Origins of Food - Season Spring October 2, 2009

Origins of Food - Season Spring
In association with Box Fresh, Book Kitchen, Formaggi Ocello
Friday 2 October 2009. One night only!

Biodynamic Texel Hogget, blue vein cheese bathed in Zibbibo dessert wine, bitter chocolate tart with blood orange preserve… Tempted?

This is a tantalising taste of the culinary sensations served up at Origins of Food, a three hour degustation designed to inspire your creativity and delight your taste buds. The Book Kitchen, Box Fresh and Formaggi Ocello are banding together to host the Origins of Food degustation held on Friday 2 October.

Origins of Food is the brainchild of Greg Everett, a talented Providore and the manager of Box Fresh, one of the fastest growing fresh produce businesses in Sydney. Everett has collaborated with other local specialist foodies in a demonstration of great tasting food.

Everett combines his talents with seasoned Chef David Campbell of The Book Kitchen, and Carmello Ocello, an importer of fine Italian cheeses and business owner of Formaggi Ocello. They may have different specialties but they share pride in knowing that their produce is the best. Feather and Bone will be supplying sustainably - raised meat for the occasion.

The passion and desire to share exquisite food motivates these men. Everett is in touch with his farmers and knows which produce will be at its best. Ocello has selected the finest cheeses from certified production cycles. Campbell, the accomplished chef has crafted a tasting menu to combine this wonderful produce and to show food as Mother Nature intended, culminating in the Origin of Food Season Spring degustation. The night promises to be one of four held each year to celebrate the seasons, with Everett hoping to attract like minded artisans to showcase their special produce.

Tickets are $90 for three courses and matching wine or $60 for three courses without. Tickets are available through Greg Everett on 0415 272 171.