Slow Foods at e2

March 2013

We envision a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.

e2 Remodeled Event Space

This is the vision of the Slow Food movement, an international organization dedicated to promoting good, clean and fair food for all. Being that my own food values align quite closely with the organization, I am fortunate to live in a city with a local chapter. In addition to launching the city’s first mostly organic farmers marketSlow Food Pittsburgh hosts a wide variety of events. When their calendar boasted an event at Highland Park restaurant e2, I was registered quickly!

e2 Event Table Setup

We gathered to hear Shelley and Jeff Mott, of Mott Family Farm (who always create the most beautiful farmers market displays), recount their trip to Torino, where they were delegates for the Terra Madre conference. This was a chance for the Motts to interact with dedicated growers and makers from all over the globe, and this dinner was a chance for us to interact with e2’s newly renovated event space.

Gorgonzola mess

Much like Wild Purveyors in Lawrencevillee2′s former “dungeon” is now a warm, wooden and copper example of how Kickstarter can band the community behind a local business’s project. I’m equally impressed and inspired by both spaces. “Wood Grains” is not part of my blogging tagline for nothing. Even if the space were more akin to a dungeon than a beautiful barn interior, Chef Kate’s cooking could still draw a crowd!

e2 Charcuterie

Course after course, we feasted, and each bite maintained the complexity of flavor in seemingly simple dishes. One of my favorite touches was the addition of orange zest to black olives.

Seafood in Sauce

Ravioli and Window Scene

Pork Shank Ragu


misto blue
house pickle
gorgonzola mess
kalamata with orange rind
sweet peppers with roasted garlic
coppa secca (Crested Duck Charcuterie)
peppered salami
grilled focaccia
beet carpaccio
hot sausage and clams

romaine and arugula with caper vinaigrette shaved parm and black pepper
pork shank ragu
orrechiette with baby kale, ci ci beans, garlic, chilies, focaccia crumbs
baked ricotta ravioli with prosecco saffron cream
biscotti and coffee

Thanks to the Motts, Slow Food PGH and e2 for a gathering filled with great values and even better food!

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