Slow Food Boston’s Brazilian Cocktail Party! Part 2!

Brazilian Cocktail Party, Part 2 Quick! What’s the most common ingredient in the tasty appetizers we’ll be serving at our Thursday, December 3rd festa, first event in our series exploring immigrant food traditions? -Caipirinha or tropical juice spritzer –Farofa de carne seca, sautéed manioc flour with Brazilian cured beef –Pão de queijo, cheese and manioc rolls –Canjiquinha, creamy corn soup with pork –Mandioca frita com lingüiça calabresa, deep-fried manioc with Brazilian sausage –Bolinho de bacalhau, codfish balls –Empadinha de palmito, heart of palm turnover –Empadinha de camarão, shrimp turnover -Orange slices and vegetable sticks –Molho and piri piri, hot sauces -Brazilian pastries Gold star if you said manioc, also called yuca or cassava. The starchy tuber is Brazil’s major contribution to the world food basket—it originated in the Amazon—and one of its most important staples. Our party menu pays homage to manioc three ways: as crunchy, toasted farofa, as the silky-textured base for bread and as a crisp-on-the-outside, tender-on-the-inside home fry. Here, Nazare and Washington, two of our volunteer cooks, show me how to make pão de queijo with sour starch, fermented manioc starch.

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Brazilian Event Promo Cooking from Slow Food – Boston on Vimeo.

Please join us for a culinary trip to Brazil this Thursday, December 3rd at the Massachusetts Alliance of Portuguese Speakers (MAPS), our host and partner for the event. Proceeds will be donated to their AIDS/HIV Prevention & Education Program.

Brazilian Cocktail Party Thursday, December 3rd, 6:30-9:30 pm Massachusetts Alliance of Portuguese Speakers 1046 Cambridge Street, Cambridge Tickets $20; reserve them here. Next up: a Vietnamese picnic in spring 2010. Email me if you have ideas for others! Anastacia Marx de Salcedo, Slow Food Boston

Slow Food Boston’s Brazilian Cocktail Party!

Brazilian Cocktail Party, Part 1 This December Slow Food Boston is kicking off a series exploring the food traditions of local immigrant groups. First stop: Brazil! Nazare and Washington—two of the volunteer cooks for our upcoming festa—and I are here at Casa de Carnes Solução, a Brazilian butcher shop on Bow St. in Somerville. We’re shopping for the ingredients for pão de queijo, rolls made from manioc and cheese from Minas Gerais, region of origin for most of Massachusetts’ estimated 75,000 to 230,000 Brazilians. Let’s take a look inside!


Brazilian Event Promo Shopping from Slow Food – Boston on Vimeo.

We hope you’ll come by on December 3rd for a frosty caipirinha, piping hot cheese rolls and 7 other delicious appetizers prepared by the Brazilian staff of the Massachusetts Alliance of Portuguese Speakers (MAPS), our host and partner for the event. Proceeds will be donated to their AIDS/HIV Prevention & Education Program. Next up: a Vietnamese picnic in spring 2010. Email me if you have ideas for others! Brazilian Cocktail Party Thursday, December 3rd, 6:30-9:30 pm Massachusetts Alliance of Portuguese Speakers 1046 Cambridge Street Tickets $20; reserve them here. Anastacia Marx de Salcedo, Slow Food Boston

Urban Agriculture Talk with Farmer-Author Novella Carpenter and Farmer Rich Pederson, November 12 at 7pm

We’re really excited about our two talks coming up in the next few weeks – the “Building and Maintaining a Local Food System” panel discussion at URI’s Kingston campus on Thursday, November 5 at 6pm, as well as this talk:

Farm City, City Farm: Tales in Urban Farming from Farmer-Author Novella Carpenter and Farmer Rich Pederson

Sponsored by Slow Food Rhode Island and Southside Community Land Trust
Thursday, November 12, 2009, 7pm
at the First Unitarian Church of Providence, 1 Benevolent Street
A donation of $10.00 per person ($5.00 for students) is suggested

Join us for a evening of stories – trials, tribulations, and triumphs – from two talented urban farmers; Novella Carpenter, author of Farm City: the Education of an Urban Farmer, and Rich Pederson, Southside Community Land Trust’s City Farm Farm Manager.

Novella and Rich will take turns sharing their urban agriculture experiences with us, with their unique perspectives influenced by each of their environments; Novella’s in Oakland, California, and Rich’s here in Providence. They’ll follow their story-telling with an audience question and answer period, which is sure to be entertaining and informative – and quite likely very funny as well.

For more information, email

On Locally Grown Foods, courtesy of Providence the Creative Capitol

As we’re all interested in the local food scene – and we mean the growing, as well as the preparing and serving – this article (excerpted below) from Providence the Creative Capitol caught our eye:

The national trend towards locally grown, organic, seasonal foods has been gaining momentum thanks to recent food scares and recalls. Vegetables containing E-coli and peanuts spreading salmonella have helped raise awareness about food production, called into question factory-farming practices, and led consumers to want to know where their food is coming from…

…Bruce Tillinghast, owner and chef of New Rivers, a Providence restaurant serving refined bistro food made from fresh, organic ingredients, was an early local promoter of locally grown food.

We were thrilled to see that the article included insight into the Rhode Island food system, with our friends from New Rivers, Farmstead, Red Planet, Farm Fresh Rhode Island, and Southside Community Land Trust all mentioned in the article. We think it nicely demonstrates how many people are working so diligently at building and maintaining a local food system right here in Rhode Island.

To read the article in its entirety, click here.

Panel Discussion: Building and Sustaining a Local Food System

We are pleased to present the “Building and Sustaining a Local Food System” panel discussion at the URI Kingston campus on Thursday, November 5, 2009.

The panel members include Matt Jennings of Farmstead and La Laiterie at Farmstead and Don Minto of Watson Farm.

This same panel participated last year, and by all accounts, it was a fabulous discussion. What’s more, the event is free of charge.

The talk starts at 6 pm and will run approximately 1.5 to 2 hours. The location is the Weaver Auditorium at the Coastal Institute (click on the link, the Coastal Institute is #13 on the map) on the URI Kingston campus.

Parking is available along Flagg Road and in nearby parking lots.

We hope to see you at URI for a budget-friendly, educational evening.

Slow Food Bastille (Paris) on hunt for grandmothers’ recipes

We received this wonderful invitation from Slow Food Bastille, via Slow Food New York’s Regional Governor, Ed Yowell:

We are organizing a recipe contest on Internet to put together recipes transmitted from person to person, trough family or friends. The “award ceremony” will take place in Euro Gusto, the next french “salone del Gusto” in Tours in November.

The Slow Food Bastille chapter would love to receive recipes from overseas, so get out grandma’s recipe file, and get to work! Recipes should be made with common, economical ingredients, should feed at least 6 people, and should be geared to non-professional cooks. There are 19 days left until the close of the contest, so you have a little bit of time to review your recipes before submitting them, and you may submit multiples. Winners will be announced at EuroGusto at the end of November.

Entries may be made in French, English or Italian (just click on the flag).

To enter, visit:

Heirloom Harvest Week Sneak Peek

This post comes to us from Anne Obelnicki at Chefs Collaborative – in case you haven’t made up your mind about which restaurant you’ll be visiting during these last days of the Heirloom Harvest Week, Anne provides us a sneak peek at what’s being served up.

It’s Heirloom Harvest Week in Providence, Boston and Portsmouth (October 12-18), a time when we asked all the participating chefs to have one or more items on their menu highlighting and honoring locally grown vegetables from the RAFT Grow-Out project. The chefs in Providence have outdone themselves, using RAFT veggies in creative and delicious ways, and making some of the most beautiful food I’ve seen. The dishes speak for themselves, so here they are. All I have to say is: Providence, I will be back!

Chez Pascal

Matt Gennuso, Chef/Owner

Pike’s Peak Squash Dumplings with Blue Cheese and Walnuts

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Marfax Bean Ragout with Molasses, Bacon and Seared Pork Head Roulade with Pickled Gilfeather Turnips

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New York State Tasting of Lamb with Long Pie Pumpkin Gateaux de Riz, Gilfeather Turnips, Student Parsnips & Red Wine

Long Pie Pumpkin Custard Tart with Graham Cracker Crust and Student Parsnip Ice Cream



Joseph Hafner, Executive Chef

Slow Poached Heritage Farm Duck Egg
Long Pie pumpkin, marrow squash, Jimmy nardello’
s peppers, duck confit, duck crackling



Mike Nice, Chef

Roasted Long Pie pumpkin flan with hazelnut graham wafer cookie, tarragon granita and Mexican chocolate sauce

Julian’s will be running various RAFT-inspired specials throughout the week

La Laiterie at Farmstead

Matt Jennings, Chef/Owner

Sformato of Long Pie Pumpkin
Wild Arugula, Gilfeather Turnips, Marfax Beans, Parmigiano Stravecchio, Jimmy Nardello Pepper ‘Agrodolce’


Local 121

David Johnson, Chef

Long Pie Pumpkin Pumpkin Pie with Molasses Ice cream


Jimmy Nardello Peppernadda with prima pasta and Narraganset creamery fresh ricotta

Other RAFT-inspired specials throughout the week

New Rivers

Bruce Tillinghast, Chef/Owner

Beau Vestal, Chef de Cuisine

House-cured Sopresatta with Jimmy Nardello Pepper Jam, Molasses Mustard and Baguette


Confit of Belly of Pork with Gilfeather Turnips, Green Apple and Cider/Vanilla Sauce


Grilled Tartine Wethersfield Onion and Bacon marmalade, Long Pie Pumpkin and Gruyere

Nick’s On Broadway

Derek Wagner, Chef/Owner

Skillet roasted wild Rhode Island Striped Bass with local heirloom vegetable ragout, white wine and garden herbs


Waterman Grille

Michael Conetta, Chef

Wood Fired Apple Napoleon: Pippin Orchard Apples, Simmons Farm Pork Sausage, Hannah Bell Cheese, and a mulled apple Cider Reduction

Georges Bank Scallops with Tiverton pumpkin puree, Jeffries Baby Greens and pickled beet salad