Slow Food Atlanta is pleased to announce a series of fundraising activities in support of the local delegates to Terra Madre.
Terra Madre is an international community of food producers, chefs/cooks and educators who aim to explore new and different methods of food production -- an approach that is attentive to environmental resources, global balance and product quality. The meeting of more than 6,000 individuals from 120 countries will focus on issues of concern to all food producers today: biodiversity, hunger, poverty, water, sustainability, both traditional and new technologies, organic agriculture, the role of women, and the linkage between rural economic development and the prevention of conflicts. These and many other issues will be discussed by various workgroups, and will be conducted in a spirit of constructive proposal at the conference in Turin, Italy the last week of October.
In an attempt to fund the transportation of the delegates to Italy for this important world meeting of food producers, Slow Food Atlanta is collaborating with organizations and individuals who have "stepped up to the plate" to help with this worthy cause. For more information, visit www.slowfoodatlanta.org .
The following events have been designed for this fundraising initiative:
Slow Food at Pricci, Sept. 9-11
Join the talented staff at Pricci, (500 Pharr Rd.) including Executive Chef Piero Premoli and Pastry Chef Jenni Etchison, for a fabulous special, local, seasonal menu featuring the produce of Crystal Organic Farms, Moore Farms (September 10th), and Woodland Gardens. To reserve your place for a feast to remember, call (404) 237-2941 and be sure to ask for the special Slow Food menu.
Harvest Dinner with Chefs Joe Truex and Mihoku Obunai of re'Past, Sept. 20
On September 20 at 6 p.m., join us for an unparalleled culinary adventure in the lush north Georgia mountains. This dinner will be prepared by two award winning Atlanta chefs, using locally grown ingredients, and served in the infamous "party barn" at Tiger Mountain Vineyards near Clayton, GA. Husband and wife Chefs Joe Truex and Mihoko Obunai, chef/owners of re'Past Restaurant in Atlanta will be guest chefs for this incredible adventure hosted by Leckie and Bill Stack on the gorgeous grounds of their lovely "piece of paradise" in north Georgia. Overlooking a theatre of vineyards and fruit orchards, with the peak of Tiger Mountain as the backdrop, you will not find a lovelier setting for an event. Arrive at 5:30 p.m. for walking tour of the vineyard and orchards with owners Bill and Leckie Stack, followed by an intimate dinner paired with fabulous reserve wines in the barn. Dine with the chefs and the farmers in an intimate setting ten feet from the kitchen. The cost of the 5-course dinner, with wine pairings is $150, including tax and gratuity. To reserve your spot, visit www.tastenetwork.org.
Southern Harvest Beer Dinner at Studioplex, Sept. 27
Join us for a five course beer dinner featuring five brewers, five farmers and the fabulous talents of Chef Carmen Cappello. A beer lover's dream, this feast will highlight the seasonal produce of our Terra Madre farmer delegates, and local brews of distinction! To reserve your spot at this special dinner, send your check for $75, inclusive of tax and tip, to: Slow Food Atlanta, 4148 Kings Troop Rd., Stone Mountain, GA 30083. For directions to the Studioplex, visit www.studioplexlofts.com.
Slow, Smoky, Sunday Supper at Trois, Sept. 28
Enjoy a cocktail reception featuring the creative libations of mixologist extraordinaire, Eric Simpkins, followed by a fabulous dinner prepared by Executive Chef Jeremy Lieb and the talented staff at Trois. Allan Benton of Benton Smoky Mountain Country Hams will be the guest of honor at this unforgettable event. Cost of the event is $105 per person. To reserve go to www.tastenetwork.org.
Amuse Cochon: 5 Chefs & 5 Pigs at The 5, Sept. 29
This experience will be the last fundraising event for the delegates before departing for Italy in October. A group of Atlanta's best chefs will each prepare a heritage breed hog from head to toe (breeds to include Duroc, Tamworth, Berkshire, Red Wattle, Ossabaw Island Hog) at 5 Seasons Brewing in Sandy Springs. These inspiring chefs currently express the Slow Food cause in their everyday cooking. The guests will help determine a winner and professional judges will be on hand to provide commentary on each preparation. Considered a friendly competition, but only one chef will become the holder of the Trophy and be considered the "Prince of Porc, The Duke of Duroc, or the Sultan of Swine". The cost of the event with beer and wine is $55, including tax and gratuity. Confirmed chefs include Todd Mussman of Muss & Turner's, Jay Swift of 4th and Swift, Kevin Rathbun of Rathbun's, The Team at 5 Seasons Brewing and Allan Benton of Benton Smoky Mountain Country Hams. For more information go to www.amusecochon.com.