New in 2013 – Slow Food Sacramento initiates Slow Food U

What do lemons, bacon and pickles have in common? All will be featured in upcoming Slow Food U cooking classes. As Slow Food U Coordinator Karen Auwaerter explains, “While talking with several food producers during a recent Snail of Approval mixer, we realized the need, actually the opportunity, to learn how to prepare good, clean, fair food that is literally falling from the trees around us.”

Slow Food U is a new program to provide hands-on learning toward using the food bounty of our region. The seminars, to be taught by local culinary experts, will be limited to 6 to 20 participants depending upon available training space.

The first-ever Slow Food U event, Lemons in February, is coming soon! Details below.

Lemon Seminar – Saturday, February 23, 6-9pm

Kathleen Albiani, Culinary Instructor at the Art Institute, will conduct a hands-on seminar focused on using the Meyer lemons that are so plentiful this year. Items to be prepared include: lemon curd, preserved Moroccan lemons and a chicken and green olive tagine using the preserved lemons, lemon marmalade, and limoncello. The seminar will be held in Elk Grove and a list of items that participants should bring, such as small canning jars and appetizers for supper, will be provided upon signup. $16 plus ticket fee – Click HERE to sign up.

Our upcoming meeting dates:

Ark of Taste Proposal: Chenin Blanc, Clarksburg AVA  It is widely known that 3 regions produce the finest Chenin Blanc: 1) the Loire Valley in Northern France, 2) South Africa, and 3) Clarksburg, California. This often maligned grape is now being ripped out, and replaced with our new favorite varietal, Chardonnay. Darrell Corti acknowledges the unique character of Chenin Blanc from Clarksburg.

Slow Food Committee

Join this committee to gather information and resources to file proposal for Slow Food Ark of Taste.  Desired completion of proposal in advance of Mr. Croce’s visit.  Please contact David Baker (GRASacramento@gmail.com) if you are interested in participating in this committee, which may include vineyard visits and sampling of local and imported chenin blancs.

http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/

http://www.digitalinevitable.net/chenin/