Ark of Taste 2009
The Slow Food USA Ark of Taste rediscovers, describes and promotes forgotten flavors around the country.
This past Saturday Portsmouth Brewery and Slow Food Seacoast had the honor of hosting the Ark committee for their annual meeting. Ark members from across the country met to taste, discuss, and decide which nominated foods would be “boarded”, or added to the Ark of Taste catalog.
Saturday evening after a long day of tastings at the Black Trumpet restaurant, the Ark committee met with Slow Food members at the Brewery. Guests enjoyed fresh baked breads from Beach Pea Bakery (Kittery. ME), local blue potato chips, New Hampshire soft and hard cheeses, apple and onion chutney, pizzas covered in prosciutto, caramelized onions, and traditional margarita toppings, and of course Portsmouth Brewery ales!
A table display showed the various foods that would be added to the Ark catalog that year, and US Ark Committee chairman Ben Watson talked to the group about the process of nominating and boarding foods for the Ark catalog. Fellow committee member Glenn Roberts also spoke about the future of agriculture, specifically focusing the cereal grain and wheat production. As a sustainable farmer from South Carolina and the founder and owner of Anson Mills; Roberts displayed a wealth of knowledge about selecting grains that grew well without the use of chemicals, were hardy varieties successfully grown in all regions, and that did not require irrigation. Two types of wheat that were added to the Ark were used in breads made at Beach Pea Bakery and were tried by everyone attending.
The night was a great success with good food and even better company. Many thanks to the Ark Committee, Slow Food Seacoast, Beach Pea Bakery, and the Portsmouth Brewery.
~Sarah