A Tasty Challenge
One World Café Tackles "Eat in Season" Task
December 5, 2008
By Molly Dilks and Blaise Willig
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| December 8, 2008 | to | December 15, 2008 |
‘Tis the season for red and golden beet stir fry, organic butternut squash puree and sliced tofurkey —just a few of the all-vegetarian options being served up by One World Café during Slow Food Baltimore’s “Eat in Season Challenge,” Dec. 8-15.
To take part in the weeklong challenge, one area restaurant per month serves a special three-course menu capitalizing on locally sourced, seasonal ingredients. One World is the eighth restaurant to meet the challenge.
“You can always eat steak or chicken, but certain fresh vegetables are only around for so long,” says Chef Sue Novak. “Some things are an acquired taste, but if you try them a couple of times, you’ll love them. Because of the time of year, we use a lot of root vegetables in our dishes like potatoes, carrots, turnips and beets. They really can be delicious!”
Diners at the West University Parkway establishment are invited to sample organic split pea soup, cranberry goat cheese salad and other sumptuous, all-vegetarian dishes created by Sue and her sister (and co-founder) Cindy Novak.
“I think they’re all great, but my personal taste would be the pot pie with hearty root veggies and topped with a roasted shallot gravy,” says Sue. “The stir fry has an earthy flavor which I like, too – the fresh beets, the sweetness of the sweet potato and the licorice flavor from fennel make a great combination.”
Vegetables were also a key ingredient for November’s “Eat in Season Challenge” participant, Tapas Teatro on North Charles Street. Chef Antonio Baines presented farm-fresh fried green tomatoes, mixed roasted beets au jus and a dessert of WineSap apples in puffed pastry. However, other choices included pan-roasted halibut with wilted spinach, duck leg confit with cannelloni beans and an organic egg omelet.
Slow Food Baltimore is a division of Slow Food USA, a non-profit educational group that celebrates the food traditions of North America. A larger, international Slow Food organization traces its origins to Italy and boasts about 83,000 members in more than 100 countries.
When: December 8-15
Where: One World Café
100 W University Pkwy
Baltimore, MD 21210
(410) 235-5777
