Locavore Adventures: One Chef's Slow Food Journey

by Jim Weaver, Carlo Petrini (Foreword by)

Overview

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.

Product Details

ISBN-13:	9780813551708
Publisher:	Rutgers University Press
Publication date:	02/15/2012
Series:	Rivergate Book Series
Pages:	240
Product dimensions:	6.90(w) x 9.90(h) x 0.60(d)
Age Range:	15 - 18 Years

About the Author

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.

Read an Excerpt

Locavore Adventures (Jim Weaver)—Recipe from Tres Piani

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!!

Table of Contents

Foreword Carlo Petrini ix

Acknowledgments xi

1 The 'Ah-Hah" Moment, Slow Food Style 1

2 The Valley Shepherd Creamery 12

3 The Delaware Bay Oyster 23

4 On the Hunt for a Hot Tomato 36

5 The Griggstown Quail Farm 46

6 The Hat Lady 57

7 Getting the Word Out 66

8 Triumph of the Locavores 75

9 Salumeria Biellese 87

10 Foie Gras Adventure 98

11 Educating the Classes 112

12 Viking Village 122

13 The Best-Possible Canvas 137

14 Going Local and Digging In 148

15 The Brothers Moon and the Bent Spoon 157

16 Getting Your Hands Dirty 173

17 So Where Are We Now? 185

18 Conviviality 195

19 Off the Soap Box and onto the Chapters 202

Appendix: The Slow Food Manifesto 213

Recipe

Locavore Adventures (Jim Weaver)--Recipe from Tres Piani

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!!

Editorial Reviews

Weaver, chef and owner of Tre Piani Restaurant in Princeton, New Jersey, describes his work with the Slow Food movement-an international association founded by Carlo Petrini in Italy in 1989 dedicated, in Weaver's words, to "supporting authentic food that's been grown and enjoyed as close to its source as possible." Weaver explains that Slow Food is as much a dietary guide as it is a resistance to an increasingly fast-paced world, and relates the stories of several individuals who adhere to the Slow Food philosophy. Eran Wajswol, a former real estate developer, traded "his wingtips and pinstripes for a hair net, black rubber boots, and overalls with suspenders" to become a successful cheesemaker. Weaver also writes of Pegi Ballister-Howells, an early supporter of Slow Food who insists that "People need to understand that family dinners are critical, and kids need to know that fresh food is good." 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. Photos.
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Publishers Weekly

"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."

Foreword Review

"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."

President, Slow Food USA - Josh Viertel

"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."

Princeton Packet - Faith Bahadurian

"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."

— Faith Bahadurian

Princeton Packet