MONTHLY LUNCH BUNCH: Join the foodies of Slow Food Westchester each month as we experience a new Local Restaurant. On Friday, March 6,at 12:30 pm join us at COMFORT in Hastings-on-Hudson to experience their Organic and Healthful Cooking.
RSVP to Jan Maltby at jan@jmaltby.com by March 3rd. www.comfortrestaurant.net
SLOW FOOD WESTCHESTER, WESTCHESTER/ROCKLAND DIETETIC ASSOCIATION and FOOD BANK WESTCHESTER present:
FOODLAND: Sustainable ways to grow land and food, economical and creative ways to enjoy local cuisine.
Date: Wednesday March 25, 2009
Place: Peter Pratt’s Inn
Yorktown Heights, NY
Time: 5:00-5:45 p.m. – networking and appetizers. Meet local farmers and taste their products.
6:00-8:00 p.m. – food courses alternating with presentations by restaurateur Jonathan Pratt, horticulturalist Russell Greenleaf, and farm manager Kevin Skvorak.
Farmers are finding new ways to sell their goods and finding new goods and ways to produce them. We need to preserve this major NYS industry. First, we need to insure enough healthy land is preserved to grow food. How much farmland do we need to feed the growing population? How many new farmers will we need? How can we ensure that local farmers can afford to keep farmland?
We will also discuss growing food for work & therapy: troubled youth, mentally challenged adults, prisoners.
We will taste and talk about new cuisine opportunities that can be enjoyed in NYS.
Cost: $35.oo per person, Slow Food Members receive a free glass of wine
For reservations and information call: 914-882-0121
Diane A. Lombardi, RD
PR Chair, Sustainable Agriculture Co-Chair
Westchester Rockland Dietetic Association
Tuesday, February 24, 2009
WAVEHILL BREAD BAKING CLASS
Slow Food Artisan Bread Baking Class for Kids
WaveHill Bakery
196 Danbury Road, Wilton, Connecticut
www.wavehillbreads.com
Sunday March 1st, from 2:00-4:00.p.m.
Space is limited to 10 kids and 10 adults
R.S.V.P. to chefmlkim@gmail.com a must!
Free for SlowFood members/$5 a child for non-members.
Please join us to learn how bread is made at the celebrated WaveHill Bakery
in Wilton, CT. Owners Margaret Sapir and Mitchell Rapoport will show
the kids the ins & outs of breadbaking. From learning how the spelt and rye
are milled, to shaping the dough, learning how the dough rises and, finally,
baking the bread. Each child will have enough dough to make a loaf to take home.
During the proofing process, snacks will be available for everyone.
This is a wonderful class that kids enjoy.
It’s best for children ages 4-10, but older kids will enjoy it too.
WaveHill's amazing Artisanal bread will be available for sale at the event.
This event is almost SOLD_OUT
WaveHill Bakery
196 Danbury Road, Wilton, Connecticut
www.wavehillbreads.com
Sunday March 1st, from 2:00-4:00.p.m.
Space is limited to 10 kids and 10 adults
R.S.V.P. to chefmlkim@gmail.com a must!
Free for SlowFood members/$5 a child for non-members.
Please join us to learn how bread is made at the celebrated WaveHill Bakery
in Wilton, CT. Owners Margaret Sapir and Mitchell Rapoport will show
the kids the ins & outs of breadbaking. From learning how the spelt and rye
are milled, to shaping the dough, learning how the dough rises and, finally,
baking the bread. Each child will have enough dough to make a loaf to take home.
During the proofing process, snacks will be available for everyone.
This is a wonderful class that kids enjoy.
It’s best for children ages 4-10, but older kids will enjoy it too.
WaveHill's amazing Artisanal bread will be available for sale at the event.
This event is almost SOLD_OUT
Friday, February 13, 2009
SLOW FOOD UPDATE
Tuesday was our second breakfast meeting at the BEDFORD POST. Michelle and Susan reported a great turnout. Our next meeting will be MARCH, 10.
Saturday, I went shopping at the Farmer's Market in the Westchester County Center in White Plains. It took two trips to my car to carry the cheese, apples, fruits, vegetables, lotions and meats to my car. I'd asked John Boy to bring me a pork butt/shoulder. And he came through with a beauty. Restaurants have already gotten wise to the joys of this cut of pork and the more home cooks that discover it the harder it will be for me to find. But, I can't help sharing. So, instead of going to the super hot Momofuku in New York city, you can braise it in your oven all day and enjoy it at home with your family and friends. Put the butt and a bottle of Doc's Draft Hard Apple Cider (also from in the market) in a large braising pot, fat up. Rub 1/2 c. brown sugar and 1/4 c.salt on top and put it in the oven at about 320 degrees. Cook until the meat pulls away from the bone, about 6 1/2 hours for a 10 lb. butt. So simple. Enjoy it with a bottle of Whitecliff Vineyard Pinot Noir from the Hudson River Region. You can pick this up at the market as well. Unfortunately, you will have to wait until March 15th for the next indoor market. In the meantime, use our links to find out where the closest Community Market is next weekend.
MARK YOU CALENDARS: The first ever Slow Food Lunch Bunch. Friday, March 6th at 12:30 at COMFORT in Dobbs Ferry.
Saturday, I went shopping at the Farmer's Market in the Westchester County Center in White Plains. It took two trips to my car to carry the cheese, apples, fruits, vegetables, lotions and meats to my car. I'd asked John Boy to bring me a pork butt/shoulder. And he came through with a beauty. Restaurants have already gotten wise to the joys of this cut of pork and the more home cooks that discover it the harder it will be for me to find. But, I can't help sharing. So, instead of going to the super hot Momofuku in New York city, you can braise it in your oven all day and enjoy it at home with your family and friends. Put the butt and a bottle of Doc's Draft Hard Apple Cider (also from in the market) in a large braising pot, fat up. Rub 1/2 c. brown sugar and 1/4 c.salt on top and put it in the oven at about 320 degrees. Cook until the meat pulls away from the bone, about 6 1/2 hours for a 10 lb. butt. So simple. Enjoy it with a bottle of Whitecliff Vineyard Pinot Noir from the Hudson River Region. You can pick this up at the market as well. Unfortunately, you will have to wait until March 15th for the next indoor market. In the meantime, use our links to find out where the closest Community Market is next weekend.
MARK YOU CALENDARS: The first ever Slow Food Lunch Bunch. Friday, March 6th at 12:30 at COMFORT in Dobbs Ferry.
Friday, February 6, 2009
WEEKEND UPDATE
The temperature is suppose to rise to 50 degrees by tomorrow. A perfect day to drop by one of the local Farmer's Markets in our area. COMMUNITY MARKETS has two, in Briarcliff and Mamaroneck. Click on our link to learn more. The WHITE PLAINS COUNTY CENTER INDOOR FARMERS MARKET is this Sunday, Feb. 8 from 10-3. Stop by and say hello to John Boy and pick up some of his Berkshire Pork. See you there.
Tuesday, February 3, 2009
BEDFORD ENVIRONMENTAL SUMMIT
It was amazing and wonderful that over one thousand people found time in their "busy" lives to attend the BEDFORD ENVIRONMENTAL SUMMIT last Saturday at Fox Lane High School. SLOW FOOD WESTCHESTER shared a table with MT. KISCO DAY CARE and BETTER SCHOOL FOOD in the EXPO Area. Thanks to everyone who stopped by to say hello and learn about the SLOW LIFE. We had the opportunity to visit a few other tables and sat in on a couple of lectures. We managed to add a few of those to our Blog Links . For those who missed it, maybe next time.
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