Traditional Easter Feast at Naslada Bistro

Experience a traditional Easter feast (with vegetarian options and other choices from the menu) at Bulgarian restaurant Naslada Bistro, where the owner will give a talk about Bulgarian food and Easter food traditions.

Monday April 11th 6;30 PM
182 S. Main Street, Bowling Green
Cost: $25 per person

The traditional feast features lamb, which is sourced from local producers. Reservations are required for the lamb dinner, and suggested for the other options (beef, chicken, vegetarian).

RSVP to Lucy Long lucyl@bgsu.edu (419) 304-1642

Naslada Bistro Menu - Slow Food Event 4/11/11

Appetizer--Veggie Spread on Toast

Salad--House Special Salad

Main Course (all meat is organic and local)

**Slow-Roasted Lamb – Served with brown rice and spinach
(This is the Easter tradition; prior reservations necessary for this choice.)

Chicken Piccata – Tender chicken cutlet flavored with delicate lemon-wine sauce.
Served with homemade noodles and sautéed asparagus.

Chicken Paprikash -- Tender chicken cutlet cooked in our carrot-onion wine s
sauce, served over Naslada’s homemade noodles.

Drunken Chicken – Golden baked organic-fed quarter chicken slowly roasted to
perfection with beer flavored baby potatoes.

Stuffed Peppers – Classic Bulgarian recipe of bell pepper stuffed with seasoned
mixture of ground beef, rice and vegetables. Topped with parmesan cheese
sauce.

Beef in Clay Pot – Slow roasted grass0fed beef with carrots, onions and mini
Bella mushrooms in our special tomato-wine sauce. Served with rice pilaf.

Beef Goulash Stroganoff – A German recipe of beef sirloin cooked with leeks,
mushrooms, onion and sour cream. Served over homemade wide noodles.

Vegetarian Pasta “Rasta” – Delicious sauce of fresh portabella, spinach, tomatoes
in garlic-alfredo sauce. Served over our own homemade pasta. Sprinkled with shredded Parmesan-Asiago cheese. Add grilled chicken strips for $3.00.

Vegetarian Gyuvech in Clay Pot – Organic fresh tomatoes, green peppers, red
onion, mini Bella mushrooms, Bulgarian Feta cheese and two Omega-3
eggs.

Desserts

Cake Style Baklava – Sweet layered delight with walnuts and syrup.

French Crepes Flambé – Apricot, strawberry or chocolate crepes flambéed in
light rum syrup.

CHANGING THE WAY WE EAT

Saturday Feb. 12, all day (10 a.m. to 6 p.m.) –
View and discuss a series of TED talks on food –
Maumee Valley Unitarian Church, on Dixie highway, just south of Rt-582,
between Bowling Green and Perrysburg. west side of road, free parking.
Coffee and snacks for donation; soup for lunch; pot-luck dinner.
RSVP or questions to Lucy Long lucyl@bgsu.edu (419) 304-1642
Free. Registration not necessary.

TEDxManhattan “Changing the Way We Eat” will take place February 12, 2011, in New York City. The one-day event will highlight several aspects of the sustainable food movement and the work being done to shift our food system from industrially-based agriculture to one in which healthy, nutritious food is accessible to all.
Speakers with various backgrounds in food and farming will share their insights and expertise. Relevant clips from the TED conference will be shown. And, hopefully, we’ll have a few surprises during the day. A highlight of all TED and TEDx events is the ample time given for attendees to meet each other and look for new synergies and new ideas to help bolster the sustainable food movement.
Viewing events are taking place throughout the country.

Feel free to come anytime during the day.
10:00 am – 10:30 am Registration—Coffee and bagels
10:30 am – 12:15 pm Session 1 – What Happened?
12:15 pm – 1:30 pm Lunch Break—Potluck Soup
1:30 pm – 3:15 pm Session 2 – Where are we?
3:15 pm – 4:00 pm Early Potluck Supper Break
4:00 pm – 5:45/6:00 pm Session 3 – Where are we going?
6:00 pm END Webcast

TED (an acronym for “Technology, Entertainment and Design”)
Speakers in Manhattan include individuals with different backgrounds in the food and farming movement, including farmers, chefs, researchers, academics, activists, artists/creatives, health professionals, educational professionals, foodies and TEDsters. This is being done in an effort to bring different groups of people working on the same issue together to learn what each other are doing and to help create new partnerships and collaborations.

January Slow Supper - Soup!

On Monday January 10th, beginning at 6:30, Slow Food Maumee Valley will host our fourth annual Soup Supper. If experience is any guide, by the end of the evening, all the serving dishes will look like this - empty. If you like good food and the company of others who appreciate it, you're invited! Bring soup or something that goes with soup, and BYOB.

We'll also hear from Liz Bergman of Sage Organics about her October 2010 trip to Torino, Italy for Terra Madre and the Salone del Gusto, the biennial events that bring together food producers and cooks, educators and food activists from around the world.

Monday January 10th 6:30 PM
Flying Rhino, 436 13th Street, Toledo, 419 244-6100
$5 Slow Food members; $10 others
(join here for $25)

Slow Cooking with the Toledo Zen Center

November 12-14
The Toledo Zen Center & Drinking Gourd Dharma Circle will be Holding an Event Featuring….
Edward Espe Brown, Author, Chef and Zen Priest
From “HOW TO COOK YOUR LIFE”

Beginning with The Tassajara Bread Book in 1970 Edward Espe Brown has been teaching and inspiring cooks and bakers to realize their capacity to nourish themselves and others with their labors in the kitchen.

Ordained as a Zen priest by Shunryu Suzuki Roshi in 1971, he has led meditation retreats and cooking classes throughout the United States, as well as Austria, Germany, Spain, and England.

His work and teaching is now the subject of a documentary movie How to Cook Your Life, directed by Doris Doerrie. Many of the stories in the movie also appear in his latest book The Complete Tassajara Cookbook (published by Shambhala, September, 2009). Edward’s other books include Tassajara Cooking, The Tassajara Recipe Book, and Tomato Blessings and Radish Teachings. He also edited Not Always So, a collection of Suzuki Roshi’s lectures.Roshi’s lectures.

Edward will lead workshops on Mindfulness Touch, cooking, Zen Master Dogen’s Tenzo Kyokun’s Instruction to the Cook, baking and he will give a Dharma Talk on Sunday. For information on Edward’s workshops, please download our brochure. Class is limited, please contact us to sign up!

“HOW TO COOK YOUR LIFE”
[ To register, please send an email to tzcevents@gmail.com ]

• Friday 12th, 7:00 p.m. Living the Sustainable Life – Toledo Zen
Center, 6537 Angola Rd., Holland, OH, (free will offering).

• Saturday 13th, 9:00 a.m. to Noon & 1:00 to 5:00 p.m. How To Cook
Your Life: A Food Workshop – Michael Leizerman’s kitchen, 4728
County Road 3, Swanton, OH, (fee: $100, space limited!).

• Sunday 14th, 10:30 a.m. to Noon. Dharma Talk on Zen Master
Dogen’s Tenzo Kyokun (Instructions to the Cook), (free will offering);
2:00 to 4:00 p.m. ”What’s Cooking? A Hands-On Expression of Zen”
- Toledo Zen Center, 6537 Angola Rd., Holland, OH, (fee: $25).

To learn more about Edward Espe Brown please read his new article “Let Your Passion Cook,” which appeared in the March 2010 Shambhala Sun or visit the The Peaceful Sea Sangha website.

For more info on event, check out: ToledoZenCenter.org

Dig In and Break Bread - Updated

On Saturday September 25th, we will join Slow Food chapters across the country as we Dig In and Break Bread. We're partnering with Toledo GROWs for our local events, and we hope you will join us:

From 11:30 - 3:30, Dig In to volunteer with garden chores at the Oneida Greenhouse, 728 Oneida, or help prepare dinner - for location, e-mail us: sfmv@ameritech.net

At 5:00, Break Bread with Toledo GROWs at the Harvest Celebration at the Oneida Greenhouse. For kids of all ages, a showing of Wallace & Grommit is rumored for later in the evening.

Dig In and Break Bread

On Saturday September 25th, friends and members of SFMV will join Slow Food chapters across the country by volunteering in a local garden, then celebrating the harvest together.

Our chapter is partnering with Toledo GROWs to help with end-of-season chores at the Oneida Greenhouse.

Later in the day, we will join in a harvest dinner at the greenhouse.

Want to rsvp or learn more? E-mail us here: sfmv@ameritech.net

August Wine Tasting

Two dozen members and friends of SF Maumee Valley enjoyed learning more about Ohio whites - two reislings, two pinot gris, and two chardonnays - and sampling the best of what can be created from the gardens, farms, and markets of Northwest Ohio at the height of the tomato season - Thanks to Mary and Steve Weiss for hosting and to Jim Sautter and Liz Soto for the taste education!