Author: lisa

Date: Sunday, January 15th, 5:00 pm reception and appetizers, 6:00 pm seated five course dinner
Location: Texas French Bread, 2900 Rio Grande, Austin, TX
Tickets: $75 Slow Food Austin members, $125 non-members

Slow Food Austin is pleased to announce our first event of 2012:  Wild Game Dinner with Jesse Griffiths of Dai Due. This Dinner will feature wild game from all over Texas. There will be a reception with appetizers followed by a five course seated dinner with wine pairings at Texas French Bread, Sunday, January 15th at 5pm featuring Chef Jesse Griffiths of Dai Due Butcher Shop and Supper Club.

A special thank you to our sponsors: Dai Due, Texas French Bread, and Whole Foods Market.

*All Proceeds will benefit Slow Food Austin.

Date: Thursday, December 15th, 2011, 6:30 pm – 9:00 pm
Location: (512) Brewing Company, 407 Radam, F200, Austin, Texas 78745
RSVP: Purchase tickets here $35 for Slow Food USA paid members, $40 for non-members

This has become a mainstay in our annual scheduling.  A Beer and Cheese Pairing…an homage to the bi-annual event held in Bra, Italy by Slow Food International, CHEESE.

6 cheeses, 5 Beers and Light Snacks.
$35 for Slow Food USA paid Members
$40 for Non-Members

Proceeds benefit Slow Food Austin.

Purchase tickets here.

Date: Sunday, November 13th
Location: Wink 1014 N. Lamar, Austin, Texas
Time: 5:00 pm Reception, 6:00 pm Four Course Seated Dinner
Tickets: $60 per person

In February of this year, food professionals Bryan Caswell of Reef, Jesse Griffiths of Dai Due Supper Club and P.J. Stoops of Louisiana Food, participated at the Foodways Texas Annual Symposium to discuss the impact of current fishing practices in the Gulf of Mexico. Jenny Wang, a food writer in Houston, moderated the discussion. The name of the panel, “The Strangest Thing in the Nets: Bycatch, ‘Trashfish’ and Gulf Sustainability”, encapsulated the major issues threatening not only the Gulf of Mexico, but all major seas and oceans, and a solution to prevent the overfishing of the apex predator fish (grouper, snapper, tuna, salmon etc.) by diversifying fish demand to include what has traditionally been called Bycatch or Trashfish; Gulf sustainability being the ultimate goal.

“Trashfish or Rough Fish usually refers to larger fish species that are not commonly eaten, are too rare to be commonly encountered, or are not sought after by anglers for sporting purposes. There is no standard list of rough fishes. A fish that is considered a rough fish in one region may be considered a desirable game and food fish in another.”
Bycatch refers to fish that are of a different species than the targeted species, undersized individuals of the target species, or juveniles of the target species.

In response to this panel, Slow Food Austin and Foodways Texas have come together to present a dinner exclusively featuring those very same Bycatch and Trashfish to show the community that not only are these fish edible, they taste good and they should be treated with the same amount of culinary respect as other fish.

Please Join Slow Food Austin and Foodways Texas in discovering the bounty that the Gulf of Mexico has to offer. There will be a reception followed by a 4 course seated dinner with wine pairings at Wink Restaurant, Sunday, November 13th at 5pm featuring Chefs Jay Huang, Brandon Fuller of Wink, Matt Taylor of BC Tavern and Pastry Chef Jessica Armstrong of BC Tavern.

A special thank you to our sponsors, Louisiana Foods, Wink Restaurant and BC Tavern.

*A portion of the proceeds will benefit Slow Food Austin and Foodways Texas.