Our Past Events

Wild Spring Edibles Walk

Slow Food Shoreline and the Connecticut-Westchester Mycological Association came together for a Wild Spring Edibles Walk at William E. Wolfe Park in Monroe. On this four hour walk, participants learned how to identify common wild edible plants and mushrooms of mid-spring. We hunted for prized spring mushrooms such as Oysters, Chicken-of-the-Woods, Enokis, Wine-Cap Stropharias, and Morels. We enjoyed a wild foods lunch collected by our guides throughout April. Everyone left with a greater appreciation of the delicious and nutrient-rich flora growing all over the region this time of year.

Slow Food Swaps

You make the best bread, but need some homemade butter to go with it? What about some farm fresh backyard eggs? What is a food swap? A food swap is part silent auction/part village marketplace/part fun-loving open house where your homemade, homegrown, and foraged creations become your own personal currency for use in swapping with other participants. Read more about it here.

Food in Art Tour

Foodies, holiday lovers, and art gallery buffs alike, came together for a Food and Art tour at the Yale University Art Gallery, led by a Wurtele Gallery Teacher and Slow Food board member Vanessa Lamers. The tour looked at representations of food, agriculture, and eating throughout history, using the gallery’s artwork to provoke a discussion about food in our society today.

Creating Your Stock Market

As the colder months come upon us, it’s a great comfort to know you can reach into your freezer and have the beginnings of a perfect soup or a rich sauce. Creating restaurant-quality stock is easier than you might think, incredibly economical, and tastes far better than what you could buy in a store.

In this hands-on class, we learned the secrets of how to make both a rich beef stock and a deeply flavorful vegetable stock. We learned the classic techniques, and also learned strategies for improvising, and how to accumulate your stock ingredients over time.

Learn the Art of Crafting a Slow Cocktail

We stepped behind the bar with John Ginnetti, Owner and Mixologist of 116 Crown, and explored the evolution of the cocktail. This class discussed the history of cocktail making, from classic favorites through to today’s contemporary innovations. We learned that Slow Cocktails are about more than just sustainability and using local ingredients, they’re also about flavor. They should be delicious, and prepared and enjoyed in a thoughtful way. John prepared 5 classic and unique cocktails the Slow Food way – with no prefab mixers – only fresh squeezed juices, homemade syrups, artisanal bitters, and the finest spirits.

Check out what we’ve been doing!

Michael de...
Slow Food ...
Identifyin...
Shannon ou...
 Good times!
A swapper ...
Beautiful ...
Stuffed Pu...
«   »

Get Involved

Sign up to received our monthly email newsletter, and learn about opportunities to get involved