Ciao from your Local Goodie, Panzanella! Summertime, and finding perfect, delicious, local food is easy. Be sure to dine at Panzanella on June 19 when we'll be featuring local produce from Perry-winkle Farm! Spring Picnic with Slow Food By Panzanella Chef, Chris Capron Chef Capron, along with other areas restaurants and chefs welcomed Carlo Petrini, founder of Slow Food, to the triangle area with a picnic feast at Chapel Hill Creamery. We put the finishing touches on our table. The Panzanella menus were displayed so all of the guests could see what we serve from day to day in the restaurant. Fresh collard greens and spring onions garnished our booth at the picnic. Salad greens picked only a few hours before were speckled with the vibrant edible flower petals Cathy Jones and Mike Perry, of Perry-Winkle Farm, are known for. Our meticulously hand-crafted pasta received a last toss in extra virgin olive oil. We were ready to serve our dish to all those who came to support our local farmers at the "Farm To Fork" picnic held at Chapel Hill Creamery on May 22nd. More

Events

Gallery Recipe

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Spring Picnic with Slow Food continued

In the seven months since I have joined the Panzanella Team, this event has definitely been one of the highlights. To top it off, my assistant for the picnic was my beautiful wife, Elena. Coincidentally, we met at a restaurant in Miami, working events very similar this one. Though I have to say, most events in Miami are not held in cow pastures. (They do not know what they're missing.) It was fantastic to meet many of the people who come to the restaurant on a regular basis. So much of the time I am busy in the kitchen and I don't get the opportunity to see and talk with the people we are feeding. I was very excited to hear someone say how much they like the restaurant, or rave about a particular dish. We really felt honored to be asked to participate in this event. It is important, now more than ever to cultivate relationships with local farmers. I look forward to supporting these people that keep us fed and have a wonderful connection to the earth. Debbie Moose's May 30th article in the News & Observer gives more general information about the "Farm to Fork" Picnic, and Petrini's vist to the Triangle.

Read the N&O piece here.

Events: Farm Dinner!

Tuesday, June 19, 5:30 - 9 pm Featuring items from Perry-winkle Farm! Celebrate the abundance of delicious local food! Enjoy a special menu with exciting dishes created with ingredients grown by Cathy Jones and Mike Perry. Reservations accepted for parties of 6 or more. Patio dining available.

Gallery

Brushes with Life: Art, Artists, & Mental Illness Through July 29 The name of this exhibit is also the name of a patient art gallery located on the 3rd floor of the UNC Neurosciences Hospital outside of the Psychotic disorders inpatient unit. It is part of the Schizophrenia Treatment and Evaluation Program (STEP) at UNC, which provides inpatient and outpatient care of people dealing with psychotic symptoms or illnesses such as Schizophrenia or Schizoaffective disorder. The gallery features artwork and poetry from STEP inpatients, clinic outpatients, and clients from Club Nova, a local clubhouse for the mentally ill. The initial goal of the gallery was to give our artists a permanent art space to display their creativity and art to a wider audience. Additionally we hoped to promote art and healing. We also target stigma associated with mental illness demonstrating people with serious mental illnesses such as Schizophrenia, Schizoaffective, and Bipolar disorder can be productive and creative. "Brushes With Life" has also had numerous traveling shows around the state over the years including the NC Museum of Art and the RDU International Airport. This August the gallery is slated for an exhibit at the Carrboro Art Center. The permanent collection is on display on the 1st floor of UNC Neuroscience Hospital. This exhibit will also include Peer Tree mirror frames handcrafted by artisans using the traditional techniques of genuine gold leafing and painted finishes. Each frame is a work of art uniquely designed, crafted, and signed by the artist.

Learn more about Brushes with Life here.

Recipe

Black & Blueberry Cobbler 8 servings The Fruit: 2 TBSP butter 4 cups blackberries 2 cups blueberries 4 TBSP flour 1 1/2 cups sugar 1/2 TSP cinnamon The Dough: 2 cups flour 1 TSP salt 1 TBSP sugar 3 1/2 TSP baking powder 6 TBSP butter 1/4 cup milk 1/4 cup heavy cream sugar for sprinkling biscuits Preheat oven to 425 F. Grease a baking dish well with 2 tablespoons of butter. Combine the fruits, flour, sugar, and cinnamon in a mixing bowl and toss well, but very gently. Pour into the baking dish. Make the dough by sifting the flour, salt, sugar, and baking powder together. Cut the butter into the dough using your fingertips or a pastry blender. Stir the milk and cream into the dough with 10 - 12 quick strokes. Drop the dough in pieces all over the surface of the fruit. Sprinkle liberally with sugar. Bake about 35 minutes, or until topping is lightly browned. Serve with Maple View Farm Vanilla Ice Cream. This recipe was quite a hit at the Totally Local Dinner at Panzanella last year! Our pastry bakery adapted this recipe from Bill Neals's Southern Cooking, Fruit Cobbler with Butter Biscuits.