Ohio Food, French Technique
Join Slow Food Columbus and Patrick Allen Selections
for a special wine dinner at The Refectory on Thursday, June 14!
Ohio Food, French Technique is a celebration of Ohio farmers and food producers and the master culinary technique of Chef Richard of The Refectory. Enjoy a five course meal, expertly paired with wines from Patrick Allen Selections, showcasing local producers of meat, cheese, chocolate and more!
Hors d’oeuvre / Amuse bouche
Charcuterie plate (featuring North Country Charcuterie)
Domaine Collin – Brut Rosé NV (Sustainable)
Ohio Salade Lyonnaise (featuring Oink Moo Cluck and Great River Organics)
Château Virgile – Costières de Nîmes Rosé 2017 (Sustainable)
Bison steak marchand du vin aux cèpes (featuring Tiger Mushroom)
Served with Baguettes (featuring Dan the Baker)
Domaine de Servans – Côtes du Rhône 2016 (Certified Organic)
Cheese Plate (featuring Kokoborrego Cheese, Black Radish Creamery, Dan the Baker)
Annie & Bernard Longefay – Brouilly (Sustainable)
Ile Flottante (featuring Oink Moo Cluck)
Domaine de Rancy – 4yr Rivesaltes Ambré (Organic – in Slow Food “Arc of Flavor”)
Served with Chocolate (featuring Michael’s Artisan Chocolates and Ohiyo Chocolate)
*Menu is subject to change
Thursday, June 14 6:30pm
Special Five Course Dinner with Wine Pairings
120. per guest (total)
$10 from each ticket will be donated back to Slow Food Columbus
Prepaid phone reservations required. Please call 614.451.9774
About Slow Food Columbus
Slow Food Columbus seeks to create dramatic and lasting change toward a more sustainable food system. We work to promote foods grown, produced, and prepared here in Central Ohio, advocate for fair pricing in our food supply, and seek to bring our community together with events that are simply fun.
Slow Food Columbus is the local chapter of an international food movement guided by the principle of “good, clean, and fair food for all.” We are a volunteer-run nonprofit that relies on membership to support our initiatives.