Cube will reprise their one-of-a-kind culinary benefit, the Maker Nights, for Slow Food in Schools on Thursday and Friday, May 3rd and 4th. Cube’s dining room will once again set the stage for this educational and delicious culinary adventure as three of America’s top artisan food producers and an heirloom farmer converge for two evenings of innovative menus and engaging discussion.
The Maker Nights, which benefit the Cube Foundation in support of the Slow Food in Schools Program, were inaugurated in November 2006 as a celebration of artisanal food products, and a viable demonstration of support for small-batch food producers and farmers.
Two cheese makers, a salumi maker, and an heirloom farmer will be on hand to discuss their various company philosophies and their one-of-a-kind products:
When: Thursday, May 3, and Friday, May 4, 2007, beginning at 7:30pm
Where: Cube, 615 North La Brea Avenue, Los Angeles 90036
Cost: $75 per person. 100% of the ticket price will benefit the Slow Food in Schools program.
For reservations: Telephone Cube at 323.939.1148.
A five-course menu will showcase each maker’s products in dishes that utilize choice seasonal ingredients. Note that Cube is a corkage-free environment. Attendees of the Maker Nights are encouraged to bring their own wine.
Confirmed Maker Nights attendees include: Armandino Batali, owner and head salumi maker at Seattle’s Salumi Artisan Cured Meats; Alex Weiser, owner of California’s Weiser Family Farms; Jeremy and Jessica Little, goat and cow’s milk cheese makers and co-owners of Georgia’s Sweet Grass Dairy, and Mandy Pedrozo, cow’s milk cheese maker and co-owner of California’s Pedrozo Farm. Cecily Upton, National Program Coordinator for Slow Food in Schools will participate in the dialogue both evenings.
Maker’s Flight featuring Salumi Cured Meats, Sweet Grass Dairy & Pedrozo Dairy Artisan Cheeses
Pedrozo Dairy Northern Gold & Weiser Farm Heirloom Carrot Soup with Chive Oil & Crostini
Braised Fennel, Radicchio & Endive Ravioli with Mascarpone. Served with Salumi Guanciale, Burnt Butter, Sage & Red Cow Parmesan.
Braised Duck with Plum & Port, Sweet Grass Dairy Lumiere & Champagne Risotto
Trio of Desserts: Mini Weiser Farm Heirloom Carrot Cake, Butterscotch Pots de Creme, Dark Chocolate Almond Tart
For more information about the Slow Food in Schools program, visit the Slow Food USA site.