Slow Food Baltimore is excited to partner with Bird In Hand to welcome cookbook author Anna Francese Gass to Baltimore. Anna's recently published book, Heirloom Kitchen, is a beautiful compilation of interviews and recipes from 40 strong women, all immigrants to the United States. Delicious samples of recipes from the cookbook will be served, books will be available for purchase & signing by Anna.
The May Book Club will be Beautiful Swimmers by William Warner. Join us on May 9th at Gertrudes at the BMA for dinner and discussion. We'll be joined by Chef John Shields, the Ambassador of the Chesapeake as we discuss the book about our beloved Chesapeake Bay. William Warner exhibits his skill as a naturalist and as a writer in this Pulitzer Prize-winning study of the pugnacious Atlantic blue crab and of its Chesapeake Bay territory.
RSVPs are a must. Please respond by May 7 by emailing email@example.com
BITTER GREENS by ANTHONY DIRENZO
Food-based reflections on Italian food, American culture, and globalization
Despite the inclusion of six classic recipes, Bitter Greens is not an ethnic cookbook but a Roman banquet of political satire, cultural criticism, and culinary memoir. Set primarily in the Empire State and arranged like the courses of a traditional Italian meal, Anthony Di Renzo’s wide-ranging essays meditate on Italian food at the noon of American imperialism and the twilight of ethnicity, exploring such issues as the Wegmans supermarket chain’s conquest of Sicily; assembly-line sausages; the fabled onion fields of Canastota, New York; the tripe shops of postwar Brooklyn; Hunts Point Market and Andy Boy broccoli rabe; and the fatal lure of Sicilian chocolate. Is the new global supermarket a democratic feast, Di Renzo asks, or a cannibal potluck where consumers are themselves consumed? Sip an aperitif, toast Horace and Juvenal, and enjoy Chef Di Renzo’s catered symposium. It will feed your mind, tickle your ribs, and heal your spleen.
Did you know you can tap a Black Walnut tree? Join us in the hands-on workshop and learn all the details about tree tapping. We will discuss when to tap, what to tap, what to expect and how to setup your own sugarbush. Following the introductory discussion there will be a demonstration on tree tapping then you will be encouraged to do some tapping of your own.
workshop given by Charm City Farms http://www.charmcityfarms.org/homeskills/
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.
In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan.
Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Interested in attending? contact firstname.lastname@example.org
Join us for a sumptuous feast at Carriage House Farms in Stevenson, Maryland. Our hosts, Gaylord and Lee Ann Clark, are preparing wild caught Alaskan sockeye salmon, Cape May scallops, Eastern shore oysters and more. Lemonade and water will be provided.
Guests should bring a beverage of their choice, and a side dish or dessert to share. Blankets and chairs are also encouraged!
$30.00 per person
Parking is available onsite at the farm
In addition to being a family farm that raise free range laying hens and heritage turkeys that roam the pasture, Gaylord Clark specializes in sustainably fished and farmed fish. He has decades of experience and extensive knowledge of fish handling and fisheries management in the Pacific, the Atlantic and the Chesapeake Bay. He maintains his own boat "Jack of Hearts" for fishing wild salmon in the fjords between Granite Point and Redfish Bay Alaska, as well as Bristol Bay each summer. National Geographic listed these cold Alaska waters as one of only three well- managed fisheries in the world, the others being Iceland and New Zealand.
Slices of Life: A Food Writer Cooks through Many a Conundrum
by Leah Eskin
Bad Haircut Kale Chips. Post-ER Roast Chicken. New Baby Risotto. Frantic Dinner-Party Calming Soup. These are some of the dishes that food writer Leah Eskin has turned out during her years of raising two children, enduring one dog, and tending her marriage. She's also nurtured her ten-year-old food column, "Home on the Range," providing a recipe and accompanying vignette in the Chicago Tribune every week. Slices of Life transforms those columns into a memoir that readers can savor in small or large bites. It's a compilation of more than 200 recipes, with a generous helping of the life stories that happened along the way: moving-day potatoes, summer-vacation apricot pie, dead-microwave ratatouille, sullen-child oatmeal squares. Whether preparing recipes for disaster or delight, Leah Eskin has made it all delicious!
A Slow Food discount is available for this book at Ivy Bookstore and can be signed by Leah at this event.
This book club meeting will be held at Artifact in Hamden.
1500 Union Avenue, Union Mill Hamden
Early dinner is available.
PLEASE RSVP TO email@example.com
If you've never tasted a pawpaw join us as we celebrate this delicious fruit. Two Boots Farm will be harvesting the Pawpaw, ready to eat for the festival.Bring a potluck to share, enjoy a day at beautiful Two Boots Farm , taste, learn and celebrate the pawpaw with us. Pawpaw is listed on Slow Foods Ark of Taste which identifies products that are in danger of extinction. Farm fresh vegetables and flowers will be available for sale.
$10.00 per personat entrance (cash,check) children are free
Join experienced canning instructor Zenobia Taylor-Weiss in a hands on workshop. During this session you will help with the entire process of creating fruit preserves from fresh fruit to the jar. Come with your canning quesions - Zenobia will happily answer them all. Each participant will leave the class with their own jar of homemade seasonal fruit preserves, an informational packet about canning, and the confidence to can on their own. Space is very limited - reserve your spot today!
$45.00 includes class, all supplies and your canned jar to take home
CLICK EVENT TO RESERVE YOUR SPOT
Aphrodite: A Memoir of the Senses
Under the aegis of the Goddess of Love, Isabel Allende uses her storytelling skills brilliantly in Aphrodite to evoke the delights of food and sex. After considerable research and study, she has become an authority on aphrodisiacs, which include everything from food and drink to stories and, of course, love. Readers will find here recipes from Allende's mother, poems, stories from ancient and foreign literatures, paintings, personal anecdotes, fascinating tidbits on the sensual art of foodand its effects on amorous performance, tips on how to attract your mate and revive flagging virility, passages on the effect of smell on libido, a history of alcoholic beverages, and much more.
An ode to sensuality that is an irresistible blend of memory, imagination and the senses, Aphrodite is familiar territory for readers who know her fiction.
Join Slow Food Baltimore and Liz Nuttle, owner of E.N. Olivier for an Olive Oil tasting paired with several small plate food dishes using EVOO, or complimentary to, Olive Oil. Liz will walk you through the history, taste several artisinal oils straight from the tanks in her store and share her passion for this remarkable elixir. You will come away with a renewed perspective on Olive Oil, a better understanding of the styles and varieties that you prefer and armed with the necessary knowledge to make when purchasing Olive Oil.
Fermentation is one of the oldest and safest forms of preserving vegetables. And, you might be surprised to find, one of the easiest! If you have ever wanted to learn how to ferment, but been put off by safety concerns or just not known where to start, this class is for you. Almost any kind of vegetable can be lacto-fermented, which means it is preserved using the naturally occurring good bacterias found on the surface of the veggies. Fermentation is not only a great way to save food, it also has myriad health benefits. It creates millions of probiotics and makes many vitamins and minerals more digestible.
In this beginning workshop, you’ll learn the basic rules of vegetable fermentation, and then create your own jar to take home to ferment into delicious kraut or kimchi! We will also go over some wild plants that will be sprouting up soon that would be wonderful additions to any jar of ferments. There will be samples of various homemade krauts to try.
*This workshop is limited to 15 participants.
Date: May 20, 6pm- 9pm Cost: $25
Location: The Johnston Square Brick Barn, Baltimore 21202 Instructor: Ellen Paul
Cheese Making: Ricotta and Cheddar
In this beginner cheese-making workshop, learn to make a shreddable & meltable cheddar without using a cheese press! This quick and easy cheese is a great introduction to your cheese making hobby. We’ll also make a soft Ricotta cheese for a delicious addition to any appetizer, main course, or desert. During the class participants will be welcome to ask questions, to sample the cheeses we make, and to take some home at the end.
**Participation is limited to 10 people.
Workshop Date: April 22, 6pm-9pm Cost: $50
Location: Sweet Reasons Farm, Cockeysville MD 21030 Instructor: Kelly Carey
Food Trucks, plus music and local artists!
20 Gourment Food Trucks from Baltimore City
Local Crafters, Performers and Artistic Vendors
The Gathering believes in giving back to the community and our featured non-profit is BMI.
Beer and wine will be for sale. (21+)
Tickets will also be available at the door/ day of event.
With a cast of characters that wouldn’t be out of place in a Victorian novel, Chocolate Wars tells the story of the great chocolatier dynasties, through the prism of the Cadburys. Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world.
Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.
City of Gold
Opens April 15, 2016
In this richly penetrating documentary odyssey, Pulitzer Prize-winning food critic Jonathan Gold shows us a Los Angeles where ethnic cooking is a kaleidoscopic portal to the mysteries of an unwieldy city and the soul of America. Combing through colorful neighborhoods in his green pickup truck, Gold is sniffing out his next strip-mall discovery-whether Oaxacan grasshopper soup, hand-cut tonkotsu ramen, or a particularly unctuous pad see ew. As piping-hot platters are served up, so are stories of immigrants whose secret family recipes are like sacred offerings pledged for the opportunity to build their American Dream. With eternal curiosity, razor-sharp intellect, and existential longing, Gold is a culinary geographer taking us where no critic has gone before.
Wednesday, March 23, 2016 - 6:30pm
Join us for our annual workshop series where we equip beginning farmers with the core information they need to start their own farms. In this workshop series, we’ll explore what it takes to be successful on a small-scale farm. Each session covers topics that are applicable to a variety of agricultural operations, including fruit and vegetable production. The topics featured in this 10-part workshop series have proven to be key components for ensuring farm profitability.