The Past, Present, & Future of Cheesemaking in Vermont!
Enjoy this guided formal tasting and geek-out on the science behind what happens when you taste cheese! This is the first in the Adventures in Taste series partnership between South End Kitchen and Slow Food Vermont.Find out more »
From savory to sweet, dry to sauced, doughs made from semolina, rice and potato flours, this is a potluck for everyone – roll up your sleeves, and Just Stuff It!Find out more »
For our second Slow Food Supper of 2014, we are honored to be invited by our beloved local artisan breadmaker, Gérard Rubaud to his bakery in Westford, VT to celebrate bread, and the things we like to put on top of it! Gérard specializes in one bread, a sourdough miche that uses a combination of wheat, spelt and rye. His country loaf is lauded as some of the best in the state of VT, and has been picked up by Saveur magazine as one of 20 greatest bakeries in America.Find out more »
Warm up this March with a cook’s tour of the Yucatán, which has one of Mexico’s most distinctive cuisines, and blends Spanish Colonial and Mayan flavors.Find out more »
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 »