Join Slow Food Yolo for a Slow Wine Tasting at Hoes Down next weekend. Drink Yolo Wines and Support Yolo County Agriculture!
Saturday, October 5
4:00 – 5:30 p.m.
at Full Belly Farm in Guinda (45 minutes NW of Davis)
Join Slow Food Yolo for a cocktail hour celebrating Yolo County wines and agriculture. Appetizers made with Capay Valley produce will be prepared by Davis Joint Unified School District Student Nutrition Services staff. Many local wineries will be pouring their wines, and YoloArts will be painting and displaying art.
Proceeds from this event will benefit agricultural education in Yolo County. The Slow Food Yolo mission is to promote and educate the community on local food that is good, clean and fair.
Tickets are $10 in advance through Joyce Hardi, Slow Food Yolo co-chair (firstname.lastname@example.org or 530-304-4218) or $15 at the door. Ticket price is in addition to the regular admission charge to get into the Hoes Down event. For more information on Hoes Down visit www.hoesdown.org
Roasted Butternut Squash and Prosciutto on Crostini
Local Yolo County Capay Farms Butternut Squash roasted and pureed garnished with imported Italian Prosciutto, and served on a toasted Local Napa Valley Sciambra Passini French Bakery baguette.
Local Gillham Farm Fresh Eggs with Organic Capay Farms Spinach and Gypsy Peppers, Full Belly Farms Yellow Onions, Pecorino Romano, and Parmesan Cheese.
Tickets are available now for the Ninth Annual Village Feast, Saturday, August 24th at 12 p.m. in Central Park, Davis. Tickets, $75 per person and $85 the day of, are available at the Davis Food Co-op (620 G Street, 530-758-2657), www.brownpaperticket.org and at the Davis Farmers Market on Saturday mornings. Help us bring Yolo County farmers to the table.
Come wine and dine under the Sycamore trees, and contribute to a great cause. The afternoon kicks off with an Aperitif hour featuring wine from Davis-based Senders Wines. Guests will enjoy lunch at linen-draped tables and will be served a family-style meal featuring produce from local farmers prepared by Buckhorn Catering. The Provencal-inspired menu will include savory grilled lamb with fresh herbs, heirloom tomato salad and roasted vegetables with garlicky aioli.
There will be music and a silent auction featuring unique items and priceless regional experiences. All proceeds from the event will benefit Yolo Farm to Fork and Davis Farm to School programs which support maintaining school gardens, recycling programs, and local food in school cafeterias.
The Village Feast is modeled after “Le Grand Aioli,” the food lovefest that is a summer tradition of Provence, France. This now traditional event brings the community together around a local farm-fresh meal during August. In keeping with the “Le Grand Aioli” tradition, participants will bring their own dinnerware, flatware and cloth napkins. Many bring their best china, silver and linen napkins. It adds to the specialness and enjoyment of a long leisurely meal. Tickets have been known to sell out, so make sure to get yours soon.
SACRAMENTO COOKBOOK SERIES CONTINUES
Sacramento, CA (April 3, 2013) – Following the success of the first Tasty Books cookbook event, the second will be held April 23 at Mulvaney’s B&L Next Door. The guest of honor is IACP award–nominated author Nancy Singleton Hachisu, whose book, Japanese Farm Food, was released in 2012 by Andrews McMeel and has already gone into the fifth printing. Hachisu lives with her Japanese husband on an organic farm two hours outside of Tokyo.
This event pairs the cookbook with a prix-fixe dinner, allowing attendees to sample what they might eventually cook at home from the beautifully photographed, easy accessible recipes. The meal, prepared by Chef Patrick Mulvaney, will include passed appetizers and a four-course family-style dinner based on the book.
The series is organized by Ann Martin Rolke, a Sacramento-based food writer, cookbook author, and editor. “With a long history of Japanese-American farmers in the Central Valley, Sacramento is the ideal location for an event focused on Japanese farm food,” said Rolke.
Ingredients for the dinner will be sourced not only from local farms, but from local producers such as Massa Organics in Chico. Oakland’s Kitazawa Seed Company, specializing in Japanese produce, will provide copies of their latest catalog and sample seed packets for attendees.
Tasty Books will host quarterly author dinners with Mulvaney’s in addition to other talks and events throughout the area. Tickets for the Japanese Farm Food event are available through Eventbrite at tastybooks2.eventbrite.com for $75 per person/$115 per couple (beginning 4/4/13). All ticket buyers will receive a signed copy of the $35 cookbook in addition to dinner.
“This series provides another example of how many regional organizations and individuals are involved in Sacramento’s culinary scene,” said Mike Testa, senior vice president for the Sacramento Convention & Visitors Bureau. “The Farm-to-Fork movement and identity for this community continues to gain momentum and events like this add to the critical mass that continues to build.”
To receive notices about future Tasty Books events, or to suggest cookbooks to feature, “like” Tasty Books on Facebook or contact Ann Martin Rolke, 916-443-4739 or email@example.com.