During my recent trip to Ann Arbor I found that Slow Food concepts are alive and thriving in Michigan. My visit to the Saturday Farmers Market located in historic Kerrytown was an eyeful of seasonal flowers and veggie starts, organic dairy products, farm raised meats, and fresh baked goods. That’s right, I felt right at home. The marketplace was bustling with folks of all ages and persuasions selecting bedding plants for the season, sampling Zimmerman’s cheese, smiling at babies and feeling blessed that the last frost date of the season was only a week away. I followed up my Saturday market day with a Sunday cooking class. What a treat to spend a few hours with the highly talented chef Eve Aronoff of eve the restaurant, which is located around the corner from the farmers market. At her restaurant Eve focuses on local and seasonal ingredients combined with an accent on bold flavors that are full of contrast and surprise. However this class presented a more herbaceous palette of pesto risotto with seared halibut and English peas. The class was titled “An Early Spring Seasonal Menu”. It was inspiring, insightful and delicious. If you make it to Ann Arbor you MUST have dinner at the restaurant eve. If you can’t make dinner then consider investing in Eve’s cookbook which features recipes from the restaurant. Alice Waters offered this endorsement on the book “Eve Aronoff is deeply committed to the Slow Food movement. She buys the freshest, liveliest ingredients from local, organic farmers and cooks with simplicity and spice.” Or perhaps just stop by the local farmers market to peruse what’s fresh and prepare a creation of your own. And next time you’re at our Saturday Farmers Market here in Eugene stop by the Slow Food table and say Hi.
Barbacoa was on the menu for Slow Food Eugene’s One Field Meal, August 30, 2009. Prepared by Brendan Mahaney, of Belly Restaurant, and hosted at the Deck Family Farm in Junction City Oregon, this fine meal of pit roasted goat and lamb, mole negro, and farm fresh vegetables fed 250 diners, volunteers, and farm workers. Watch the slide show!
Lamb, Goat, and Beef-All In One Meal-All From One Field Meal–August 30, Deck Family Farm
Slow Food Eugene’s Third Annual One Field Meal will feature a heritage meal from our neighbors South of the Border. The meal will be truly delicious and the company (you and your friends) will make it even better. We are expecting a large crowd so get your tickets early.
Brendan Mahaney of Belly Restaurant will be preparing barbacoa. For those unfamiliar with this traditional Mexican repast, get ready for a taste treat. Barbacoa features whole lamb, whole goat, and cabeza de vaca beef cooked underground on embers and hot rocks over a cauldron of carrots, celery and onions. There will also be side salsas, mole, home made organic corn tortillas, short ribs, and other taste delights. We’ll be sending you a complete menu as soon as its available.
Our special guest this year is Jorge Navarro. Jorge owned one of our favorite restaurants some years back, Navarro’s. He will be on hand every step of the way to make sure this year’s event is the best ever.
We can’t celebrate without music. Kelly Thibodeaux and Acoustic Etoufee will bring New Orleans foot stomping swamp rock to the One Field Meal. We had a chance to book Kelly for this event and couldn’t miss the opportunity, even if we have to mix French and Hispanic cultures. Once our hands are clapping, no one is going to mind.
Bring your kids. This is an event for the entire family. Kelly will bring his kid-sized fiddles and ask them to join in. Everyone will be invited to walk through the garden and see the Deck’s animals. Please be aware that this is a working farm and you will have to supervise the kids that you bring along.
Where: Deck Family Farm, 25362 High Pass Rd., Junction City, OR 97448 ( directions )
Want to enhance the fun? We need volunteers to make this event a success. So please below for a list of jobs that you can help out with. Email firstname.lastname@example.org email@example.com to sign up for extra fun by helping with the event at the Farm.
Digging or helping assemble the barbacoa pits-Saturday, August 29
Table set up and decor-Sunday afternoon
Greeting table (checking tickets) 3:30 to 5:00 on Sunday
Serving food-5:00 on Sunday
Food Prep Saturday
Food Prep Sunday afternoon at 3:00
Serving wine and beer (requires OLCC permit)
Many thanks to Janice Durkee and Diana Nagaifor design of this year’s beautiful poster. Help spread the word by putting up a poster at your workplace, school, or community center. Printable PDFs: 8.5×118.5.17
“Meet The Sweets” Tickets Now On Sale On The Web–Come Enjoy An Evening Of Food, Fun And Music Sunday, June 28, 2009 Having trouble scheduling a trip to buy your Meet The Sweets tickets. Your life just got simpler. You can buy tickets on the web at Brown Paper Tickets. It’s fast, convenient, and a portion of the modest service charge goes to support charitable organizations. There is no excuse now for missing a fabulous summer Sunday evening meeting the sweets.
How sweet will this evening be?
Sweet Cheeks Winery hosts our evening on their lovely terrace overlooking the lovely Briggs Hill Valley. They are featuring their superb Pinot Noir, Pinot Gris, and other fine wines.
Sweet Briar Farms will be offering sausage and filing sandwiches with pulled pork cooked at their farm.
Sweet Creek Foods is plating a selection of preserved foods, including a fine salad nicoise made with their succulent tuna.
Sweet Water Farm And Nursery–Oh, those vegetables, salads, and breads. This is the time of year when the veggies emerge from the fields and land on our plates in a matter of hours.
We’ve also lined up Ken Luker, a local guitarist who has shared stages with Steppenwolf, Eric Burdon, The Drifters, Ray Stephens, and the Coasters. You can learn more about Ken and hear samples of his music on his web site, kenluker.com.
This event is brought to you by Slow Food Eugene and the Willamette Valley Sustainable Food Alliance. A portion of the proceeds will help support the School Garden Project Of Lane County and the Farm To School Program.
Here Are The Details:
Date: Sunday, June 28, 2009 Time: 6:30 pm Location: Sweet Cheeks Winery, 27007 Briggs Hill Rd Eugene, OR 97405, (541) 349-9463. Get directions. Bring: Your smiling self, friends, and family and your own plates and flatware. If you have a hankering to picnic, bring a blanket for sitting on the grass. Cost: $25 per person, includes dinner and a glass of Sweet Cheeks wine or another beverage. Slow Food members will receive a ticket for an additional glass of wine or serving of your choice.
- Sweet Cheeks Wineryhosts our evening on their lovely terrace overlooking the lovely Briggs Hill Valley. They are featuring their superb Pinot Noir, Pinot Gris, and other fine wines.
- Sweet Briar Farmswill be offering sausage and filling sandwiches with pulled pork cooked at their farm.
- Sweet Creek Foodsis plating a selection of preserved foods, including a fine Salade Nicoise made with their succulent tuna.
- Sweet Water Farm And Nursery–Oh, those vegetables, salads, and breads. This is the time of year when the veggies emerge from the fields and land on our plates in a matter of hours.
- Sweet Life Patisserie–Is there a better end to a summer evening than strawberry shortcake and chocolate?
We’ve also lined up Ken Luker, a local guitarist who has shared stages with Steppenwolf, Eric Burdon, The Drifters, Ray Stephens, and the Coasters. We’ll tell you more about our evening entertainment as we get closer to the 28th.
Here Are The Details:
Date: Sunday, June 28, 2009 Time: 6:30 pm Location: Sweet Cheeks Winery, 27007 Briggs Hill Rd Eugene, OR 97405, (541) 349-9463.Get directions. Bring: Your smiling self, friends, and family and your own plates and flatware. If you have a hankering to picnic, bring a blanket for sitting on the grass. Cost: $25 per person, includes a glass of Sweet Creek wine or another beverage. Slow Food members will receive a ticket for an additional glass of wine or serving of your choice.
Slow Food Eugene’s Line Up Of Events Is Rounding Into Shape
There’s been a lot of planning going on behind the scenes. This year’s schedule of events is looking outstanding. We’ll have potlucks, showcase events, and our annual One Field Meal. All of these events will highlight the work of the farmers, providers, and chefs that provide us with good, clean, and fair food. We are partnering with several other community groups to strength our efforts.
The tough economic times make it imperative that we redouble our efforts to support local farmers, ranchers, and fishermen producing those high quality vegetables, fruits, meats, and eggs that we have come to enjoy.
Here is a summary of the events already on the schedule.
Saturday, May 2, 2pm-10pm–Eat Here Now, Helios Resource Network potluck, workshops, and entertainment at the Lost Valley Educational Center.
Thursday, May 21, 6:30 pm– Back To Your Roots Potluck at Bev Mazzola’s and John Simoni’s. Bring a dish you learned from one of your ancestors.
Sunday, June 28, KLCC Garden Walk Booth, all day. Visit Slow Food Eugene’s booth.
Sunday, June 28, 6:30 pm, Meet The Sweets, at Sweet Cheeks winery. A joint event with the Willamette Valley Sustainable Food Alliance. This is an evening with our sweet friends, Sweet Water Farm, Sweet Cheeks Winery, Sweet Creek Foods, Sweet Briar Meats, and Sweet Life Patisserie.
Sunday, August 30, around 4:30 pm, One Field Meal at the Deck Family Farm. Still to be scheduled is a special RAFT Garden showcase. RAFT means Restoring America’s Food Traditions. There’s more information about our RAFT Garden project below.
VERY IMPORTANT: To make these events successful. We need your help. If you are interested in volunteering to work at an event, joining the membership team or have ideas for events, please send us an email.
Remember, there is strength in numbers. Bring friends who are interested in joining Slow Food Eugene or who just want to find out what this “Slow” thing is all about.
Join the celebration of truffles, from their hidden source in the forest to their glory on the table. For three extraordinary days in January, you are invited to an experience unique in North America.
Only at the Oregon Truffle Festival can you: - Experience multiple course truffle dinners prepared by some of this region’s most renowned chefs - Drink Oregon’s finest wines paired with our magnificent native truffles - Chase truffle dogs on the hunt - Savor a Truffle Marketplace with its wealth of local artisan foods, truffle tastings and truffle cooking demonstrations - Meet people from all over the world who share a passion for all things truffle