Slow Food Nation '08

Sunday 10:00 – 11:00am

• Exploring Coffee and Chocolate Pairings – SOLD OUT

  Fort Mason Center, Bldg C, Room 370 | Tickets: $10

  Explore the possibilities and pitfalls of pairing coffee and chocolate while hearing about the commonalities in their post-harvest processing, colonial legacies, and (naturally) enjoy some amazing food and drink. Join James Freeman from Blue Bottle Coffee and Seneca Klassen from Bittersweet Cafe as they dig into two of the world’s favorite stimulants. Guaranteed to be a positive start to your day! This workshop holds 60 people.

  

• Slow Food Meals on a Budget – SOLD OUT

  Fort Mason Center, Bldg C, Room 362 | Tickets: $10

  Living the slow food lifestyle doesn’t require selling the family farm. Join Whole Foods Market value experts as they share tricks for maximizing your shopping dollars even as you maximize your eating pleasure. Chef Instructor Josh Hanoka will present a four-course meal for four people for under $50 and show you how to save on the best local foods. With insider tips and scrumptious recipes, you’ll discover how to make every day a celebration of food, shared meals, and healthy wallets. This workshop holds 45 people.

  

Sunday 12:00 – 1:00pm

• Fermented Delicacies – SOLD OUT

  Fort Mason Center, Bldg C, Room 362 | Tickets: $10

  Food doesn’t get much slower than fermentation. In this workshop Sandor Katz of Wild Fermentation, and author of The Revolution Will Not Be Microwaved, will offer a broad survey of the exciting flavors of fermented delicacies enjoyed by cultures around the world. Learn about the healing qualities and nutritional importance of fermentation, as well as its illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques and become part of the fermentation revival. This workshop holds 45 people.

  

• Northwestern Sips & Morsels – SOLD OUT!

  Fort Mason Center, Bldg C, Room 370 | Tickets: $20

  Rainforests, oceans chilled by arctic currents, protected valleys, open plains, and the mountains of the Pacific Northwest serve up a platter of unique regional foods paired with libations from skilled craftsmen in this workshop led by Greene Lawson, owner of HotLips Pizza and Soda in Portland, Oregon. This workshop holds 60 people.

  

Sunday 2:00 – 3:00pm

• Mendocino Pinot Noir – SOLD OUT

  Fort Mason Center, Bldg C, Room 362 | Tickets: $20

  Classic old-and new- world-style Pinot Noir from Mendocino County will be introduced in a horizontal tasting of same vintage year. The workshop will explore Mendocino County AVA’s and microclimates and include tastings and comparisons of Pinot Noirs from the cool climate Anderson Valley and warmer climates such as the Russian River, Redwood and Potter Valleys. Enjoy a lively discussion of the effects of soil, topography and climate on the finished wines while you sip. This workshop holds 45 people.

  

• Heirloom Tomatoes with Local Wines – SOLD OUT

  Fort Mason Center, Bldg C, Room 370 | Tickets: $20

  Swirl, sniff and sample wine glasses filled with brilliantly hued heirloom tomato chunks in this extraordinary workshop. Ann Noble, creator of the Wine Aroma Wheel, and Professor Emerita, UC Davis Enology Department, will lead a tasting of Yolo County-grown heirloom tomatoes. Paired with local wines, participants will decide which wines go best with tomatoes. This workshop holds 60 people.

  

Sunday 4:00 – 5:00pm

• A Traditional Taste of Southwest Heritage Foods – SOLD OUT

  Fort Mason Center, Bldg C, Room 362 | Tickets: $20

  Join chef and author John Sharpe and Southwest Regional Slow Food Governor Pamela Hamilton on a taste journey through Southwestern heritage foods featuring Presidium Churro lamb, Piki bread with Hopi Hummus, and Chiltepine salsa. Learn about and discuss the importance of the churro lamb to the community, its history and traditions, and methods of preparation. Sample hand-selected foods such as tepary beans, dry-roasted and blue corn, and chiles from Arizona and New Mexico. This workshop holds 45 people.

  

• Eat It To Save It, Slow Food USA’s Ark of Taste – SOLD OUT

  Fort Mason Center, Bldg C, Room 370 | Tickets: $20

  Who’d have thought that to help increase the availability of some dwindling foods and foodways all we have to do is eat them? Join Slow Food’s Ark of Taste co-chair Poppy Tooker to taste some of the most delicious and endangered food of the USA and meet the very special people who work to rescue and promote them: hand harvested and parched “manoomin” or wild rice with Winona LaDuke, Sun Crest peaches with Mas and Nikiko Masumoto, Guinea and Mulefoot heritage hogs with Arie McFarlen, Ark vegetables, fruits with Alyssa Jumars of Dunbar Farms and Neal Peterson, champion of the pawpaw and Betsy Lydon award winner will discuss his work on recovery of this American fruit and offer tastes as well. This workshop holds 60 people.

  

Sunday 6:00 – 7:00pm

• Slow Sips & Charcuterie Snacking – SOLD OUT

  Fort Mason Center, Bldg C, Room 370 | Tickets: $20

  Sam Edwards of Surry, Virginia, Kenneth Rochford of Medlock Ames, and Mark Pastore co-owner of Incanto and Boccalone tell their stories of how a prosciutto partnership saved a family business, a winery was founded on sustainable and organic principles, how chefs became shopkeepers, and how flavorful experiments in the charcuterie world are feeding America’s revolution of new aromas and flavors. You’ll snack on a sumptuous array of sandwiches layered thick with charcuterie and artisan pickled delights while slowly studying the piquancy of organic, sustainable wines. This workshop holds 60 people.

  

• Biodynamics and Wine – SOLD OUT!

  Fort Mason Center, Bldg C, Room 362 | Tickets: $20

  Wines produced from biodynamically-grown grapes, farmed by gentle methods good for the earth, are a true expression of place. Four wineries will describe their disciplined biodynamic practices and ongoing, intuitive awareness while they present wines for tasting from their certified Biodynamic® properties: Paul Dolan Vineyards, Ceago Vinegarden, Grgich Hills Estate, among others. This workshop holds 45 people.

  

Sunday 8:00 – 9:00pm

• Slow Spirits – SOLD OUT

  Fort Mason Center, Bldg C, Room 370 | Tickets: $20

  Join Allen Katz, master mixologist and Chairman of the Slow Food USA Board of Directors, Greg Lingren, Proprietor of Rye Bar, and H. Joseph Herman, Proprietor of Elixir, for a tasty and enlightening exploration of sustainable spirits and cocktails – the new wave of responsible drinking! While sipping creations from artisan spirits producers such as Prairie Organic Vodka, they’ll discuss sustainability in distillation and the exciting use of local, seasonal ingredients in the creation of mouth-watering cocktails. Allen will compare local food and drink to their industrial, commodity counterparts and illustrate how, in the campaign for a good, clean, and fair food chain, what we choose to sip is as important as what we choose to eat. This workshop holds 60 people.

  

• Lodi Rules

  Fort Mason Center, Bldg C, Room 362 | Tickets: $20

  Take a journey through Lodi Wine Country! Led by the Lodi Rules ‘Guru’ himself, Dr. Cliff Ohmart, this memorable trip will include a tasting of wines produced within Lodi Rules guidelines: California’s first set of appellation-wide sustainable viticultural standards. Learn how these standards, certified by third party Protected Harvest, help vintners produce high-quality wines reflective of the Lodi Appellation and address the overall health of the vineyard, ecosystem, and employee well-being. Join us and taste the delectable, sustainable wines of Lodi Wine Country. This workshop holds 45 people.