Slow Food Miami at the Standard Hotel and Spa for a dinner featuring the Navajo Churro Lamb, prepared in the Slow cooking style of the Mediterranean kitchen. Slow cooking is a deliciously rewarding art and there is no one better to capture its sumptuous unhurried charm as renowned Chef Mark Zetouni.
The Chef agreed to return to his favorite culinary region, the eastern Med, to prepare lamb four ways, in a soup, as a curry, in a kabob and a loin roast and served with a wide selection of mezzes and traditional side dishes.
Menu
Mezze platter
Quinoa Pilaf with Dried Apricot, Cherries and Fresh Parsley
Short Grain Brown Rice with Roasted pepper and almond Nuts
Garbanzo Bean Stew
Turkish Lamb Curry
Grilled Lamb Kebob
Shepards Soup
Fennel Dusted Roasted Lamb Loin
Marinated Dates
Dessert
Turkish Delight
Hard Cookies with Vanilla Honey Glaze
Sorrel Drink (hibiscus Flowers)
In September of 2007 we served our Navajo Churro Lamb at the Renaissance of Local! Festival - Slow Food Feast sponsored by Slow Food Boulder CO and catered by A Spice of Life. We also made presentations about our farm and assisted our friend Roy Kady in making presentations about his ranch on the Navajo Nation.
Main
Buffet
Pork
Vegetarian Pesto
Tortellini Pasta Salad,
Garden Salad, made of seasonal greens
Assorted Breads
Churro Lamb Brochettes,
grilled seasonal garden
vegetables and lamb, delicately seasoned
with a light Greek marinade
Sesame Grilled Tofu Skewers
Distance Learning Program
Learn to Develop Your Own Whole Farm Plan with Holistic Management
SPECIAL OFFER: Take advantage of our expertise in farm management and business planning! If you purchase three or more Navajo-Churro sheep for breeding, we will provide you with training and mentoring in Whole Farm Planning with Holistic Management for 25% off our regular tuition for distance learning.
We have a nice selection of 7 month old breeding ewes and rams available now!
Irrigation Water:
Handle
with Care.
When The Thistle Wilts at Fat Sheep Farm