Gwen Fowler



Locally grown food stars in Indie Grits dinner

Posted 4/24/2012 8:14:00 PM

Some of Columbia’s finest chefs showed how delicious eating local can be at the Sustainable Chefs Showcase at the Indie Grits Film Festival Sunday.

Slow Food Columbia was the host of the dinner, where chefs known for their love of local, sustainably produced ingredients fed an appreciative crowd.

The event was held at the All-Local Farmer’s Market at 701 Whaley, where local meats, produce and specialty items are sold on Wednesdays and Saturdays.

Two types of deviled eggs made a tasty appearance. Chef Alex Suaudom du Monde of Baan Sawan Thai Bistro served Thai deviled “son-in-law eggs, made with heritage eggs and heritage pork sausage from Doko Farm. Chef Jessica Shillato of Spotted Salamander Catering served Wil-Moore Farms deviled eggs with Caw Caw Creek barbecue.

Shillato also was serving an Adluh grit cake with ham jam and Wil-Moore Farms chicken liver pate with Three Sisters Farm strawberry jam on a toasted baguette from Heather’s Artisan Bakery.There was a load of local in those delicious bites.

Chef Mike Davis of Terra stayed busy cooking Port Royal white shrimp, which he served on an Anson Mills polenta crouton with Creole coulis.

I could smell the cucumbers before I got to the dish Sous Chef Vicenzio Pace of MoMo’s Bistro on Devine was serving: mango cucumber chutney and chorizo sausage wrapped in cucumber.

Chef Ricky Mollahan of Mr. Friendly’s, Solstice Kitchen and Cellar on Greene served practically a meal by himself: barbecue sliders with pork from Big Moon Farm with Mr. Friendly’s sweet onion chow chow. That was in addition to all the ingredients for a fresh salad: several types of lettuce, sunflower sprouts, pumpkin seeds, cucumbers, grape tomatoes, sweet corn, and other produce, all from area farms.

The hearty dish that Chef Kristian Niemi of Rosso Trattorio served was perfect for a cool rainy afternoon – a ragu with shiitake and oyster mushrooms, along with house-cured and smoked bacon from Caw Caw Creek pork belly over Adluh polenta.

Chef Blake Faries of Saluda’s served a Manchester Farms quail roulade with a Rawls Farms collard green and basil gel.

Rosewood Market and Deli served shrimpburgers, gazpacho made with hydroponic heirloom tomatoes and Carolina sweet onions, and buttermilk biscuits made with asparagus and Happy Cow Creamery buttermilk.

There were roasted garbazo beans and tomatoes with Carolina Heritage Farms chorizo sausage from 116 Espresso and Wine Bar

Chef Tim Peters of Motor Supply Company served a refreshing, delicious strawberry ginger soda.

If all of those dishes weren’t enough of a feast, Slow Food Columbia members contributed their own potluck to share, with such yummy foods as a mac and cheese made with goat’s cheese and fresh vegetables such as sweet potatoes and mixed peas.

Among Slow Food Columbia’s missions is showcasing the culinary talents of local chefs and farmers, and Sunday’s events succeeded at that.

More than 60 films were shown during this year’s Indie Grits Festival, which continues through April 29.