October 2017 - An Afternoon with The Recipe Hunters
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For our next gathering on Sunday, October 22nd, we’re presenting a special program that ties together adventure travel and food experiences. The Recipe Hunters travel the world recording the stories behind traditional recipes that are handed down from generation to generation. Join us for a special presentation by Anthony Morano and Leila Elamine that includes a sampling of dishes, stories, and documentary footage collected during their recent adventures in the Mediterranean and Mexico. Our event also is a fundraiser for the Culinary Heritage Corporation founded by Anthony & Leila – an entity with a mission to promote cultural pluralism through food.
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Our Menu Appetizer: Mezze selections including Za'atar dip, Labne yogurt, Mchawche chickpea dish, and Elioti & Sangak breads.The mezze dishes are a sampling from Cyprus and the Eastern Mediterranean. Za'atar herb dip has many variations (which are often family secrets!), Labne is a yogurt that has been strained to remove its whey, Mchawche is a warm Lebanese chickpea dish, and Elioti bread features olive, cilantro, and onion. A Persian sangak flatbread also will be provided. |
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Main: Mulukhiyah <mu-la-he-ya> is a soup dish found in the Middle East, North Africa, and East Africa. The base is created using corchorus olitorius - a plant which is commonly known as Nalta jute, tossa jute, or Jew's mallow. Our version also will contain chicken. For vegetarians, a black-eyed bean and chard dish from Cyprus called Louvia Mavromatika Melahana will be provided. The soup is a warm broth with a lemon, garlic, and olive oil dressing. It's refreshing, warm, and leaves you feeling healthy and energized!
Side: The simplicity of Cavolfiore & Rapini from Italy promotes the seasonal harvest. The mix of mild tasting cauliflower and the slight bitterness of the rapini along with olive oil and pepperoncino provides a treat for the palate.
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Desserts: Tarta de Santiago, literally meaning "the cake of St. James", is an almond cake from Galicia (Spain) dating back to the Middle Ages. The predominant ingredient of the cake is almonds. Spanish roots also appear in our serving of freshly harvested apples of the season. Included will be a light topping of Jarabe de Maguey - a sweet syrup derived from the sap of the maquey plant of Mexico (a species of the agave family of cactus-like plants). The Jarabe de Maguey is being provided by the Saniz family of México - a Slow Food Int'l presidia.
We'll be at the Kirkland Women's Club building for this event. Our educational component will be the exciting and captivating stories shared by Anthony & Leila.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available. |
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site. Note that for this program, admission charge is slightly higher to support fundraising efforts for the Culinary Heritage Corporation.
August 2017 - Summer Picnic & Fermentation Topics
For the August gathering, we’ll change our format slightly to promote the goodness of summer. The Slow Food Sunday team will provide an appetizer, skewered meat and vegetable options cooked over coals, and a seasonal dessert. Attendees are encouraged to bring a dish or produce to share that’s from a garden or farm in our region. We’ll also have fermentation specialist Carrie Siadak as a special guest to describe the process of fermentation, demonstrate how to make a basic kraut base, and explain kraut variations – event share samples! We’ll also touch on canning principles. A small monetary contribution can be made in lieu of providing food to share.
For the August gathering, we’ll change our format slightly to promote the goodness of summer. The Slow Food Sunday team will provide an appetizer, skewered meat and vegetable options cooked over coals, and a seasonal dessert. Attendees are encouraged to bring a dish or produce to share that’s from a garden or farm in our region. We’ll also have fermentation specialist Carrie Siadak as a special guest to describe the process of fermentation, demonstrate how to make a basic kraut base, and explain kraut variations – event share samples! We’ll also touch on canning principles. A small monetary contribution can be made in lieu of providing food to share.
April 2017 - Filipino Cuisine
We haven’t been to southeast Asia to showcase a country from this region. Our next program on Sunday, Apr 23rd, will be on the cuisine of The Philippines. This country is a collection of over 7,600 islands that are broadly group into three regions: Luzon, Visayas, Mindanao. The cuisine has evolved over several centuries from its Malayo-Polynesian origins to become a mix of Hispanic, Chinese, American, and other Asian influences. The distinctive dishes that have evolved use indigenous ingredients and also accommodate the palate of the Filipino culture.
We haven’t been to southeast Asia to showcase a country from this region. Our next program on Sunday, Apr 23rd, will be on the cuisine of The Philippines. This country is a collection of over 7,600 islands that are broadly group into three regions: Luzon, Visayas, Mindanao. The cuisine has evolved over several centuries from its Malayo-Polynesian origins to become a mix of Hispanic, Chinese, American, and other Asian influences. The distinctive dishes that have evolved use indigenous ingredients and also accommodate the palate of the Filipino culture.
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Our lead cook for the program will be Margot Perrin. Margot is a native of The Philippines and has many family recipes to share.
A special feature of our program will be a sampling of rice varieties from The Philippines. Eighth Wonder is an organization that has built a sustainable economic rice cultivation and export program to support the Cordillera – the large mountain range situated in the north central area of the island of Luzon. The Imbuucan, Ominio, and Chong-ak rice varieties of this area are listed in the Slow Food Ark of Taste program. 
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Our Menu
Appetizer: Our appetizer will be an appropriate dish for this time of year. Lumpia is a spring roll of Chinese origin that's commonly found in The Philippines. Our choice is lumpiang sariwang which means "fresh." The paper thin coconut milk crepe of the roll will be wrapped around finely cut raw vegetables. A peanut dipping sauce will accompany the lumpia.
Served with the soup will be Manok adobo - a Spanish influenced Filipino dish which involves marinating chicken in vinegar, soy sauce, and garlic, browning it in oil, and simmering it in marinade. Adobo often is considered the unofficial national dish in The Philippines.
[ We tend to have a small number of vegetarian attendees for our events; an alternative entree for Course 1 and Course 2 will be provided. ] |
Course2: This pairing will be a fish dish with mango and papaya. Inihaw na bangús is a milk fish (common to Southeast Asia) that will be grilled in a light seasoning. Ensaladang manga is a mix of mango, tomatoes, onion, and ginger; a fish sauce dressing will be available on the side. Also provided will be atchara - a pickle made from grated unripe papaya. Rice: Accompanying the main courses will be two rice varieties from the Philippines provided by Eighth Wonder (see description above).
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We'll be at the Kirkland Women's Club building for this event. Following our meal, our Bastyr student team will provide a brief presentation on the nutritional benefits of rice.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
February 2017 - The Power of Proteins!
We occasionally shift from our ethnic-focused theme to one that puts the spotlight on a nutrition topic. For our program on Sun, February 19th, we'll be looking at primary sources of proteins - some common and some not so common. In our dishes presented from around the world, numerous examples of protein sources will be provided.
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Proteins are provided by animals and specific types of plants. Meat, fish, & eggs are common sources. Seeds in the forms of legumes (beans, peas, soybeans), the class of legumes known as pulses (crops harvested solely for their dry seed like lentils and chickpeas), specific plant seeds (like sesame, quinoa, and chia), and nuts all provide proteins.
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Another major protein source aligns with entomophagy – the consumption of insects. Many cultures include insects as dietary food sources.
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The natural resources required to raise animals are significant. Equivalent amounts of proteins from plant and insect based sources can be produced using far less resources. In 2016, the International Year of Pulses was promoted by the United Nations to raise awareness of the significance of this protein source for our diets. Insects for Food and Feed also has been an emerging program within the Food and Agriculture Organization (FAO) of the UN.
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For our February program, we’ll have chef Michael Diem with us to prepare protein oriented dishes from several cultures. Michael is a classically trained chef with over 30 years of experience. He's a personal chef and also offers cooking classes through the PCC Cooks program. Michael’s menu will include animal, legume/pulse, and nut/seed offerings. Details will appear at our Web site. Knowledge about the world of consumable insects also will be shared by special guest David George Gordon, award-wining author of The Eat-a-Bug Cookbook and other natural science titles. As “The Bug Chef”, he has shared his exotic cuisine with visitors to the Smithsonian Institution, Singapore Food Festival, Yale University, The Explorers Club, and Ripley’s Believe It or Not! museums. David has fascinating stories to share of entomophagy practices from around the world. |
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Our Menu Appetizer: The first stop in our multi-continent adventure is Africa - specifically Morocco. We'll have a Hommus made from chickpeas along with ras el hanout (Moroccan spices). Toasted flat bread from a local Persian baker and fresh Jeruslaem artichoke slices will accompany the hommus. Soup: Contributions from the Americas are represented in our Black Bean and Quinoa soup. Kale, select spices, and an optional dollop of sour cream will make up this example that includes multiple protein sources. |
Main: Here we pay homage to the origin country of Slow Food. We're celebrating the 4th anniversary of our program (!) and our very first one featured Italian cuisine. We'll have Braised Chicken with Mushrooms over Polenta. For vegetarians, in place of the chicken we'll provide Cilantro-lime Marinated Tofu cooked over a grill - an element of East Asian cuisine.
Side: The Middle East provides our Persian Carrot salad made from ribbons of carrot along with sesame oil, honey, vinegar, and coriander. Sesame seeds are the protein source that adorn the top of this dish. Dessert: Chef Diem will make Linzer Torte which is known as "the oldest cake in the world." It's named after the city of Linz, Austria. Our version will include locally harvested Mirabelle plums that have been turned into a jam. Almonds and hazelnuts will be the two protein sources that shine here. A small wedge of the torte will be provided. Attendees are encouraged to consider bringing a small homemade dessert or fruit to share. |
We'll be at the Kirkland Women's Club building for this event. Following our meal, David George Gordon will present material describing entomophagy from around the world. Our Bastyr student team will provide a brief presentation on the nutritional benefits of proteins.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
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October 2016 - Indigenous Peoples Cuisine October is the month when the discovery of America is recognized and we also provide recognition of the original inhabitants of the land mass in which we live. In the northwestern part of America, western Canada, and Alaska, there are many tribes of indigenous peoples that have traditionally relied upon the sea and the native plants and animals of the region. 
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For our next program on Sun, October 23rd, chef Bear Alexander of the Tlingit and Haida tribes of southern Alaska will join us to prepare dishes representing the traditional cuisine of his people. It’s the perfect example of aligning with the Slow Food principles of sourcing our food locally and eating with the seasons.
We’ll also highlight two food entries that are on the Ark of Taste Listing of Slow Food USA. One is the Rockwell bean which historically has been grown only by farmers of Ebey’s Prairie in Coupeville on Whidbey Island. The other is the ozette potatoes of the Makah tribe of Neah Bay - the very northwest corner of the Olympic peninsula. 
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Our Menu
Appetizer: We'll be relying on the sea for our starter. Planned is a simple serving of fresh clams with kelp. Soup: A traditional “three sisters” soup that includes seasonal squash and fresh corn along with the Rockwell bean. Accompanying the soup will be traditional frybread - a food that appeared in the southwest territories of Native Americans and eventually became widespread throughout the tribes of North America. Main: The main course will be freshly caught coho salmon provided by the local Muckleshoot tribe prepared over a fire and served with a sage and marionberry sauce. |
Side: Accompanying the main course will be the ozette potato served with roasted onions. The ozette came from Peru by way of Spanish explorers that provided the potato to the Makah Indians at Neah Bay in the late 1700s. It is considered a fingerling potato with an earthy and nutty flavor that is similar to the taste sensed in cooked dry beans. The flesh is firm and the texture is very creamy. Salad: Seasonal greens including a mix of dandelion, apples, marionberries, and calendula flowers accompanied by a dressing with corn oil, honey, cider vinegar, and mint. Dessert: Locally harvested soapberries will be the main element to make "Indian Ice Cream" - a traditional dessert of many First Nations peoples of the Northwest. The dessert is believed to have originated in the Interior Salish Territory of British Columbia (the upper basins of the Columbia and Fraser rivers) by the Columbia, Lillooet, Shuswap, and other tribes in the area. |
For this event, we'll be back at the Kirkland Women's Club building. Following our meal, Bear will describe the culinary traditions of the indigenous peoples of the region. Our Bastyr student team will provide a brief presentation on the nutritional benefits of salmon and the types that are locally available to us.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available. Bear will provide a sampling of Hudson Bay tea - a common drink of the indigenous tribes of Canada and neighboring areas.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available. Bear will provide a sampling of Hudson Bay tea - a common drink of the indigenous tribes of Canada and neighboring areas.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
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August 2016 - Romanian Cuisine
Summer! It's that wonderful time of year when we can experience goodness from the garden and comfortably dine outdoors. A Romanian themed picnic is our plan for this month. The event will be held on the Bastyr University campus. Romania is in central Europe. It has a mixture of mountainous areas, forests, and farmland along with a small coastline on the Black Sea. The country is approximately the size of Oregon. Romania has ~30% of its population involved in production work (agriculture and manufacturing) - one of the highest rates in Europe. Paraphrased from Wikipedia… Romanian cuisine shares some similarities with other Balkan cuisines such as Greek, Bulgarian, and Turkish. Ciorbă includes a wide range of sour soups while mititei (ground meat and spice rolls), mămăligă (similar to polenta), and sarmale (rolled cabbage or grapes leaves with minced meat stuffing) are featured commonly in main courses. Pork, chicken and beef are the preferred meats; lamb and fish are also popular. Țuică, which is the country's traditional alcoholic beverage, is a strong plum brandy reaching a 70% alcohol content. Production of tuică takes up to 75% of the national plum crop (Romania is one of the largest plum producers in the world). |
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Lucian Breban will be our lead on Sun, August 28th - our first guy chef! Lucian is a native of Timișoara in western Romania. He emigrated from Romania just over 20 years ago. He’s known in our region for his preparation of mititei (a dish on our menu). Lucian's mother also will add her culinary talents to help with preparation of several of the dishes. Lucian offers his specialties at festivals and other private gathering. Join us for the experience and keep Lucian in mind for future events! Lucian can be reached at [email protected] or 206-799-5941. |
Our gathering will be held behind the main building of the Bastyr campus under the large tent near the gardens. An optional tour of the Bastyr Botanical Sanctuary Garden will start at 1:15p. Max, a member of the student garden crew, will lead the tour and provide explanations of the plant diversity, medicinal herbs, and the Sacred Seeds Ethnobotanical Trail that thrives in this area of the campus. We'll use several elements of the garden in our dishes. Appetizers will be available beginning at 1:30p and our meal will start at 2p. Lucian will present an overview of culture and cuisine from his home country. One of the Bastyr students on the Slow Food Sunday team also will deliver a brief food literacy topic that relates to the meal.
As a reminder, alcoholic beverages are not allowed on the BU campus. See our drink offerings described in the menu.
Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
As a reminder, alcoholic beverages are not allowed on the BU campus. See our drink offerings described in the menu.
Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
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Our Menu
Appetizer: Romania has several "salata" style dishes which are a combination of finely or roughly chopped vegetables. Lucian and his mother will prepare two versions that can be spread onto bread or eaten alone. Zacuscă includes roasted eggplant, sauteed onions, tomato paste, and roasted red peppers. Salată de Vinete is an eggplant spread similar to baba ghanoush. Soup: In Romania, a supa is usually a clear broth soup and a ciorbă is a sour soup that includes lemon or sauerkraut juice and a green such as lovage. Our ciorbă de legume will be a vegetarian version that includes seasonal vegetables and lovage from the Bastyr gardens. Main: We'll have our special charcoal fire boxes in use to grill Lucian's mititei (also known as mici) which is a mixture of beef, lamb, and pork and a special combination of spices. For vegetarians, we’ll have a meat-free version of frigăruie which will be skewered vegetables with spices. |
Side: The dish salată de boeuf is a traditional potato salad dish that also includes root vegetables, hard-boiled egg, and mayonnaise. Meat is optional for the dish; Lucian's version will be vegetarian. We'll also have a simple green salad with herbs and edible flowers from the Bastyr gardens and tomatoes grown from the seeds of Romanian tomatoes. Lucian will make a Romanian dressing that includes pomegranate molasses.
Dessert: Salam de biscuiți (literally "salami of biscuits") is made from biscuits, chocolate, Turkish delight, and rum essence. The cylindrical shape resembles a sausage. A sampling of Lucian's dessert will be provided along with optional dessert contributions from attendees. Refreshing Herbal Drink: Since we’ll be on the Bastyr campus for this Slow Food Sunday, we won’t be able to consume alcohol due to campus policy. We’ll provide a cold herbal soft drink that is brewed on the day of the event. In addition, we'll have ice water and teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr). . |
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April 2016 - Irish Cuisine Now that the leaping leprechauns and green dyed beer that appear every March are behind us, it’s time to focus on true Irish culture. Ireland is that magical place of lushness. The earliest evidence of human presence in Ireland is dated at 10,500 BC. The Céide Fields, preserved beneath a blanket of peat in present-day County Mayo, is an extensive agricultural field system which is arguably the oldest in the world. Consisting of small divisions separated by dry-stone walls, the fields were farmed for several centuries between 3500 BC and 3000 BC. Wheat and barley were the principal crops imported from the Iberian Peninsula. |
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Mary Shriane will be our home cook to prepare a variety of country style dishes of her homeland on Sunday, April 17, 2016. Mary grew up in County Carlow in southeastern Ireland. She emigrated to the Seattle area in the late 1950s. She’s an active member of the Irish Heritage Club of Seattle and one of the founders of the Irish Festival that started in 1982 at Seattle Center. The temperate climate of the island allows it to be an ideal place for raising lamb and other livestock. The potato, introduce there in the 16th century, also is a very common element of Irish dishes. We'll experience both elements in our presentation. |
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Our Menu
Appetizer: Boxty (bacstaí in Irish) is a traditional Irish potato pancake. The dish is mostly associated with the north and midland areas of the country. We’ll have the most popular version which consists of potato with flour, baking soda, buttermilk, and egg. The batter is placed on a hot griddle pan and prepared similar to a normal pancake. Toppings choices are either apple sauce or sour cream with the optional addition of chives or green onion. Soup: We'll has a traditional "country soup" made with seasonal root vegetables, vegetable broth, and cream. The soup is a prepared to a smooth, puréed, consistency and topped with fresh parsley from Mary's garden. |
Main: Lamb stew will be our showcase dish. Braised lamb will be accompanied by carrot, parsnip, onion, and potato. Along with whole wheat soda bread made that day by Mary, the only traditional element to add is a pint of Guinness. For vegetarians, we'll provide Colcannon (in Irish, cál ceannann meaning "white-headed cabbage") - a traditional dish mainly consisting of mashed potatoes and cabbage.
Side: Here we'll offer the simplicity of a large leaf of butter lettuce with toppings that you select. Available options will be hard boiled egg slices, mixed beans, grated carrot, and chopped green onion. A rhubarb vinaigrette dressing made by our team also will be provided. Dessert: To stay in keeping with seasonal eating, recently harvested rhubarb will appear in a rhubarb tart. A spectacular traditional Irish trifle also will be available to sample. Available with both treats will be an Irish tea service including traditional Barry’s Tea. |
Following our meal, Mary will present perspectives of Irish culture and cuisine. Since the potato is the mainstay of many Irish dishes, the Bastyr student team will provide a brief presentation on the nutritional benefits of carbohydrates in our diet.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) and coffee also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
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February 2016 - Afghan Cuisine We move to central and south Asia for our next program to take in Afghan cuisine. Human habitation of the region which is now know as Afghanistan began in the Middle Paleolithic period (300,000 - 30,000 years ago). The farming communities established at that time are considered to be among the earliest in the world. The country's strategic location along the Silk Road allowed it to maintain connections with the many cultures of the Middle East and other parts of Asia. |
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For our program on Sunday, February 21, 2016, our cook will be Habiba Sadat. During the 1970s, Habiba emigrated from Kabul to the Seattle area. She has attended many of our Slow Food Sunday events. Habiba wears many hats in the community (including one as the hall manager for the Kirkland Women''s Club!) and also has a food catering business for small scale events. Traditional dishes of Afghanistan commonly use cereal grains such as wheat, corn, barley, and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt, and whey. Lamb, beef, and chicken are the preferred meats. Many types of spices also are found in the dishes. |
Our Menu
Appetizer: Traditional bolani (also known as borekai) is a flatbread baked with a vegetable filling. One version will be made with potato and one made with spinach and leek. Both will include fresh parsley.
Soup: Since we're in the middle of winter, we'll prepare a hearty shorwa soup. We'll have a vegetarian version made with barley, green onions, and parsley.
Main: Mantu is a type of dumpling which typically consists of a spiced meat mixture in a thin dough wrapper that's either boiled or steamed and served with a light tomato sauce and topping made of yogurt and sour cream. Our offering will be a beef version with spices. We'll also have a vegetarian version with just spinach, onion, parsley, and spices.
Sides: The national dish of Afghanistan is kabuli palaw. It consists of steamed rice mixed with raisins, carrots, orange peel strips, nuts, served over small pieces of lamb. Our version will have almond as the nut of choice and we'll have portions available without lamb. We'll also have a badenjan (eggplant) dish with onion, tomato, garbanzo beans, mint, and other spices. A typical Afghan salata (simple lettuce, vegetable, and herb salad) will complement the offering of sides.
Dessert: Firni is a rice pudding (similar to kheer found in the Indian subcontinent) made by boiling rice with milk and sugar along with the addition of cardamom, raisins, saffron, cashews, pistachios or almonds. We'll provide a light sampling to augment the desserts provided by our guests to share.
Following our meal, Habiba will describe her dishes and aspects of Afghan culture. The Bastyr student team will expand upon the health benefits of several of the spices used in our dishes.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
Appetizer: Traditional bolani (also known as borekai) is a flatbread baked with a vegetable filling. One version will be made with potato and one made with spinach and leek. Both will include fresh parsley.
Soup: Since we're in the middle of winter, we'll prepare a hearty shorwa soup. We'll have a vegetarian version made with barley, green onions, and parsley.
Main: Mantu is a type of dumpling which typically consists of a spiced meat mixture in a thin dough wrapper that's either boiled or steamed and served with a light tomato sauce and topping made of yogurt and sour cream. Our offering will be a beef version with spices. We'll also have a vegetarian version with just spinach, onion, parsley, and spices.
Sides: The national dish of Afghanistan is kabuli palaw. It consists of steamed rice mixed with raisins, carrots, orange peel strips, nuts, served over small pieces of lamb. Our version will have almond as the nut of choice and we'll have portions available without lamb. We'll also have a badenjan (eggplant) dish with onion, tomato, garbanzo beans, mint, and other spices. A typical Afghan salata (simple lettuce, vegetable, and herb salad) will complement the offering of sides.
Dessert: Firni is a rice pudding (similar to kheer found in the Indian subcontinent) made by boiling rice with milk and sugar along with the addition of cardamom, raisins, saffron, cashews, pistachios or almonds. We'll provide a light sampling to augment the desserts provided by our guests to share.
Following our meal, Habiba will describe her dishes and aspects of Afghan culture. The Bastyr student team will expand upon the health benefits of several of the spices used in our dishes.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
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October 2015 - French Cuisine The time has arrived to showcase one of the world’s influential cuisines – French! We'll sample traditional dishes from several regions of France. For this program, we'll be back at the Kirkland Women's Club on Sunday, October 18, 2015. . |
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Anne Dubert-Kelly will be the lead for our French experience Anne hails from the Picardie region of France located just north of Paris and close to Belgium. A water mill (the Moulin des Huguenots) has been in her family's possession since 1448; its last life was as a working mill to make flax and walnut oils. Anne has been in America for several years promoting French cooking techniques as a personal chef, as a lead cook for dinner parties, and as a teacher of cooking classes.
Dishes in Anne’s northern province bring forth the use of meats, cool weather vegetables and fruit, grains, and beer. We’ll experience all of these as part of her offering for our program. Our Menu Appetizer: Our starter will be Tapenade d'olives noires - finely chopped black olives, capers, and anchovies mixed with olive oil served on sliced pieces of baguette. The spread is popular in southern France. Its name comes from the Provençal word for capers which is "tapenas." Soup: Soupe de courge Butternut is a simple butternut squash soup that captures the essence of the fall harvest. Included with this dish is crème fraîche and parsley. |
Main: Two dishes of Anne's childhood appear here. Carbonnade de boeuf is a hearty beef stew from northern France. The stew is cooked in beer with a special pain d'épices (honey spiced bread) and mustard. We'll follow the tradition to prepare the stew dish a day ahead to allow the richness of flavor to develop prior to serving. To accompany the stew (small portion) and to be the primary main dish for vegetarian attendees, Anne will prepare pâté aux pommes de terre - a traditional potato pie from the area of central France where she was raised.
Side: A garden salad that carries a seasonal harvest of greens will be our side. Anne will make a traditional vinaigrette as a dressing. The combination will be salade verte à la vinaigrette.
Dessert: Anne specializes in the preparation of desserts – an area of great pride for the French! As a small treat, she will serve gâteau aux pommes which is her aunt’s apple cake recipe from Normandie. The dessert will be prepared using flour from the local Fairhaven Organic Flour Mill and will include Calvados (apple brandy) from the Normandie region. Visit Anne's Web site to see many of her other desserts.
Following our meal, Anne will touch on food and culture from the regions of France where she has lived. We'll follow with a brief presentation by the Bastyr student team on good fats and the types of fats to avoid in your diet.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
Side: A garden salad that carries a seasonal harvest of greens will be our side. Anne will make a traditional vinaigrette as a dressing. The combination will be salade verte à la vinaigrette.
Dessert: Anne specializes in the preparation of desserts – an area of great pride for the French! As a small treat, she will serve gâteau aux pommes which is her aunt’s apple cake recipe from Normandie. The dessert will be prepared using flour from the local Fairhaven Organic Flour Mill and will include Calvados (apple brandy) from the Normandie region. Visit Anne's Web site to see many of her other desserts.
Following our meal, Anne will touch on food and culture from the regions of France where she has lived. We'll follow with a brief presentation by the Bastyr student team on good fats and the types of fats to avoid in your diet.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
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August 2015 - Turkish Cuisine For Sunday, August 23, 2015, we’re back at the Bastyr University campus for our annual picnic-like outdoor event. For this year, it will be Turkish cuisine including a variety of skewered meats and vegetables cooked over coals. We’ll also be offering a tour of the Bastyr gardens. |
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Pinar Ohzal is our cook for this program. She’s a native of southeastern Turkey from the town of Diyarbakir. Pinar’s region of the world is known for the Şiş kebap which is commonly refer to as “shish kebab” in America. We’ll sample two types of traditionally prepared skewered meats from her local area and include a Turkish rice dish, salads, flat bread, a light yogurt and mint drink, and a dessert sampler. We’ll also offer a vegetarian skewer option. |
An optional tour of the BU Botanical Sanctuary Garden will start at 1:15p. Leigh, one of our newest students on the Slow Food Sunday team, happens to be on the garden crew. She’ll lead the tour and provide explanations of the plant diversity, medicinal herbs, and the Sacred Seeds Ethnobotanical Trail that thrives in this area of the campus. We'll use several elements of the garden in our dishes. An appetizer will be available beginning at 1:30p and our meal will start at 2p. Pinar will present an overview of culture and cuisine in her part of the world. We'll also have a food literacy presentation made by one of the Bastyr students.
As a reminder, alcoholic beverages are not allowed on the BU campus. See our drink offering described in the menu.
As a reminder, alcoholic beverages are not allowed on the BU campus. See our drink offering described in the menu.
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Our Menu
Appetizer: Ispanak Borani – A dish made with spinach, yogurt, and a drizzle of a butter and pepper sauce served with flat bread. Main: Skewered preparations will be the offerings. We’ll have Adana Kebabı (a hand-minced lamb meat and sweet pepper kebab mounted on a wide iron skewer) and Ciğer Kebabı (lamb liver chunks with spicy pepper from the Urfa/Aleppo region and herbs). For vegetarians, there will be separate skewered vegetables with Turkish spices. Sides: We’ll have several vegetables in this category including Közlenmiş Patlıcan Salatası (a salad made with charcoal cooked eggplant, pepper, onions, and herbs) and Soğan Salatası (an onion salad with ground sumac and parsley). Also included will be İç Pilav – a rice dish made with black currants, pine nuts, fresh dill, and common spices. |
Special Drink: An optional yogurt drink with mint and salt known as Ayran – the national drink of Turkey – also will be provided.
Dessert: Our “sampler” dessert will be Sarığı Burma – a type of Turkish baklava in a rolled form made with walnuts. Refreshing Herbal Drink: Since we’ll be on the Bastyr campus for this Slow Food Sunday, we won’t be able to consume alcohol due to campus policy. We’ll provide a cold hibiscus tea that we'll brew on the day of the event. In addition, we'll have ice water, hot Turkish tea, and teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) available. Pinar is available as a personal chef and as a cooking instructor for private classes. She can be reached at [email protected]. |
June 2015 - Garden & Farmers Market Celebration
The sunny weather expected for our Slow Food Sunday event is one of the ingredients for a fine day that we have planned. Many of you have provided hints re: the vegetable and fruit dishes that you plan to bring that have a tie to your garden or to the local farmers market – we’re all looking forward to this!
The SF Bastyr Univ team will be preparing a cold pea soup that includes a vegetable broth and mint. A Provence style spit-roasted leg of lamb prepared with fresh thyme, oregano, savory, and rosemary also will be provided. It’s likely a “bruschetteria” offering several toppings for this toasted bread treat from Italy will be in operation for the appetizer period which starts at 1:30p.
Our food literacy program will be a show-and-tell experience to showcase several not so common items from the farmer’s market and describe ways to prepare them. Several members of the Bastyr team will be graduating this week; you’ll have an opportunity to talk with them about nutrition oriented questions. Maestro Rob also may appear with a portable keyboard to add his elegance to the event.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
The sunny weather expected for our Slow Food Sunday event is one of the ingredients for a fine day that we have planned. Many of you have provided hints re: the vegetable and fruit dishes that you plan to bring that have a tie to your garden or to the local farmers market – we’re all looking forward to this!
The SF Bastyr Univ team will be preparing a cold pea soup that includes a vegetable broth and mint. A Provence style spit-roasted leg of lamb prepared with fresh thyme, oregano, savory, and rosemary also will be provided. It’s likely a “bruschetteria” offering several toppings for this toasted bread treat from Italy will be in operation for the appetizer period which starts at 1:30p.
Our food literacy program will be a show-and-tell experience to showcase several not so common items from the farmer’s market and describe ways to prepare them. Several members of the Bastyr team will be graduating this week; you’ll have an opportunity to talk with them about nutrition oriented questions. Maestro Rob also may appear with a portable keyboard to add his elegance to the event.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
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April 2015 - Eritrean Cuisine
For Sunday, April 19, 2015, it’s our first African culinary journey. Eritrea is in the eastern part of the continent along the Red Sea. Beginning in the first or second century AD through the 1800s, portions of the region were aligned with successive kingdoms. Modern day Eritrea is the incorporation of independent kingdoms and various vassal states that became Italian Eritrea – an entity that existed from late 1800s to 1947. Eritrea became affiliated with neighboring Ethiopia in the mid-1900s and eventually gained independence in 1993. |
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Our lead for the program is Lemlem Kidane. She immigrated to America from Eritrea four years ago and became involved with Project Feast – an organization based in Tukwila that helps immigrants assimilate into a community by learning and applying food preparation skills. Project Feast offers cultural cooking classes to the public that are taught by the program participants. Lemlem has progressed through the program by learning new skills, teaching, and fulfilling a staff position. She’s now employed in West Seattle.
Lemlem will prepare several dishes from her native country that include her blend of spices used to make berbere seasoning. Accompanying the meal will be injera – a flat bread made from whole grain teff flour (teff is a native grass of Eritrea and Ethiopia). Following the meal, Lemlem will provide an explanation of her dishes and highlights of Eritrean life and culture. Bastyr student Ijeoma Kalu will present a food literacy topic related to the meal. |
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Our Menu Appetizer: Kolo Ater is a roasted chickpea. The soaked beans are seasoned with olive oil, cumin, and other common spices before roasting. A cold sweet tea drink made of hibiscus petals also will be available. Soup: A simple Eritrean lentil soup with onion, carrot, parsley, light spices, and broth. We'll have a chicken broth version and the vegetable broth version. Main: A type of stew called Beef Tibs. The base includes garlic, ginger, onion, tomato, and the berbere spice mixture commonly used in Eritrea and Ethiopia. Also available will be Addis - a thick mixture of red lentils cooked with onion, garlic, tomatoes, berbere, and broth. Injera will accompany the dishes. Vegetarian Main and Side Dish: Loads of vegetables make up the dish Alicha. Included are potatoes, cabbage, onions, carrots, celery, bell pepper, and light spices. |
Salad: Italy's influence presents itself as a simple salad of mixed greens, tomato, onion, olive oil, lemon, and salt - a common offering at an Eritrean table. Dessert: Hembesha is a sweet bread made with flour, years, eggs, butter, raisins, and cumin. Lemlem will provide a sampling which will accompany any desserts that attendees want to bring to share. Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available. Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site. |
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February 2015 - Whole Grain Goodness! For Sunday, February 22, 2015, our theme is a type of food rather than an international cuisine. Whole grains are cereal grains that contain the germ, endosperm, and bran in contrast to refined grains which retain only the endosperm. Consuming whole grains offers many benefits including keeping your heart healthy, lowering cholesterol levels, and easing high blood pressure. Common whole grains include Wheat (including Farro and Kamut), Oat, Barley (hulled and dehulled but not pearl), Maize, Brown Rice, Rye, Millet, Quinoa, Amaranth, Triticale, Teff, and Buckwheat. We’ll have many of these on hand to sample and touch. |
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Our lead in the kitchen for this program will be Chef Laurie Pfalzer to provide examples of how whole grains can be used in soups, main dishes, sides, and desserts. Laurie is a graduate of the Culinary Institute of America in New York and she has many years of experience that have included positions with King Arthur Flour as well as current instructor roles at PCC Cooks and at Pastry Craft - her local baking school (see the list of classes offered at her Web site). |
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Whole grains in dishes offer great taste! Several of the recipes for our meal will come from the Maria Speck’s book Ancient Grains for Modern Meals.
Our Menu Appetizer: Crackers are a natural match as an appetizer. Laurie will make a lavash style cracker to fill this spot and prepare two dips - a Middle Eastern muhammara dip (roasted red pepper and walnut) and an olive tapenade. Soup: Acorn squash is the star here along with an oat flour roux and vegetable broth. Optional topping of yogurt and a North African harissa hot chili pepper paste also will be provided. Main: A lamb stew with wheat berries. Added to the tomato base of this stew is onion, carrots, celery, and root vegetables. For the vegetarian version, the lamb will be replaced by additional root vegetables. |
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Sides: Two options here... A dish exploding with flavors that include Kamut (the Khorasan wheat variety of this ancient grain), grated carrot, and pomegranate seeds. Also available will be a salad of greens topped with apples, figs, tarragon-lemon dressing, and toasted barley.
Dessert: Our starter samplers will be two recipes created by Laurie – a caramel pear cake using rye and whole spelt flours and a brandied apple pie made with a whole wheat crust.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
For the food literacy aspect of our program following our meal, Laurie and the Bastyr team will describe why whole grains are the right elements to have in your diet. Techniques to prepare grains to improve digestion and to maximize their nutritional value also will be presented.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. We’re back at the Kirkland Women’s Club for this event. Note that starting in February, our new pricing will be $14 per adult, $9 for student, and $5 for children. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
Dessert: Our starter samplers will be two recipes created by Laurie – a caramel pear cake using rye and whole spelt flours and a brandied apple pie made with a whole wheat crust.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
For the food literacy aspect of our program following our meal, Laurie and the Bastyr team will describe why whole grains are the right elements to have in your diet. Techniques to prepare grains to improve digestion and to maximize their nutritional value also will be presented.
Social time with appetizers begins at 1:30p, dinner is served at 2p, and presentations with dessert are at 3p. We’re back at the Kirkland Women’s Club for this event. Note that starting in February, our new pricing will be $14 per adult, $9 for student, and $5 for children. Registration instructions and travel directions are accessible via the main page of the Slow Food Sunday Web site.
December 2014 - Holiday Traditions Event
For Sunday, December 7, 2014, our lead in the kitchen is… you! It’s actually a shared role with the SFS team. We’ll provide the space, place settings, a kitchen for light prep, the soup opener, and light drinks. You have a choice to contribute a dish, be a set-up/clean-up helper, or provide a small donation of funds to support expenses.
Our theme for December is “holiday traditions.” To complement the soup starter prepared by the Slow Food BU team, you can consider bringing a dish that you’ve made that represents something you’ve often had during the year-end holidays – a bread, an appetizer, a side or main dish, a salad, or a dessert. You also can bring beer or wine to share. And we’re expecting to see ethnic diversity in the contributions for our feast. Many nationalities are represented at our seasonal events and we’re sure that many of you have unique dishes to share.
The December event is our first off-season gathering to be held in the “cabana” at Moss Bay Village in downtown Kirkland. It’s conveniently located near the Central Way exit of I-405. Seating at round tables for 30 people is provided. A full interior kitchen is available for light food prep and reheating. We’ll also have large burners and a grill available for use in the patio area of the cabana where our caldron of soup will be prepared.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
For Sunday, December 7, 2014, our lead in the kitchen is… you! It’s actually a shared role with the SFS team. We’ll provide the space, place settings, a kitchen for light prep, the soup opener, and light drinks. You have a choice to contribute a dish, be a set-up/clean-up helper, or provide a small donation of funds to support expenses.
Our theme for December is “holiday traditions.” To complement the soup starter prepared by the Slow Food BU team, you can consider bringing a dish that you’ve made that represents something you’ve often had during the year-end holidays – a bread, an appetizer, a side or main dish, a salad, or a dessert. You also can bring beer or wine to share. And we’re expecting to see ethnic diversity in the contributions for our feast. Many nationalities are represented at our seasonal events and we’re sure that many of you have unique dishes to share.
The December event is our first off-season gathering to be held in the “cabana” at Moss Bay Village in downtown Kirkland. It’s conveniently located near the Central Way exit of I-405. Seating at round tables for 30 people is provided. A full interior kitchen is available for light food prep and reheating. We’ll also have large burners and a grill available for use in the patio area of the cabana where our caldron of soup will be prepared.
Attendees should bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
The celebration of October's harvest
It was a glorious sunny Sunday afternoon in Kirkland for our Portuguese themed event. Busy hands in the kitchen under the instruction of Maria João Galvão created a very enjoyable meal. We're grateful for Maria's time, talents, and willingness to share the cuisine of her native country with us - thanks Maria!
It was a glorious sunny Sunday afternoon in Kirkland for our Portuguese themed event. Busy hands in the kitchen under the instruction of Maria João Galvão created a very enjoyable meal. We're grateful for Maria's time, talents, and willingness to share the cuisine of her native country with us - thanks Maria!
October 2014 - Portuguese Cuisine
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Portugal is that little country with lots of history. It’s officially the Portuguese Republic and it’s located in southwestern Europe on the Iberian Peninsula. Aside from continental Portugal, the Portuguese Republic holds sovereignty over the Atlantic archipelagos of Azores and Madeira which are autonomous regions of Portugal. The Portuguese empire was the longest-lived of the modern European colonial empires spanning almost 600 years. The empire spread throughout a vast number of territories that are now part of 53 independent sovereign states. Created was a legacy of over 250 million Portuguese speakers (the sixth most spoken first language) and a long lasting impression on international cuisine. |
Maria João Galvão, a native of Portugal, will be our lead cook this month. Maria has selected several national and region-specific dishes from northern, central, and southern Portugal. We’ll have an interesting sampling of Portuguese fare. In addition to Maria’s descriptions of her dishes and the food culture of Portugal, Slow Food Bastyr University member Marianne Peterson will provide an overview of the importance of fish in our diet as part of our food literacy segment.
Our Menu
Appetizer: Being a country with a large amount of coastline, fish has been a dominant element of Portuguese cuisine. We’ll be preparing traditional Pastéis de Bacalhau (codfish cake) that includes salted cod, potato, onion, egg, and parsley. We’ll also have Cenoura a Algarvia – a carrot dish from the southern region of Algarve.
Soup: We’ll start with Caldo Verde – the national soup dish found in every restaurant in Lisbon. Here we’ll showcase several elements of the autumn harvest including potato, kale, and onion. It will be accompanied by Broa de Milho – a traditional corn bread that has been leavened with yeast to give it a light and airy texture.
Main: Cozido de Grão is a stew dish from the Algarve region that represents the autumn harvest. Pumpkin and sweet potato make their appearance here along with garbanzo beans, Arborio rice, “French beans” (green beans), cabbage, chouriço Portuguese sausage, and other meats (vegetarian version will be available). We’ll be preparing and serving this dish in traditional barro clay pots.
Dessert: Maria’s “starter dessert” will be Pastéis de Leite. This milk tart infused with citrus rind is commonly found in northern Portugal. Slices of Laranjas (sweet orange) also will be available.
Attendees should bring a preferred drink such as beer, wine, or other light beverage (for dessert, consider bringing Port wine to share!). Portuguese style coffee and teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
Our Menu
Appetizer: Being a country with a large amount of coastline, fish has been a dominant element of Portuguese cuisine. We’ll be preparing traditional Pastéis de Bacalhau (codfish cake) that includes salted cod, potato, onion, egg, and parsley. We’ll also have Cenoura a Algarvia – a carrot dish from the southern region of Algarve.
Soup: We’ll start with Caldo Verde – the national soup dish found in every restaurant in Lisbon. Here we’ll showcase several elements of the autumn harvest including potato, kale, and onion. It will be accompanied by Broa de Milho – a traditional corn bread that has been leavened with yeast to give it a light and airy texture.
Main: Cozido de Grão is a stew dish from the Algarve region that represents the autumn harvest. Pumpkin and sweet potato make their appearance here along with garbanzo beans, Arborio rice, “French beans” (green beans), cabbage, chouriço Portuguese sausage, and other meats (vegetarian version will be available). We’ll be preparing and serving this dish in traditional barro clay pots.
Dessert: Maria’s “starter dessert” will be Pastéis de Leite. This milk tart infused with citrus rind is commonly found in northern Portugal. Slices of Laranjas (sweet orange) also will be available.
Attendees should bring a preferred drink such as beer, wine, or other light beverage (for dessert, consider bringing Port wine to share!). Portuguese style coffee and teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
A wonderful Italian picnic in August!
We had a gorgeous day at Bastyr University with apprentice chef Francesco Rizzo of Pisa cooking an Italian feast for us! We love the summer months when we can join with our partner, Bastyr University, to host an outdoor event. The tent atmosphere, the tour of the BU Botanical Sanctuary Garden, and the smells of grilling really makes this summer setting a treat!
We started the day with a variety of appetizers including Caprese and Panzanella followed by the main course of pesto over pasta, grilled chicken and vegetables, plus Schiacciata - a Tuscan flatbread (see menu below for more descriptions!). We concluded the meal with a delicious homemade dessert called crostata (torte) made with foraged blackberries. This beautiful dessert brought flare with the Slow Food snail on top from our artist chef! Following our meal, we had dietitian Christy Goff speak about the types of cheeses we ate in the meal and how they are made. Christy included nutritional tidbits about the challenges and charms of eating cheese including being mindful of the saturated fat and sodium that are the characteristics of this dairy product.
We're grateful for the participants and helpers that provide their support and enthusiasm to make this series of events possible - thank you! It is truly a pleasuring getting to know the Slow Food community and being able to share our passion for food and culture.
We started the day with a variety of appetizers including Caprese and Panzanella followed by the main course of pesto over pasta, grilled chicken and vegetables, plus Schiacciata - a Tuscan flatbread (see menu below for more descriptions!). We concluded the meal with a delicious homemade dessert called crostata (torte) made with foraged blackberries. This beautiful dessert brought flare with the Slow Food snail on top from our artist chef! Following our meal, we had dietitian Christy Goff speak about the types of cheeses we ate in the meal and how they are made. Christy included nutritional tidbits about the challenges and charms of eating cheese including being mindful of the saturated fat and sodium that are the characteristics of this dairy product.
We're grateful for the participants and helpers that provide their support and enthusiasm to make this series of events possible - thank you! It is truly a pleasuring getting to know the Slow Food community and being able to share our passion for food and culture.
August 2014 - Italian Scampagnata
For August 24, 2014, we'll have an Italian "scampagnata" (picnic). Francesco Rizzo, an apprentice chef from Pisa, Italy, will be with us. We'll be treated to a variety of common and simple dishes from several regions of Italy. The program will be held on the grounds of Bastyr University. A tour of the BU Botanical Sanctuary Garden will start at 1:15p. Garden staff will provide explanations of the plant diversity, medicinal herbs, and their Sacred Seeds Ethnobotanical Trail that thrives in this area of the campus. We'll use several elements of the garden in our dishes. Our meal will start at 2p. For the educational aspects of our program, Francesco will provide an overview of his current high school level educational pursuits at the Istituto Professionale di Stato per I Servizi Alberghieri e della Ristoranzione. Slow Food BU also will present a food literacy topic related to an aspect of our meal. August 2014 Menu Appetizer: Caprese - the combination of a tomato slice, a wedge of fresh mozzarella, a leaf of basil, and a drizzle of olive oil. We'll also offer Panzanella, a popular Italian summer salad from Tuscany that includes tomatoes, onions, and bread soaked in oil, salt, and pepper. |
Main: A traditional Italian meal will have a first course which is typically a pasta, rice, or polenta dish followed by a second course of typically meat or fish. For our picnic, we'll have both together. Our pasta will be Bucatini alla Genovese which will feature a fresh basil pesto (a gluten free pasta also will be available).
Joining the pasta will be a grilled pollo marinato - a boneless chicken breast marinated in olive oil, garlic, lemon, parsley, and rosemary. Our vegetarian option will be scamorza - a stretched and matured curd cheese also finished on the open grill. Side: Fresh vegetables will be plentiful this month. We'll round up candidates like zucchini, peppers, and eggplant, dressed them with olive oil, salt, and pepper, and use the grill to bring out their richness. Schiacciata, a Tuscan flatbread, also will be available. Salad: Greens form the garden including edible flowers and foraged dandelion leaves. Light dressings also to be provided. Dessert: Blackberries from our foraging adventure just prior to the event will be used to make our light lead dessert. We'll have a crostata (torte) made with the berries and accompanying it will be any desserts that participants bring along to share. Refreshing Herbal Drinks. Since we’ll be on the Bastyr campus for this Slow Food Sunday, we won’t be able to consume alcohol due to campus policy. To make up for this, we’ll be offering beverages made from herbs in the garden. Participants can bring other soft drinks. We'll also have teas from Choice Organic (formulated for daily health and created in partnership with Bastyr) also will be available. |
June 2014 - Jamaican Cuisine
A quick note about June... Our plan had been to offer Jamaican cuisine. Our home cook was eager to participate but unfortunately had unexpected family matters to address. We look forward to a future opportunity to offer this program.
A quick note about June... Our plan had been to offer Jamaican cuisine. Our home cook was eager to participate but unfortunately had unexpected family matters to address. We look forward to a future opportunity to offer this program.
Palestine food was delicious in April!
This Sunday was definitely met by spring weather and smiles. Our head cook, Hiba and her mother, Samira created a delicious and authentic meal this afternoon with highlights being the hommus and yogurt dip for appetizers and the cornish game hens for the main meal. These hens were served on flatbread covered in caramelized onions and traditional spices like summac and garlic. Furthermore, our vegetarians were delighted by the lentil soup and Mujadara which is a rice dish with similar spices as the hens. And finally, we were kicked off our feet by the deletable dessert of homemade baklava and fruit salad soaked in rose and orange blossom water with toasted coconut on top.
By the end of the meal, we were graced by two lovely presentations, one on Palestinian culture by the head cooks and the other on the benefits mason bees have on your gardens and for the entire northwest bee population! The inspirational speaker, Stephanie, made the audience want to get started on mason bee keeping!
Thanks again for the endless support we receive from you all about our program. Stay tuned for the next one in June!
By the end of the meal, we were graced by two lovely presentations, one on Palestinian culture by the head cooks and the other on the benefits mason bees have on your gardens and for the entire northwest bee population! The inspirational speaker, Stephanie, made the audience want to get started on mason bee keeping!
Thanks again for the endless support we receive from you all about our program. Stay tuned for the next one in June!
April 2014 - Palestine Cuisine
Our April 2014 Program has been set!
Palestine (Arabic: فلسطين) is a geographic region in Western Asia between the Mediterranean Sea and the Jordan River. The region was among the earliest in the world to see human habitation, agricultural communities, and civilization. Palestine has had many inhabitants over the past 4,000+ years. Modern Palestinian dishes have been generally influenced by the rule of three major Islamic groups: the Arabs, the Persian-influenced Arabs (Iraqis), and the Turks. Our program for Sunday, April 13th, will showcase typical dishes found in Palestinian cuisine. The dishes will be prepared and presented by home cook duo and Palestinian natives Hiba Reshig and her mom Samira Reshig. Many of the recipes and cooking techniques used by Hiba were provided by her mother. Samira is one of many moms to be honored as Mother’s Day in America approaches! Hiba & Samira will provide an overview of the dishes provided and Palestinian traditions involving food. With spring now upon us, garden planning takes center stage. We'll have special guest Stephanie Corchnoy in to talk about the fascinating role of Mason bees to support food production in our region. |
April 2014 Menu
Appetizer: We'll have a few unique things including Palestinian "cracked" green olives cured in special seasonings, hummos made fresh on site, and a yogurt cheese called labneh seasoned with za'atar - a collection of Middle Eastern spices. Soup: The main menu starts with Shawrbat’adas – a simple red lentil soup which is a typical soup for Palestinians during the month when Ramadan is recognized. Lentil is believed to be one of the oldest cultivated legumes in the Middle East. Accompanying the soup will be Fatayer Sabangh – a small popover treat with spinach filling. Main: Our roasted game hen with its dimensions of flavor is called Mushakhan. Sumac flower petals are dried and ground to create a tangy crimson colored spice for this dish. A flatbread with caramelized onions serves as the bed for the half hen portion and a combination of pine nuts and almonds adorn the top. Side: Mujadara is a rice dish with brown lentil, a light presence of onion, cinnamon, and other Arabic spices. The dish will serve as our primary offering for vegetarians and as a side for the game hen. Salad: Our Salatat Bandura is known as a “simple salad” of tomatoes, cucumber, romaine lettuce, and parsley. Dessert: Two Palestinian specialties will be offered as light "starter" desserts. Baklawa (a rolled version of the commonly known Greek baklava) that includes pecans and pistachios along with simple syrup. We'll also have a seasonal fruit salad infused with rose water, toasted coconut, and spices. Participants are encouraged to bring other desserts to share. Attendees should bring a preferred drink such as beer, wine, or other light beverage. Traditionally brewed Palestinian black tea infused with fresh mint will be available. We'll also have teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr). |
February's Russian cuisine - a delicious success!
It was a delight have Ekatrina Scherbkova cook for us this month. The day went smooth and fluid, even with the volunteers making 100's of pelmeni's with fresh Russian herbed cheese in the kitchen. The menu below highlighted the flavors of Russian cuisine with traditional borscht, pelmeni dumplings, and beet & potato salad. Later on in the day, with full bellies, our guests made the presentation on probiotics an interactive discussion, as the presenter Christy pointed out the few sources within the meal itself (sauerkraut and sour cream are staples in this region). She also included easy ways to add probiotics into the diet from food every day. Again, we thank all those that attended, gave their praise, and enjoyed this fine meal together. Until next month!
February 2014 - Russian Cuisine
Russia, by area, is the largest country in the world. A characteristic of this expanse of land is the variation in its cuisine. The peasant dishes of the rural populations are what predominantly define the kitchen of each region. Due to the harsh climates of many areas of the country, elements of the dishes tend to be derived from fish, meats, and seasonal and preserved produce and grains.
Our program this month showcases the cuisine of southern Russia from the Krasnodar Krai region. The area is directly south of Moscow, borders the eastern edge of the Black Sea, and is between Ukraine to the north and Georgia to the south. Our home cook for the program is Ekatrina Scherbkova from the capital city of Krasnodar. Katrina will introduce us to common dishes of her native country. Following the meal, Bastyr dietetic interns Ellie Freeman and Christy Goff will provide an overview of the benefits of probiotics and fermented food in our diets – both types will be represented in our collection of Russian dishes. |
February 2014 Menu
Soup: There are several regional variations of Borscht. Our offering will be a tomato base version that includes potato, onion, carrot, cabbage, red bell pepper, and cooked meat beef. Sour cream is added to the top at time of serving. For vegetarians, a beet based version without meat will be available. The bortsch soups will feature the Makah Ozette fingerling potato – a staple in the diet of Pacific Coast Native Americans of the Makah Nation of Neah Bay, Washington. The Ozette was transported from the Andes to America by the Spaniards. It’s considered to be the only potato in North America that did not go through breeding and hybridization in Europe. Slow Food Seattle was a key player to have the Ozette recognized as a unique food of our region. Main: Pelmeni dumplings are similar to ravioli. We’ll have three versions available: chicken with onion filling, cheese with parsley and dill filling, and potato with onions and herb filling. The cheese version will include locally made Tvorog – a curd cheese common in Russia. Our prep team will be involved in creating the cheese dumplings. The meat version and potato versions will be sourced from local producers. Sides: Vinegret is a salad of cooked beets and potato, white beans, and sauerkraut. The sauerkraut for this dish will be provided by Seattle based Firefly Kitchens. We also will offer a Red Russian kale salad – massaged leaves of kale with dried cranberries and pumpkin seeds. Dessert: Our “starter” dessert is a fruit filled version of Pirozhki – baked stuffed buns made from yeast dough and glazed with egg. Participants are encouraged to bring other desserts to share. Attendees also can bring a preferred drink such as beer, wine, or other light beverage. Traditionally brewed Russian loose leaf tea also will be provided. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available. |
Wrapping up a successful 2013 for Slow Food Sunday!
This month we had a great turnout to celebrate the holidays Italian style. We had a dedicated group of children and adults to help us make homemade pasta and cookies! Thanks to our amazing home cook, Michela Tartaglia and pastry chef, Laurie Pfaizer for leading the groups for what turned out to be a delicious and hardy meal. We also had delightful harp music at the beginning of the program.
We then enjoyed the meal of Paparot soup, Tagliatella and Cicatelli pasta, roasted carrots and parsnips, and a simple salad, finishing with a variety of cookies and desserts made by Laurie and the guests. Next, Laurie talked about the different types of wheat flours and Ellie Freenman followed up about the application of cooking with alternative flours like bean and nut varieties.
What a great event to bring all ages together and the Slow Food Sunday team thanks everyone who participated and added to the wonderful conversation around food. We look forward to seeing everyone in February 2014 for Russian cuisine!
We then enjoyed the meal of Paparot soup, Tagliatella and Cicatelli pasta, roasted carrots and parsnips, and a simple salad, finishing with a variety of cookies and desserts made by Laurie and the guests. Next, Laurie talked about the different types of wheat flours and Ellie Freenman followed up about the application of cooking with alternative flours like bean and nut varieties.
What a great event to bring all ages together and the Slow Food Sunday team thanks everyone who participated and added to the wonderful conversation around food. We look forward to seeing everyone in February 2014 for Russian cuisine!
December 2013 - Youth Particpation Program
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It’s year-end and a time when many cultures have traditional celebrations. For this month, we join in with our celebration of food that revolves around an Italian theme with youth as the primary contributors. Our culinary leads for this month are Michela Tartaglia and Laurie Pfalzer.
Michela Tartaglia is from Torino and was involved in the early days of Slow Food. She has been teaching cooking classes since 2009 in the Seattle area and she offers her expertise and her passion as she shares her knowledge of Italian food and culture. In addition to Michela’s cooking classes, she also teaches Italian language courses at Bellevue College, Dante Alighieri Society, and Rosetta Stone. She will guide our youth prep team in the creation of our pasta dishes. |
Laurie Pflazer is a pastry chef with many years of experience working as a baker and instructor. Originally from the Northwest, she ventured to the Northeast to receive training at the Culinary Institute of America to become a chef. Laurie worked at the King Arthur Flour Company early in her career. She’s now an instructor in the PCC Cooks program and she also runs Pastry Craft – a venture to provide baking classes in the Seattle area. Our youth prep team will learn from Laurie the art of making holiday cookies chosen from several int’l cuisines.
The creation of flour dates back to 6000 BC. There are many types of flour that are derived from grains, legumes, and nuts – our menu will include a sampling of several of these. Slow Food Sunday team members, Ellie Freeman, Christy Goff, and Andrea Withey of the nutrition program at Bastyr University will present an overview of the dietary characteristics of several flour types. Laurie and Michela will follow with a demo of how their specific flour choices were used to make their courses.
December 2013 Menu
Soup: Our soup from the Friulian region of northeastern Italy is called Paparot. Being an area rimmed by alpine mountains, the soups offered here tend to be hearty. Spinach and cornmeal are the dominate elements of this broth.
Mains: We’ll have two types of handcrafted pasta…
Sides: The vegetables accompanying the meal will be what our local farms are able to offer during December. Candidates include root vegetables such as carrots, parsnips, and beets roasted with select herbs. Seasonal salad greens will follow.
Desserts: Various types of holiday cookies from several cultures will be our “starter” dessert treat. Participants are encouraged to bring other desserts to share.
Attendees also can bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
The creation of flour dates back to 6000 BC. There are many types of flour that are derived from grains, legumes, and nuts – our menu will include a sampling of several of these. Slow Food Sunday team members, Ellie Freeman, Christy Goff, and Andrea Withey of the nutrition program at Bastyr University will present an overview of the dietary characteristics of several flour types. Laurie and Michela will follow with a demo of how their specific flour choices were used to make their courses.
December 2013 Menu
Soup: Our soup from the Friulian region of northeastern Italy is called Paparot. Being an area rimmed by alpine mountains, the soups offered here tend to be hearty. Spinach and cornmeal are the dominate elements of this broth.
Mains: We’ll have two types of handcrafted pasta…
- Known as a common pasta in Emilia-Romagna, the strands of Tagliatelle in our first offering will be served with a Bolognese sauce. Durum wheat flour and egg is used to make the pasta. The sauce will include San Marzano tomatoes and locally sourced beef and pork.
- Our second pasta will be Cicatelli with broccoli rapini – a dish from the Campania region. The depressions of this oval shaped pasta will nicely retain the garlic, onion, and olive oil surrounding of this dish.
Sides: The vegetables accompanying the meal will be what our local farms are able to offer during December. Candidates include root vegetables such as carrots, parsnips, and beets roasted with select herbs. Seasonal salad greens will follow.
Desserts: Various types of holiday cookies from several cultures will be our “starter” dessert treat. Participants are encouraged to bring other desserts to share.
Attendees also can bring a preferred drink such as beer, wine, or other light beverage. Teas from Choice Organic (teas formulated for daily health and created in partnership with Bastyr) also will be available.
October 2013 - Goan Cuisine
Our October 2013 program was cancelled due to lack of availability of the cook we arranged for our event. A replacement Indian cuisine program will be offered as a future event.
We are back in Kirkland for this month and we’ll experience the cuisine of Goa – India’s smallest state located in the Konkan region of the southwestern coast. Common elements of Goan cuisine are seafood, coconut milk, rice, and local Indian spices. Portuguese culinary influences also abound. “Goan food can be divided into Goan Catholic and Goan Hindu cuisine with each showing very distinct tastes, characteristics, and cooking styles.”
Althea Saldanha will be our home cook for this food celebration. She is a native of Goa and a member our local Slow Food community. We look forward to our first adventure into Indian cuisine with Althea as our guide!
Since the spices of India will appear throughout the dishes, our presentation following the shared meal will be on the health benefits of spices. Bastyr University graduate and local naturopathic doctor Nicole Anderson along wiith the nutritionists of Bastyr will provide an overview of the role of spices and select herbs in our diet.
October 2013 Menu:
Soup: Caldo Verde (“green broth”) is a Portuguese influenced soup of Goa. This all vegetable soup will include produce from the autumn harvest in our region.
Mains & Sides: Our base curry will be a vegetarian Sourac that includes mango, coconut, onion, tamarind, and spices. A parallel offering will use the Sourac base and have white fish in place of the mango. The side dish will be what’s simply referred to by Goans as French green beans which includes potatoes, onions, and Indian spices. Pulao rice with peas also will be a side offering.
Desserts: Our “starter” dessert will be a Goan fruit cake. Also available will be a Goan sweet wine that includes ginger, orange, lemon, cinnamon, and clove.
Participants are encouraged to bring a preferred drink such as beer, wine, or other light beverage. Also appreciated will be a dessert contribution to share.
We are back in Kirkland for this month and we’ll experience the cuisine of Goa – India’s smallest state located in the Konkan region of the southwestern coast. Common elements of Goan cuisine are seafood, coconut milk, rice, and local Indian spices. Portuguese culinary influences also abound. “Goan food can be divided into Goan Catholic and Goan Hindu cuisine with each showing very distinct tastes, characteristics, and cooking styles.”
Althea Saldanha will be our home cook for this food celebration. She is a native of Goa and a member our local Slow Food community. We look forward to our first adventure into Indian cuisine with Althea as our guide!
Since the spices of India will appear throughout the dishes, our presentation following the shared meal will be on the health benefits of spices. Bastyr University graduate and local naturopathic doctor Nicole Anderson along wiith the nutritionists of Bastyr will provide an overview of the role of spices and select herbs in our diet.
October 2013 Menu:
Soup: Caldo Verde (“green broth”) is a Portuguese influenced soup of Goa. This all vegetable soup will include produce from the autumn harvest in our region.
Mains & Sides: Our base curry will be a vegetarian Sourac that includes mango, coconut, onion, tamarind, and spices. A parallel offering will use the Sourac base and have white fish in place of the mango. The side dish will be what’s simply referred to by Goans as French green beans which includes potatoes, onions, and Indian spices. Pulao rice with peas also will be a side offering.
Desserts: Our “starter” dessert will be a Goan fruit cake. Also available will be a Goan sweet wine that includes ginger, orange, lemon, cinnamon, and clove.
Participants are encouraged to bring a preferred drink such as beer, wine, or other light beverage. Also appreciated will be a dessert contribution to share.
Enjoying sunshine and great food in Aug!
This month we started the event a little differently, as our location was outside in the Bastyr gardens! Our theme was international summer celebrations featuring chef Erin Coopey. Before dinner, however, two amazing Bastyr garden employee's, Alexis and Michele, lead us through the wonderful oasis of plants and spoke about medical uses, culinary favorites and simple gardening techniques. Our guests then enjoyed delicious sparkling drinks and fabulous appetizers like pita bread, crackers, bean dip and bruschetta. Next was the main course including roasted vegetables, sweet potatoes, salad with two delightful dressings. A special star was the BBQ chicken using a homemade BBQ sauce based off of Kansas style spices and showcased in Erin's new cookbook, The Kitchen Pantry Cookbook. We finished the meal with Erin's lemon curd topped with freshly handpicked blackberrries and whip cream. After the meal, we had numerous speakers describing food literacy topics including, the GMO labeling campaign, Pisil Books online store, and finally our showcase speaker took the stage. Erin Coopey talked about her motivation for this cookbook as well as gave a lovely demonstration of how to make the Moroccan bean dip. Our volunteers helped to make this event run very smooth and we thank them so much for the enthusiasm and passion they bring to these events! Another successful event!
August 2013 - Dips, Toppings, Sauces, & Dressings
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Being the height of the summer, a bounty of produce is available to us for this month’s special gathering. We’ll be at the Bastyr University campus for a garden-to-table experience! Don't forget to come early to enjoy a tour of the beautiful gardens starting at 1:15p.
West Seattle chef, instructor, and cookbook author Erin Coopey will lead the preparation of several dishes from her latest book, The Kitchen Pantry Cookbook, which will be released this month. Our meal will have several recipes found in Erin’s book that include made-from-scratch dips, sauces, and dressings. The theme will be a summer celebration of international dishes. The gardens of Bastyr will be a significant supplier of produce and herbs for the event. 
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Appetizers
Mains & Sides
Specialty Drinks & Dessert
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Our wonderful Cyprus event!
These events just keep getting better and better! The highlights of this past Sunday were live violin and piano music to relax our guests and prep team, fresh homemade goat cheese donated by a Slow Food member, a menu created by the amazing home cook and Cyprus native, Maro, and a smooth setup/cleanup for the event thanks to our many generous volunteers!
This Sunday we were delighted to have Maro prepare for us traditional Cypriot cuisine (Greek/Turkish influenced). We enjoyed savory lentil soup called flakes, melt in your mouth grape leaves that came from Maro's own garden, and two traditional salads. In addition, we ate delicious olive bread and turkish bread stuffed with feta cheese and spinach. However that's not all, prior to dinner, we had two additional treats. First, several cooking and nutritional oils were available to sample, including camelina, sesame and coconut oil. Following the main meal, our Bastyr University team of students provided an overview of the benefits of each specific oils. Secondly, our other pre-dinner treat was live classical music performed by Joyce Ramee and Paula Fendler on viola and piano, respectively. Joyce runs the Max Aronoff Viola Institute Summer Festival and the Aronoff Festival Concerts that are held at Bastyr during June. Lastly, during our dessert course, Turkish style tea was provided by Savrika Tea – a new tea shop in downtown Kirkland and Maro prepared her speciality of semolina cake topped with almonds.
Join us this August 25th for another fabulous meal. It will take place outdoors (under a tent) in the Bastyr University Gardens. This event will be themed backyard BBQ, hosted by chef Erin Coopey. Sign up today to ensure a spot by using our Event Registration page or join our mailing list by using the link on the Contact Us page to receive notices for future events!
Many thanks,
Peter, Ellie and Christy
This Sunday we were delighted to have Maro prepare for us traditional Cypriot cuisine (Greek/Turkish influenced). We enjoyed savory lentil soup called flakes, melt in your mouth grape leaves that came from Maro's own garden, and two traditional salads. In addition, we ate delicious olive bread and turkish bread stuffed with feta cheese and spinach. However that's not all, prior to dinner, we had two additional treats. First, several cooking and nutritional oils were available to sample, including camelina, sesame and coconut oil. Following the main meal, our Bastyr University team of students provided an overview of the benefits of each specific oils. Secondly, our other pre-dinner treat was live classical music performed by Joyce Ramee and Paula Fendler on viola and piano, respectively. Joyce runs the Max Aronoff Viola Institute Summer Festival and the Aronoff Festival Concerts that are held at Bastyr during June. Lastly, during our dessert course, Turkish style tea was provided by Savrika Tea – a new tea shop in downtown Kirkland and Maro prepared her speciality of semolina cake topped with almonds.
Join us this August 25th for another fabulous meal. It will take place outdoors (under a tent) in the Bastyr University Gardens. This event will be themed backyard BBQ, hosted by chef Erin Coopey. Sign up today to ensure a spot by using our Event Registration page or join our mailing list by using the link on the Contact Us page to receive notices for future events!
Many thanks,
Peter, Ellie and Christy
June 2013 - Cypriot Cuisine
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Menu
Fakes – A Greek lentil soup made from a base of carrot, celery, and sweet onion followed by the addition of garlic cloves and lentils.
Koupepia – Grape leaves harvested from Maro’s backyard vines stuffed with a mixture of rice, chopped onion, herbs, tomato, and beef (a non-meat version also will be available). The parcels are simmered in a tomato sauce. Louvia – Cooked greens with black-eyed peas served with olive oil and lemon juice. Horiatiki Salata – A “country salad” consisting of chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, and a dressing of olive oil and lemon. Eliopita – A traditional Cypriot bread with Kalamata olives, onions, eggs, flour, olive oil, milk, flour, and mint. Locally produced goat cheese also may be available to sample with the bread! Revani – A moist, light, and delicious semolina cake as our dessert starter supplemented by desserts provided by attendees. Attendees should bring beer, wine, or a light beverage. |
Our Japanese cultural experience!
Another lovely Sunday gathering occurred on April 21st, as we conducted our second Slow Food Sunday event! This month we had Chef Asako Fukuda prepare numerous traditional Japanese dishes. Through her dedication and brilliance in the kitchen, we enjoyed country-style miso soup, three types of rice balls, Kimpira root vegetables that were sautéed and simmered, and two other salads using seasonal vegetables. Surprisingly, many of us still had room to enjoy the homemade matcha green tea ice cream and various other desserts brought by our guests!
Following the meal, Mary Saleeby from 21 acres inspired us to get our own gardens going this summer through simple techniques such as container gardening. Next, Alexis Durham from Bastyr University taught us some important uses for herbs such as stinging nettles, thyme, mint, cilantro, and rosemary. We finished the afternoon with a raffle, where six attendees got to take home a mizuna plant (a Japanese mustard green) and one attendee won the container garden grand prize prepared by Mary!
We appreciated and enjoyed everyone’s enthusiasm and positive spirits today and are thankful to gather each of you together for these occasions. All of the recipes for the April dishes will be available soon.
If you missed out this month, don’t fret! Sign up for our June 16th event today to ensure a spot by using our Event Registration page or join our mailing list by using the link on the Contact Us page to receive notices for future events!
With Much Appreciation,
Ellie, Christy, and Peter
Following the meal, Mary Saleeby from 21 acres inspired us to get our own gardens going this summer through simple techniques such as container gardening. Next, Alexis Durham from Bastyr University taught us some important uses for herbs such as stinging nettles, thyme, mint, cilantro, and rosemary. We finished the afternoon with a raffle, where six attendees got to take home a mizuna plant (a Japanese mustard green) and one attendee won the container garden grand prize prepared by Mary!
We appreciated and enjoyed everyone’s enthusiasm and positive spirits today and are thankful to gather each of you together for these occasions. All of the recipes for the April dishes will be available soon.
If you missed out this month, don’t fret! Sign up for our June 16th event today to ensure a spot by using our Event Registration page or join our mailing list by using the link on the Contact Us page to receive notices for future events!
With Much Appreciation,
Ellie, Christy, and Peter
April 2013 - Japanese Cuisine
The theme for our April 2013 gathering will be Japanese cuisine presented by Chef Asako Fukuda of 21 Acres in Woodinville. When the food is presented, Asako will provide an overview of each dish including how miso is traditionally made using Koji culture and salt.
Our menu includes a variety of dishes to represent Japan. The meal starts at 2p. The Japanese teas for our dessert course will be provided by Savrika Tea – a new tea shop in downtown Kirkland. |
Inaka Jiru & Ton-Jiru: Two country style miso (soybean) based soups with carrots, daikon, burdock root, and shimeji mushroom. One soup (Inaka Jiru) has fried tofu and the other (Ton-Jiru) has slices of pork.
Onigiri (or Rice Ball): Onigiri has been known to exist in the Japanese culture since the Nara period of the 8th century. Modern day rice balls have a variety of fillings and wrappings. Our prep team put in the love to make this set of selections…
Matcha Green Tea Ice Cream & Traditional Japanese Tea: The handmade ice cream will be our dessert “starter.” Consider bringing light cookies or fruit as a supplement to share with the other attendees. Attendees should bring beer, wine, or a light beverage. |
Opening day of Slow Food Sunday!
We kicked off Slow Food Sunday on February 17th with over 55 attendees! With delicious food and conversation, Slow Food Sunday was certainly an inspiration to our community. We began with a delicious, hearty soup called Ribollita, and continued with a traditional polenta dish cooked by our guest chef Paola Albanesi. The local farms, Full Circle and Jubilee were the sources for carrots, parsnips, and brussels sprouts. We turned the brussels sprouts into a raw salad dressed with dijon vinaigrette, walnuts and fresh parmesan cheese and oven roasted both the carrots and parsnips. In the true spirit of local produce, the carrots and parsnips required some scrubbing to remove the fresh dirt followed by our volunteers working diligently to clean and dice these vegetables. Our attendees ended the meal with their with own contributions of many homemade desserts!
Peter, Ellie and Christy then took the floor to introduce the program and further welcome our guest speaker, Philip Lee, board member of Slow Food Seattle and co-founder of Readers to Eaters. He provided everyone with a nice overview of Slow Food and why it is so important in our fast pace culture to sit down and truly enjoy food.
All of the recipes for the February dishes are available under the resource tab. If you missed out this month, sign up early to ensure a spot in our next event occurring on April 21st, 2-4p by using our Event Registration page or join our mailing list by using the link on the Contact Us page to receive notices for future events!
With Much Appreciation,
Ellie, Christy, and Peter
Peter, Ellie and Christy then took the floor to introduce the program and further welcome our guest speaker, Philip Lee, board member of Slow Food Seattle and co-founder of Readers to Eaters. He provided everyone with a nice overview of Slow Food and why it is so important in our fast pace culture to sit down and truly enjoy food.
All of the recipes for the February dishes are available under the resource tab. If you missed out this month, sign up early to ensure a spot in our next event occurring on April 21st, 2-4p by using our Event Registration page or join our mailing list by using the link on the Contact Us page to receive notices for future events!
With Much Appreciation,
Ellie, Christy, and Peter
Slow Food Sunday menu for Feb 2013 has been set!
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PCC Cooks instructor Paola Albanesi will be the lead chef for our February 2013 kick-off event. Following Italian tradition, a delicious five course meal will highlight the flavors of the season while complementing one another.
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Antipasto-Ribollita (a hearty soup with cannellini beans, winter vegetables, and other goodness served over bread)
Primo/Secondo Piatto combo- Polenta dishes with either Taleggio cheese or a ragu sauce Contorno- Roasted Root Vegetables drizzled in olive oil and dusted with fine sea salt and crushed black pepper Insalata- Brussels Sprout Salad dressed in dijon mustard vinaigrette Dolce- Desserts contributed by attendees Attendees should bring wine or a light beverage |
We're looking forward to our first Slow Food Sunday!
Slow Food Sunday kicks off on in February 2013! Throughout most of the year, the event will be held at the Kirkland Women’s Club in downtown Kirkland. Slow Food Sunday is held every other month typically on the third Sunday. View upcoming blog entries for specific dates, locations, and the menu for each program.
