Village Feast Coming Soon!

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), 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.


Dinner with Slow Food Japan Leader and Author Nancy Hachisu


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 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

For more information about Japanese Farm Food and Nancy Hachisu, visit and read the New York Times review of the book.


The Farmers Market Cookbook Goes to Italy

Spring Menu from Osteria Fasulo
Thursday April 25th, 2013
5:30 – 9:00 pm

Join Slow Food Yolo co-leaders and co-authors Georgeanne Brennan and Ann M. Evans at Osteria Fasulo’s Restaurant in Davis for a special spring dinner inspired by their award winning cookbook, The Davis Farmers Market Cookbook.

Chef Atilio and Owner Leonardo Fasulo have created a menu with an Italian twist and are shopping for the ingredients at the Davis Farmers Market. Ann and Georgeanne will be on hand to greet people as they arrive for dinner and sit down to enjoy the meal. Reservations are recommended. Call (530) 758-1324 or email Osteria Fasulo’s Restaurant at

The Menu

Pasta fritta d’olive con Porri tiepidi ed uova sode
Fried Olives Pasta Rounds with Warm Leeks and Crumbled Farm Fresh Eggs

Gnocchi fatti in casa con salsa di panna fave e pancetta
House made Gnocchi Bathed in Light Cream with Fava Beans and Crispy Pancetta

Filetto di Merluzzo con erbe e legume primaverili
Herb Crusted Grilled Cod on a Bed of Slivered Spring Vegetables

Crema bruciata di Kumquat
House Kumquat Creme Brulee

The four course fixed menu is $45.00 per person, not including beverages, tax and gratuity. Traditional menu also available.


Davis Farmers Market Cookbook – Autumn Celebration Dinner at Mulvaney’s

Join Slow Food Yolo co-leaders and co-authors Georgeanne Brennan and Ann M. Evans for an autumn celebration of their book, The Davis Farmers Market Cookbook, at a special, prix fixe dinner at Mulvaney’s Building & Loan – Next Door in Sacramento, on Monday, November 12th.

Chef Patrick Mulvaney has prepared a multi-course menu inspired by the cookbook and featuring local farms that will be served Family Style that night, platter by platter, to diners at Next Door to the B & L, the restaurant’s party space, after guests enjoy passed appetizers.

The seasonal cookbook, which has received rave reviews from the Sacramento Bee, San Francisco Chronicle, Davis Enterprise and Napa Register, will be on sale at a special event one-night only, 15% discount. The co-authors will be happy to personalize and autograph books, just in time for early holiday shopping.

The autumn menu, a collaboration of the book and the cook, is California and eclectic, and includes such dishes as Foraged Mushrooms and Braised Collins Endive, Grilled Monterey Squid on Housemade Fettuccini, Grilled Persimmons with House Cheese, a vegetarian Hatch Chili Relleno Stuffed with Brentwood Corn and served with Grass Valley Grits, and Persimmon Flan with Lavender Shortbread.

The dinner is $45.00 per person including tax and gratuity, no host cash bar. For reservations, call Mulvaney’s Building & Loan – Next Door to the B & L at (916) 441- 6022

For more information, visit and


Beaujolais Nouveau Release Celebration

Presented by Slow Food Yolo and Main Street Cellars

Thursday, November 15, 2012
5:30 pm -8:30 pm

Come join the fun as people around the world pop the corks on bottles and barrels of Burgundy’s 2012 Beaujolais Nouveau. The traditional 3rd Thursday of November release date will be celebrated at Main Street Cellars in Winters with food, wine, and more.

To Drink: Nouveau Beaujolais

To Eat: 4 different sausages from Napa’s Fatted Calf Charcuterie: Rabbit with Pistachio, Duck with Juniper, Pork with Chestnuts, and Classic Toulouse.

Plus Rouge et Noir Cheeses, Village Baker Baguettes, Homemade Quince Chutney made by Slow Food Yolo co-leaders Ann M. Evans and Georgeanne Brennan, cornichons, local honey and Rosemary-roasted Mariani Almonds

To Win: Raffle includes signed Magnums of Beaujolais Nouveau, Artist -Signed Beaujolais Posters, and more.

All the above included in the price of $35.00; tickets available now at Space limited.

And, one more thing! Special one-night only: 20% off all Beaujolais Nouveau and 20% off cases of selected French wines, including Champagne.


Slow Food Japan Leader to Sign Books at Avid Reader

Save the Date!

On October 2, 2012, longtime Slow Food Japan leader Nancy Singleton Hachisu will be at the Avid Reader in Davis, signing her stunning and heartwarming book, Japanese Farm Food. It tells the story of a California’s girls marriage to a Japanese farmer, the way of life on the farm, a mix of  traditional and contemporary, and is full of the simple, seasonal recipes she has developed over her years on the farm.

Nancy was in San Francisco several years ago, attending Slow Food Nation, and came to Davis on a ‘field trip’ that Slow Food Yolo Co-leaders Ann Evans and Georgeanne Brennan organized as part of Slow Food Nation. It would be lovely to give her a warm welcome back and help her celebrate her book, which is highly praised by Alice Waters and has a forward written by Patricia Wells.”

For more information, contact the Avid Reader in Davis at (530) 758-4040. Also visit:


Slow Wine Tasting at Hoes Down

Join Slow Food Yolo on October 6th for a cocktail hour celebrating Yolo County wines and Farm to School programs in the county. Appetizers made with Capay Valley produce will be prepared and served by Winters High School Culinary Program participants under the leadership of teacher and mentor Chris Novello. More than ten local wineries will be pouring their wines.

Proceeds of this event benefit Winters High Culinary Program and Winters Farm to School, specifically to get more local, fresh fruits and vegetables into school lunch.

Slow Wine Tasting: Drink Yolo Wines and Support Great Food in Schools
Saturday, October 6th
At Full Belly Farm in Guinda (45 minutes NW of Davis)

Tickets: $10 in advance on Event Brite ( or $15 at the door (on top of the admission charge to get into the Hoes Down).

For more information on Hoes Down, visit


Fall Series: Food Craft Classes

Fall Series: Food Craft Classes 

Slow Food Yolo is pleased to announce its Fall Series of hands-on food craft courses, coordinated by Slow Food Yolo CoLeader Ann M. Evans, and held at her home in Davis. All classes are limited to 6 participants and last roughly 2 hours.

Cost: $55  ($45 plus $10 materials fee). Payment in advance is required to reserve a seat. All proceeds go to Slow Food Yolo. You may make payment by mail to:

Slow Food Yolo

PO Box 72431
Davis, CA 95617

No refunds (will be a donation to Slow Food Yolo).

September 9, 2012 – Sunday 2-4 PM
Making Tiramisu with Chef Jonathon Moon

Learn how to make a heavenly tiramisu, the Italian layered dessert made with ladyfingers dipped in coffee, in time for the holidays and take one home with you. Participants will prepare their own tiramisu, guided by Chef Moon each step of the way. Guests will taste a tiramisu and toast their accomplishment with some sparkling wine.

  • Participants will receive a tiramisu recipe from Chef Moon that he has been using for a decade, learned from Mrs. Lupino outside of Florence, Italy, and perfected with Roberto Bechi, formerly President of Slow Food Siena, Italy. Participants take home their own container of tiramisu.
  • Participants bring their own tiramisu dish (8×3 inch round glass bowl or footed trifle glass dish, or a 8×10 rectangular dish for the tiramisu; apron; hand mixer.

October 14, 2012  – Sunday 2-4 PM  Class Full.
Pickling the Old Fashioned Way with Cathy Suematsu

This course will go over the basics of fermentation and produce sauerkraut, cucumber pickles and hot mustard to take home. Participants will taste cucumber pickles, okra pickles, sauerkrauts, kim chees, chili sauce, and mustard. Cathy is a Capay Valley resident and has been doing home fermentation of food products for many years.

  • Participants take home sauerkraut, cucumber pickles and hot mustard.
  • Participants bring 2 half-gallon, wide mouth jars with lids (one for pickles and the other for sauerkraut) and 1 half-pint, wide mouth jar with lid for mustard.

November 4, 2012  – Sunday 2-4 PM Class Canceled.
Cooking with Quince with Ann Evans

The quince, like the apple, is a member of the rose family. This hands-on class will show you how to make quince digestif (after dinner liquor) as well as quince slices in light vanilla syrup, to serve as a compote for dessert or to accompany any savory dish.

  • Participants will receive a recipe developed by Ann and take home a quince digestif in the making, and a jar of quince slices in light vanilla syrup.
  • Participants bring one-half gallon vodka (cheaper the better); one gallon glass jar with lid, one one-pint jar with lid.

Contact Allegra Roth for reservation, location at; or Ann M. Evans at

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