snippets of good stuff today.
- The Slow Food Bloomington Chefs Dinner is coming up Sunday, June 10, at 6:00p.m. at the Bloomington Country Club. I'll get a menu up in a separate post as soon as I get all the final details, but it’s going to be a fabulous dinner – nine courses with wine, prepared from local, local, local ingredients by nine of the areas best chefs. Good food, good wine, good music, good karma. Tickets are $100 ($40 of which is a tax deductible contribution to Slow Food) and they are available at Bloomingfoods (or talk to me.)
- Had a great meal at Tallent last night. It was all superb as always but two highlights: The pickled eggplant vinaigrette that was meant to be served with the fish special but which we ate by itself as a dip for bread was spectacular and the strawberry-rose water milkshake and strawberry beignets that pastry chef Jason Shoulders created to use up the abundance of local strawberries were amazing. Fresh, slightly tart berries, dipped in a sweet batter, fried, and dusted with powdered sugar, served hot and luscious. Diet? What diet?
- My good buddy David, of BLU Culinary Arts, has started a blog to document the progress he and partner Scott are making in redesigning and renovating their new digs on the downtown Bloomington Square, the BLU Boy Chocolate Cafe and Cakery. He is new to the blogging world -- please stop by and say hello. And if you are ever in Bloomington, definitely stop in for some fabulous BLU Boy Chocolates or a pastry. (That's one of their creations in the picture above looking like a little chocolatey planet earth.)
- Alanna at A Veggie Venture has commissioned an icon to signify when a recipe uses fresh ingredients from the farmers market and she’s making it available for free to all food bloggers who want to use it. “Blush the Sweet Tomato” is adorable – shop your local farmers markets as they open, support your local farmers, and Blush!
- As you may know, I’ve been a mostly-vegetarian for years but have taken to eating meat in a kind of gingerly fashion here of late. But the one kind of meat I have always craved on occasion has been bacon – an honorary vegetable in my book. Still, though I would eat it once in a while, I was not what you’d call an educated bacon consumer. That is about to change. As an early birthday present I have bought myself about 25 different bacons (local ones as well as artisanal bacons from around the country) and I am going to have a bacon tasting next week with some friends. The bacons are arriving daily and what fun!! I’ll be writing more about that in the August/September issue of Bloom and right here. Stay tuned.