We had a great time at our recent Slow Food picnic, and are excited to see a trio of upcoming events from some of our Slow Food neighbors this weekend. Check them out!
Friday, August 21, 6pm: Slow Food Whidbey Island Cooking Competition and Potluck. “Come join us for a friendly potluck and cooking competition and win PRIZES! Or just come and learn new recipes using the fresh produce of summer. If you compete, you could win a prize for the best recipe in the categories shown below, plus be featured with your recipe on the Slow Food Whidbey Island Facebook page. This is the perfect opportunity to try a new vegetable dish using that kohlrabi you’ve always wondered about (I know I have). We are looking for good old-fashioned home cooking that make those fresh vegetables even more delicious! Don’t worry about signing up. Just meet us at the door and let us know if you want your dish to compete or just be part of the pot luck.” More details here.
Saturday, August 22, 4pm: Slow Food of Greater Olympia Farm Dinner at Colvin Ranch. “This is our fourth exciting year with the Colvins as our hosts for this yearly Slow Food of Greater Olympia fundraiser, and we can’t wait for yet another mouth-watering feast! While we mingle, our chefs will serve us Mediterranean beef skewers with vegetables and chimichurri sauce. Then, Fred and Katherine Colvin will lead us on a tour of their ranch. At the table, expect a mixture of seasonal vegetables like summer squash, tomatoes, and herbs combined with beans or homemade pasta. And, of course, Colvin Ranch beef!” More details and tickets here.
Sunday, August 23, 1-4pm: Slow Food Sunday at Bastyr: Turkish Cuisine. “We’ll have cook Pinar Ohzal with us to present Turkish cuisine. Pinar is a native of southeastern Turkey. Her region of the world is known for the Şiş kebap which is commonly refer to as “shish kebab” in America. We’ll sample two types of traditionally prepared skewered meats from her culture and include a Turkish rice dish, salads, flat bread, a light yogurt and mint drink, and a dessert sampler. We’ll also offer a vegetarian skewer option. Menu details and add’l info at http://www.slowfoodsunday.org.” [Ed note: Pinar is a friend of Slow Food Seattle and an excellent chef! This event is not to be missed!]
Slow Food Seattle Summer Picnic, Local Artisan Sausage Experience, and Annual Meeting
Sunday, July 19
12pm-3pm, with Slow Food Annual Meeting at 2pm
Buy tickets here.
Current Slow Food members: the password for the member price was sent out recently via email. On Brown Paper Tickets, please click “Enter a Password or Discount Code & enter password from the email in order to receive discount price. If you have not received or would like to check your membership status, please email email@example.com.
Last year, we had an excellent time at our summer picnic at Ravenna Park, complete with a honey tasting and amazing potluck (Slow Food people make the best potluckers).
This year, we’re returning to Ravenna Park for our 2015 summer picnic. Our special feature will be a selection of local artisan sausages to celebrate the Slow Meat initiative. Our grill will be manned by chef Varin Keokitvon and Slow Food Regional Governor Gerry Warren, both members of the Slow Food Seattle Board. After we feast, join us for our annual meeting and to learn more about Slow Food and Slow Meat.
Members and non-members are all welcome!
MAP OF PICNIC SITE
Ticket price (to help offset cost of reserved picnic area): $10pp members, $15 non-members, children under 12 free
- Come to enjoy a variety of local artisan sausage provided by Slow Food Seattle.
- Bring utensils/cups/plate/beverage for yourself and a potluck dish to share.
- We have reserved the picnic areas and shelter area; please bring along camp chairs/sit-upons for yourself and any guests.
- Meet many great people who care about good food as much as you do.
- Stay for our meeting to gain an understanding of what the new Slow Meat initiative offers in our future and other Slow Food topics.
- Special guest speaker: Fred Berman of the Northwest Agriculture Business Center, who was our delegate to the Slow Meat Conference in Denver this month.
Sausage image via Flickr
Slow Food will host a volunteer group on April 4, from 10am-3pm at the Seattle Tilth Rainier Beach Urban Farm and Wetland.
Please sign up here. We will check in closer to the event and provide more information and details as the date approaches. Thanks!
What to Expect: Service days on the farm are fun, family-friendly events! Opportunities for work and learning include both organic farm production and ecological restoration of the wetlands. Sample farm tasks include preparing planting beds, planting, watering, weeding, harvesting, and composting, as well as caring for the small livestock on the farm – chickens, bees, fish, and red wiggler worms. Wetland work includes removing invasive weeds, planting wetland trees and shrubs and sheet mulching to protect them.
What to Bring: Please come dressed for the weather and bring water bottle and snacks. Appropriate clothing includes layers, raingear, and sturdy shoes (hiking boots or rubber boots work well). Please wear clothing you don’t mind getting dirty. Tools and gloves are provided, and we also have some extra rain gear and rubber boots.
Contact us at firstname.lastname@example.org if you have any questions! Thanks!
We’re getting ready for our 2015 members-only tuna canning event and thought it was a perfect time to look back at our 2014 event. Check out the gallery below.
Interested in attending? If you are already a Slow Food USA member with Seattle selected as your chapter, an email was sent out in the past two weeks with the ticketing info. Contact us at email@example.com if you did not receive.
Not yet a member? You can join here through the national organization, select Seattle as your chapter, and then shoot us a note at firstname.lastname@example.org and we will connect you with our members-only opportunities. Continue reading
Happy Lunar New Year’s Eve! To celebrate the holiday this week, we’re sharing a recipe from Slow Food Seattle’s own chef Varin Keokitvon. Enjoy this recipe for Char Siu Duck Breast & Spicy Orange BBQ Sauce! Continue reading
Image via International Examiner
Getting ready for your Super Bowl party this weekend? We’re focusing on Slow Meat in the run-up to the Seahawks returning to the Super Bowl. Slow Meat has two major prongs: eat better and eat less.
We were very pleased to have Chef Varin Keokitvon join our board last year. Varin has won the Vilcek Prize for Creative Promise and the National Chaine des Rotisseurs Jeune Commis competition and was head chef at Farestart. For more about his background, check out this article from the International Examiner. He’s currently hard at work on a new endeavor that we’ll keep under wraps for now! One thing we’ve all especially enjoyed about working with Varin so far is his sharing nature: he’s always got some delicious treats for board meetings, and shares excellent cooking ideas and tips. Here he’s put together some strategies for incorporating Slow Meat into your menu planning. Thanks, Varin!