Date: Monday July 11th, 7pm – 9pm
Location: Foreign and Domestic, 5306 E.53rd Street, Austin, TX 78751
RSVP: anneh@slowfoodaustin.org
Infinite stories surround the genesis of the cocktail – that delicious concoction of mixed spirits, juices and bitters, we Texans love to drink.
Shaken or stirred, neat or dirty, with olives or without bitters, one thing is certain, whatever their origin, cocktails are here to stay.
In this month’s Slow Session, Garrett Mikell, virtuoso bartender at Peche and cocktail columnist for Austin Lifestyle Magazine, will be discussing the history of spirits and cocktails and providing a tasting tour of quite a few. Come discover the newest concoctions,variations of old favorites, as well as, the folks in Texas producing spirits to quench our thirst for them.
Since the location of this event will be at the innovative and intimate restaurant, Foreign and Domestic, space will be limited so send an RSVP to anneh@slowfoodaustin.org.
Cheers!
Bread comes in thousands of forms, from fluffy brioche to dense Armenian lavash. They all begin the same way – a mixture of milled grains and liquids. But it is how we combine these basic ingredients that results in a bread with big airy crumbs or a heavy compact consistency. In this Slow Session we will explore the science of bread making with CIA trained baker and Slow Food board member Hannah Casparian. This is an excellent opportunity to perfect your bread making skills and expand your knowledge of the basics such as bread leaveners, gluten development, and rising times. You also get to sample some of the breads discussed and we will end with a Q&A.
Slow Food Presents…Bee Keeping 101