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happy hour: whip in 9/20/12

Date: Thursday, September 20th, 2012 6:00 pm – 8:00 pm
Location: Whip In, 1950 Interstate 35 Frontage Road, Austin, TX 78704

Slow Food Austin will host our Third Thursday Happy Hour at the newly-renovated Whip In. The happy hour will include locally sourced appetizers prepared by Chef Martine Pelegrin, along with wine selections and a specially brewed beer.

Chef Martine Pèlegrin (néeTorres-Apónte), formerly of Bistro Le Marseillais, Chez Nous Bistro and Houston’s beloved La Mora Cucina Toscana, is a life-long cook and student of cooking. Heading up the Whip-in kitchen since the spring of 2011, she fuses authentic Indian home cooking with classic French technique, organic and locally-sourced goods, and regional flavors to create a post-colonial cuisine she calls pan-equatorial comfort food.

$15 donation includes food and beverages.

Proceeds from the Happy Hour support Slow Food Austin Programming.

slow session: reducing waste in shopping and cooking with in.gredients

Date: Wednesday, September 19 2012, 6:30 pm – 8:30 pm
Location: in.gredients packaging free grocery store, 2610 Manor Road Austin, TX 78722
RSVP: Please email Chelsea Staires at chelsea@slowfoodaustin.org

Austin’s new in.gredients is the country’s first packaging-free grocery store. Come learn about what low to no waste grocery shopping is and talk with us and the in.gredients staff about:

The in.gredients philosophy
How container-free grocery works
The in.gredients’ team’s approach to sourcing products from the local community
How to reduce waste while shopping and in the kitchen by being package-free

Enjoy the in.gredients grounds, gardens, and delicious beers on tap and tour the store to become familiar with package-free grocery shopping.

More About in.gredients:

Over 700,000 tons of garbage is placed in American landfills on a daily basis. Packaging makes up nearly 40 percent of that. Packaging waste is a big deal – especially when we’re consuming energy to produce, consume, and recycle things that aren’t always necessary. The way we do things now is damaging the environment at our own cost. That’s why we’re taking ourselves out of that loop altogether.

Our mission is to minimize waste and promote healthy, sustainable lifestyles by selling local food with pure ingredients, package-free. Our ethos are the core values we consider when making any decision about our store operations. Package-free and zero-waste are new frontiers in the grocery industry, so we’re pioneers in relatively uncharted territory. Because of this our ethos can’t be fully reflected by our business model, since local regulations, consumer demand, public perception, and the norms of the food industry are not aligned in pursuit of a common goal or always interested in sustainability. Nothing in.gredients does as a store, therefore, can be the perfect sustainable shopping option in your area – but we want to be the absolutely best option.

second annual quiz bowl

Our second annual Quiz Bowl was a huge success, and we couldn’t have done it without our many sponsors, participating teams, volunteers, collaborators, and the whole Slow Food Austin board. We’d like thank all the businesses and individuals involved in making this such a great event:

Addie Broyles

Richard Reininger, Videographer

Daniella Floeter Designs

Auctioneer, George Vaught

Olmsted-Kirk Paper

Powell Offset

Break it Down

LBJ High School’s Quiz Bowl Team

Austin’s World of Rentals

Jeremy Blum, photographer

Jason Flowers

Beam Brands

Treaty Oak Distillery

Austin Food and Wine Alliance

Austin Nuts

Austin Slow Burn

The Austin Wine Merchant

Dripping Springs Vodka

Duchman Family Winery

Eastside Café

Eco Clean

Elizabeth Street Café

Lost and Nameless Orchestra

Paula’s Texas Spirits

People’s Pharmacy

Real Ale Brewing

Red Bird Pilates

Republic of Texas Tequila

Roxar Gin

Sabia Apothecary

Sarah Kempton for Moxie Hair Salon

Savory Spice on 6^th

Slow Money

Soup Peddler

Sticky Toffee Pudding Company

young chef cooking class recipes

This summer, Slow Food Austin partnered with Central Market to offer the Young Chef Cooking Class Series which introduced seven to twelve year olds to kitchen fundamentals like shopping, prepping, cooking, and cleaning up. For each of our three classes, the Young Chefs prepared simple, nutritious, and tasty one-pot meals. We had a great time teaching the Young Chefs, and they had a great time cooking. Our other sponsors for this series of classes were Zinger Hardware, Breed and Company, and Le Creuset.

These are the recipes the Young Chefs prepared:

Magic Bus Hash Browns

Download recipe pdf

2 eggs
1 cup hash brown potatoes or frozen home fries
1/2 cup shredded or grated cheddar cheese or your favorite cheese
4 strips of bacon (uncooked)
salt and pepper to taste

1. Pre-heat Dutch oven on low to medium for 5 to 7 minutes.
2. Place bacon in cook both sides until crispy, then remove. Keep renderings (oil from bacon) in the Dutch oven.
3. Add frozen hash brown to renderings. Stir frequently. Cook until potatoes are rusty.
4. Add eggs on top of hash browns.
5. Sprinkle cheese on top of hash browns.
6. Cover with lid cook 5 to 10 minutes until translucent eggs turn white or to desired doneness.
7. Once eggs are done remove from heat and serve.

Chicken and Vegetable Ramen

Download recipe pdf

2 chicken thighs
1 bunch scallions
1 1/2 tsp garlic minced
1 1/2 tsp ginger minced or grated
1-2 oz soy sauce
1/2 tsp sugar
1 1/2 cup water
1 pkg Ramen noodles, flavor packet removed.
1/3 pkg bamboo garden frozen veggie medley
Garnish: Scallions, toasted sesame seeds, sesame oil, lemon wedges

*Throw away flavor packet.
1. Preheat oven to 350 F.
2. Heat Dutch over over mid-high heat for 5-10 mins. & toast sesame seeds for ~5 seconds. Remove and reserve.
3. Lightly season chicken skin only and cook skin side down till golden in color. Remove and allow to cool for at least 5 minutes before handling.
4. While chicken is cooling, cook ½ of the chopped scallions, garlic and ginger for 3-4 minutes with a pinch of salt, stirring occasionally.
5. Add water and bring to a boil, add sugar and cook for 20 minutes with the lid off.
6. Peel skin off chicken thigh and place seasoned side down on a folded piece of heavy duty foil and toast in 350 oven for 5-7 minutes until completely toasted. Mince once cooled.
7. Remove thigh bone from chicken, (throw away joint) season and add to pot.
8. Dice chicken into ½ inch pieces, season and reserve.
9. Once stock has boiled for 20 mins check for seasoning.
10. Add chicken pieces to stock and cook 1 minute with lid on.
11. Add ramen noodles (break the brick when you add it) & cook 3 min. with lid on.
12. Add bamboo garden veggies, cook another 1 minute with lid on.
13. Turn off heat and allow to sit for 2 minutes with the lid still on.
14. Garnish with scallions, sesame seeds, and a small pile chicken skin in the center of the bowl. Drizzle sesame oil around soup. Drizzle lemon juice around soup.

Peach Chili

Download recipe pdf

2 Tbsp oil (olive, coconut)
1 large onion
6 garlic cloves
½ lb lean/natural ground beef
½ lb lean/natural ground pork
1, 16 oz. can whole San Marzano tomatoes
5 medium local peaches
1 ear Texas corn
1 box cornbread mix (Jiffy)
1/3 cup milk
1 cup water
Spices:
3 Tbsp sweet paprika
3 Tbsp ancho chile powder
2 Tbsp mustard powder
1 tsp cayenne chile powder
1 Tbsp ground black pepper
2 Tbsp salt

1. Heat Dutch over over mid-high heat for 5-10 mins.
2. Add 2 Tbl oil to the Dutch oven (coconut/olive/canola)
3. Add onions, sauté until translucent.
4. Add garlic, stir for 1 minute to lightly cook.
5. Add spices and “store” the spices, onion, and garlic
6. Add ground pork and beef, stir until well broken up and cooked well
7. Add tomatoes (with water), peaches, corn & water
8. Bring to a boil at high heat then reduce heat to low and simmer while you prepare the corn bread
9. Preheat oven to 350
10. Follow directions on the boxed cornbread mix or use your own recipe
11. Once chili is thickened to your liking, add corn bread batter on top
12. Cover and place in oven for 25-30 minutes
13. Let rest before serving, ideally 30 minutes but 15 minutes at the least.

slow session: screening of farmaggedon with post-film discussion, 8/15/2012

Date: Wednesday, August 15, 2012, 6:30 pm – 8:30 pm
Location: The RGK Center at the LBJ Library on the UT campus (parking info provided with RSVP)
RSVP: Please email Chelsea Staires at chelsea@slowfoodaustin.org

Americans’ right to access fresh, healthy foods of their choice is under attack. Farmageddon tells the story of small, family farms that were providing safe, healthy foods to their communities and were forced to stop, sometimes through violent action, by agents of misguided government bureaucracies, and seeks to figure out why.

Join us in the refreshing air conditioning of the RGK center at UT’s LBJ Library to see one of the most important films highlighting the challenges facing America’s small farmers today, especially those producing raw milk. Following the screening of FARMAGEDDON at this Slow Session, we’ll have an opportunity to discuss comments, concerns, ideas, and inspirations from the film.

More About FARMAGEDDON:
Filmmaker Kristin Canty’s quest to find healthy food for her four children turned into an educational journey to discover why access to these foods was being threatened. What she found were policies that favor agribusiness and factory farms over small family-operated farms selling fresh foods to their communities. Instead of focusing on the source of food safety problems — most often the industrial food chain — policymakers and regulators implement and enforce solutions that target and often drive out of business small farms that have proven themselves more than capable of producing safe, healthy food, but buckle under the crushing weight of government regulations and excessive enforcement actions.

Farmageddon highlights the urgency of food freedom, encouraging farmers and consumers alike to take action to preserve individuals’ rights to access food of their choice and farmers’ rights to produce these foods safely and free from unreasonably burdensome regulations. The film serves to put policymakers and regulators on notice that there is a growing movement of people aware that their freedom to choose the foods they want is in danger, a movement that is taking action with its dollars and its voting power to protect and preserve the dwindling number of family farms that are struggling to survive.

young chef cooking class series, 8/11/2012

Date: Saturday August, 11, 2012, 9:00 am – 12:00 pm (second class)
Location: Central Market Cooking School, 4001 N. Lamar Blvd. Austin, Texas 78756
Tickets: THIS CLASS IS SOLD-OUT

Do you know a tween who loves to cook or wants to learn to cook?

Central Market and Slow Food Austin have partnered to offer the Slow Food Young Chefs Cooking Class Series which will introduce 7-12 year olds to kitchen fundamentals like shopping, prepping, cooking, and cleaning up. Join us for one (or all three) of our summer cooking classes.

Young Chefs will prepare a simple, nutritious and tasty one-pot meal. Our first class focused on Breakfast, and the Young Chefs learned to prepare Magic Bus Hash Browns. For our second class, the theme was Lunch. The Young Chefs made Ramen Noodles with stock made from scratch rather than using seasoning packets found in packaged instant meals. Our third class in this series is all about dinner, and the young chefs will prepare Peach Chili with a cornbread crust. We’ll come together at the end of the class to enjoy a delicious meal.

At each class we will be offering door prizes for items to stock the Young Chefs’ kitchens from sponsors like Le Creuset, Zinger, and Breed and Co . Dietary restrictions are happily accommodated, but please do let us know in advance.

As a proud sponsor of our Slow Food Young Chefs Cooking Class Series, Zinger Hardware is offering an assortment of cooking tools and utensils for your young chef. Your purchase will help support Slow Food Austin, as they are donating 10% of sales of those items to Slow Food Austin. The more you buy, the more you support!

annual event, quizbowl, 08/12/2012

Date: Sunday, August 12, 2012, 12:00 pm – 4:00 pm
Location: The Highball, 1142 South Lamar Blvd., Austin, TX 78704
Tickets: $25, which includes the restaurant nibbles, happy hour priced drinks, and the most fun you’ll have all summer. Purchase tickets online.

On Sunday August 12th from 12-4pm, Slow Food Austin will host the 2nd Annual Quiz Bowl at The Highball. This trivia style contest (think game show) is not for the faint of heart. Teams comprised of local food celebrities and food hot shots, will compete for the honor of being the official “Food Geeks” of Austin. Slow Food Austin’s 2011 Quiz Bowl winners, Barley Swine, are out to defend their title against returning finalist, Whole Foods Market and new competitors including Pioneer Wine Company, Bread and Butter PR, and Olive & June.

The fast-paced, ruthless, all-in-good-fun, competition will feature questions developed by Addie Broyles of the Austin American-Statesman, Slow Food Austin’s very own Valerie Broussard of the W Austin and several other field experts. Our teams will need to know their stuff about food history, cheese, food pop culture, beer and spirits, food artisanry, and foodie trends. You’re bound to learn something interesting whether you are playing or watching.

While you’re enjoying the atmosphere of the Highball and the excitement of the Quiz Bowl, you can taste delicious delights from local “slow” restaurants and artisans along with happy-hour-priced “slow” drinks from the bar. It gets better! We will also host a Texas-style half-time show during which Bryan Butler of Salt and Time will dress a pig. We’ll have a not-to-be-missed live auction for the cuts of meat. Yes, we said a live auction for meat!

$25 entry gets you in the door, the restaurant nibbles, happy hour priced drinks, and the most fun you’ll have all summer. We will also have a grand door prize and a variety of Slow Food-approved raffle items. We sold out last year and will likely do so again this year! Buy your admission tickets early and you get five free raffle tickets at the door.

What could be better on a hot August afternoon in Texas than to be at the trendy Highball enjoying a little healthy competition with friends and food? Come meet some of the most amazing people in your food community- chefs, experts, visionaries, trend-setters, and treasures. We want to honor the people who make our food community great by hosting an event that can make you laugh while you are doing the serious work of eating, learning, and showing your support for the local food system.

*A portion of the proceeds from this event will benefit Slow Food Austin Programming and one very lucky local food charity!

If you are interested in volunteering contact Megan@slowfoodaustin.org.

happy hour: swift’s attic, 7/19/2012

Date: Thursday, July 19, 2012 6:00 pm – 8:30 pm
Location: Swift’s Attic, 315 Congress, Austin, Texas 78701

Please join Slow Food Austin at our monthly happy hour at one of the hottest new restaurants in town, Swift’s Attic “where culinary artistry flies unfettered.” Come sneak a peak at Austin’s first “Gastroclub” while munching on seasonal food and sipping “slow” drinks. Chefs Mat Clouser and Zack Northcutt will be creating a special “slow” appetizer menu for $10 or less. The Bar will be serving a $5 “slow” drink and wine happy hour menu.

Thank you to our Sponsors Glazer’s and Swift’s Attic.

Proceeds from the Event will benefit Slow Food Austin Programming.

bristol bay salmon dinner, 7/24/2012

Date: Tuesday, July 24, 2012, 7:00 pm
Location: TRACE Restaurant at the W Hotel, 200 Lavaca Street, Austin, Texas 78701
Tickets: $65 for members; $75 for non-members. Purchase tickets here.

On Tuesday July 24th, Slow Food Austin will host a special Bristol Bay Sockeye Salmon Dinner and a documentary screening in conjunction with Chef’s Collaborative’s “Save Bristol Bay” initiative. The dinner and a movie will be held at Trace Restaurant and the W Austin and will feature a special menu created by Chef Ben Hightower and inspired by the Documentary film, Red Gold. Whole Foods Market Austin fishmonger and Bristol Bay commercial fisherman, Jason Hedlund, will personally be bringing back Sockeye salmon from his annual two week long commercial fishing expedition.The four course fresh sockeye salmon dinner with wine parings will be held at Trace Restaurant followed by a screening of the documentary film, Red Gold, at the W Austin.

Bristol Bay Alaska, home to one of the largest sockeye salmon fisheries and one of the largest king salmon runs is under threat from foreign mining corporations that want to turn the watershed into an industrial mining district, Pebble Mine. Even at its minimum size, mining the Pebble deposit would eliminate or block 55 to 87 miles of salmon streams and at least 2500 acres of wetlands – key habitat for sockeye and other fishes.

Ben_Hightower_Headshot_3 — Chef Ben Hightower

Be sure not to miss this very special evening!

To learn more about the Save Bristol Bay Initiative go to: http://www.savebristolbay.org/about-the-bay

To learn more about the documentary film, Red Gold: http://www.feltsoulmedia.com/thewire/redgoldfilm/

*A special thank you to our sponsor Trace Restaurant, W Austin and Whole Foods Market.

**Valet Parking is available at the W Austin for $7.

Proceeds from the Event benefit Slow Food Austin Programming.

young chef cooking class series, 7/14/2012

Date: Saturday July 14, 2012, 9:00 am – 12:00 pm (second class)
Location: Central Market Cooking School, 4001 N. Lamar Blvd. Austin, Texas 78756
Tickets: $20 per team (1 adult and 1 young chef). Cost includes all ingredients and tools needed for the class and the shared meal. Purchase tickets here.

Do you know a tween who loves to cook or wants to learn to cook?

Young Chefs will prepare a simple, nutritious and tasty one-pot meal. Our first class focused on Breakfast, and the Young Chefs learned to prepare Magic Bus Hash Browns. For our next class, the theme is Lunch. The Young Chefs will be making Ramen Noodles with stock made from scratch rather than using seasoning packets found in packaged instant meals. We’ll come together at the end of the class to enjoy a delicious meal.

At each class we will be offering door prizes for items to stock the Young Chefs’ kitchens from sponsors like Le Creuset, Zinger, and Foodie Kids . Dietary restrictions are happily accommodated, but please do let us know in advance.