I have avoided blogging about the Slow Food UW Cafe because it is my stomping grounds and makes me a bit biased. However, that also allows me to give a good insight of what is worth stopping by and can give that insider heads up. The SFUW Cafe is now a year old and my involvement is coming up on a year as well. We have grown enormously and are finally a group of scrappy students that are able to get the good, clean, fair food down pat.
The Cafe is made up of a group of dedicated and incredibly creative students that enjoy working with foods, farmers, and the Madison community. We are a project within the larger Slow Food UW organization that strives to change the way people view food through a cafe, a set meal, outreach events, csa type baskets and volunteer work with children. We all strive to promote food advocacy and transparency along with food justice through simply chowing down on a divinely delectable dish.
The SFUW Cafe, for now, is once a week changing the menu to reflect the local produce and meat products. The semester is half over and the summer is slow for the SFUW interns so take a study break and head over during the 11:30 a.m. till 2:00 p.m. service. It’s an a la carte menu that let’s you pick and choose to enjoy an affordable lunch.
Feast your eyes above to visually enjoy the white bean and zucchini vegetable burger with cucumber tomatoes and carrot sticks. The burger was served over Snug Haven spinach and the side salad was mixed greens with walnuts, raspberries and a house made raspberry vinaigrette. This sando kicked off the 2011 fall semester and is still wildly raved about.
The bison burger that changed my life. One thing that the SFUW Cafe tries to do is offer a meal that our customers would not make on their own or be able to experience elsewhere. The meat is something our suppliers research to offer the cleanest and purest meat. I have grown to find myself a vegetarian except for while under the Slow Food UW roof and am not finding myself the only one making that claim.
The entrees in the Slow Food UW Cafe are always mouthwatering but we don’t stop there. Our group of student chefs know how to satisfy every sweet tooth that comes into our cafe. These are a vegan approach to dessert which helps give a new twist and pleases our growing number of vegan customers. The cake is topped with a lavender frosting and berry vegan anglaise.
This upcoming week will feature a duck prosciutto with mustard greens sando on our own rosemary, fig and olive bread. The second sando is following suit with pesto and sun-dried tomatoes with homemade mozz on the rosemary, fig and olive bread. To accompany or for a small snack there is a roasted fennel salad with olive tapenade and a balsamic glaze or a grain, feta and Russian red kale salad. This week we are trying a fish soup as well as a white bean soup. And finally we invite you to end with a semolina cake with orange whipped cream and as always will offer our Just Coffee regular roast and a selection of teas.
Beyond offering good food we also have our customers help make the food and make a difference. Follow our social activity and join the movement.