Join us in Charlotte for a Filipino Feast!
This cuisine is known for its rich and tangy adobo-style preparations, bright vegetables like yams, peppers and eggplant, and their wonderful shave ice. The Cullen kids welcome topping additions to the Halo Halo Sundae Bar.
Save the date! Details and registration coming soon.
Enjoy the start of the 2019 baseball season with a fun, festive eating journey highlighting your beloved baseball teams and towns!
We will enjoy some favorites like Cincinnati Reds Chili Dogs, Boston Red Sox Lobster rolls, Los Angeles Dodgers Tommy La Sorda’s meatball sandwich, Miami Marlins Japo-Tacos, to name a few! Cold beer, classic cocktails, and home run style desserts are on the score board, too.
Not just peanuts and cracker jacks! (although those will be served for sure!)
Space is limited. RSVP today.
Slow Food Vermont is pleased to co-host an evening of drinks and light snacks at Hotel Vermont with the Vermont Young Farmers Coalition as part of the 2019 NOVA-VT Winter Conference. We’ll mingle, create community, and celebrate food enthusiasts, homesteaders, and farmers.
Open to everyone, with plenty of time to continue conversations after the conference and into the night! Donations accepted at the door.
Hand-crafted bread is the cornerstone of Italian cuisine. It complements the olive oil, the cheeses, the wine and all the dishes of Italy, and it attracts both food lovers and avid bakers with it’s simplicity yet complex flavors. In this special workshop -which we created in collaboration with Slow Food Vermont - we will teach you how to bake your own authentic Italian breads and handmade pizza - and most importantly, taste everything at a “bakery-to-table meal” as part of the class.
Korean food is some of the healthiest on earth, with an emphasis on rice, vegetables, and meats, lots of side dishes, and, of course, kimchi.
Bring a dish to pass and join hosts Beth and Chris Cullen for a collective Korean feast! In addition to sharing their wonderful Charlotte home, Beth and Chris will provide Korean beef, plates, silverware, serving spoons, and glassware.
There's room for 18, so make sure to RSVP!
Slow Food Vermont is once again teaming up with youth chapters at area colleges, the Chittenden County Emergency Food Shelf, and area chefs and farms to host Vermont's 2nd Annual Disco Soup Celebration! (Last year we gleaned 1700# of produce that contributed to 3,000 meals!)...
Jeff Roberts, the author of Salted and Cured, visits Agricola Farm to discuss his book and the art and culture of cured meat. Italian butcher Zazie MIcheletta will tell us about efforts to preserve a heritage sheep breed in the Italian Alps and his special cured sheep meat...
Celebrate a true Vermont (and Slow Food) favorite, with maple-inspired bevs and bites!
SFVT Regional Captain and NECI Chef Martha Franklin will provide some maple-infused beverages, maple mustard chicken salad, maple glazed bacon wrapped scallops. What will you bring?
Only 8 guests can be accommodated, so RSVP soon!
Produced by Anthony Bourdain and, through the eyes of famous chefs, audiences will see how they make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. This is all in an effort to stem the flow of 1.3 billion tons of food waste the world creates every year.
QUIZ FOR A CAUSE presents an evening of Culinary Trivia to benefit Slow Food Vermont!
Do you know all the mother sauces? Have an obsession with obscure cookbooks? Are you a cheese whiz? Join us! Put your culinary prowess to the test, win some foodie prizes and support a great cause! ($5 at the door (goes directly to Slow Food Vermont)
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Unwind from the NOFA Vermont Winter Conference and join Slow Food Vermont and the Vermont Young Farmers' Coalition for drinks and pizza made from Ark of Taste items.
Find more info about Weekend Activities under Conference Evening Meet-Up.
Donations accepted at the door.
Beans are amazing in nearly every way -- they are visually stunning, they are nutritional powerhouses, they lend a satisfying meaty texture to any dish, are good as a stew or a salad, and can you can even use the water they were soaked in to replicate a meringue! The possibilities are endless, and for this potluck, we aim to celebrate all the ways you can use them (dried or otherwise) as an accessory or foundation for your culinary repertoire!
Our hosts have room for 20 guests, so make sure to RSVP to save your spot!