Cooking with Whole Grains - Sep 10th, 10AM - 1PM

Do you want to expand your use of whole grains but find the bulk bins bewildering? Join me as we discuss the following:

o Cooking techniques and recipe ideas
o Types of whole grains and seeds (physical examples will be provided)
o Levels of grain processing and how it affects the cooking process
o Buying and storing tips

We will then move into the kitchen to make an entire meal based on whole grains and seeds – salad, fritters and a dessert. You will leave with the knowledge to incorporate more than just wheat and rice into your everyday cooking!

Classes are held at the Meshewa Farm, 7550 Given Road. The cost of the class is $40. Sign up on the "cooking classes" tab of www.dandelionchef.com. Email Laura with any questions: laura@dandelionchef.com.

Charcoal Grilling Class : July 16th, 10AM-1PM

Charcoal grilling is simple in theory – light the coals and cook until “done”. Why then is it so hard to get perfectly cooked food from the grill? Join me to learn the essentials of charcoal grilling:

• What to consider when purchasing a grill


• Proper tools and equipment


• Building/starting a fire based on the food being grilled


• Preparing the grill for cooking


• Grilling techniques and tips for consistent results


• Turning your grill into a smoker

We will then fire up the grill and start cooking! Everything will be cooked on the grill: bone-in, spice rubbed chicken, farm fresh vegetables and more. You will leave with the skills and knowledge to take the guesswork out of grilling! Cost of the class is $40. The class is held at Meshewa Farm, 7550 Given Rd. Sign up on Laura’s website at http://www.dandelionchef.com/ and send any questions to Laura@dandelionchef.com.

Slow Food happy hour Thursday June 16th

Join Slow Food Cincinnati for our next happy hour at the Northside Tavern on June 16th from 6-8PM! This time we will be starting off with local and organic snacks in the front courtyard from another Northside favorite, Picnic and Pantry. You can also enjoy drinks specials like $3.50 draught beer, $3.25 well drinks and $4.25 wine until 8PM!

If you missed the first happy hour, it was not only fun and social, but also a really great opportunity to talk to the leadership of Slow Food Cincinnati and let us know what you think.

Whether you are looking to get involved, have an idea for an event or just want to have a drink with other like-minded people, the happy hour is your opportunity!

RSVP on facebook if you plan to make it! We hope to see you there!!

Chicken Class : June 11th, 10AM-1PM

Buying a whole chichen is an economical alternative to buying pre-cut parts. However, “breaking it down” and properly cooking each piece can be intimidating. Join Dandelion and Turner Farm in the kitchen for step-by-step, hands-on instruction on how to safely and efficiently break down a whole chicken into breasts, wings, thighs and drumsticks. You’ll learn the best cooking procedures for each piece and then end the class by preparing a few recipes together. Don’t be surprised if you leave with a new “favorite piece.” Visit the cooking classes tab of Dandelion's website to sign up. The cost of the class is $50 which includes a whole chicken from Turner Farm.

Quick Bread Cooking Class : May 14th 10AM - 1PM

Dandelion, in collaboration with Turner Farm, is holding a class focusing on quick breads - that is, breads made quickly by using a leavener other than yeast. Made fresh and at home these breads are not only "quick", but easily surpass the flavor and texture of any store-bought or pre-packaged option. We will discuss different types of quick bread, mixing techniques and flavor additions. We will also have hands-on experience making two styles of quick bread: 1) biscuits in a savory application and 2) scones in a sweet application. They will be served with various accompaniments from the farm so you won't leave hungry. To sign up, visit the "cooking classes" tab of Laura's website: www.dandelionchef.com. The cost of the class is $35. Contact Laura with any questions at laura@dandelionchef.com.

Risotto Class : April 16th

Dandelion, in collaboration with Turner Farm, is teaching a risotto making class on April 16th from 10AM-1PM. You will not only have hands-on experience making risotto, but you will also learn why each step in the process is so important. Below is just a sample of the questions that will be answered:

• Rice varieties: what properties you should look for in choosing rice


• Acidic component: why an acidic component is so important


• Stock: why you need to add stock in small quantities


• Flavoring: when should you add meat, vegetables and herbs


• Ratios: how much uncooked rice, stock and wine is needed per serving

Also, we will be making 3 or 4 varieties of risotto in the class for all to try, including Mushroom, Saffron and Spinach w/ Goat Cheese!

Visit the "cooking classes" tab to sign up: http://www.dandelionchef.com/. We hope to see you there!

Slow Food Happy Hour!

Slow Food Cincinnati will host their first happy hour at MOTR Pub on April 26th from 6-8PM! Not only is it fun and social, but it’s also your opportunity to talk to the leadership of Slow Food Cincinnati and let us know what you think. Got a great idea for an event? Looking for ways to get involved? Want to learn more about Slow Food? Just looking to have a relaxing drink with other “Slow” minded people? The SFC happy hour is your opportunity! MOTR Pub is located at 1345 Main Street in Over the Rhine. Can't make it this time? Don't worry - we plan to hold these informal get-togethers every couple of months at various locations around the city.

Slow Food and Wine in Porkopolis

Slow Food Cincinnati and The Party Source host this introductory tasting of heritage pork and handcrafted wine. This is the way pork tasted when Porkopolis ruled the world! We'll try some local wines plus some classics from the Italian home of Slow Food. Meet local producers, farmers, vintners and more in this taste education event of "good, clean and fair" food.

The event will be held on May 11th from 6:30 - 8PM at the Party Source. The cost is $25 and you can reserve your seat here: http://www.thepartysource.com/eq_itemview.php?Id=3031

We hope to see you there!

Matt, Sarah, Krishna and Laura
Slow Food Cincinnati Board

Cooking Class : April 16th

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen on April 16th, from 10AM – 1PM. This is the fourth in a series of classes that will focus on essential cooking techniques using seasonal ingredients picked fresh from the farm.

Risotto is one of very few dishes that is generally better prepared at home than in a restaurant. This is mainly due to the fact that world-class risotto has no effective shortcuts and is never prepared ahead of time. In this class you will learn proper risotto-making techniques and the science behind each indispensible step. As always, we will integrate food from the farm to create a few seasonal varieties of the dish.

The class will begin in the Meshewa kitchen, located at 7550 Given Road in Cincinnati. After we finish eating (and weather permitting), we will tour the Turner Farm gardens. Please dress appropriately.

To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at laura@dandelionchef.com.

Fresh Pasta Making Class : March 12th 3-6PM

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen located at 7550 Given Rd*, on March 12th, from 3-6PM. This class is focused on making fresh pasta from scratch. We will walk through all step together and finish with a meal at the end of class. Please bring your own rolling pin and dress appropriately as we may tour the Turner Farm gardens, weather permitting.

To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at laura@dandelionchef.com.

*Please note the classes are NOT held at Turner Farm. They are held at the Meshewa Farm, which is located next to Turner Farm. The kitchen is in the same building that is occupied by the Cincinnati Waldorf School Early Childhood Center.

Slow Food Cincinnati needs your help!

We’re calling out to all our members and fans to join us in a discussion for the future direction of Slow Food Cincinnati chapter.  We, as a chapter, are undergoing reorganization and we want to hear from you on how we can keep SFC alive.  Tell us what types of events you want to have for 2011 and what you want to gain from Slow Food Cincinnati chapter.  And finally, for those that want to volunteer your time with the organization, this is for you.  Some of the areas where volunteering opportunities are available: Communications (blog, website, emails) and Outreach (start contacting restaurants/farmers, get their support), Finance (bookkeeping, budget, treasurer) and Event Planning. 

The meeting will be at Park + Vine on Saturday February 26th at 10 AM. 

We look forward to seeing you there,

The Slow Food Cincinnati Board
Matt, Krishna, Laura, and Sarah

TEDx Free live streaming food talks this Saturday

Just a quick note that TEDx Manhattan's theme this Saturday, February 12th is "Changing the way we eat" and they will be holding a free live-stream of all the speakers from 10:30AM to 6 PM with dozens of awesome food speakers including president of Slow Food national Josh Viertel.  Check out the speakers and how to stream on their site here: http://www.tedxmanhattan.org/ its a great chance to catch a number of talks while kicking back after a trip to you favorite farmer's market.

Cooking Class : Feb 12th

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen on February 12th, 2:30-5:30PM. This is the second in a series of classes that will focus on basic cooking techniques using seasonal ingredients picked fresh from the farm.

Everyone has their favorite soup. For some it's the comfort of a hearty chicken noodle, for others it's the complexity of a classic French onion. Others still prefer the richness and depth of a chowder or bisque. In any case, the success of a good soup depends on both a good stock and the appropriate introduction of any variety of ingredients. In this class we will begin by making an easy and flavorful stock. We will then learn how to best introduce vegetables, starches and meat to build a soup that will convince you homemade really is better!

The class will begin in the kitchen, located at 7550 Given Road, adjacent to Turner Farm. After starting on the stock and weather permitting, we will tour the gardens and pick the vegetables used in the soup, so please dress appropriately. We will then finish back in the kitchen and enjoy a meal together.

Space is limited, so please email Turner Farm if you are interested in joining (turnerfarm@zoomtown.com). The cost of the class is $35 and a check must be received by February 9th to reserve your spot in the class. Checks are payable to Turner Farm.