pickled_zucchini_recipe

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 arroth@ucdavis.edu; or Ann M. Evans at ann@annmevans.com.

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Winters Farm to School Bastille Day Feast

A Bastille Day Feast, celebrating local food and flavors in the French style will be served to 175 people seated at a single long, white tablecloth- covered table set between the towering, 150-year old olive trees at the historic Wolfskill Ranch. The  Wolfskill USDA National Clonal Germplasm Repository is housed here, with a collection of thousands of varieties of grapes, olives, figs, kiwis, stone fruits and more, and its Director, Dr. John Preece will be giving tours of the property prior to lunch. There will also be an auction of one-of-a-kind food and wine related items.

Local lamb from Rominger Ranch is the centerpiece of the meal, and local wines will be poured throughout.

The event is a fundraiser for the Winters Farm to School program whose mission is to help the Student Nutrition Services purchase and serve fresh, local food for school lunch.

Bastille Day Feast
Saturday, July 14, 2012

Wolfskill Ranch 4334 Putah Creek Road – Winters, Ca

Gathering Time: 11:30 A.M.
Tour Of Historic Wolfskill Ranch: 11:45 A.M.
Aperitif: 12:30 P.M.
Bastille Day Feast: 1:00 P.M. To 3:00 P.M.

All participants bring their own tableware – salad, dinner and dessert plates, knives, forks, and spoons, as well as cloth napkins. Wine glasses will be provided.

Advanced tickets required, $100 per person
Purchase Tickets at: www.brownpaperticket.com
Call if any questions 530-795-6109
For more information visit www.slowfoodyolo.com

 

Bastille Day Feast Menu


Appetizers

Fresh Grilled Figs with Prosciutto

Peppered Goat Cheese Toasts topped with Chopped
Nectarines, Thyme & Olive Oil

Socca (Chickpea Crepes) with Walnut & Black Olive Tapenade

First Course

Platters of Fresh Burrata Cheese, with Heirloom Tomatoes, Extra Virgin Olive Oil & Grilled Bread

SecondCourse

Petit Poissons(Fried Smelt) with Lemon Aioli

Main Course

Lamb Five Ways
Zucchini Gratin
Tomatoes Provencal

Dessert

Meringues with Summer Fruit & Chantilly

 

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Bastille Day Feast

Bastille Day Feast 

Winters Farm to School

Saturday, July 14, 2012
11:30 -3:00
Bastille Day
Hello Everyone,
Please join us at Wolfskill Historic Ranch for a fabulous meal, tour, and silent auction to support Winters Farm to School – local foods for local kids.
See you there,
Georgeanne and Ann

Under The Canopy Of The Olive Trees At The Wolfskill Ranch

4334 Putah Creek Road – Winters

 

We are honored to announce and invite you to support the first Winters Farm to School fundraiser.

On July 14th, Winters Farm to School will be hosting a multi-course feast featuring Rominger Ranch lamb, locally sourced produce and a selection of fine wine from Yolo’s wineries. Long tables, nestled under the canopy of the 150-year old olive trees lining the driveway at the Historic Wolfskill Ranch will seat more than 150 people, as they join together in a leisurely celebration. A tour of the Wolfskill Ranch will be conducted prior to aperitifs and lunch. There will also be an auction of one-of-a-kind food and wine related items.

 

Seating Limited – Tickets Required, $1oo per person, Tickets can be

purchased at the following locations: Ace Hardware in Winters or

www.brownpaperticket.com

 

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Spring Craft Classes

Spring Series: Food Craft Classes

Slow Food Yolo is pleased to announce its first… Spring Series of hands-on food craft courses, coordinated by Slow Food Yolo CoLeader Ann M. Evans, and held at her home in Davis.

The classes cover fermentation of foods such as:

  • sauerkraut
  • hand-made raviolis
  • home beekeeping
  • early summer canning

The classes are:

May 5 – 2-5 PM

Fermented Vegetables with Cathy Suematsu – pickled carrots with ginger, sauerkraut, chili sauce (take home product). There will be tastings of sauerkraut, kim chee, pickles, homemade mustard, and beet kvass. Cathy is a Capay Valley resident and has been doing home fermentation of food products for many years.

May 20 – 2-5 PM

Raviolis From Scratch with Jonathon Moon (2 different kinds, all vegetarian, take home pasta). Jonathon Moon is both a contractor and a cook, and has been making his own pasta for years.

May 27 – 2-4 PM

Introduction to Backyard Beekeeping with Steve Stombler, including a look into a hive. Steve Stombler is a long time beekeeper. The class will go over the basics of beekeeping and provide everyone with the opportunity to look into a hive (fully suited.) (Limit of 6 participants)

June 16 – 2-5 PM

Introduction to Early Summer Canning with Ann M. Evans. Depending on what product is available in plentiful supply, this course will produce a chutney (perhaps apricot, cherry), a jam, and one other item, such as cherries or apricots in a quart jar for pie-making later in the winter. Ann Evans has been canning for her glass pantry for 40 years. (Limited to 6 participants)

All classes are open to Slow Food Members for $45 and for non-members $55. Check payable to Slow Food Yolo, PO Box 72431, Davis, CA 95617 A.

Email reservation to Slow Food Yolo Administrator Allegra Roth at arroth@ucdavis.edu.

As the subject, write “SFY Spring Class Reservation”

Class enrollment will be on a first come first serve basis, with the check finalizing enrollment. There will be no full or partial refunds of the fee should you not be able to make it.

Class participation is limited to 6-8 people, depending on the class..

Once you are enrolled, you will be sent information on class location, along with a list of what materials and supplies you will need to bring to the class and what will be provided for you.

All classes provide hands-on experience in a home kitchen, and in the case of beekeeping, with a residential beehive.

For more information, contact Ann M. Evans at ann@annmevans.com.

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The Last Crop: movie screening

a film-in-progress by Chuck Schultz.
Come to the screening of a new film on the story of Jeff and Annie Main- two family farmers who are learning to cope with the development of their rural community and its affect on their family’s future. What sets the Mains apart is their resolve to ensure their land will remain affordable and productive for future farmers.
Hosted by the Agricultural Sustainability Institute
When: February 9th, 2012. 6:30 to 8:30 pm
Where: Storer Hall on the UC Davis Campus

 

The screening will be followed by a discussion with:
  • Moderator Shermain Hardesty from the UC Small Farm Program
  • Annie & Jeff Main
  • Jennifer Taylor from the Farm Academy
  • Melanie McMadden from the Davis Food Co-op
  • Rich Leavy
  • Chuck Schultz
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