Slow Food Sacramento

A Chapter of Slow Food USA

Browsing Posts in Events

Join us April 21 at 5:30pm for a coffee break with friends to learn more about what Slow Food Sacramento is up to and how you can get involved in the Slow Food Movement.

See the Events page for more information

Mayumi Tavalero of Fork and Knife Creations will lead Slow Food Sacramento world cuisine enthusists on a 60-90 minute culinary tour around the world inside the impressive KP International Market in Racho Cordova.

See the Slow Food Sacramento Events page for more information on registration and event details!

Sacramento celebrates Earth Day on Saturday, April 19 at Southside Park.

See the Events page for more information.

Fermentation Fever was our latest Slow Food U class on Sunday, April 6, at the Sacramento Natural Food Co-op’s learning center. We were in good hands with our instructor, Janet McDonald, who teaches numerous classes at the Co-op and whose kitchen is filled with vats and crocks of various fermentation projects. Janet demystified the fermentation process, so the fifteen participants now feel comfortable experimenting with fermenting at home. One participant said, “It changed my life! I always wanted to pickle but I thought it was too hard and involved cooking. I found out it did not! Janet MacDonald was a terrific teacher.” Everyone went home with a jar a sauerkraut and a jar of fermented carrot pickles.

The goal of Slow Food U is to provide low cost education classes, taught by Slow Food Sacramento members or our partners in the community. We strive to keep the classes low cost so they are accessible to everyone. Past topics include Bacon Curing, Lemons Lemons Lemons, Thai cooking, Winter Gardens, bike tours of edible gardens, and Foraging Along the Parkway.

Please contact Karen Auwaerter if you have a class suggestion or if you would like to teach a class. karen@slowfoodsacramento.com

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 February selection is The Book of Salt by Monique Truong, a novel is set in Paris. This is a fictional memoir of the Vietnamese chef who cooked for Gertrude Stein and Alice B. Toklas at the famous apartment at 27 rue de Fleurus. We’re bringing the action back to California for our April meeting with Novella Carpenter’s book Farm City: The Education of an Urban Farmer. And for June, we’re looking to history to explore contemporary themes with John Steinbeck’s The Grapes of Wrath.

Our upcoming meeting dates:

·         April 11, 2013 – Farm City, Novella Carpenter

·         June 13, 2012 – The Grapes of Wrath, John Steinbeck

If you would like more information, please contact Kathleen Albiani at katonthyme@gmail.com

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/