Old Past Events

2010

September

Cookbook Writing Class
September 19 · 3:00pm – 5:00pm

Moorenko’s Ice Cream Cafe
8030 Georgia Ave
Silver Spring, MD

Ever wanted to write a cookbook? Now is your chance to learn the  the who, what, when, where, and why of cookbook writing and publishing! Experienced editor and cookbook author, Dianne Hennessy King, has been teaching the techniques of “Creating a Cookbook Memoir” in Fairfax County for several years and has agreed to hold a seminar about this intriguing and challenging labor of love. It will be an overview that will give you an outline of creating a book. Bring your book idea, a favorite recipe, and a notebook with you and get ready to write!  Ms. King will hold her regular in-depth “how to” series for 4 weeks at the Vienna Community Center, beginning Friday, October 1st.

As an added bonus, you’ll get to enjoy Moorenko’s delicious ice cream at the same time! Moorenko’s produces local, artisanal ice cream and is located at 8030 Georgia Ave. in Silver Spring, MD. Parking in the Viridian. 

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JULY

8th Annual Clyde’s Farm Dinner

July 31

We will celebrate our local farmers by partying at Clyde’s Willow Creek Farm. Our Slow Food friend and patron, Clyde’s, has opened the barn door and garden gate to welcome Slow Food members and friends to a tour of their organic garden—where all their veggies grow—and eat a five-course farm dinner. afterwards. A $100 voucher for dinner for two at Clyde’s Willow Creek Farm will be auctioned off during the meal.

Slow Food Happy Hour – Eventide

July 8

Join us for happy hour at Eventide in Clarendon on July 8th! Eventide was a semi-finalist for the best new restaurant award by the James Beard Foundation, and has been named as one of the area’s best restaurants by Washingtonian magazine and the Washington Post. Bar manager Steve Warner makes many of their drink ingredients from scratch.

JUNE

Knife Skills Class with Wine Reception and Dinner at Mie N Yu

June 25

Special session at Georgetown’s colorful Mie N Yu restaurant where executive chef Tim Miller teaches us novice cooks how to handle knives. You’ll learn the anatomy of a pig and a lamb, then watch as he breaks down the “primals” into kitchen-ready portions for your dinner later in the evening. You’ll also have a discussion about the concept of Farm to Table buying directly from local farms & processors in D.C. Have an opportunity to learn and practice basic knife skills for butchering.

After class, enjoy a reception sipping Virginia wines with the chef, then sit down to a family-style, three-course dinner. Noted for its use of local produce and meats, Mie N Yu is renown for its exotic menus that draws upon the cuisines of the Silk Road countries.

Know Your Farmer Tour

June 12

We are working with SFDC member Patti Miller, owner of Panorama at the Peak restaurant, on a farm tour in the Eastern panhandle of West Virginia. The tour will include visits to various farms to explore the distinctions between local, biodynamic, certified organic and certified naturally grown foods they produce. Roundtrip transportation will be provided from DC.

MAY

Slow Food DC Book Club

May 24

First selection: Closing the Food Gap: Resetting the Table in the Land of Plenty, by Mark Winne. Learn more about the book and its author at www.markwinne.com. The Slow Food DC book club will operate like most book clubs do: read the book and then join us at the monthly meeting to discuss it with fellow food fans over light snacks. We will be discussing Closing the Food Gap: Resetting the Table in the Land of Plenty, by Mark Winne. We’ve chosen this book because it ties in with the social justice issues that Slow Food is helping to bring to light. Authors under consideration for future selections include MFK Fisher, Raj Patel, Marion Nestle, and any suggested by members.

Slow Sunday with Special Guest Sharon Rempel

May 23

Bring some sweet or savory finger food that fits the afternoon hour, or something to drink. Our guest will be Sharon Rempel from British Columbia, who has spearheaded the Red Fife heritage wheat movement in Canada and will talk about the Red Fife story. Sharon is an activist, writer, group facilitator, educator, organic food pioneer since 1986, local food guru, seed bank designer, heritage conservation specialist with seeds, researcher and public speaker. She challenges mainstream paradigms in agriculture, science and spirituality. Sharon believes seed should not be patented or ‘owned’ by breeders or corporations.She has served on three United Nations delegations for Canada and has worked with grassroot farmers in the fields of Bangladesh, Greece and Canada.

Slow Food Happy Hour – 15ria

May 18

This informal event is a great opportunity to find out what Slow Food is all about, network with other Slow Foodies, and enjoy some great local food and drinks. The restaurant is extending their happy hour discounts until 8 PM just for us, so we can enjoy their signature cocktail with fresh blueberries and mint and $5 menu specials.all evening. Chef Janis McLean focuses on providing “fresh and honest” American comfort food with style. Everyone is welcome, so bring your friends, too!

The Sausage-Maker’s Craft with Stanley Feder

May 16

Simply Sausage, is a local artisanal sausage company in Hyattsville. The company’s founder, Stanley Feder will discuss and demonstrate the basics of sausage-making in his home kitchen. Participants will get a hands-on experience in stuffing sausages and learning the steps in making sausages and the elements of quality in those products. After the “lesson” everyone will grill (weather permitting) what we have made as well as some other sausages. Participants are asked to bring a side dish, drinks or dessert to share with others.

The Future of Food
Monday, May 10, 6:30 – 9 p.m..
VisArts ,155 Gibbs Street, Rockville, MD
One block form the Rockville Metro Station on the Red line.

Join Slow Food DC for a food and wine potluck to celebrate the launch of our SLOW FOOD UNIVERSITY LECTURE SERIES. Our inaugural speaker Dr. Warren Belasco, is a professor of American studies at the University of Maryland Baltimore County. His lecture titled The Future of Food is based on his book Meals to Come: A History of the Future of Food, which The Economist has called “An ingenious analysis of the way in which optimists and pessimists alike use food to illustrate their vision of the future,” and which The New York Timessays, “negotiates a dizzying web of issues with subtlety and balance, not to mention polish and verve.”

APRIL

Morels and the Joys of Spring

As if you need another reason to look forward to spring after a long cold winter . . . local mushroom enthusiasts are eagerly anticipating the annual (but all too brief) DC appearance of morels, among the most sought after choice edible mushrooms. Morels (of several species) appear in the DC area only in April and May. Join a mushroom hunting “foray” lead by experienced mushroom identifiers from the Mycological Association of Washington (MAW). Before the foray, MAW members will also present a short overview of mushroom hunting and identification, with specific attention to the elusive morel and other common spring mushrooms, followed by a guided mushroom hunting and identification walk in a local park.

MARCH

Drink Beer and Save the World

Thursday, March 25, 6:30 – 8 p.m.
District Chophouse, The Vault Room, 509 7th Street NW, Washington, DC 20004

Brewer Barrett Lauer presents seven hand-crafted ales with appetizers and beer writer Chris O’Brien explains how drinking slow beer builds community and a more sustainable world. O’Brien, co-owner of the Seven Bridges Organic Brewing Supply Cooperative and Director of Sustainability at American University, will sign copies of his award-winning book Fermenting Revolution: How to Drink Beer and Save the World and answer all your questions about beer. 

JANUARY

Slow Food Members Welcome 2010

Sunday, January 3, 4:30 – 6:30 p.m..
Please bring something to eat or drink to share, and find out about how to get involved with the Slow Food DC chapter. Meet like minded people who’re willing to tackle such issues as food policy, school lunches, victory gardens, you name it… Bring your issue and your passion, we would love your help.
Cooking Demonstration and Tasting Dinner at the Mexican Cultural Institute with Renowned Mexican Chef, Patricia Jinich
Friday, January 15, 6:30 – 9 p.m.
Mexican Cultural Institute, 2829 16th Street, NW, Washington, DC 20009

January brings along one of Mexico’s favorite celebrations: Día de Reyes or Wise Men Day. The traditional foods eaten are different kinds of tamales (the quintessential party food) Rosca de Reyes (a soft and sweet style bread covered with candied fruits and sugar) and Mexican style hot chocolate.

During this class Chef Jinich will walk us through this colorful celebration as she talks about and demos how to prepare tamales and Mexican style Hot Chocolate. Then a full dinner with drinks will be served in the tradition of this holiday.

2009

NOVEMBER

Eating Slow in Washington – A Dinner to Celebrate Tuscany and Slow Food

Wednesday, November 18, 6:30 p.m..

Dino, 3435 Connecticut Avenue, NW, Washington, DC 20008, Phone: 202-686-2966

The idea of the dinner came when Welcome Books, the publisher of “SLOW,” reached out to us offering a special discount for their newest publication “SLOW: LIFE IN A TUSCAN TOWN” by California photographer Douglas Gayeton.

To The Market We Go!

Sunday, September 13, 11 a.m.- 1 p.m.

Tour Dupont Circle’s FRESHfarm market and have a salad and yogurt afterwards at sweetgreen. Meet us at the Slow Food table at the market. As you tour the market, with Ann Yonkers look for the farmers posting “sweetgreen” signs: they sell the greens and goodies that will go into your salads. After the tour we’ll go next door to sweetgreen where owners Nicolas Jammet and Nathaniel Ru will tell us a remarkable story of their all-natural salad bar triumph in Washington.

AUGUST

7th Annual Clyde’s Farm Dinner
Saturday, August 1, 5 p.m.
Location: Clyde’s Willow Creek Farm, 42920 Broadlands Boulevard, Broadlands, VA (571) 209-1200
Clyde’s, has opened the barn door and garden gate at Willow Creek Farm to welcome Slow Food members and friends to tour their organic garden—where all their veggies grow—and to eat a five-course farm dinner.

JUNE

Whole-Pig Roast
Sunday, June 28, 11 a.m. – 2 p.m.
Location: Rocklands Barbeque & Grilling Company, 3471 Washington Boluevard, Arlington, VA 22201 (703) 528-9663
John Snedden, Founder of Rocklands Barbeque and Grilling Company will talk about the art of barbeque and grilling cooking styles. He will discuss the benefits of wood-only cookery including using different types of woods, technique and recipes. John will also guide a tasting of the different parts of the pig and point out flavor qualities of different areas of the pig. Bradley Yoder, Rocklands’ Arlington’s General Manager will demonstrate pickling and canning techniques.

MAY

Washington, DC vs. Riga, Latvia – Slow Food Cook-off
Once-in-a-lifetime festive eating event:
Friday, May 15, 12 – 1:30 p.m.
Location: Clyde’s of Gallery Place, 707 7th St NW Washington, DC.
Clyde’s corporate chef and Slow Food DC member John Guattery and chef and president of Slow Food Riga, Latvia Martins Ritins will cook a typical Slow Food and Latvian cuisine for a reception hosted by The U.S. – Baltic Foundation. Mr. Ritins, is the Director of Vincents Restaurant in Riga, Latvia. Since beginning his career in 1971, Mr. Ritins has worked in restaurants in Canada, Jamaica, the United Kingdom, Saudi Arabia, the United States and Latvia. Among his prominent guests have been President George W. Bush, Queen Elizabeth II, and Emperor Akihito and Empress Michiko of Japan.

APRIL

Pupusas, Empanadas, and Fun! !Ole!

Saturday, April 18, 4 p.m.
Location: St. Paul’s Center (and St. Pauls Episcopal Church, Rock Creek Parish)
Rock Creek Church Road & Webster Street, NW (delivery entrance at 201 Allison Street., NW)
Washington, DC 20011 (202) 726-2080

Through The Kitchen Door International, Inc. (TTKD) will welcome Slow Food members and guests to its catering kitchen to make pupusas and empanadas. Advanced trainees working and learning i n TTKD’s catering enterprise will show us how to prepare these delicious Latin treats with a twist. Baked empanadas with a delicate pastry crust and grilled pupusas of homemade tortillas will be made with a variety of traditional and non-traditional fillings and served with accompanying salsas, beverages (alcoholic and non) and cheer. Through The Kitchen Door’s catering kitchen is located on the grounds of historic Rock Creek Cemetery. If it is a nice day we urge you to arrive early to walk around the beautifully landscaped grounds where the famous sculpture by Homer Saint-Gaudens, commonly known as “Grief,” adorns the Adams memorial.

Tea Party

Sunday, April 5, 3:30 – 5:30 p.m.
Chef Laurie Bell of Great Falls Tea Garden presents a talk and tea-tasting in her Great Falls home where you will sip wonderful brews, sample delicate tea-infused sweets, and learn about the history and lore of mankind’s oldest beverage. After all, as one English gentleman asked, “What would the world do without tea?” Tea maven and teapot collector Laurie Bell will explain why Americans are just now appreciating the soothing and delicious flavors of unusual tea leaves. The goal of her presentation is to give you an overview of the main tea-growing regions, the botanical aspects of the plant and various styles of tea production. You’ll become familiar with what true, premium tea is and its use not only as a beverage, but also as an ingredient in recipes using both the dry leaf and the infused brew. Also Laurie will teach you the correct way to brew tea, and offer you samplings of some fine imported tea leaves picked from fair trade teas and teas from plantations that properly support their employees.

FEBUARY

For the Love of Chocolate

Sunday, February 22, 3:150 – 5 p.m..

Location: Pyramid Atlantic Art Center, 9230 Georgia Avenue, Silver Spring MD 20910

Chocoholics unite on and sip champagne while nibbling on chocolate! Chocolaterie Wanders (Melanie and Wilhelm Wanders), will tempt Slow Foodies with some real chocolate talk, a chocolate-making demo,several chocolate samples, and one-pound chocolate boxes for purchase.

Inauguration Sausage
Sunday, January 18, 5:30 – 7 p.m..
Special Preview of Stanley Feder’s Simply-Sausage new creation the Barackwurst

Inauguration ’09 “Barackwurst” will be a cross between a Chicago-style hotdog and a DC halfsmoke. The Barackwurst will emphasize blending and sharing: of the ingredients of the humble hotdog and halfsmoke; of business-oriented Chicago and government-oriented Washington; of the diversity of backgrounds of “We the people”; and of Mr. Obama’s unique life experiences.

Comfort Food at Zola Wine & Kitchen

Monday, January 5, 6:30 p.m..
Zola Wine & Kitchen,505 9th Street, NW, (Corner of 9th & F Streets) Washington, Tel: 202-639-9463

Warm up this Winter! Enjoy a comfort-food meal at the new Zola wine & Kitchen, by opular, award-winning executive chef Bryan Moscatello.
On the Menu: a braised meal, a tour of the new kitchen, and a talk by the chef about the history and lore of braising. This slow-cooking method applies moist heat, adds flavor, and tenderizes even the toughest cuts of meat. Find out why cooks through the ages rely on braising for perfecting their “Slow” meals, and go home with one of Chef Moscatello’s best recipes and techniques to apply to your home-cooked meals.

2008

NOVEMBER

Burritos and drinks on the house at Chipotle!!

Learn how a fast-food restaurant can be “Slow” at heart, by committing to use humanely raised meats and sustainably raised produce. Learn how this popular American eatery is trying to change the way Americans grab their food and go.

OCTOBER

A Taste of the Mediterranean

Chef Mike Isabella’s four-course mezze tasting menu is with a Zaytinya spin on some of the most famous flavors of the sunny Mediterranean. He’ll talk about the traditional flavors of the region.

SEPTEMBER

Pig and Ale

Rare breed, forest fed pork and organic brew from Peak Organic will be on our lunch menu complemented with a side dish, bread and dessert that you’ll bring for our communal table. Please prepare enough to feed three other people. We challenge you to have at least three ingredients in your dish that are grown,and harvested within 100 miles of your home.

Farmer Bill, owner of Buffalo Creek Farm in Virginia will talk about his babes in the wood and will bring various cuts with him for sale.

AUGUST

Sixth Annual Clyde’s Farm Dinner
Don’t miss this year’s farm bash-new time and new location, and the best yet. Our Slow Food friend, Clyde’s, has opened the barn door and garden gate to welcome us to tour their garden-where all their veggies grow, and to pick your own salad fixings!

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.

APRIL

Lunch at Mitsitam Cafe

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.

MARCH

Sushi 101 at KAZ Sushi Bistronegiri

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.

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.

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.

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.

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