Join the Center's New American Farmer Program and the Association of Africans Living in Vermont (AALV) for a delicious evening to sample foods grown in Vermont that have origins in Africa, Burma, Bhutan, and Vietnam.
The four-course tasting menu will take place at 6:00 pm on Thursday, August 27, at South End Kitchen at 716 Pine St. in Burlington.
The Center’s vision for its New American Farmer Project is that Vermont's resettled refugee and immigrant farmers will have access to the resources they need to pursue their goals with skill and confidence. As integral members of the Vermont food system, they will be able to continue rich farming legacies, common threads between their new home in America and honored culture of their homelands.
The event will feature dishes from Africa, the Himalayas, and Southeast Asia made with ingredients grown here in Vermont by New American Farmers, including delicious spring rolls, African eggplant with Vermont-raised goat meat, greens, bitter melon salad, and South End Kitchen’s honey ice cream with hibiscus syrup for dessert. As part of this culinary journey across cultures, participants will hear from new American farmers and international chefs about the cultural context of the dishes and the importance of the crops, such as bitter melon and Vietnamese spinach that make up key ingredients.
This event follows the spring 2015 publication of “Global Food Local Food, A Guide to Growing, Harvesting and Preserving African Asian Crops in the Northeast.” The book’s authors will be present at the dinner to provide a brief synopsis of the exciting frontier of integrating global food culture into the local food system of Vermont.
Tickets are available at http://southendkitchenvt.com/classes/2015/8/27/uvm-global-local-food-dinner for $40: $35 for the meal, plus a $5 donation to support work with Vermont's New American Farmers. Only 32 seats will be available for the family-style event.
Individuals requesting a disability-related accommodation to participate in this program should contact Cheryl Herrick at 802-656-5459 or cheryl.herrick@uvm.edu by August 6, 2015 so that we may assist you.