Slow Food Upcoming Events:

SAVE THE DATE  Dinner in a Peach Orchard Sunday, Aug. 15 at 4:30 pm McConnells Family Farm, 294 Bethlehem Church Road, Aliquippa, Pa, 15001 45 min. from downtown Chef Justin Severino of Outstanding in the Field Fame

SEATING IS LIMITED Chef Justin Severino teams with   former Post-Gazette food editor Amy McConnell Schaarsmith,  whose family owns McConnells' Family Farm.  They've crafted a high summer dining experience to savor.  Linger under the peach trees over a five-course farm dinner with   Briar Valley Vineyard wine pairings.  Festivities begin with a cocktail reception, end with sunset.   $85, gratuity included  Purchase tickets at www.elementscuisine.com  or 412 475 9512. Sunday, Aug. 15  4:30 pm McConnells Farm, 45 min. from Downtown,  294 Bethlehem Church Road, Aliquippa, Pa, 15001 *This dinner is first in a series, "Elements of Nature."   THE MENU Cocktail Reception Selection of salumi and pickled vegetables on crostini Boyd and Blair Vodka, peach, blueberry, sacred basil Dinner Nectarine Gazpacho  Pickled watermelon, jalapeno, cilantro Summer Bean and Smoked Rainbow Trout Salad Sweet corn, tarragon crème fraiche   Heritage Farm Chicken Escabeche Peaches, pesto, bacon Spit Roasted Leg of Lamb Merguez sausage, heirloom tomatoes,  Russian red kale,  red wine sauce  Dessert Blackberry Pie Lavender scented whipped cream *ABOUT THE ELEMENTS OF NATURE SERIES: Chef Severino is executive chef of Elements Contemporary Cuisine, opening late August in Four Gateway Center, downtown.  "Elements of Nature" is a series of four outdoor Sunday farm dinners: Aug. 15, Sept. 12 and Oct. 10, will be held at McConnells' orchard.  The fourth dinner, Saturday, Sept. 4, will be held in Mt. Washington's Grandview Park. Severino is an active local/sustainable food advocate. He worked at Manresa, David Kinch's internationally honored Bay Area restaurant, and owned and operated Severino's Community Butcher, a traditional charcuterie/ local meat shop in Santa Cruz, CA.  Chef Severino is well known to the Pittsburgh food community and created  the 2008 "Outstanding in the Field" farm dinner, hosted by Harvest Valley Farm in Valencia.  "Elements of Nature" series partners are Boyd and Blair Vodka, Wild Purveyors, and Briar Valley Vineyard and Winery.         Second in MeatTHINK Series: A Chicken in Every Pot: How That Happens Sunday Aug. 29, 11 am to 2 pm Henry Family Farm near Newcastle Hands-On Workshop, Farm Tour and Organic Lunch  $35 members, $40 nonmembers Space limited, register now. Where: Henry Family Farm 606 Columbiana Road Bessemer, PA 16112 Driving Directions When: Sunday August 29, 2010 from 11:00 AM to 2:00 PM Add to my calendar   Organic farm lunch by Chef Elizabeth Gilgunn of Slow Cooked Pittsburgh follows the workshop and farm tour: THE MENU: Slow-cooked Mexican-style pulled chicken, served with freshly grilled olive oil tortillas and garnished with spicy hot salsa verde, fresh, mild tomato salsa and house-made creme fraiche. Deviled eggs, creamy home-style. Vinegar Coleslaw, tangy hand-cut tri-color slaw, with lots of pepper, color and crunch. Potato salad, multi-colored local varieties, mixed simply with garden herbs, celery and mayonnaise. Beverage: Iced Tea Dessert: Watermelon BUY CHICKEN: Participants may purchase chicken, fresh or frozen. Bring cooler. We will gather eggs to take home.    "A Chicken in Every Pot:  How That Happens"   This workshop is second in SFP's MeatTHINK Series, an ongoing program of demos and workshops, focusing on what food looks like before it goes into the meat case and why buying local meat and poultry is something to feel good about.  11 am: We'll see how chickens are (humanely) killed, plucked, cleaned and prepared for sale.Everyone may participate in cleaning a chicken. Those who request will be taught to kill. Our teachers are organic farmers Maggie Henry, The Farmer's Wife, of Henry Family Farm, and Erika Peterson of Green Circle Farm and CSA.  12:30: Farm Tour The standards set by Maggie Henry and Erika Peterson-Brtog place them in the vanguard of poultry farmers. The various breeds of chickens and turkeys they raise are pastured outdoors on organic land. The birds receive no hormones, antibiotics or GMO feed. You have probably bought these premium products at the Farmers@Firehouse mostly organic farm market in the Strip District or at Laptop Butchershop, an on-line market for carefully raised local meat and poultry. For an idea of what this workshop will be about, check Polyface Farms 1 pm: All-Organic Farm Lunch (menu at left)  by Chef Elizabeth Gilgunn of Slow Cooked Pittsburgh. Watch for Elizabeth guest cheffing at Farmers@Firehouse and in her shop at the Pittsburgh Public Market.  F@F was named by Edible Allegheny Magazine Best Farmers Market in Pittsburgh. F@F Market and Laptop Butchershop are sponsored by Slow Food Pittsburgh.  $35 members, $40 nonmembers Register Now! Remember, space is limited for this  hands-on workshop. We look forward to seeing you on Aug. 29. Sincerely,   Virginia Phillips Slow Food Pittsburgh 412-343-7354

Farmers@Firehouse
May to November, 2010

New hours: Saturday 9:00 am to 1:00 pm 
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