Slow Food Seacoast 25-Mile Thanksgiving Celebration, November 22

IMG_00871-300x1999th Annual 25-Mile Thanksgiving Celebration
Slow Food Seacoast
The Star Theater, Kittery Community Center, 120 Rogers Road, Kittery, ME
Saturday, November 22, 2014
5:30 – 8 pm

Slow Food Seacoast’s 9th Annual 25-Mile Thanksgiving Celebration will be held this year on Saturday, Nov. 22, from 5:30 to 8:30 pm at the Kittery Community Center Star Theater, 120 Rogers Road in Kittery ME. Slow Food provides the heritage turkey and guests bring the side dishes. This year we’ll have a special treat from the sea to accompany the traditional harvest fare!

We welcome founding member of Slow Food Seacoast, John Forti as our featured speaker, who will inspire us with a presentation entitled “Giving Thanks For, and Celebrating our Regional Food Heritage”. While horticulturist at Plimoth Plantation, Forti became one of the leading national specialists on the heirloom/Native crops of the early America. Today he serves as a biodiversity expert representing the Northeast for Slow Food USA, and as the Director of Horticulture for the Massachusetts Horticultural Society.

Guests are asked to bring a potluck dish that contains at least one ingredient sourced within 25 miles of your home. Some local food options include fall greens, onions, potatoes, squashes and pumpkins, turnips and rutabagas, apples and cider, dried beans, fish, eggs and cheese. You can easily procure your ingredients at the first Seacoast Eat Local Winter Market that morning at the Wentworth Greenhouses, Rollinsford NH

To minimize waste and cleanup time, please bring your own “dining kit” (plate, bowl, drinkware, cutlery, and napkin) and non-alcoholic beverage. A cash bar operated by Black Birch Restaurant, will be on site selling local beer and wine. Please note: BYOB is NOT allowed at this venue.

Tickets: $12 adult;/ $10 Slow Food Members/Students; no charge for children accompanied by adults. Ticket includes locally raised turkey, the potluck buffet and non-alcoholic beverages.

For more information: www.slowfoodseacoast.org

Slow Food Seacoast’s 25-Mile Thanksgiving Celebration, November 23

1471290_10151981079355339_507583490_nEnjoy the bounty of the season at Slow Food Seacoast’s 8th Annual 25-Mile Thanksgiving Celebration on Saturday, November 23rd, at 5 pm at The Portsmouth Pearl:

8th Annual 25-Mile Thanksgiving Celebration
Slow Food Seacoast
The Portsmouth Pearl, 45 Pearl St, Portsmouth, NH
Doors open at 5 pm

Slow Food Seacoast’s 8th Annual 25-Mile Thanksgiving Celebration will be held this year on Saturday, Nov. 23, from 5 to 9 pm at The Portsmouth Pearl, 45 Pearl Street in Portsmouth NH. Doors open at 5 pm; dinner service will begin at 6 and end at 7:30.

After dinner, Abigail Carroll, author of Three Squares: The Invention of the American Meal, will share the storied history of dinner in America from “pease porridge hot” to Swanson’s TV Dinners, and explain how Thanksgiving helped shape the way we think about the everyday evening meal.

For more information: www.slowfoodseacoast.com

Turkey time!

Order your holiday bird, local turkeys, sustainable turkey, local sustainable turkeys available in the seacoast of New Hampshire (NH) and southern Maine (ME) for Thanksgiving 2013

There’s nothing like a local turkey, and it’s definitely time to order your holiday bird if you haven’t already!

Choose from a wide variety of pasture raised heritage birds, including apple finished from New Roots Farm and hops fed from White Gate Farm.

Here’s the full list of local farms that have turkeys available for the 2013 holiday season >

 

Turkey talk, from the archives

originally posted in 2009 by Debra, the discourse on the best method to prepare a turkey continues:

To brine or not to brine? To cook at high heat or low heat? To help you decide, ”A Thanksgiving turkey worth its salt” tests different brining as well as cooking techniques, and comes down in favor of dry brining:

 

The best-browned bird was the one we had brined. It was very moist — both in the breast meat and in the thigh. And the flavor was good, not salty but well-seasoned throughout. However, it didn’t have the best texture — it was slightly spongy.

The high-temperature experiment was not as successful. Far from solving the problem of doneness between dark and white meat, this magnified it. The flavor was fine, and the skin was brown and crisp. But the breast meat had started to dry out, while the dark meat was underdone — rubbery rare-poultry texture and pink juice in the hip joint.

But the bird that was exciting was the one we had “Judy-ed.” This one had been cured in salt and was firm, meaty and smoothly dense. Though it was a bit too salty, the underlying flavor of the turkey was amazingly deep and full.

Suddenly, my Thanksgiving menu plans took a turn. The “Judy-ed” bird, though it needed refinement to tone down the salt and crisp and brown the skin, was the clear Smackdown winner.

To further refine the salt-cured turkey, we cooked it again, this time reducing the salt, allowing only 1 tablespoon for every 5 pounds of bird. To improve the browning, we started roasting the bird at 425 degrees for 30 minutes instead of 375 degrees. And we brushed half of the bird with melted butter before it went into the oven to see what effect that had on browning and flavor…

 

Last year I avoided the question altogether by braising my Narragansett turkey. The results were as described by Mark Bittman — delicious and succulent, however it wasn’t roast turkey. I haven’t yet decided what I’ll be doing this year. What method do you use to cook your locally raised turkey?

This description of the “butcher’s method” of carving should help those who are either new to the art of carving or just want to avoid public embarrassment. The task usually falls on my husband and he swears by it.

Take Your Place at the 25-Mile Thanksgiving Celebration Table!

Join Slow Food Seacoast for their annual 25-Mile Thanksgiving Celebration on Saturday, November 17th, from 5 to 9:30 pm at The Portsmouth Pearl!

25-Mile Thanksgiving Celebration
Slow Food Seacoast
The Portsmouth Pearl, 45 Pearl St, Portsmouth, NH
Saturday, November 17, 2012
5 – 9:30 pm

Slow Food Seacoast’s 6th Annual 25-Mile Thanksgiving Celebration will be held this year on Saturday, Nov. 17, from 5:00 to 9:30 pm at The Portsmouth Pearl, 45 Pearl Street in Portsmouth NH  This year will feature local turkeys and traditional music by nationally known artist Tim Ericksen! The Pearl Catering will provide a Cash Bar, featuring local beer and wine.

Doors open at 5:o0 pm; dinner service will begin at 6:00 and end at 7:30. Tim Erikson will perform after the dinner, beginning at 8:00. Slow Food will supply the roasted locally raised turkey. Guests are asked bring a potluck dish that contains at least one ingredient sourced within 25 miles of your home. Some local food options are fall greens, onions, potatoes, squash and pumpkins, turnips and rutabagas, apples and cider, dried beans, fish, eggs, cheese, and meats.Drop by the Seacoast Eat Local Winter Farmers’ Market that morning at the Wentworth Greenhouses in Rollinsford to pick up your local ingredients.

To minimize waste and cleanup time, please bring your own “dining kit” (plate, bowl, drinkware, cutlery, and napkin) and non-alcoholic beverage. Local beer and wine will be available for purchase on site.

Suggested donation: $10 per adult for dinner; no charge for children accompanied by adults. Concert tickets are being sold separately for $10; attend both events for only $15! Your donation covers the cost of the facility and allows us to pay our local Turkey farmers a fair price for their birds.

Purchase your tickets in advance through PayPal by following the link on our webpage www.slowfoodseacoast.org

RSVP are Requested. In order to ensure you have a place at the table, please sign up. Our capacity is 125, so don’t delay!

For more information: www.slowfoodseacoast.org

Slow Food Seacoast’s 25-Mile Thanksgiving Celebration, November 17

Join Slow Food Seacoast for their annual 25-Mile Thanksgiving Celebration on Saturday, November 17th, from 5 to 9:30 pm at The Portsmouth Pearl!

25-Mile Thanksgiving Celebration
Slow Food Seacoast
The Portsmouth Pearl, 45 Pearl St, Portsmouth, NH
Saturday, November 17, 2012
5 – 9:30 pm

Slow Food Seacoast’s 7th Annual 25-Mile Thanksgiving Celebration will be held this year on Saturday, Nov. 17, from 5:30 to 9:30 pm at The Portsmouth Pearl, 45 Pearl Street in Portsmouth, NH. This year will feature local turkeys and traditional music by nationally known artist Tim Eriksen! The Pearl Catering will provide a Cash Bar, featuring local beer and wine.

Doors open at 5:00 pm; dinner service will begin at 6:00 and end at 7:30. Tim Erikson will perform after the dinner, beginning at 8:00. BYO place setting (plate, silverwear, cup) and non-alcoholic beverages; bar opens at 5:30.

Tickets: $10 dinner; $10 concert ; $15 for both. Children under 12 are free. Tickets may be purchased in advance or at the door.

RSVP are Requested: In order to ensure you have a place at the table, please RSVP here OR email us at slowfoodseacoast@gmail.com. Sign up today!

Volunteers are needed for the following tasks:
Setup (3:00 – 5:00 pm; set up tables and chairs, decorate)
Service (5:00 – 7:00 pm; organize and replenish potluck dishes, bus tables)
Cleanup (7:00 – 9:00 pm, approximately; wash dishes, rearrange chairs for concert).

Sign Up Here or send us an email at slowfoodseacoast@gmail.com.

For more information: www.SlowFoodSeacoast.org

Slow Food Seacoast’s 50-Mile Thanksgiving Celebration

Mark your calendars for Slow Food Seacoast’s 5th annual 50-Mile Thanksgiving Celebration! This annual event, now in its 5th year, features local food at its best —locally-raised heritage turkey surrounded by a bounty of dishes brought by guests to share. This year’s event will be held at the Lions Club Hall in Kittery, ME:

50-Mile Thanksgiving Celebration
Slow Food Seacoast
Kittery Lions Club, 17 State Road, Kittery, ME
Saturday, November 12, 2011
5 – 9 p.m.

Our 5th Annual 50-Mile Thanksgiving Celebration will be held this year on Saturday, Nov. 12, from  5 to 9 pm at the Kittery Lions Club, 17 State Road in Kittery ME.  This year will feature local turkeys, music and dancing!

Please bring a potluck dish that contains at least one ingredient sourced within 50 miles of your home. (Note: Some local food options are fall greens, onions, potatoes, squashes and pumpkins, turnips and rutabagas, apples and cider, dried beans, fish, eggs, cheese, and meats.)

To minimize waste and cleanup time, please bring your own “dining kit” (plate, bowl, drinkware, cutlery, and napkin) and beverage, as described in About Our Potlucks.

Suggested donation: $10 per adult; no charge for children accompanied by adults.

RSVPs are requested (but not required). To add your name to the guest list, please  send an email to Slow Food Seacoast with “RSVP for the 50-Mile Thanksgiving” in the subject line. (Although RSVPs are not required, if the number of attendees exceeds the room’s capacity, people on the guest list will have priority seating.)

Volunteers are needed for the setup, service, and  cleanup. To add your name to the volunteer list, please  send an email to Slow Food Seacoast with “I want to volunteer” in the subject line.

Take Note: The last Portsmouth Farmers’ Market will be on November 5th, so be sure to stock up on ingredients ahead of time!

For more information: www.slowfoodseacoast.org