Chef Claudine Martyn, a long time Slow Food member and regional governor for Texas and Oklahoma is at the helm and is using a bevy of local ingredients for dinner. The menu includes Spicer's zucchini blossoms stuffed with Caprino Royale goat cheese, Burgundy Pasture beef, Windy Meadow Farms chicken, Lemley farms 'maters and Cooper Farms grilled peaches (with a homemade vanilla ice cream and butterscotch sauce!).
It's BYOB and tickets are $65 each. Seating is limited to 25. Chef Martyn is hosting at her house in Oak Cliff.
Slow Food is a nonprofit, member-supported group that promotes "local food traditions" through "pleasure and responsibility."
Member Liz Goulding agrees that sometimes it's hard to explain what Slow Food is about in short, "But over the course of a meal, hopefully people will understand and get excited about it."
The dinner is to raise money to support the International Rescue Committee's community garden off Fitzhugh, which is designed to provide refugees with an opportunity to grow and prepare traditional foods from their homeland.
"We want people to understand that one of the main principles of Slow Food is participation," Goulding said. "Particularly through sharing a meal with friends. A great one at that."
This dinner is the first in a series as the local Dallas chapter works to build leadership and involvement in the movement locally. If you're curious about the slow food movement, this is a great way to meet the people and learn more.
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