Slow Food Chicago presents:
2nd ANNUAL PIG ROAST AT GOOSE ISLAND

Sunday, August 22, 2010
2:00 p.m. – 5:00 p.m.
Goose Island Beer Company (1800 W. Fulton Street)

$50.00 per person before August 1st
$60.00 per person thereafter

Buy tickets online at: http://www.brownpapertickets.com/event/119835

Join Slow Food Chicago for the pig party of the summer! Enjoy Goose Island beers & local pork prepared by talented chefs:

* Rick Gresh (David Burke’s Primehouse)
* Jared Wentworth (Longman & Eagle)
* David Carrier (Kith & Kin)
* Mark Steuer (The Gage)
* Rob Leavitt (Mado)
* Michael Schrader and Jimmy Farrell (N9ne Steakhouse)
* Andrew Hroza (Goose Island Clybourn Brewpub)
* Christine Cikowski and Joshua Kulp (Sunday Dinner Chicago)

Vegetarian option and dessert provided by Stephanie Samuels (Angel Food Bakery).

Tickets also include a commemorative beer glass & an optional tour of the Goose Island Beer Company. Please note: brewery tours are on a first-come, first-serve basis. Be sure to arrive on time if you’d like to participate!

All proceeds benefit Slow Food Chicago.

NOTE: No one under 21 years old will be admitted.

Monday, July 26 at 6:30 p.m.
Sepia (123 N. Jefferson St.)
 $85 per person, excludes tax and gratuity
Reservations required – call (312) 441-1920

In celebration of Sepia’s third anniversary this month, the restaurant is teaming up with Slow Food Chicago to host a celebratory dinner on July 26. The intimate event will feature a meal from Executive Chef Andrew Zimmerman, who will use his culinary wattage to pair five courses of fresh, local ingredients with small-production wines curated by Wine Director Scott Tyree.  The menu:

Carpaccio of Confit Octopus
watermelon, cucumber, sesame, kimchi

NV Gruet Blanc de Noirs, New Mexico

Ratatouille Tart
roasted zucchini, sweet peppers, eggplant marmalade, prairie fruits farm chevre, parmigiano sable

2007 Ermacora Sauvignon, Colli Orientali del Friuli

Pan Roasted Wild Striped Bass
Three Sister’s sweet corn, chanterelles, bacon, fines herbs

2004 Chablis Mont de Milieu 1er Cru, Maison Verget

Lamb Loin Wrapped In Cured Lamb Belly
lamb neck bisteeya, vadouvan, pistachio

1999 Chateau Musar, Bekaa Valley

White Chocolate-Mascarpone Tart
cherry-raspberry compote, lemon verbena syrup, buttermilk ice cream

2009 Elio Perrone Bigaro Moscato/Brachetto, Piedmont
 

The event begins at 6:30 p.m. with a cocktail reception, followed by dinner at 7:00 p.m. Cost is $85 per person, plus tax and gratuity, and a portion of the proceeds ($7.50 per person) will benefit Slow Food Chicago. Reservations are required and can be made by calling Sepia at (312) 441-1920 or visiting OpenTable.com. Sepia is located at 123 N. Jefferson St.

Genesis Growers, an organic farm in St Anne, Illinois was hit by a tornado last week leaving the farm in a critical need of weeding; given that this farm practices sustainable farming and no chemicals the weeding can only be done by hand. If you can give a half day this Saturday please keep reading for specifics.

Volunteers will meet at Southport Grocery and Cafe (3552 N Southport, Chicago) at 8am; everyone is responsible for their own transportation but carpooling is encouraged. This can be determined amongst yourselves that morning. At Southport

Southport Grocery will provide lunch (provided by Slow Food Chicago) as well as driving directions.

How much time is needed?

8AM – Arrive Southport Grocery
10AM – Arrive Genesis Growers
Lunch Break
1:30PM – Depart

It takes about 1 1/2 hours to get to Genesis Growers from Southport Grocery. You will arrive around 10am…work till noon…break for lunch…and then work until about 1:30pm.

What do you need to bring? Lots of water and a beverage you want with your lunch. Please wear comfortable clothes, covering your arms and legs, as well as sturdy shoes and sunscreen. The crew at the farm will provide you with the tools you need. Also there is no refrigeration at the farm so bring a cooler for your lunch.

Click here to sign up..and thanks in advance for your time. Volunteers will be taken through noon on Friday.

Location: Genesis Growers Farm: 8373 E 3000S Rd St Anne, IL 60964 (Meet at Southport Grocery – 3552 N Southport)
Start Time: 8AM
Date: July 10th, 2010
End Time: 2PM

Location: Genesis Growers Farm: 8373 E 3000S Rd St Anne, IL 60964 (Meet at Southport Grocery)

Description:
Mark Kurlansky, the bestselling author of Cod and The Basque History of the World, here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.

Honey Co-op Potluck Re-Scheduled for Sunday, June 20th  from 4-7 p.m. Tickets can be purchased at the door.

Join Slow Food Chicago and the Chicago Honey Coop for our annual ‘Sweet’ Summer Solstice Potluck Supper!

Chicago Honey Coop is an urban apiary dedicated to sustainable agricultural practices. This West Side bee farm is home to about 60 chemical-free hives that provide ingredients for: jars of honey, honey mustard, candles, moisturizing bars, lip balm and a honey-sugar body scrub.

Bring your chairs and a potluck dish to share. We’ll have beer, wine and soft drinks.

· beer & soft drinks donated by Goose Island Brewery
· salmon donated by Plitt Seafood
· bread donated by Cook Au Vin

Take part in the raffle to support The Honey Coop’s effort in the rearing of their queen bees. Tours will be given of this inner-city bee-hive farm located on the site of the original Sears headquarters in Chicago.

When:   June 18, 2010 / 6:00-9:00 p.m.
Rain date June 20th / 4:00-7:00 p.m.

Where:   Chicago Honey Coop
3740 W. Fillmore

Cost:     $10.00 for Slow Food and Honey Coop members + side dish or dessert�
$15.00 for non-members + side dish or dessert
Children are free

Bee Etiquette:  Please wear light colored clothing and a hat. Don’t  wear perfumes or colognes or scents.

To order tickets: http://www.brownpapertickets.com/event/114084

NOTE: Rain date June 20th (Check back here on the day of the event. Rain date will be called by noon on June 18th)

Directions
3740 W. Fillmore is 2 blocks North of Roosevelt Rd. between Independence Blvd. and Central Park. The Apiary is easily visible from the street. We take up the whole block on the north side of Fillmore. There is plenty of parking available on the street.

Driving: Take I 290 West to Independence Blvd. exit and go South about 3 blocks just past the old Rail Road viaduct. Turn left on Fillmore St. We are located in the middle of the block.

By Bike: http://www.ridethecity.com/chicago

By train: There is a Blue line stop at Homan/Kedzie. Walk the ramp toward Homan Ave., walk South on Homan approx. 5 blocks just past the 12 story 1905 original Sears Tower. Fillmore is the first Street beyond the tower. Walk 2 blocks West to the apiary.

By Bus: Homan/Kimball bus to Fillmore St. and walk west 2 blocks.

3RD ANNUAL BREWMASTER’S DINNER
Monday, June 21 at 6:30 p.m.
Uncommon Ground (1401 W. Devon Ave.)
$75 per person, excludes tax and gratuity
Reservations required — call (773) 465-9801

Uncommon Ground will play host to Goose Island and Slow Food Chicago for the third annual Brewmaster’s Dinner to be held June 21 at the restaurant’s Edgewater location (1401 W. Devon). The evening begins with a reception on Uncommon Ground’s lush garden rooftop (weather permitting, naturally), followed by a four-course meal from Executive Chef Brian Millman matched with Goose Island beers.

Reception Appetizers
Fried squash blossoms with summer vegetable and goat cheese stuffing
Demolition beer-braised Prince Edward Island mussels with Demolition shaved ice
Beer pairing: Demolition

First Course
Smoked wild Alaskan scallops with spicy pea puree, crispy leeks and micro arugula
Beer pairing: Sofie

Second Course
Raspberry-glazed duck breast with spicy greens, local cheese, fresh raspberries, scallions, brioche croutons and raspberry vinaigrette
Beer pairing: Fleur

Third Course
Double-rolled pork tenderloin with crispy herb spaetzle, pickled vegetables and mustard-pork jus
Beer pairing: Matilda

Fourth Course
Butter cake with cinnamon-black peppercorn ganache, malted chocolate gelato and almond tuile
Beer pairing: Pere Jacques

The cost is $75 per person, plus tax and gratuity. A portion of the proceeds benefit Slow Food Chicago. Reservations are required and can be made by calling (773) 465-9801.

If you love devouring words as much as seasonal produce, join us for the inaugural meeting of Slow Food Chicago’s book club! We’ll be discussing Slow Food: The Case for Taste by Carlo Petrini, founder of Slow Food.

Sunday, June 13
2:00 – 3:00 pm
First Slice Café (4401 N. Ravenswood Ave.)

RSVP to sfchicagoevents {at} gmail(.)com if you plan to join us.

Register online at:
http://www.brownpapertickets.com/event/103599

April 10, 2010
1:00 PM – 3:00 PM

Peggy Notebaert Nature Museum
2nd Floor Science Lab North
2430 North Cannon Drive
Chicago, IL 60614

In this hands-on workshop, you will graft and take home a low-maintenance fruit tree; Asian Pear, European Pear, or Quince. You will be instructed on how to graft or join two pieces of wood together with “whip and tongue”. And you will have time to practice this technique. We will discuss how to work with rootstock that has a larger diameter than your scion wood.

Cost: $30 / $25 for Slow Food members

Materials: Pear, apple and quince rootstock will be available as well as scion wood at no charge. Grafting knife will be available for $15. A utility knife or a sharp thin knife can be used in place of a grafting knife. Please let us know in advance if you would like to order a grafting knife.

Workshop is not advised for young children.

Proceeds benefit Slow Food Chicago.

Register online at:
http://www.brownpapertickets.com/event/103597

April 8, 2010
6:30 PM – 8:30 PM

Wright College
Room S101
4300 N. Narragansett Ave.
Chicago, IL 60634

In this hands-on workshop, you will graft and take home a low-maintenance fruit tree; Asian Pear, European Pear, or Quince. You will be instructed on how to graft or join two pieces of wood together with “whip and tongue”. And you will have time to practice this technique. We will discuss how to work with rootstock that has a larger diameter than your scion wood.

Cost: $30 / $25 for Slow Food members

Materials: Pear, apple and quince rootstock will be available as well as scion wood at no charge. Grafting knife will be available for $15. A utility knife or a sharp thin knife can be used in place of a grafting knife. Please let us know in advance if you would like to order a grafting knife.

Workshop is not advised for young children.

Proceeds benefit Slow Food Chicago.