Cafe Cortina to host Earth Dinner

For , every day is Earth Day, from the grapevines that embrace the property to the garden-fresh produce and locally sourced ingredients on the plates.

So that’s why it’s quite fitting that Café Cortina, 30715 W. Ten Mile Road in Farmington Hills, is the host of an Earth Dinner event planned for Tuesday, April 19, just in time for Earth Day, which is on April 22.

“We were gardening before it was ‘cool,’” owner Adrian Tonon said of the restaurant’s on-site garden where Café Cortina staff grows heirloom tomatoes, herbs, cucumbers, greens and peppers. The restaurant was founded by his parents in 1976 and for the past 35 years has always promoted the concept of farm to table. During the summer, the garden as well as food sourced from Michigan producers provides about 75 percent of the restaurant’s meals, Tonon said.

Tonon is also active in giving back to the community, namely his work providing lessons on nutrition and sustainability with Orchards Children’s Services, an organization that provides shelter and other program services for children and youth.

Stacy Ordakowski, convivium leader of Slow Food Detroit, which is collaborating on the event, said Café Cortina is “very much in line with” the philosophy of Slow Food, an international nonprofit educational organization that traces its roots to Italy. Slow Food promotes sustainable living, supporting local food producers and eating food that is environmentally conscious.

The event will feature guest chef Alison Costello from the Capuchin Soup Kitchen’s Meldrum site on the east side of Detroit, and Chef Hoffa of Café Cortina.  The meal’s menu will be locally inspired and sourced, such as locally raised lamb and honey from Earthworks Urban Farm, which is a Capuchin Soup Kitchen program.

The menu features six courses and includes a prosecco toast, Tonon said. He provided Patch.com with a peek at the menu:

Antipasti

Grilled crostini with imported prosciutto and bufala mozzarella

Cold Vancouver prawns with red tartar

Carpaccio, arugula, capers and olive oil

Hot prawns with herbed lemon butter

Michigan free-range lamb ragu with soft polenta

Late harvest roasted tomato soup with parmesan crisp

Handmade maltagliati with fresh peas, wild mushrooms and panna

Intermezzo: Wildberry granita vin cotto

Piatto Principale

Osso bucco with risottino zafferano

Controni: Fresh grilled asparagus with lemon vinaigrette

Dolce: Tahitian vanilla crème anglais napoleon with Earthworks wildflower honey

The Earth dinner will also feature a guest speaker: Earthworks Outreach Coordinator Shane Bernardo. The event begins at 7 p.m.

“It’s a party,” Tonon said. “It’s breaking bread with those involved with these great causes.”

Proceeds will go toward Chefs Collaborative, a chefs network that promotes sustainable food, and Earthworks.

There will be room for 75-100 guests; tickets can be purchased by calling Café Cortina at 248-474-3033.