04 January 2013

Black Swan Slow Food Indy Happy Hour

Last fall, Slow Food Indy started a series of monthly informal happy hours which we call "sips". Every month we gather in a new spot featuring local cuisine, house made beers or wines, or perhaps handcrafted cocktails. To start off the new year, come get the best of two worlds-a pub featuring some local ingredients and house made specialties, with its own brewed beer as well. If you attended Dig-In, you may have tried the Reuben Sandwich which was a crowd favorite. Chef Nicolas Carter not only attended the culinary program at Ivy Tech, but has now returned as an instructor. One of the things he learned at Ivy Tech was how to cure the corned beef in house that goes on the Reuben. Desserts are also made from scratch and rotate to reflect seasonality.

Black Swan is in Plainfield and is well worth the trip if you haven't been. Take the opportunity to try it on January 9th and you will have a group of Slow Food friends waiting for you.


19 September 2012

R Bistro/Slow Food Indy Exclusive!

Terra Madre Fundraising Dinner at R Bistro

Help support leaders in the local food movement

Tuesday, October 9th at 6:30pm
R Bistro, 888 Massachusetts Ave
For reservations: (317) 423-0312

Local arugula and roasted beet salad with Ludwig Farmstead Creamery Cheese

Roasted goat with butternut and spinach gratin, side salad of kohlrabi and apple

Apple-persimmon bread pudding with Traders Point Creamery yogurt

At our September "Sip" meeting, members heard from Corrie Quinn about the Terra Madre and Salone del Gusto international food fair and conference (http://www.terramadre.info/pagine/welcome.lasso?n=en) held every two years in Turin, Italy. Corrie, along with Goose owners Chris and Mollie Eley, have attended the event, which has had a lasting impact on the way they do business. In fact, many leaders of the local and sustainable food movement in Indiana have benefited from the experience of Terra Madre, from Ivy Tech's Thom England, to urban farmers Laura Henderson and Matthew Jose, to Chef Aaron Butts of Joseph Decuis.

With only around 10 spots available for our 3 state region, Slow Food Indy is proud to be sending 4 Hoosiers to represent our area. Todd and Kathleen Jameson of FarmIndy, local food activist Jennifer Burns, and Kristen Serrano of Small Wonder Farm and La Scala restaurant in Lafayette will be in Italy on October 25th for the event. Upon their return, the delegates will participate in a panel discussion and Q&A for members about their experience. While partial support for the event comes from Slow Food USA and International, participants rely on local chapters to help defray their travel expenses.

Regina Mehallick is also a former Terra Madre delegate, James Beard award semifinalist, and owner of the renowned R Bistro restaurant. Regina has received praise both locally and nationally, and operates her business using Slow Food values and principles of sustainability. Knowing that Indy's local food scene will be enriched by Terra Madre participation, she has graciously agreed to host a fundraising dinner in support of this year's delegates. She will be lovingly roasting a locally raised whole goat until juicy and tender. The goat will be accompanied by "slowly" sourced produce from the Jamesons' FarmIndy, and cheese from Ludwig Farmstead Creamery, which you may have sampled at the Indy Winter and Broad Ripple Farmers Markets. Your attendance will ensure Slow Food Indy can send these candidates overseas and continue education efforts like these in the future. Just like Terra Madre, space for this one of a kind event is limited, and by reservation. Seats are $50; call 317-423-0312 to get your place today!


18 September 2012

Slow Food resources at the Indianapolis Marion County Public Library

Slow food nation's come to the table: the slow food way of living

By Katrina Heron, Alice Waters

641.5636 SLO


Slow food nation: why our food should be good, clean, and fair

By Carlo Petrini

641.302 PET


Slow food revolution: a new culture for dining and living

By Carlo Petrini

641.013 PET

The pleasures of slow food: celebrating authentic traditions, flavors, and recipes

By Corby Kummer

641.5 KUM


Slow food: the case for taste

By Carlo Petrini

641.013 PET


The Slow Food guide to New York City: restaurants, markets, bars

By Patrick Martins

647.957471 MAR


Slow food: collected thoughts on taste, tradition, and the honest pleasures of food

Carlo Petrini, Benjamin Watson

641.013 SLO
A world of Presidia: food, culture & community

By Anya Fernald

641 FER


Italian cheese: two hundred traditional types: a guide to their discovery and appreciation

A Slow Food Editore Guide

637.35 I883s


Home grown Indiana: a food lover's guide to good eating in the Hoosier State

By Christine Barbour and

 Scott Hutchinson

641.5636 BAR


Edible estates: attack on the front lawn

Contributors: Haeg and Balmori

712.6 EDI


Coming home to eat: the pleasures and politics of local foods

By Gary Paul Nabhan

641.013 NAB


Plenty: one man, one woman, and a raucous year of eating locally

By Alisa Smith

641.563 SMI


The River Cottage Cookbook

By Hugh Fearnley-Whittingstall

641.5942 FEA

Introductory Canning Class

Slow Food is about good, clean, and fair in our food supply, and part of that is eating food that is as local as possible. However, one of the challenges of living in our climate is that we have a limited growing season for many of the things we eat. So to continue eating at least some local foods year round, we encourage members to can their food, like tomatoes or peppers, to capture them at the peak of flavor and preserve them for eating in colder days.

Never canned before? We have the perfect opportunity for you. Suzanne Krowiak will be leading an introductory level preservation workshop at Ivy Tech Corporate and Culinary Center on September 30th, at 2pm. Suzanne is a mover and shaker in the local food scene, is the founder of Indy Food Swappers and also a Master Certified Preserver through the Purdue Extension program. We are privileged to have her expertise at this class, which will graciously be hosted in one of the brand new, still shiny kitchens of the Ivy Tech hospitality program. Don't have your jars or have run out of garden produce for the year? No problem, because for your $12.50 fee, we will provide jars, tomatoes, peppers, and everything else needed and you will get to take home the "fruits of your labor" in a nice jar to show the family.

Tickets are available at http://sfican.eventbrite.com/

28 June 2012

Cook and Eat Like Food Matters! with A Couple Cooks

Are you interested in learning how to eat healthy, but aren't sure where to start?  Do you want to make food for yourself or your family but think you "can't cook?"  Have you heard words like local, sustainable, or organic but wonder why they matter?  In this three-week class, we'll walk you through the basics of how to cultivate an appreciation for food and cooking.  We will focus on using fresh and natural ingredients.  We'll learn about how making simple changes in your diet can improve your health, help the environment, connect you to your community and change your life!

We are firm believers that if we can learn to cook, anyone can!  Come join us for 3 weeks of hands-on learning with discussions, videos, taste-testing, cooking and more!
~Alex and Sonja, A Couple Cooks

When: August 8, 15, 22, 7:00-8:30 pm
Where: The Legacy Center

To Register:

2 Click next to the date field to navigate to August 8.

3 Click Add to Cart under "Cook and Eat Like Food Matters."

Contact Josh Bowling (joshbowling@jhbcc.org) for questions regarding registration

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