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- 5. (Upcoming menu for5/18 r e v e l event) eat up CHILLED PEA & CHILTEPIN SOUP NASTURTIUM BLOSSOM STUFFED SQUASH BLOSSOMS CARAMELIZED MUSHROOMS & LEEKS HEIRLOOM TOMATO AND PEA TENDRIL CREOSOTE CHIMI BRAISED LAMB STUFFED ARTICHOKES BELLE DEGARDE WHEAT BERRY AND DATE GOAT CHEESE & PECAN MEAL BRULEE’ THREE-WAY ASPARAGUS SALAD TOMATILLO AND KUMQUAT ALFONSO’S BALSAMIC REDUC STACKED: MULTI-MELON & GOAT CHEESE NAPOLEON LIME AND EPAZOTE BUTTER LETTUCE AGAVE & GOAT YOGURT VIN FRENCH TRUCK COFFEE BANANA BLINI For your drinking pleasure, we will be featuring a local brewery and distillery, as well as crafted cocktails to showcase their products, who we feel offer product of utmost quality and meticulous brewing practices. TCHEFUNCTA BREW We will also offer live entertainment at this event, in the forms of an art show, music, live painting and photo-documenting. This event will be featured in a local publication as well. We are still deciding which publication is best to feature r e v e l as it is important to us that the concept and intent be translated appropriately into content.
- 6. WHO: Kassie Killebrew:Being born and raised in New Orleans, I had very broad exposure to the diversity of cuisine from a young age. While I always found this food to be delicious, in the back of my mind, I knew something was lacking in the way of nourishment. As a small child, I would help my memere in her garden and was always excited by growing our food and cookery. When I was 18, I pursued a horticulture degree as I was inspired by plant science and looking for an outlet in which to explore that. I took to restaurants as a way to put myself through school. I smelled like fried shrimp drenched in butter everyday of my life. After Katrina, I decided to move out west. I was twenty-two years young and yearning for a progressive way of life in terms of a health-conscious, activity-laden lifestyle with like-minded individuals. I effortlessly came to find myself bar managing at Brix Restaurant & Wine Bar (affiliates of Proper). I have focused my degree in a direction that all-encompasses what I am most passionate about and pursued such in fields of Agroecology & Sustainable Community Development. I began to really feel inspired by experiential internships in farms and Cottonwood and developing relationships with farmers through my position at Brix. This is where my cocktail creation took on an identity that I never expected: house-infused spirits and food-based cocktails that seem almost healthful to drink! Enter Tucson: On the brink of a local food movement, I immediately felt inspired by this city and the support of small food enterprises. Working for Derrick Widmark at Good Oak Bar was the perfect outlet considering his close attention and level of integrity when it comes to sourcing (food and drink). However, the glaring lack of connectivity between consumer and producer, especially in the restaurant industry as a whole, compelled me to pursue events that could catalyze a shift toward a more socially and environmentally responsible direction. After deciding to embark on a curated food business, as an affiliate of my non-profit and business line for Revel For A Cause (revelforacause.org), I am left everyday, pushing harder and wanting even more to motivate others to source foods locally and prepare them in a way that maintains the nutritive quality of the food. With respect to the ingredient and the community, we offer you r e v e l NOLA, where native and local collide in which consumer and grower can rely.
- 7. WHAT The initial challengewe set for ourselves was to use our combined gastronomic and restaurant experience to create events that would bring together local producers, purveyors, and consumers to discover, highlight, and share what is going on currently in New Orleans and how that can be expanded. We plan to challenge a local chef at each one of our events to increase support of local producers and small food enterprises and to do so with preparations that maintain the integrity and nutritive value of the food, i.e. avoiding excess use of refined flours and sugars and dairy. WHY? We see the benefits as economic, social, and nutritive. Supporting local producers and small food enterprises will create a beneficial economic loop which helps to keep money in the community. Providing support to local businesses gives them more money to spend locally and improves the city’s tax base. Supply enjoyable opportunities for local producers, purveyors and consumers to meet, greet, eat, and converse will foster valuable relationships and increase business opportunities. Provide opportunities to bridge gaps between producers and consumers. Provide opportunities for people to share in the fruits of local labors with producers, ask questions, learn more about local food production methods. Foster more demand for locally operated small food enterprises. Challenge groceries/restaurants to buy closer to home. Challenge restaurants to buy closer to home, respect, and highlight the nutritive value of the food. Promoting a faster farm to table ratio to measurably improve the nutritional value of foods served in local establishments. Fostering new paradigms: For example, in talking to local farmers, we discovered that they would be willing to grow specific crops requested by chefs instead of planting a variety of crops for chefs to pick and choose from.
- 8. HOW? We have planneda series of POP UP dinners. By using the Pop up model, we are concentrating on our goals without getting bogged down by the day-to-day challenges of running a business. As part of our preparation, we have been visiting farms, talking to farmers about what they grow and the methods they use and meeting with winemakers, coffee roasters, flour millers, and an oil importer. The opener is a 5-course meal with 5 pairings with 90% support of local producers and small food enterprises to be held at the Mosquito Supper Club space on 5/16.