Slow Food dinner: the food kept coming

Chef Antonio Laudisio fired up the pizza oven in a field

| Jul 19, 2010

About 70 guests at Slow Food Boulder‘s July 18 dinner at Brian Scott and Amanda Fish’s expansive 63rd Street Farm were treated to course after course of splendid food prepared by Antonio Laudisio of Laudisio Italian Restaurant.

Our favorite course? That’s tough. Pizza and gazpacho appetizers, pork, chicken, “Polenta with Three Cheeses, Spinach and Puttanesca Sauce” (see recipe on Edible Front Range), a delicate beet and carrot dish, individual flans for dessert — where do we start? Garfield Estates Vineyard and Winery in Palisade, Colo., provided the Colorado-produced wine.

Not content to just be the chief organizer of the evening, Laura Bloom took some gorgeous photos.

The Laudisio team arrived early, under threatening skies, to set up the pizza oven.

The Laudisio team arrived early, under threatening skies, to set up the pizza oven.

The gang at one of two long, long dinner tables. Tent, it turned out, not needed.

The gang at one of two long, long dinner tables. Tent, it turned out, not needed.

Antonio brings one of the courses -- grilled chicken

Antonio brings one of the courses -- grilled chicken.

Elizabeth brings flan, assisted by Michele Wells, bearing tray behind her.

Elizabeth Perreault brings flan, assisted by Michele Wells (background).

Slow Food Boulder leader Pamela Stewart and beer-brewing expert Charlie Papazian had a few things to say.

Slow Food Boulder leader Pamela Stewart and beer-brewing expert Charlie Papazian had a few things to say.

Work finished, Antonio Laudisio and Jerry Cavallo lean back and savor the evening.

Work finished, Jerry Cavallo and Antonio Laudisio lean back and savor the evening.

Photos: Laura Bloom

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