Foodies can enjoy a dinner this weekend that supports the Slow Food movement to leisurely dine on wholesome, locally produced foods prepared with care.
The elegant sit-down dinner sponsored by Slow Food Greater Olympia this Sunday will feature foods donated by Olympia-area producers and restaurants, including:
• Grass-fed beef from Colvin Ranch.
• Pasture-raised chickens from Oakland Bay Farm in Shelton, cooked over a slow fire by Eric Dickerson of South Bay Barbecue.
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• Hand-made pasta prepared by Basilico Ristorante.
• Fresh produce from Kirsop Farms, crafted into a vegetarian entrée by Waterstreet Café and Acqua Via Restaurant
• Salad prepared by Paprika Catering from produce grown by Left Foot Organics farm.
• Artisan breads baked by Portofino Restaurant.
• Olympic Mountain Ice Cream’s berry-lemon sorbet, chocolate espresso ice cream, or white chocolate caramel swirl ice cream.
• Coffee from Olympia Coffee Roasting.
• An assortment of wines.
The Olympia Slow Food chapter is holding the dinner to raise money to send two representatives to a meeting of its parent organization, Slow Food International in Turin, Italy, in October, according to a news release from the Olympia group. The gathering, called Terra Madre, brings together food communities from around the world to foster discussion and exchange of ideas.
Suggested donation for the dinner is $50 for Slow Food members and $55 for non-members. The fundraiser will be held at Left Foot Organics farm in Olympia to allow diners to meet a local food producer. The nonprofit farm provides assistance and employment to rural youth and the developmentally disabled.
The Olympia group has chosen Ann Vandeman, founder of Left Foot Organics farm and a Slow Food group member, as its delegate to attend Terra Madre. Martha Rosemeyer, an instructor at The Evergreen State College and a board member of the Olympia group will attend the conference as an observer, said fundraising chairwoman Liz Douglas.
This year’s Terra Madre will focus on disappearing languages and their relationship to the speakers’ culture and foods. “It’s a really exciting gathering,” Douglas said. “It’s food producers, cooks and educators and activists in the food world, from the third world and developed countries. (Local representatives) interact with everybody else from around the world, and come back with recharged energy and new ideas.”
Dinner tickets must be purchased by Friday. To buy a ticket, contact Douglas at 360-878-8097 or email@example.com.
Debby Abe: 253-597-8694