Welcome to the 45th Annual Provender Educational Conference opening reception with the Flavor Foundations experience. Kick-off the conference with Mark Mulcahy and Samuel Vandegrift and a whole slew of your Provender friends on Wednesday night October 6th from 5;30pm -7:00 pm PST.
See below for a list of things to gather prior to our time together to create the best experience possible. Don’t drink alcohol? Bring what you lik eand join in the fun.
This is an immersive party, so please take time to grab a few supplies. And by supplies, we mean yummy treats and libations. Think of gathering these items as scavenger hunt and quest for discovery. If you find all of them, great! If not, do not let this keep you from joining the fray. This is one zoom meeting where you are encouraged to eat your supper on camera. Come as you are, and bring what you can.
If you have any questions please email Mark or Samuel. Or if you prefer, give us a call.
Mark 707.495.2168
Samuel 217.390.8946
Supplies for the Evening
- Potatoes – cooked anyway you like them. Or raw for the brave.
- Pears – freshest and closest always best.
- Prosecco or Sparkling wine, beer, sparkling water, kombucha, etc.
- More snacks
- Non-alcoholic Shrub — encouraged to amp variety
- Water
- Pencils or pen and paper for taking notes and doodling
- Flair!
Shrub Recipes – by Samuel Vandegrift
Shrubs, or drinking vinegars, offer a lovely and sophisticated alternative to ethanol-based cocktails. Once you make your shrub, start by adding 1 ounce (~ 2 tablespoons or 30 milliliters) to a glass, add ice, and top with 12 oz (335ml, one can) soda water. Garnish with lime, fresh berries, edible flowers, etc. Adjust amount of shrub to your liking. Some folks love them undiluted.
Spiced Pear Shrub
- 1 ripe pear
- 1 cup (250ml) Water
- ⅓ cup(113g) honey
- ½ cup (118ml) white wine or Champagne vinegar
- 2 whole cardamom pods
- 4 whole cloves
- ½ teaspoon coriander seed
- ½ teaspoon sea salt
Combine everything in a saucepan, bring to a simmer, and let cook with lid on for 20 minutes. Smash, mix and strain into a jar, removing big chunks. Will keep in refrigerator for 2+ weeks.
Beetroot Shrub
- 1 medium beet – washed and grated
- 1 cup (100g) Blueberries
- 1 cup (250ml) Water
- 10 coriander seeds (whole)
- 10 peppercorns (whole)
- ½ cup(100g) sugar (white or raw, your choice)
- ½ cup (118ml) red wine vinegar
Smash blueberries in bottom of saucepan. Add other ingredients, bring to a simmer, and take off heat to steep with lid on for 20 – 60 minutes. Press through sieve, and strain into clean jar. Will keep in refrigerator for 2+ weeks.
Samuel Vandegrift
Mark Mulcahy