happy hour: 512 brewing company and antonelli’s cheese shop, 12/16

Date: Thursday, December 16th 6pm – 8pm
Location: 512 Brewing Company
RSVP required: karlal@slowfoodaustin.org

Antonelli's and 512 Brewing

Thursday December 16th will be a special slow food Member Appreciation Happy Hour.  We will host a Beer and Cheese tasting with 512 Brewing Company and Antonelli’s Cheese Shop from 6-8pm.  In addition to custom beer and cheese pairings, there will be light snacks from local food artisans.  Space is limited so RSVP today!

Members $20/person
Non-Members $35/person
Join today ($25) and get the member price ~ $45/person

RSVP and payment required by DECEMBER 14th. Contact karlal@slowfoodaustin.org to RSVP, you will then be given payment instructions.

eat local week

Date: December 4th-11th
Location: at your favorite restaurants and stores

Eat Local WeekEdible Austin hosts this week long benefit for Urban Roots.

Of course we think every week should be “eat local week,”  but Edible Austin’s Eat Local Week, their winter fundraiser event, is an invitation to Central Texans to explore and celebrate the abundance of local food and to raise money for Urban Roots, a youth development program that uses sustainable agriculture as a means to transform the lives of young people and to increase the access of healthy food in Austin.

When you intend to eat local it may be more challenging than you realized to find restaurants and markets that truly support local farmers and food artisans. We’d like to offer you a few questions to ask to determine if you are actually eating local.

  1. How often does your menu change?  (Frequent changes are good. It usually means they are working with seasonal harvests)
  2. Can you highlight some of the locally-sourced items on your menu/in your store?
  3. How often do you feature and/or promote local foods?

About Sourcing

  1. How does your restaurant/market define local?
  2. Where does your restaurant/market get local food? (direct from farm, 3rd party,  or grocery store?)
  3. Is the local food you purchase certified organic?
  4. We prefer eating humanely raised, pastured meats.  Do you know if your meats are raised this way?

Encourage more Local Food

Be sure to voice your desires for local food to your server, chef, or market owner.  Don’t hesitate to let them know that you are more likely to be a loyal patron and promote their business if they feature more local, organic choices.

If you are not the assertive type but you still want to make the most sensible choices the Environmental Working Group publishes a wallet guide and iphone app that recommends avoiding the “Dirty Dozen,” a list of conventionally grown fruits and vegetables (that test positive for as many as 67 chemicals) in favor of the “Clean 15.”

slow session: a brief history of tamales, 12/13

Date: Monday, December 13th, 7 pm – 9 pm
Location: Habitat Suites, 500 East Highland Mall Boulevard Austin, Tx 78752

Slow Food Presents:
Folk and Fork History of Texas Foods

A three part series on the culinary heritage of Central Texas.
Food with tall tales and tasters for all!

tamalesIn “A Brief History of Tamales,” Claudia Alarcón will speak about the central role that tamales have played in Mexican cooking and culture, from their origins among the ancient Mesoamerican cultures that existed in what is today Mexico, to its present-day use as an essential food at celebrations and their persistence as a traditional food for the holidays in the U.S., including a step-by-step visual guide to the process of making them.

In addition we will be sampling local tamales so please RSVP to anneh@slowfoodaustin.org.

About the Speaker:
Claudia Alarcón was born and raised in Mexico City, and has lived in Austin since 1984. For 15 years she held different jobs in many local
restaurants and catering companies, familiarizing herself with all aspects of the industry. She received her bachelor’s degree with honors in Anthropology from the University of Texas at Austin in 1999, with a minor in Latin American Studies. Her honors thesis on the history and ritual significance of tamales in modern and ancient Mexican cultures won an award from the Sophie Coe Memorial Fund from the Oxford Symposium on Food History, and was published in the prestigious food history journal Petit Propos Culinaires. She is currently working on expanding this essay into her first full-length book based on her previous and ongoing research. She is an avid student of ancient and modern Mexican cultures, with a special interest in culinary history and traditions. Alarcón has been writing professionally since 2000 as regular contributor to various local and national food publications, both in print and online.

slow taste of italy dinner, 10/27

Asti Trattoria

Date: Wednesday, October 27, 5:00 pm – 10:00 pm
Location: Asti Trattoria
Reservations: 512-451-1218 or online
Menu: slow taste of Italy dinner menu

A four course dinner highlighting Chef Donoho’s favorite recipes from the new book Cooking with Italian Grandmothers by Jessica Theroux.

The special dinner will be $95 per person which includes a signed copy of the book. Dinner for Two with one book will be $165. Additional Wine pairing for $35 per person.
Specials will be available ala carte.

The Menu will utilize local ingredients and 15% of special food sales will benefit Slow Food Austin and their Terre Madre Fund in honor of Mary Booth.

Please make your reservations NOW! (Restaurant.com certificates not valid for special menu.)

slow session: decanting Texas wines, one sip at a time wine tasting 8/11

Date: Wednesday, August 11th
Time: 7:00 pm – 8:30 pm
Location: Habitat Suites

August 11th will be a wine education and tasting Slow Session with Scott Collier, Rockroom Winemaking Cooperative founder and winemaker, and Mason Arnold, Greenling founder and CEO.

Wine is nature’s way of preserving fruit for us to enjoy year round, so we will taste our way through wines that give us the chance to demystify what it means for a wine to be natural, organic, biodynamic, sustainable and local.  Come ready to ask questions, learn, and taste.

Included in the tasting will be organic and sustainable wines available from Greenling as well as a Rockroom wine made from California certified organic grapes (rated 89 by the Pinot Report), and even a natural process wine made from 100% fresh pressed chardonnay juice with nothing added at any stage in the winemaking process.

This is a free event as the wines are being donated by Rockroom and Greenling, but donations to Slow Food Austin are encouraged and attendance will be limited to the first 35 who RSVP to anneh@slowfoodaustin.org.

happy hour: fino 2/18

Our next, third thursday happy hour brings us to FINO. Enjoy tasty tapas from Executive Chef Jason Donoho & sip on a Maker’s Mark Old Fashioned from Bartender Bill Norris.

Space is limited! Please RSVP today!

FINO Restaurant Patio & Bar
2905 San Gabriel Suite 200
(one block east of Lamar on 29th)

Thursday, February 18th
5-7 PM

* A portion of the proceeds will benefit Slow Food Austin
** $15 per person for tapas tasting (cash preferred)
*** RSVP does not guarantee admission

Coming Soon: Boggy Creek Farm, Wink, Olivia & Green Gate Farms!