ALLocal Dinner at Evoo

Rhubarb Martini!

On Monday, I attended the Sustainable Business Network of Greater Boston's 10th ALLocal Dinner at Evoo in Kendall Square. I'm so glad I ditched my yoga plans at the last minute to go eat some delicious local food and meet some amazing people doing great things in Boston's local food community! Here's a recap of the evening!

I started with a Rhubarb Martini! It was so amazing that I thought I'd be doing myself (and the farmers at Verrill Farm and the insane mixologist who invented this cocktail) a disservice if I didn't have another...

We mingled with local foodies and met some new neighbors! Then we sat down to dinner, which started with Honey Wheat bread in personal terra cotta pots! The wheat flour
was from Four Star Farms and the honey was from Carlisle Honey.

Honey Wheat Bread in a Terra Cotta Pot! 

Amuse Bouche was a Clam Civeche. I'd never tried Clam Civeche and barely knew what Civeche was, so I decided to give it a try. If you also are unclear about what exactly civeche is, it is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. I occasionally eat local sustainable seafood, so I asked to try this dish even though I signed up for the event as a vegetarian. I also tried the vegetarian Amuse Bouche, which was a fiddlehead fern topped with other tasty stuff! 

Fiddleheads or Clam Civeche? I couldn't decide!

First Course was a Spring Garlic Soup with Goat Cheese Crema. The Goat Cheese was from VB&C and the Green Garlic was from Kimball Farm.

Spring Garlic Soup with Goat Cheese Crema

The Second Course was Burratini with Tomato, Arugula, and Zucchini and it was so delicious that I devoured it immediately and completely forgot to take a picture. The amazing marscapone stuffed mozzarella came from Somerville based Fiore di Nonno. The tomatoes came from The Food Project, the arugula came from Drumlin Farm, and the Zucchini was from Kimball Farm.

The Main Course was grilled Fennel and Zucchini with shaved Asparagus and Pea Greens over Polenta. The fennel was from Grateful Farm. The zucchini was from Kimball Farm. The asparagus was from Verrill Farm. The pea greens were from Eva's Garden, and the corn meal was from Four Star Farm.

Grilled Veggies Over Polenta! 

Dessert was to die for. The Strawberry Rhubarb Crisp with Maple Sugar Topping and Sour Cream Ice Cream was unlike anything I've ever eaten.

I Need to Learn How to Make Strawberry Rhubarb Crisp!

Throughout dinner, we heard from various supporters of local and sustainable business, including two impressive high school students from The Food Project, Kat Kazda from the Sustainable Business Leader Program, Nicola Williams of the Boston Local Food Festival, and Peter McCarthy, the Chef/Owner of Evoo.

Kat Kazda, one of several speakers, shares the mission of the SPLP

This was my first ever SBN ALLocal Dinner, but I can assure you that it won't be my last! The Sustainable Business Network of Greater Boston sponsors an ALLocal Dinner Party at Sel De La Terre in Back Bay on July 11. Here are the full details so you can mark your calendar and come! 
Location:        Sel De La Terre, Back Bay, 774 Boylston Street, Boston  
Website:         http://www.seldelaterre.com
Date:               Monday, July 11, 2011  
Time:              6:00-7:00 Networking & Cocktail Reception

                       7:00-9:00 Dinner

Menu:             A 4 course meal with a choice of lamb or vegetarian entree (vegan entree upon request)

Guests:           We encourage you to share this invitation with friends and family!

Price:              $55 for food and food gratuity (beverage and beverage gratuity separate)

Transportation:   MBTA Green Line: Copley Station; MBTA Orange Line: Back Bay Station. Bus Routes: 1, 9, 10, 39, 170, CT1, 57, 55, 502, 503, 504, 555  Street Parking is available

Funds Benefit:    Boston Local Food Program

Registration:       These events sell out quickly! Register now by clicking here!

The Menu!

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Kelly the Kitchen Kop's Real Food Wednesday