By Selena Randall
A couple of weeks ago, South Eastman Transition Initiative hosted its first ever ‘SETI SUPPER’.
Some fifty people gathered for a feast of local foods, and it was fantastic.
We sat down with a glass of wine from Killarney Wines. For those who liked red, there was haskap wine, and for those who liked white, there was a honey wine (also known as mead). Both had a unique taste, and we highly drinkable.
First course was a pea soup, served with a garnish of pea shoots. Such a simple idea, anyone can sprout some peas for a few greens in the winter.
This was followed by grass-fed beef and local pork tourtiere, accompanied by potatoes and carrots (cold-stored), and a beet and feta salad with local greens, dressed with a hand-pressed sunflower oil vinaigarette. A vegan option of squash patties was also provided.
Dessert was a homemade preserved fruit crumble, served with a local artisanal yoghurt.
The food was fantastic, and the hub of conversation from each table highlighted the success of the evening. We even had a local musician to entertain us while we ate.
After the plates were cleared away, there was much hilarity as we played a 1970’s version of charades. There was a definite split in the room – those who couldn’t remember the ‘70’s, those who were really living in the ‘70’s, and those who were too young to know what anyone was talking about. A good laugh to round off a wonderful evening.
For details of where all the food came from, and the list of busy people who made the evening possible see:
http://www.setimanitoba.org/home/2015/3/24/2015-spring-seti-supper.html