The Slow Valentines' Dinner

Keep love's light shining on Thursday, February 16th, at the slowest St.Valentine's dinner in New York. On that date, in Brooklyn, Slow Food friends iCi restaurant, Cacao Prieto, and the Noank Aquaculture Cooperative will join to produce the slowest, and guaranteed sexiest, dinner in New York, that is, if you absolutely love oysters and chocolate.
The Slow Valentines' Dinner Menu
Cacao Prieto Cacao-Infused Bourbon and Rum Cocktails
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Peconic Pearl Oysters on the Half Shell
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Chocolate Tagliatelle… Show more with Sage-Brown Butter, Cocoa Nibs, and Sprout Creek Toussaint
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Syrah Braised Arcadian Pastures Lamb
Cayuga Red Beans, Bittersweet Chocolate Jus, Dinosaur Kale, Roasted Celery Root and Mint Gremolata
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Gianduja Mousse Napoleon
Battenkill Valley Whipped Cream and Rose Poached Bosc Pear
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Cacao Prieto Cacao Liqueurs and Chocolate
Organic and Bio-dynamic wines will be paired by Catherine Saillard, of iCi.
Catherine Saillard, owner of Slow Food NYC Snail of Approval winning iCi restaurant (http://www.icirestaurant.com/), believes that the best-tasting food is naturally grown and harvested in ways that are ecologically sound and socially responsible by people who are taking care of the land for future generations. Her menus change with the seasons, and use exclusively fresh, naturally grown ingredients of the highest quality from local farms and markets. These ingredients are put together in a way that does not mask the natural flavors or strip the food of its nutritional value.
Daniel Preston, of Cacao Prieto (http://cacaoprieto.com/wp/), is devoted to the traditions, technology, science, art, and pleasure of cacao. Cacao Prieto produces organic, bean-to-bar chocolate and chocolate confections and small batch, cacao-based liqueurs and cacao-infused Bourbon and rum, all in Red Hook, Brooklyn. The cacao is imported from a family farm in the Dominican Republic. From farm to technology to taste, Cacao Prieto re-defines the manufacture, processing and, of course, the pleasures of chocolate and chocolate-based liqueurs, rums, and Bourbon.
Karen Rivara, of Shellfisher Preserve and the Noank Aquaculture Cooperative, will provide Peconic Pearls (http://peconicpearls.org/), premium oysters grown by members of the Noank Aquaculture Cooperative in the Peconic Bay, Long Island. The members of the Noank Aquaculture Cooperative grow mainly oysters, but also hard, quahog, clams and Peconic Bay Scallops. A portion of the proceeds from the sale of Peconic Pearls goes to the not-for-profit Peconic Land Trust to promote its East End, Long Island water and land conservation programs.
Proceeds from this event will support the Slow Food NYC Urban Harvest programs of good food education for New York City kids, including classes, school gardens, and school farm stands at 11 schools and two summer urban farms.

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