renaissance Hotels.