Locavore Adventures
Locavore Adventures
One Chef's Slow Food Journey
America’s fast food culture reflects not only what we eat—foods that are processed and packaged for convenience—but also how we eat—munching as we multitask and not really tasting the super-sized meals we ingest. But in recent years, a more thoughtful philosophy about food has emerged. Developed in Italy, where fresh ingredients and artisanal techniques are prized, the Slow Food movement has rapidly gained a following in North America. The skeptics among us might wonder if it is possible truly to enjoy a Slow Food lifestyle—one based around local, seasonal ingredients—in our fast-paced world.
In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his personal story of how he came to solve this problem—building a local slow food culture that is ecologically responsible and also yields delicious results. Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region’s unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens. Locavore Adventures is a thoughtful memoir about growing a sustainable food culture and a guide to slowing down, savoring locally grown food, and celebrating life.
In addition to offering a compelling look at the Slow Food movement in his neck of the woods, Weaver also provides resources for new converts and old adherents, including numerous recipes, relevant websites, and 'The Slow Food Manifesto,' which admirably advocates a program of 'international exchange of experiences, knowledge, and projects,' all in the name of good food and a better life.
Jim Weaver has written a book for anyone who has ever wondered about the growing trend toward local and sustainable food but who is not already immersed in the culture. He is the kind of crusader who will bring others to this cause because of his childlike delight at the remarkable items in his food shed rather than his trenchant argements, although he is plenty persuasive. Whereas much of what we hear about the food system and the American diet is disheartening, Weaver's account inspires hope. His book should inspire many to join him in this cause.
Not only did I find JIm's journey fascinating, but his stories about the people he meets along the way are also intriguing, giving backstory insights into local food lore.
We are working to build a different world--one where food and farming are sources of health and well being for all people and the planet; one where food can be good, clean and fair. Jim Weaver sees that that different world is already partially built. Through telling that story, he paints a picture of what is possible.
JIM WEAVER is chef and owner of Tre Piani Restaurant in Princeton, New Jersey, one of the best-known Italian restaurants in the state. The co-founder of Slow Food Central New Jersey, Jim has run some of the top professional kitchens in New Jersey and has also worked in Italy and the Caribbean. He recently served on the board of directors for the New Jersey Restaurant Association and is affiliated with countless professional organizations and charity events.
Pignolia Nut–Crusted Sea Scallops with Honey Lemon Beurre Blanc
Jim Weaver, Tre Piani
Serves 2 as an entrée or more as an appetizer
Ingredients
½ cup pignolia nuts finely chopped
¼ cup unseasoned breadcrumbs
10 large sea scallops
½ cup flour
Salt and pepper to taste
3 beaten eggs
¼ cup olive oil
Honey Lemon Beurre Blanc
1 cup white wine
2 tbsp. honey
Juice of 1 lemon
1 tsp. chopped fresh parsley
4 tbsp. butter cut into small pieces and chilled
Method
Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.
Put the wine, lemon, and honey into a saucepan and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot, spot and reserve until ready to serve.
Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350-degree oven until done, approximately 10 minutes.
Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!
Acknowledgments
1. The "Ah-Hah" Moment, Slow Food Style
2. The Valley Shepherd Creamery
3. The Delaware Bay Oyster
4. On the Hunt for a Hot Tomato
5. The Griggstown Quail Farm
6. The Hat Lady
7. Getting the Word Out
8. Triumph of the Locavores
9. Salumeria Biellese
10. Foie Gras Adventure
11. Educating the ClassesÂ
12. Viking Village
13. The Best-Possible Canvas
14. Going Local and Digging In
15. The Brothers Moon and the Bent Spoon
16. Getting Your Hands Dirty
17. So Where Are We Now?
18. Conviviality
19. Off the Soap Box and onto the Chapters
Appendix: The Slow Food Manifesto
