Wednesday, September 7, 2016

Come to the Table - September Pot Luck

Our September Slow Supper, a seasonal pot luck for members and friends, will be Sunday, September 18th. This event is open to everyone, but we need to know you're coming.  We'll be gathering at the home of Mary and Steve Weiss, 14 Winding Creek Place in Sylvania,  at 5 PM.


Wednesday, July 6, 2016

Summer Sunday Supper

On July 17th, we're partnering with The University Church Garden and Fowl & Fodder to offer a spectacular Russian-inspired supper featuring organic produce from the garden and creative cooking from Scott Bowman at the restaurant.

Seating is strictly limited and reservations are required. Interested?
Contact us at

Summer Sunday Supper 

July 17th, 6:00 pm at Fowl & Fodder, 7408 West Central Ave.
Cost:  $25 per person to Slow Food Maumee Valley

Surprise starter

Beet Borscht with housemade bread

Selection of mostly vegetarian / organic salads

Cheese and (optional) Meat Plate

Pound cake with seasonal fruits and whipped cream

Tea, Coffee, Lemonade provided, BYOB allowed

Sunday, February 7, 2016

Everybody deserves to eat good food.

At Slow Food, we believe that good, clean, and fair food should be accessible to all.  And we can help make that happen. 

Each year, a few of our members combine efforts to make and serve dinner at St. Paul's Community Center This year, the date is March 31st and the menu is pasta, salad, bread, cookies and ice cream.  Here's a message from Mary Weiss, event organizer:

March 31st is when we will make and serve supper at St. Paul's. If helping serve, please be there by 5:00.

This is what is needed:
Pasta dishes to serve 12  (4)*
Salads to serve 12  (3)
Cookies 3 dozen (2)
Ice cream 3 half gallons, different flavors (1-3)

* number of people needed to bring each food

Please let me know if you are able to cook and/or serve.
Thank you,
Mary Weiss

Sunday, March 22, 2015

2015 Ottolenghi Dinner II

In 2014, like cooks all across the country, we loved Ottolenghi's Jerusalem and found it was the perfect source of recipes that were good (overwhelmingly delicious!), clean (lots of vegetables, local meat, and relatively few exotic or out of season ingredients), and fair (mostly purchased from the Phoenix Earth Food Co-Op).  

Several cooks got together in a couple of kitchens to prepare the meal, and then we re-grouped, with some additional eaters, to enjoy an incredible feast which, since we did all the work ourselves, was emininently affordable.

On Saturday, March 28th, SFMV member/leader Anita Levin will be hosting Ottolenghi Dinner II.  
We'll announce the menu soon.  A few spots are left for eaters; call Anita at 419 475-0256 if you haven't already made your reservation.  

Thursday, February 5, 2015

Cooking With Bitters

Join us for a follow-up to our bitters tasting last November. Many people know how bitters can enhance their cocktails. Now find out what happens when we take them into the kitchen, adding that special touch to dressings, sauces, desserts and more.

We'll have someone from Toledo Spirits on hand to tell you about their varieties of specialty bitters. Slow Food members will offer a cooking demonstration (in a beautiful show kitchen!) of how versatile bitters can be. You'll be able to sample three simple yet elegant dishes and walk away with the inspiration to use bitters in your own home.

When:  Tuesday February 10th at 5:30
WS Solutions LTD
901 Jefferson Ave, Toledo, Ohio 43604

$6 members, $10 non-members

Wednesday, December 10, 2014

Annual Soup Supper Potluck

The holiday season is upon us, and we're all going to enjoy it, probably to excess.  That's why Slow Food Maumee Valley has started each new year since 2008 with a comforting, low-key, family-friendly Soup Supper.  

This year's event will be Monday January 12th from 6 PM to 9 PM at The University Church, 4747 Hill Avenue.  Members and friends are welcome.  Free for Slow Food Maumee Valley members, $5 per person for friends.  Bring soup or something that goes with soup.  No alcohol, please.  

RSVPs strongly suggested:  e-mail us: 

Happy holidays!  

Thursday, November 13, 2014

Chutney for the Holidays

image Brian Lynch, Flickr

Pronunciation: [CHUHT-nee]
From the East Indian word chatni, this spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot.

Still filling in the Thanksgiving menu?  Or looking for something delicious to add to turkey sandwiches all weekend? Join SFMV on Sunday November 23rd at 3:00 pm to make chutney.  

This event is open to members and friends.  Attendees will be asked to pay for the cost of ingredients used.

To save a spot and get the address, e-mail us asap.