For our third Slow Food Supper of 2014, we are so pleased to be working with Chef Courtney Contos, who has generously offered up her space to showcase this incredibly fun theme!
Asia’s top street destination is alive and well in Japan! Think Ramen, Yakitori, Gyoza, Bacon Maki, Tsukune, Motsunabe (hot pot), Okonomiyaki. Very colorful yatai or “street food vendors” offer little bites of regional delicacies from the local area.
It’s a very festive scene with the street food vendors, wonderfully festooned booths and colorful/graphic details loudly hawking their delicious bites and delicacies to any visitor that was ready to eat! Many of the yatai vendors in Japan sell snack items that are popular take-aways, Japanese people love to constantly snack. Here’s some fun ideas to research and work into your potluck dish!Find out more »
We will be eating a maximum amount of maple. And to acknowledge the “overload” aspect, there will be pickles available, you know, to cut the sweetness. But real Vermonters don’t need pickles.Find out more »
There are so many new grains being given the spotlight these days, and deservedly so! This is an opportunity to try your hand at cooking a grain that you never have before! Kamut, buckwheat, quinoa, sorghum, amaranth, millet – the list is extensive and vast, and the amount of things that can be done with these elegant members of our varied diet are quite inspiring!Find out more »
Come join us in a warm, sunny greenhouse and chat about heirlooms with a couple of plant lovers and enjoy a handmade heirloom lunch!Find out more »
It’s Cinco de May! What better way to celebrate than with margaritas, chips & salsa, and every Mexican delight you can think of? Our generous hosts will be providing homemade margaritas, and we have wind that someone will be making homemade tortillas (both flour and corn!) for this event! Let’s roll out all your Mexican favorites and celebrate this vibrant cuisine together!Find out more »
Come support Slow Food Vermont, beautify your garden and eat well all summer long with our Ark of Taste Plant Packs!Find out more »
Says Jessica, “I can tell you for sure, it was the clotted cream from The Rose tea shop in Oxford, England that did me in. It single-handedly flipped a switch in my brain to go certifiably insane for the love of an ingredient unbeknownst to me until that moment. And that isn’t the only one. Vermont is full of incredible people doing incredible things with dairy and this class is a way to join that party…Find out more »
If you’ve ever had Ethiopian cuisine before, you pine for it always. The complexity of the berbere spice mixture, the texture of the spongy injera bread, the spicy lentil, chicken and lamb stews that you scoop up with injera, washing it all down with honey wine or beer – this cuisine is a perfect candidate for a Slow Food Supper, as it ranks among the most convivial of eating styles – on the floor around a communal plate, eating with our hands!Find out more »
Come spend the evening with us to learn the intricacies of making traditional tamales! To highlight different tamale-making techniques we have chosen to make two different types, Red Chile Pork and Vegetarian Yucatecan Blue Corn, all accompanied by an authentic New Mexican red chile sauce. In this class we’ll show you everything you need to make these festive treats part of your own repertoire, from making fresh masa (dough) and classic fillings to wrapping techniques and tasty sauces. Music: Salsa! Proceeds…Find out more »
All summer long, we partner with the Intervale Center, who’s mission is to strengthen community food systems. What better way for Slow Food Vermont to participate, than to set up our tasting tent and help eaters to interact with their food!Find out more »