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.

January Cooking Class at Turner Farm

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen (adjacent to Turner Farm) on January 8th, 10AM to 1PM. This is the first in a series of classes that will focus on basic cooking techniques using seasonal ingredients picked fresh from the farm.

In this class, you will learn the ins-and-outs of two fundamental kitchen recipes: a pie dough and a custard. Once mastered, these two classic components will become invaluable tools in your kitchen repertoire and work in a variety of applications. In this class, we will combine the dough and the custard to form a lovely quiche!

Weather permitting, we will start by picking the greens that will be used in the dish. We will then make our way to the kitchen to make the dough from scratch and assemble the custard. We will end by enjoying the meal together.

Space is limited, so please email Sally @ turnerfarm@zoomtown.com if you are interested in joining. The cost of the class is $35 and a check must be received by January 5th to reserve your spot in the class. Checks are payable to Turner Farm and can be mailed to Turner Farm, 7400 Given Rd, Cincinnati, OH 45243.

Pumpkin Pie Baking Class at Turner Farm

Using winter squash, eggs and other ingredients from Turner Farm, participants will leave with an unbaked crust and filling for one fresh pumpkin pie to bake at home. The basics of pie crust making will be demonstrated and then experienced hands on. One pie will be baked and shared with the participants. The class will be held at the Meshewa kitchen (adjacent to Turner Farm) on November 13th from 9:30AM to noon. The cost is $30 per person. Reservations are needed by November 10th. To reserve your spot, email (turnerfarm@zoomtown.com) or call (513 561-7400). This class is co-sponsored by Turner Farm and Slow Food Cincinnati and will be taught by Sarah Anthony.

Participants should bring their own:
Pie pan (glass or metal will do)
Storage container to take the filling home in
Rolling pin
Mixing bowl
Mixing spoon

Optional:
Pastry cutter
Pastry cloth
Measuring spoons and cups
Sharp knife

Nectar Dinner Canceled

We'd like to thank those that expressed an interest in our Nectar fundraising dinner, but we had to cancel the October 10th dinner because we have not met our attendance goal necessary to go ahead with the event. Keep watching the blog, as we'll have a few upcoming events to get involved with before everyone gets too busy cooking and hosting delicious holiday meals.

Slow Food membership drive

Now through October 15th, Slow Food USA is running a membership drive with the goal of adding 10,000 new voices to connect into the local and national food scene. A donation of $25 will pay for a yearly national/local membership. This will connect you both to the information and resources of the national chapter but also to the opportunities and discounted event prices through Slow Food Cincinnati.

Go here to find out more information and to become a member today:

www.slowfoodusa.org/JoinTheFoodFight5