October 10, 1-3pm–Bubbles, Bivalves, Birds and a Bake Sale @ Meriwether Wines. Don’t miss this opportunity to share an afternoon of jazz and great food at Domaine Meriwether in Veneta. We’ll be drinking their renowned bubbly and eat oysters prepared by Adam’s Sustainable Table restaurant. Music will be provided by Ken Luker and Paul Biondi Jazz.
You’ll be able to satisfy your sweet tooth at our Bake Sale. Our theme is pies and tarts. Local bakeries will be highlighted, but you can contribute, too. Email Florence Luker for information. You can also call 509-680-1547.
For those who fancy our fine feathered friends, there will even be a pre tasting bird walk with Davey Wendt–“Birds of the Winery Walk & Identification” from 10am – 12pm.
The price for all this is $25. Tickets are available at Brown Paper Tickets. Search for Slow Food Eugene.
Noon-1pm Bring a picnic lunch and enjoy the lovely vineyard
12:30-3pm Jazz with Ken Luker and Paul Biondi
1-3pm Oysters paired with Domain Meriwether Sparkling Wines and talks by Buzz Kawders from Meriwether and Adam Bernstein from Adam’s Sustainable Table
1-3pm Bake Sale
DATE: Sunday, October 10, 2010
TIME: See above
PLACE: Meriwether Winery, 88324 Vineyard Lane
Veneta Oregon 97487. Meriwether is 5 miles west of Veneta on Highway 126.
COST: $25 per person. Tickets are available at Brown Paper Tickets. Search for Slow Food Eugene.
What an opportunity to taste 20 or more pears that are little known to our commercial markets, enjoy a sweet or savory dish made from pears and help select a pear candidate for the Slow Food USA Ark of Taste!
Food lover trivia question: Where is the most diverse collection of pear cultivars on earth? If you answered, “Right under my nose,” pat yourself on the back. If you answered, “No clue,” you are in for a treat. Join Slow Food Eugene and Slow Food Corvallis in discovering and tasting a sample of the more than 2,000 varieties of pear cultivars lurking unnoticed and unrecognized in the USDA’s Pear Genebank in Corvallis. Our efforts will be used in the search for Ark of Taste candidates. Assisting our exploration will be USDA Corvallis staff members and an appropriate representation of wines, cheeses, and chocolates. Brindiamo Catering & Ciao Restaurant will provide special sweets and savories featuring the pears.
The Genebank’s goal is to promote cultivation of fruit beyond the mere six varieties which now account for most of the commercially grown pears in this country. This effort dovetails with Slow Food USA’s efforts to collect heirloom species of foods which are submitted to the US Ark of Taste. The Ark is an international catalog of foods that are threatened by industrial standardization, the regulations of large-scale distribution, and environmental damage. Along with tasting, USDA experts will describe each of the species and its specific history as well as the current effort to promote their sustainable existence. Although the tasting is important for submitting a species of pear to the Ark, other key factors might come into play in selecting a candidate. Your vote will be important when deciding whether to submit a candidate for the Ark.
This event will take place at the University of Oregon Urban Farm. The Farm is an acre and a half garden/farm located just north of Franklin Boulevard on the bike path to Autzen Stadium. The Urban Farm is an outdoor university classroom where students learn to grow their own food organically and sustainably. The Urban Farm is enjoying its’ 26th anniversary this year.
Where: University of Oregon Urban Farm, 1475 Franklin Boulevard, Eugene. The Farm is between Onyx and Agate Streets and is behind Looking Glass School. Park in the Looking Glass lot or in UO Parking Lot 5a, just to the west.
Date: Saturday, September 11, 2010
Time: 2-5 pm.
Tickets: $8 adults, kids under 12 are free; Wine will be available for purchase by the glass. Tickets are available at Brown Paper Tickets. Select “Search Events” and enter Slow Food Eugene. Please help Slow Food Eugene fund our important community projects. We have provided special pricing at Brown Paper Tickets so you can add an additional $10 per ticket. Your support will go to the School Garden Project, the Farm to School Program, and our Terra Madre delegates.
Contact: Slow Food Eugene Jim Crane firstname.lastname@example.org
P.O. Box 5346 Eugene, OR 97405 United States
Pear images courtesy of Slow Food USA. “Clapp’s Favorite” photo by Ben Watson.
Tickets are now on sale for the fourth annual One Field Meal–August 22 at the Polyrock Ranch and Lost Creek Farm.
We are limiting ticket sales this year, so be sure to get your tickets early.
The host farm this year is the Polyrock Ranch and Lost Creek Farm on Territorial Road. Alan and Deborah Mattson produce beefalo, beef and dairy products. David Desmond of Lost Creek Farms grows a great variety of organic produce on their land. And the ranch is drop dead gorgeous. You’re gonna love this place. All of the food will come from this one farm. The meal will be truly delicious and the company (you and your friends) will make it even better.
The meal will feature Beefalo. The hybrid breed of Beefalo combines the best qualities of bison and beef cattle. Beefalo offers the hardiness of bison with the quality beef of cattle that results in the leanest, healthiest meat around. We’ll send you a complete menu soon.
This year we have two chefs—Shane Tracey of Nib and John-Patrick Downey-McCarthy of Devour. Shane and his wife Tiffany have quickly become leaders in Eugene food culture. Their exquisite dessert creations are bite-sized pieces of art. And their savory menu at Nib is a great companion to their thoughtful wine pairings. http://www.nibdesserts.com/
John-Patrick Downey-McCarthy has made Devour one of the freshest, most interesting restaurants in Eugene. I can only give you his web address—because he has no street address. His refurbished 1971 VW micro bus is on the prowl everyday throughout Eugene and Springfield. And don’t be fooled by the bus. J.P. is an accomplished chef with formal training and extensive restaurant experience. Preview his cooking by checking out his roaming schedule on his blog and get a sandwich. http://devoureugene.blogspot.com/
Of course, we’ll have music. The Conjugal Visitors will bring their unique mix of Mountain Dance music, bluegrass, jazz, old-time country and jug/folk out for the afternoon.
Bring your kids. This is an event for the entire family. Everyone will be invited to walk through the garden and see the animals. Please be aware that this is a working farm and you will have to supervise the kids that you bring along.
And one more bit of news. Through a great partnership with Megan Kemple and the Farm-to-School program two second grade classes from Bethel Schools helped plant some of the vegetables we’ll be having for dinner. Megan took them on a field trip to the farm in June to plant some seeds and help out on the farm for the day. Some of them will come back with their families to join us for the One Field Meal. I’ve always wanted to use this event to show kids that food grows out the dirt. This year we’ll make it happen.
Coming Right Up At Ninkasi Brewery–Sunday, August 1, 5pm to 8pm.
Every wonder which of our local food carts offers the best meals? Ever yearn for a cool beer to help wash down that freshly prepared sandwich just emerging from the dark recesses of the food wagon?
Here’s the answer to your deepest desires–Slow Food Eugene and Ninkasi Brewery bring you “Carts and A Cool One.” This is a cook off between cart vendors from all over the area. The vendors’ dishes will consist of at least 75 percent locally grown products. Proceeds of the event go towards the School Garden Project, the Farm to School Program, and sending local delegates to Terra Madre.
Each tempting 3-bite sample will be paired with an ale carefully selected by Ninkasi’s experts. You will be able to note how the distinctive melange of malt and hops in each ale interacts with the subtle nuances of the cart vendor’s delicacies.
Or, you can plunge in, eat your fill, sip a cold one, and find a shady spot to enjoy the fine summer Sunday evening.
The choice is yours.
Your only task will be to vote for your favorite cart. Ninkasi has donated the grand prize. The winner of this cut throat, no holds barred, slam down is an ad in the Eugene Weekly. There will be claw marks everywhere.
TICKETS: $15 packet–in advance from Brown Paper Tickets. Tickets will be available Friday, July 23.
$18 packet–at the door
$4 for individual tastes (only available at the door). Only packet holders will be eligible to vote.
Please bring cash for ticket purchases at the door. No checks.
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 email@example.com firstname.lastname@example.org 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.
October 11, 2015, 4:00pm - October 11, 2015, 6:00pm
Ninkasi Corporate Bar & Patio - Upstairs in Admin Bldg
Our taste buds can expressed the story of Slow Meat far better than words. Slow Food Eugene is proud to present a collaborative menu featuring Oregon Natural Meats beef tapas paired with Ninkasi brew. Our menu focuses on the partnerships between Ninkasi's spent grains and local beef production, and how to support more sustainable partnerships in our community.
The Menu and Ninkasi pairing (2 tastings per person)
Beef Brisket Sliders with Spicy Autumn Slaw
Beef Shoulder Slow Braised in Red Ale with Fresh Pasta
Dawn of the Red India Red Ale
Brewer's Beef and Fall Veggie & Pumpkin Ale Hash
Pumpkin Ale Seasonal Ale
Marinated & Seared Beef Flap over Polenta, iwth veggies
LUX German Style Helles Lager
Beer Ice Cream Float and Hazelnut Cookie
Vanilla Oatis Oatmeal Stout
Slow Food Eugene would like to thank our local chef collaborators Party Downtown, Noisette Bakery, LCC Chef Clive Wanstall and students, Pasta Gardner, Red Wagon Creamery, Oregon Natural Meats, and Ninkasi Brewing Company!
$50.00 per ticket. Ticket includes admission to event, 2 servings of each dish, complementary beer tastings, and host service by Ninkasi Brewing Company.
Tickets can be purchased through Brown Paper Ticketing service: www.brownpapertickets.com/event/2338903
Our State is still under the guise that Big Ag is top dog. Gov. Kate Brown we need a board appointee that reflects sustainable and local community based agriculture. #slowtheforkdown #slowfoodeugene ... See MoreSee Less
At 7:15 on a Friday morning in a large, culinary classroom at Bend High School, 25 energetic students dressed in crisp, white chef coats begin breaking down two half hogs. Over the next two hours, working in teams, the students will separate the animals into primal cuts — shoulder, loin, belly, and…