Back from Devour + a recipe for Celeriac Apple Slaw
November 23, 2014
I am still slowly coming back to reality after the whirlwind of tastes and sights that was this year's Devour Film Festival. Man. Lia Rinaldo and Michael Howell sure know how to put on a rocking food and film party, one that lasts 5 whole glorious days.
Some of the highlights were: Anthony Bourdain (yes, just hanging out in Wolfville, Nova Scotia, no biggie), getting to finally meet the brilliant duo behind Perennial Plate (awesomest, nicest, most talented yet down-to-earth 2 people you will ever meet - have you seen the trailer to their new PBS series??), tasting various types of whiskeys and their corresponding cocktails (in my normal life, I don't even like whiskey) at the 'Fun With Mixology' workshop (I evidently had too much fun with the samples and spilled the most top-notch whiskey all over my pants, leading to a few raised eyebrows from my dining companions), the amazing Matt Armendariz and Adam Pearson's food styling workshop (check out Matt's blogpost, where he made me fall in love with my hometown all over again), and the honour of doing jury duty alongside the marvellous Lucy Waverman and Tommy Struck. What. A. Blast.
Did I mention there were oodles of smoked mackerel? Joy.
Unfortunately for me, partying often leads to paying for it later. (And I was making some rather superhuman attempts to simultaneously attend this year's ACORN organic conference happening at the same time as Devour, an hour away in Halifax - moral of the story: don't try to be in two places at once). I'm now nursing a very unpleasant flu cold thing. Eating lots of chicken soup and salads is helping. As is mulling over the infinite possibilities of pies to potentially make for my first American Thanksgiving. More on that later. But for today, a humble salad made of two unlikely yet delightful companions: apples and celeriac.
I'm a huge fan of the rich earthy taste of celeriac (also known as celery root and tastes like a cross between celery and turnip). This slaw is a lighter twist on French celeriac remoulade which consists of grated celeriac and mayonnaise. I've added apples. parsley, and a light vinaigrette and the whole thing is very tasty and fall-like. If you've never had celeriac, this is a great way to get acquainted with it. You may also want to try my celeriac parsnip soup. Both the slaw and soup are great Thanksgiving dishes.
Get my Celeriac Apple Slaw recipe over here at PBS Food.
0 comments