firsthand foods & original sin
Cider Pairing dinner
Black Twig Cider House
Wednesday, May 2, 2018
Black Twig Cider House is thrilled to announce yet another exciting Cider Dinner, on Wednesday, May 2, 2018 at 7pm. The multi-course dinner one will feature sumptuous cider from Original Sin Hard Cider and stellar local pasture-raised meat from Firsthand Foods! Listen to Gidon Coll from Original Sin speak about the history of apples and cider, and Jennifer Curtis from Firsthand Foods talk about their tasty, local, sustainable meat and the remarkable farmers who provide it!
Here is tonight's menu!
-Gruyere and Apple Cider Vinegar Pierogies with Raspberry Applesauce
Paired with Original Sin's 'Black Widow' Blackberry Infused Cider
-Pork Heart Pate and Crostini
Paired with Original Sin's 'Northern Spy' Single Varietal Cider
-Shrimp Hushpuppies with Apple-Cucumber Salad and Sweet Chili Sauce
Paired with Original Sin's 'Extra Dry' Cider
-Apple Kalamata Salad with sliced Andouille, Bratwurst, and Merguez
Paired with Original Sin's Rose Cider (pinked on Marquette grape skins)
-6oz Pork Cutlet seasoned with Nutmeg and Rosemary Oil, servced with herbed Lingonberry Lentils and Lemon-Spinach
Paired with Original Sin's Elderberry Infused Cider
-Apple Crisp served with Creme Fraiche
Paired with Original Sin's Apple Cider
**Please note: ticket prices do not include tax or gratuity. Please plan accordingly.**
“The cider industry in the 1990s was nothing like it is today. In the early days, not only did you have to sell establishments on your product, but oftentimes you had to convince proprietors that there was a need for a cider on the menu,” Gidon explains. “It wasn’t uncommon to walk into a New York City bar and have to describe to a bartender or owner what hard cider was.”
Gidon began his cider creation in 1996, when cider was fairly new to the bar scene, with only a few nationally available ciders for purchase. He spent half the year creating and testing batches of cider before launching Original Sin Craft Cider onto Manhattan’s cider scene. Realizing his greatest asset was his ability to “beat the streets,” he pounded the pavement, creating cider and bringing samples to NYC bars, restaurants and gourmet markets while making contacts and forging new partnerships.
Despite only being available in New York from 1996–2002, Original Sin (OS) Cider received numerous media accolades for its delicious, crisp, dry-apple taste, which helped OS cider raise awareness, including being ranked the “Top American Cider” in 2003 through a blind taste-test by the New York Times. Today, OS is available in 32 states, the United Kingdom, Japan, Hong Kong and St. Maarten.
Bio courtesy of https://www.ciderculture.com/conversation-original-sins-gidon-coll-evolution-hard-cider/
OUR (UN)COMMON PURPOSE
Jennifer and Tina met in 2008 when Jennifer was the Director of NC Choices, a Center for Environmental Farming Systems project devoted to helping North Carolina’s pasture-based livestock producers and Tina was pursuing her MBA at UNC-Chapel Hill. They discovered a shared interest in the well-being of family farmers and in preserving our state’s natural beauty and agricultural heritage. They saw in each other kindred spirits who are energized by solving problems and believe that business can and should be a tool for creating social and environmental good.
CHANGING THE MODEL
In a world of commerce dominated by global supply chain arrangements, small-scale farmers are often denied access to market opportunities. They set out to change that by building a robust market for local, pasture-raised meats that consumers can trust were raised humanely in a spirit of fairness and stewardship. From their humble beginnings as Durham’s first mobile Sausage Wagon, Firsthand Foods has grown into a wholesale meat business that feeds the growing demand for locally sourced and downright delicious beef, pork and lamb.
The bedrock of our business is a network of remarkable small-scale pasture-based livestock producers who share their values and meet our standards. These producers sell Firsthand their animals and Firsthand aggregates and schedules across their networks to ensure a consistent supply of fresh meats. In turn, Firsthand provides their farmers with meat quality and pasture management information, enabling them to make adjustments as needed to meet Firsthand's customers’ exacting standards.
Every week, the Firsthand team takes on the “whole animal utilization” challenge. Whether it’s the shoulder, the rib or the tail, they're making sure to find a good home for each part. Working with their local processing partners, they customize their products to meet the evolving needs of their customers.