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Audubon’s Incredible Edible Eggstravaganza Showcases Locally Grown, Sustainable Food

FOOD AUDUBON

By April Gaydos

Each month, Audubon de México plans a Wild Food Adventure centered around a delicious, shared meal that comes with a side of food for thought.

Audubon’s purpose is to celebrate local foods and the people behind them and encourage support of the local food community. On Monday, August 12, Café Zumo chef Alejandro Zuno Morales and his team will prepare a scrumptious brunch featuring chicken, quail, and duck eggs, each prepared a different way so that we can compare their taste and texture side by side.

Where our food comes from and how it is grown affects health, the environment, and the economy. We are so fortunate to have a growing number of local farmers and producers of everything from vegetables, herbs, meats, olive oils, and cheeses to artisanal wines and beers, plus the talented chefs who are devoted to using these locally and sustainably raised ingredients.

Eggs are considered by some culinary experts to be the “cement that holds together the castle of cuisine;” but, how often do we give them the honor of our respect? How often do we take a moment to consider the very thing that helps a cake stand up, puts the poof into a soufflé, and delivers creamy richness to custards and sauces? How often do we feel a sense of wonder at the satisfying pureness of a perfectly poached egg?

For all these reasons and more, we think it’s time to put the egg back into “respeggt,” where it deserves to be, by deepening our knowledge of eggs. While we won’t be attempting to put an end to the proverbial chicken-and-egg question, we will explore the history of eggs as food, including experiences with raising the chickens that lay them. We will have some fun learning interesting facts and pondering the prevalence of eggs in cultural expression, including awful puns like the one above. We will also discuss the serious business of eggs and the differences between locally farmed and factory-farmed eggs and the organic, free-range, hormone-free labels, and what they mean in terms of our personal and environmental health.

Many thanks to Café Zumo’s owner, Stewart Haverlack, for opening his restaurant to us and helping to develop the menu, which includes fresh-squeezed orange juice, coffee or a cappuccino, fresh fruit, a selection of bread, and a choice of accompaniment with your freshly prepared eggs.

Tickets for the past three events sold out quickly, so visit our website at audubonMéxico.org to ensure your seat at the table!

Proceeds from this event support Audubon’s Niños y Naturaleza program, which seeks to instill children with wonder and respect for the elements of nature and empower them to become active contributors to a sustainable future through experiential learning.

 

Community

“Audubon Wild Food Adventure: The Incredible Edible Eggstravaganza”

Mon, Aug 12, 11am

Café Zumo, Quebrada 93

450 pesos per person for Audubon members and one companion

550 pesos per person nonmembers

Includes meal, gratuity, and a donation to Audubon’s school garden program.

Contact:

415 119 4671

audubonMéxico.org

 

 

 

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