Slow Food Maumee Valley: April 2008

Monday, April 28, 2008

Last Call - Spring Slow Supper

Bill Kolhoff has been cooking for Toledoans for more than forty years, and on Thursday May 1st he will be cooking for us!

Thursday's Spring Slow Supper will include varied preparations of a range of seasonal ingredients including whole walleye, pork strudels, wild rice salad, spring greens, fiddleheads, and mushrooms, all depending on their local availability. Dinner is $15 per person for Slow Food members and $20 per person for friends. Selected wines will be available for purchase by the glass. Bottles will be available with a modest corkage fee.

There will be plenty of seating, and the meal will be served grazing-style, so that we can mingle and be appropriately convivial. Bill will talk with us about his inspirations for local, ingredient-driven cooking. Others are encouraged to bring any books or other sources of inspiration you would like to share.

If you've already reserved, see you on Thursday! For those who have not yet responded, please e-mail me at slowfoodmaumeevalley@gmail.com or call me at 419.536.0807.

Share What You Grow

Saturday, April 5, 2008

April Slow Supper Scheduled for May 1st

Slow Supper
Thursday May 1st
6-9 PM
Walt Churchill's Market
$15 for members, $20 for friends
RSVP by April 28th to slowfoodmaumeevalley@gmail.com or
call Paula Ross 419.536.0807

Chef Bill Kolhoff is planning a menu to celebrate spring in the Maumee Valley. Selected wines will be available to purchase by the glass, as will any bottle at WCM Wineshop. Check back soon for more menu details.

Finding Spring in the Backyard

These chives, tucked into a rock wall outside my kitchen, are always the first harvest of the year. They'll be great in the Ohio Organic cottage cheese now available at many Northwest Ohio locations, including Claudia's, Schorling's, and Walt Churchill's Market.

To share pictures of your spring food treasures, whether hunted, gathered, garden-grown, or kitchen-created, e-mail picture files to slowfoodmaumeevalley@gmail.com .

Looking for Spring at the Farmers Market

The fresh lettuces at the Toledo Farmers Market this morning were hydroponic, but they still taste like spring. The Winter Market has finished, and today's half open-air, half covered market was the perfect place to start the weekend. My friend Millie couldn't resist the hydroponic strawberries, fresh from an Ohio greenhouse!

Who We Are and What We Do

Slow Food Maumee Valley is part of Slow Food USA and the global Slow Food network of over 150,000 members in more than 150 countries. Through our network, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.

Our mission as an international grassroots membership organization is good, clean and fair food for all.
Good
Our food should be tasty, seasonal, local, fresh and wholesome.
Clean
Our food should nourish a healthful lifestyle and be produced in ways that preserve biodiversity, sustain the environment and ensure animal welfare – without harming human health.
Fair
Our food should be affordable by all, while respecting the dignity of labor from field to fork.
For All
Good, clean and fair food should be accessible to all and celebrate the diverse cultures, traditions and nations that reside in the USA.
Working together with members and supporters in our area, across the nation and around the world, we:
Care
We preserve and share local foods and food cultures. We defend and advocate policies that promote holistic alternatives to the industrial system. Through tastings, workshops and social opportunities, we explore and celebrate the Slow life.
Cultivate
We champion local, culturally significant heritage foods, customs and recipes – and bring these experiences into farms, markets, restaurants and homes. We teach the next generation how to grow, prepare and share food responsibly.
Connect
Conviviality is central to our mission. We are part of a global community, connecting people to the land and to each other through local projects, educational events, and shared meals. We become catalysts for change by sharing the joy of Slow Food and prioritizing wholesome living over convenience.
Learn more about Slow Food USA and Slow Food International