cookasia@verizon.net
JULY
To The Market We Go
Dupont Market on Sunday, July 27, 10 Noon. Meet the participants of the Washington Youth Garden (WYG)
project. Find out how YOU can get involved, or just get a glass of refreshing mint tea and baked goods
that the kids prepared.
MAY/JUNE
Kitchen Memories - Dinners to Benefit Slow Food DC
DC's most celebrated chefs have joined together to cook two small dinners which enliven the dishes that shaped
their childhood memories or enliven their cultural roots. To benefit Slow Food USA's DC Chapter, eight DC chefs
will present two "Kitchen Memories" dinners, featuring a four-course meal with biodynamic wine pairings. Each chef
will prepare one course in which the dish represents his/her favorite childhood food. The chefs will join diners to
discuss the dish and how cooking at home at a young age influenced their culinary careers. Guests at the Kitchen
Memories Dinner will receive a copy of the cookbook "Kitchen Memories" by Slow Food DC Co-Leader Alexandra Greeley
and Co-Author Anne Parsons, along with a recipe card of the chef's dishes for use at home.
The cost of each dinner is $75 per person and includes a four-course meal with biodynamic wine pairings,
restaurant gift bag and a copy of Kitchen Memories by Alexandra Greeley. Proceeds from the dinner will benefit
the DC Chapter of Slow Food USA.
PS 7's Restaurant
Monday, June 2 - Reception at 6:30 p.m., Dinner at 7 p.m.
Cathal Armstrong, Chef/Co-Owner, Restaurant Eve
Heather Chittum, Pastry Chef, Hook Restaurant
Kevin Reading, Chef/Co-Owner of Nage Restaurant
Peter Smith, Chef/Owner of PS 7's Restaurant
Mio Restaurant
Monday, May 12 - Reception at 6:30 p.m., Dinner at 7 p.m.
Anthony Chittum, Executive Chef, Vermilion Restaurant
Stefano Frigerio, Chef/Partner of Mio Restaurant
Todd Gray, Executive Chef/Co-Owner of Equinox Restaurant
Josh Short, Executive Chef, Buzz Bakery
APRIL
LUNCH AT MITSITAM CAFE
Sunday April 13, 11 a.m.
Executive chef Richard Hetzler of the Mitsitam Café at the National Museum of the American Indian
invites Slow Food DC members for a special native feast and discussion of traditional foods cooked and
enjoyed by our forefathers. After the meal, feel free to visit the museum's numerous exhibits, which provides
a context for the chef's lecture and the meal. Cost : $25 inclusive for members; $35 for nonmembers
The Menu
Appetizer: Chilled Beet Soup;Halibut and Chestnut Foam
Entrees: Maple Brine Roasted Turkey and Cranberry Crabapple Relish; Cedar Plank Roasted Salmon and Wild Berry Sauce
Sides: Wild Rice and Watercress Salad; Dried Buffalo, Pinto Bean Salad; Jicama, Tamarillo, Pineapple Salad and
Citrus Vinaigrette; Snap Peas and Pearl Onions; Cranberry Juniper Butter; Blue Cornbread and Pumpkin Cornbread
Dessert: Flan De Queso
Beverages: Guava and Coconut Agua Fresca; Pickley Pear and Sorral Cactus Agua Fresca
MARCH
Sushi 101 at KAZ Sushi Bistronegiri
Saturday, March 29, Noon-2:30 p.m.
1915 Eye Street N.W. Washington, DC, 20006
A hands-on sushi-making demonstration and class led by sushi master Kaz Okochi. Kaz has been making sushi in the
metro area for many years, and has won the 2006 RAMMY award for best informal restaurant of the year. On an ongoing
basis, his sushi restaurant is consistently rated one of the best in town.
After class, you'll enjoy a three-course sushi meal with three sushi rolls and three negiri, soup and salad.
Class size limited to 20.
Cost: $65 per person, including tax and tip but not alcoholic beverages.
RSVP: kati@slowfooddc.org
Happy Hour at MIO
Thursday, March 20
SOLD OUT: Howdy: How about Bravo! A Brazilian Bash!!
Saturday, March 15, 5:30-8 p.m.
Oscar Lippe is a world traveler, chef de cuisine and owner of a trattoria in Florianopolis, a resort-island
in southern Brazil. Oscar worked closely with the local fishermen to rescue the region's baby vongole from extinction,
and he founded the fourth Brazilian Slow food convivium. Currently he is on a year-long sabbatical pursuing other
interests.
He'll welcome 12 Slow Food DC members in his parent's home in Glen Echo for a cooking demonstration, dinner and
sharing of his passion for food and cooking.
On the menu: Moqueca Caipira, a seafood stew from the Brazilian coastal regions using coconut milk and
palm oil as a base. Oscar will walk you through how the dish is assembled, the ingredients that are used, and
he'll talk about the importance of this ceremonial dish, used in afro-Brazilian religious rituals. It is cooked
in an earthenware pot made of black mud.
You'll be able to help make the Brazilian cheese bread, brought to Brazil by settlers from the AzoresIslands in
the mid-1600's, traditionally made with raw milk cheese from family barns.
Dessert: Passion fruit mousse, "Mousse de Maracuja" is a dessert you'll dream of.
Drinks: Caipirinha the national drink of Brazil, and Caju (cashew fruit) juice as a non-alcoholic alternative. A
typical Brazilian Cordial "Marisqueira" will be offered after dinner.You'll go home with the recipes for this
authentic and traditional meal.
Send your questions about the dinner, or other matters to oscarlippe@oscarlippe.com
SOLD OUT! Member Price: $40; Nonmember Price: $45.
FEBRUARY
The Good and the Bad about Fats
Saturday, February 23, 3-5 p.m.
Whole Foods Market, 4501 Market Commons Drive
Fairfax, VA 22033
Alana Sugar is a Certified Nutritionist practicing in Northern Virginia and a Slow Food Member. She will
guide a tasting of different oils and butters including walnut, avocado, sesame, coconut and macadamia nut as well
as several varieties of olive oils flavored with fresh rosemary, thyme and garlic. During the interactive presentation
Alana will explain:
Why we need fats in our diet - The differences in the way that oils are processed -The differences in the types of
fats: saturated, polyunsaturated, etc. -What are transfats and where they come from - How to avoid them - The
benefits of choosing butter and eating meat from animals that are naturally raised.
Registration Details: Slow Food Members: $15 (Includes a $10 certificate to Whole Foods);
Nonmembers: $20.
RSVP to Kati at kati@slowfooddc.org and send a check made out to
Slow Food DC to Katalin Gimes 9210 Ewing Drive, Bethesda, MD 20817
JANUARY
Comfort Food to Beat the Winter Blahs
Sunday, January 13, 5:30 - 9 pm.
Sonoma Restaurant, 223 Pennsylvania Ave SE, Washington, Tel: 202-544-8088
Located on Capitol Hill, smart, trendy Sonoma has quickly gained popularity with the Hill crowd and many others for
its bistro-inspired food and its exceptional collection of wines. Executive chef Drew Trautmann is a firm believer
in using locally sourced foods, from vegetables to game and fish. He is proud of the ties he has made with local
farmers and producers, and plans to introduce some of them at this event.
We will start with a "local cocktail hour" featuring artisanal cheeses from the Mid-Atlantic, paired with organic
beers and wines selected by the restaurant's wine buyer, Troy Bock.
After that, we'll move on to "stationed" foods, featuring various seasonal and local items, though a few imported
selections may make it onto the final menu. The food stations will allow everyone to mingle and chat with purveyors
and the chef. The event will be held in the 2nd-floor lounge, and will offer a mix of seating and standing for
guests.
Registration Details: Cost, inclusive of tax and gratuities and beverages is $35 for Slow Food
members, $40 for nonmembers. Limit, 55 people. First come, first served. Registration deadline is January 10.
Please send email acceptances to Alexandra Greeley, and follow up with
a check payable to Slow Food Washington DC.
Mail it to: Alexandra Greeley, 11458 Links Drive, Reston, VA 20190
