FROM MARKET TO PALETTE

The Ohio River Valley Artist Guild will be hosting an evening of Mediterranean dining on Friday evening, September 10 2010 at the Art Guild, 504 Duke of York Street, in Old Washington Kentucky.

The tradition of Mediterranean cooking is deeply rooted in fresh, seasonal, locally produced food.  Encompassing a vast area, the Mediterranean region extends from eastern Spain to the coasts of Lebanon and Israel.  While highly diverse in languages, cultures and traditions, there are many connective threads to the area’s cuisines.

Fundamental to the flavoring of Spanish, French, Italian, Greek and Turkish recipes is fresh-pressed olive oil. 

 

Cultivated by the Minoans, the first civilization in Greece, the olive tree was held in such sacred esteem that no one was allowed to prune a single, fruit-bearing bough. 
The olive was showcased at festivals, feasts and simple dinners. And its oil has always been the base of inspired and vibrant recipes.  Overall, these foods are simple to prepare, easy to like and healthy.

Mediterranean cooks believe that the most important element in cooking is the quality of the ingredients.  Throughout the centuries they have held the cook in as high esteem as the artist and the poet.  At the Art Guild, we feel that our local farmers are a vital part of our artistic landscape and integral to the building of our sense of community.  This Mediterranean dinner will be prepared using seasonal, locally grown produce from our farmers’ markets. Okra, pumpkin, melons, herbs, potatoes, corn, squashes and tomatoes will all be featured at the meal.  We will also be serving cheeses and freshly baked whole grain breads made regionally.  The evening menu will also be accompanied by local wines from wineries in Augusta KY and Ripley OH. 

 
Celebrate the end of summer with us in a delicious way and enjoy an evening with our artists and culinary growers.  This event is the annual fund raiser for The Ohio River Valley Artist Guild and original artwork will be available for purchase through both a silent auction and a short live auction.  This dinner is our compliment to the community, although tax-deductible dinner donations will be gratefully accepted.
Reservations are appreciated.  To reserve a table, please contact ORVAG Director, Claudia Moose at claudiamoose@gmail.com.

Dinner will begin at 6:P.M. and will include:  Mezze (Appetizers), Yogurt
Sauces and Dips, Breads and Cheeses, Meat Casseroles, Fresh Salads,
Vegetable Dishes and delicious Desserts.