East Bay Culinary Center Presents its Second-Annual Summer Culinary Expo
July 28th, 2008 by Melinda McRae
Click this link for a high-res version of the flyer: sacbee-2nd-annual-culinary-expo-copy-1.pdf
Archive for July, 2008
Slow Food Chef of the Month: Fusion Flavors, Local Ingredients
July 28th, 2008 by Melinda McRae
Whole Foods Sacramento, Monday, August 4th with Andrew Hillman, CCC
6:00 p.m. $45 ($40 for Slow Food Members)
This is a Demonstration Class; Wine Served; Must be 21 to attend.
Join us for another Slow Food Chef of the Month memorable evening. Chef Hillman brings us years of cooking experience throughout the US and Europe , with an emphasis on local and fresh products. From the Sundance Resort to Bobby Flay’s Mesa Grill at Ceasars Palace , his amazing understanding of tastes will show you how to craft four unique dishes. Chef Hillman currently works with Patrick Mulvaney in Sacramento at Mulvaney’s B&L.
On the Menu:
Grilled Local Peaches with Redwood Hill Farms Goat Cheese, Balsamic Syrup
Thai inspired Local Heirloom Tomato Salad
“Rock Cod” en Papillote Visiting Hawaii
Local Honey Panna Cotta with Plum
For more information, please contact Lynn Gowdy, (916) 488-2800, or Lynn.Gowdy@wholefoods.com
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Sacramento Natural Foods Co-op asks “How Local Can You Go?”
July 28th, 2008 by Melinda McRae
Take the Eat Local Challenge and enjoy the best everything our region has to offer! Reduce your carbon footprint and fall in love with fresh, local, organic produce, wine, cheeses and more.
Join the Co-op’s Eat Local Challenge this August and challenge yourself to eat at least 80% of your food from local sources. Pick up a scorecard in the store or download it, track your local purchases for the month, and turn it in by September 8 to enter to win a basket of local delicacies.
Buying local is easy at the Co-op – just look for “Buy Fresh, Buy Local” signs that highlight products grown or produced near Sacramento.
Classes and Events at the Co-op this August that highlight local food:
In-store Event
Eat Local Tasting Fair
Saturday, August 16, 1-4 pm
Learn more about where your food comes from, taste local products and meet some of the people who grow and produce it.
Classes
These classes will be held in the Co-op Community Learning Center (1914 Alhambra Blvd) and will feature locally grown produce from this season’s bounty. For detailed descriptions of each class, visit the Co op’s Web site.
Kids and Teens Summer Cooking Camp
Monday, August 4-Friday, August 8, 9 am-1 pm
Canning: Preserving the Flavors of Summer
Saturday, August 9, 12:30-3 pm
Eating with the Seasons
Wednesday, August 13, 6:30-8:30 pm
Bountiful Summer Salads
Saturday, August 16 10 am-12:30pm
Olive Oil Tasting
Monday, August 18, 6:30-8:30 pm
Building Local Living Economies: Green, Fair and Fun
Friday, August 22, 6:30-8 pm
Vegetarian Summer Harvest
Saturday, August 23, 10 am-12:30 pm
Slow Food Yolo Farm-to-School Connection
July 21st, 2008 by Melinda McRae
Click this link for a high-res version of the flyer: flyer-from-slow-food-yolo-website.pdf
Slow Food Yolo & Davis Farm to School Connection presents
Village Feast
Home-Made Watermelon Fresca served throughout the meal
Aperitif
Rominger West Wines
Nugget Market Olives, Toasted Mariani Nut Almonds, and Walnuts
California Vegetable Specialties Belgian Endive
First Course
Mixed Heirloom Tomato Salad with Green and Purple Basil
Main Course
Assorted Yolo County Wines provided by Nugget Markets
Platters of Steamed Green Beans, Red and Golden Beets
Roasted Sweet Peppers, Eggplant, Summer Squash
Bowls of Aioli made with Local Organic Eggs
Whole Local Lamb with Fresh Herbs, Prepared Four Ways
Summer Bean Salad, Fingerling Potatoes, Local Organic Hard-Cooked Eggs
Village Bakery Baguettes
Dessert
Tarts of Locally Grown Summer Fruits
Freshly-Brewed Nugget Markets Equator Coffee
A Fundraising event for the Davis Farm to School Connection
$70 per person, $55 for Slow Food Members
For information to purchase tickets:
www.slowfoodyolo.com or call:
530.219/0831
All participants bring their own tableware, including plates, knives, forks, and spoons, as
well as cloth napkins. Wine glasses will be provided.
“Celebrate the best of Yolo with Friends and Family”
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