Slowfood Sacramento

SLOW FOOD® SACRAMENTO KICKED OFF “SLOW BITES” EVENT AT THE SUPPER CLUB

Slow Food Sacramento members and welcome committee Daren Cliff, Jennifer Cliff and Peter Robinson

After a brief hiatus, Slow Food Sacramento presented “Slow Bites,” a mixer for Slow Food members and guests.  Held at the Supper Club, owner/chef Matt Woolston prepared a variety of dishes from locally grown ingredients from nearby farms such as Del Rio Botanicals (menu is at the end of this release.) The Slow Bites celebration was open to the public. For information on joining Slow Food, please visit the national site.

The Slow Food movement was started by Italian Carlo Petrini in 1986. Concerned that the industrialization of food was standardizing taste and diminishing many food varieties and flavors, Petrini reached out to consumers and demonstrated that they have choices over fast food and supermarket homogenization. Today the organization is active in 50 countries and has a worldwide membership of more than 80,000; Slow Food U.S.A. has more than 12,000 members.

“The Real Pie Company” owner and Sacramento Magazine food writer Kira O’Donnell (above, right) started the Sacramento convivium. Under her leadership, the members participated in unique food, wine and local agricultural activities such as a honey tasting and talk by a Yolo County beekeeper, an evening of cheese history and tasting presented by Darryl Corti, an olive oil tasting at the Sacramento Co-op, a spring gathering of local cuisine and wine at Bogle Winery, and a dinner at Mulvaney’s celebrating Yolo County’s Riverdog Farm and Sacramento’s early summer bounty. O’Donnell opened The Real Pie Company earlier this year and has passed her reigns to a group of dedicated, die-hard foodies.

David Berkley demonstrates his disco moves… 

 
then asks ‘what were we thinking?!’

We are so lucky to have the Supper Club in Sacramento — Matt Wolston (above, right, in action) prepares an exciting, seasonal menu each month with each course paired with great wines – and trust us, a night at the Supper Club is better than any dinner show in town!

Slow Food Menu:

Pass Around Appetizers

• Truffled Crimini mushrooms with Cypress Grove Fromage Blanc on Old Soul Crostini
• Asian Spiced Grimaud Duck in Belgian Endive Spear
• Pulled Leg of Rabbit, Fennel, House made Kurobuta Pancetta and Marrow Bean Hummus on Yukon Potato Raft

     

Set out appetizers

• Olive Oil Poached Citrus Cured Wild salmon with Navel Orange segments and Sturgeon Caviar
• Grilled Bellwether Leg of Lamb with Baby Artichoke, Fava Bean and Tomato Olive Fig Tapenade
• Baby Arugula and Shallot Mascarpone in Chive Crepe with Pea Shoot Salad Toupee on Ginger Carrot Emulsion
• Puree of Delta Asparagus and English Pea in Demi Tasse & white truffle foam
• Mache with Roasted Baby Beet, Spiced Pecan & Chevre Snow tossed in Hibiscus infused citrus vinaigrette
• Braised Baby Russian Kale, Baby Bok Choy and Shredded Arame on Noodle Salad in Ginger Sesame Rice with Dressing
• Mini Tartlets with citrus Zabione, Pernod glazed berries and Rhubarb Confit in pine nut crust

 

View more photos of the Supper Club event!

About Slow Food

Slow Food is a nonprofit, eco-gastronomic member-supported organization that was founded in 1989 by Carlo Petrini to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Slow Food members build relationships with producers, campaign to protect traditional foods, organize tastings and seminars, encourage chefs to source locally and provide assistance, nominate producers to participate in international events and work to bring taste education into schools. Most importantly, the organization strives to cultivate the appreciation of pleasure and quality in daily life – Slow Food members are connoisseurs of taste, protectors of food heritage, and champions of local producers.

-Melinda McRae Beer