You know when you are planning an event, you have a vision of how you hope it will come off? The Slow Food dinner at Flying J Farm last Saturday night under the oh-so-elegant lighting was exactly as I had envisioned it would be! All of the volunteers were awesome, Chef John’s food fantastic, the company warm and convivial, the lighting magical, the table romantic and the bonfires mesmerizing! The best part, in true Slow Food tradition, is that we celebrated many local farmers and artisans by enjoying their delicious products on the farm of one of those hard workers, Dick Jensen. Let me share with you this event with many photos and a few words… The day begins in Johnstown. It is hard to beli
Colleen will have details when she returns from Slow Food Nation in a few days, but in the interim I’ve noticed that Ohio artisans are already getting noticed by the livebloggers in San Francisco. Dawn Combs’ honey clearly impressed this visitor, among others: In the Pavilions ($65 per person) I tasted many things produced brilliantly by slow food artisans in the United States: Native Foods: Buffalo Stew Pickles: Fiddleheads, Ramps, a lovely beet-stained egg, cumin green bean, okra, asparagus, and a Persian 7 year herb pickle. Fish: four things Charcuterie: seven things, including lardo Wine: four ciders, a sparking mead, and a number of wines Olive Oil: two Tuscan styles Honey: three
