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 (email@example.com 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.
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 firstname.lastname@example.org.
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.
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 email@example.com; or Ann M. Evans at firstname.lastname@example.org.