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Slow Food in Tucson

June 5, 2013 — 6 Comments

The Slow Food movement is a worldwide pushback to fast food.  We all know, more or less, what is intended by the phrase fast food, but only after some examination does the core meaning of Slow Food emerge.  As a food hippie from the 1960’s when health food and coops and gardening were a reaction to the available sources and quality of nutrition, I do not need coaching in this matter.  In fact, I eat more convenience foods now than ever because I purchase a bit of fake meat from time to time. I am sometimes now a lazy food hippie at Trader Joe’s frozen food aisle.  My core belief is that we need no packaged or processed foods in our lives unless we do that processing ourselves.  Slow Food is out to change the conditions of farming, eating, and distributing food.  I applaud the whole thing.  They (we) are making strides.

This movement started in Turin, Italy and has fortunately spread as a philosophy and an organization.  I joined this year and my first impression is really good.  We attended tasting held by the Slow Food Southern AZ chapter at Lodge on the Desert.  The event was inspirational and very reasonably priced.  I, for one, loved having the posole deconstructed so I could have it without the pork.  Ryan Clark was one of many chefs showing off their talents for a happy crowd.

Slow Food

April 19, 2013 — 3 Comments

Last night was the first food and wine tasting presented by Slow Food in Tucson. I would call it a complete success.

We attended with our friend Sara, who enjoys a tasty bite as much as we do. We arrived early, and set out with a really outstanding Bloody Mary served by Pasco kitchen and lounge. Their urban farm cuisine is totally amazing. We plan to go to brunch there this weekend for more. We tasted our way through the most innovative dishes and drinks put together in one place by the Slow Food people. The live band and the lively crowd of foodists made this a party to treasure in the tastebuds of the mind. I started out to be very precise and document all the flavors and happy moments, and then happiness took over. We ran into old friends and I abandoned the picture taking to just have fun. I am not, gentle reader, a real reporter. I am an enthusiastic and opinionated blogger who loves to taste. I had more wine than beer, but am still of the opinion that the beer is better in Arizona than the wine. The beverages were all worth trying and complimented the food nicely. I came away liking a beer from Dragoon Brewery as my fave new discovery. It is Stronghold Session Ale, with a dark and festive flavor.

The chefs all made amazing bites, and were willing to serve me the plate without meat when it was easy. Chef Ryan Clark, the host chef of the event, served green posole, vegetarian, with the option to add pork. I loved him for that, and think the posole should go on his menu because it is epic. Doug Levy from Feast made mesquite biscuit mini sandwiches that drove me and the whole crowd wild. Everyone was talking about those. He did not mind that we were all snatching more than one. The radishes with mozzarella foam butter from Zona 78 were incredible, as was the grilled radicchio. They brought their farmers with them which was very cute. Acacia served me a plate minus the meat which was fabulous. There was no bad food at all. From my own taste perspective I gave Nancy Taylor, a woman who wrote a book and supports Slow Food with it the best dish award. She served prickly pear. Nopales, prickly pear cactus pads, are delicious, lower the blood sugar of those who eat them, and are virtually free to anyone who wants to go pick cactus. I adore nopales, and have a never ending search for the best recipe featuring them on earth. At the moment Ms Taylor is in first place with her tepary been, chiltepin salad. I will knock this off in my kitchen very soon. The contest will continue, however. Don’t hesitate to contact me, gentle readers, if you have a recipe for nopal. I am open to learning them all.

We discussed our discoveries on the way home in the car. Bob, Sara and all have all discovered new restaurants we want to visit, and been reminded that we are surrounded by talented, caring, creative chefs. This is all very good news.