If I ever end up on death row and get to choose my last meal, I will choose a meal a lot like one I had last month in a barn in McCordsville, IN. The soup, in particular, is hard to forget: chilled, neon-red late season Indiana tomatoes, swimming with a drop of pale fromage blanc, distilled into a shot glass, and served with a cracker, thin as a Catholic communion wafer. And that was just the second course.
The goats had stepped aside and the rain blustered outside. Eighty diners piled into the hay-filled dining hall for a five-course extravaganza presented by Slow Food Indy. Slow Food in an international movement working to reconnect people with the pleasures of real food, sustainably produced. Money raised from the dinner was used to send several local chefs and cooking students to Terra Madre, the global gastronomic gathering in Turin, Italy.
