Project Green: Keeping Christmas dinner local


by WHAS11 News

Posted on December 21, 2009 at 6:35 PM

Updated Monday, Dec 21 at 7:09 PM

(WHAS11) - Most of the food on your dinner plate this evening has traveled 1,500 miles, leaving behind a large carbon footprint.

In this Project Green, WHAS11’s Monty Webb challenged a local chef to prepare an all local Christmas dinner.

Dean Corbit, owner of Equus restaurant, accepted Monty’s challenge and took us into his kitchen to work his culinary magic.

Dean Corbit the owner of Equus used a Kentucky bison roast, which he rubbed down in red wine, juniper berries and shallots.

Dean said to then marinate for about 12 hours and then quick sear.

It then goes into the oven for 4 hours at 135 degrees, which will cook it to medium rare. When it’s done, Dean added various kinds of local produce around the tray.

Dean used locally grown asparagus, Brussels sprouts, cranberries and mushrooms.

For a last minute garnish, they cooked hand carved local potatoes in truffle oil and butter. Finally, they topped it off with a little sauce made from the juices of the bison.

With the main course completed, Monty and Dean move on to the other courses.
They make deviled eggs from eggs produced locally and use various types of locally-made bread, including baguettes, cheese twills and toast points.
 For the salad, they use locally produced Greatful Greens lettuce, beats from Dave Gary’s farm. Pomegranate seeds and the cheese is from local cheese producer, Kenny Mattingly.
For dessert, they attempted to cover local bases by making a blackberry cobbler from berries frozen in the summer, as well as a small chess pie.
Dean suggested adding a big wine – such as a zinfandel or a cabernet – to the meal as well.
Dean encourages cooking with locally produced products as a way to ensure fresher and better tasting food.
 “Plus it keeps money in the local economy,” he said.
Dean said the entire meal should run at about $65.
For more information and recipes, go here INSERT PROJECT GREEN TAB.