Taste Education: Exploring Madeira
511 North High Street, Columbus
Saturday, December 11, 6:00–8:00 p.m.
$44.95 members / $49.95 nonmembers + $1.99 service fee
($34.95 members / $39.95 nonmembers + $1.99 service fee through November 30)
Madeira is the forgotten cousin of the fortified wine world: while many people are familiar with port and some have a passing familiarity with sherry, few if any have more than a handful of encounters with their island cousin.
When Madeira was first shipped across the oceans, neutral spirits were added to preserve it for the journey. After a time, winemakers found that it actually benefited from the agitation and high temperatures of a long sea journey; today’s Madeiras are made with a high-heat process that has its origin in that fortuitous discovery.
Join us and Blacklick Wine and Spirits’ (and, now, Ale Wine and Spirits’) wizard of wine, Landon Proctor, at DeepWood on December 11 to sample eight Madeiras—two each from the four major styles of Madeira, one of each style from the Rare Wine Company’s Historic series and one each from still older vintages (one of the Madeiras we will sample celebrated its 100th birthday this year). Light snacks, appropriate to the wine, will be provided as well.
Slow Food Kaffeeklatsch
Stauf’s Coffee Roasters
1277 Grandview Avenue, Grandview Heights
Sunday, November 21, 9:00–10:30 a.m.
No charge (except for coffee)
Our Slow Wine events have been very popular, but at our annual meeting we were asked whether there might not be a way to have some sort of get-together for people who don’t drink wine, or don’t have weekday nights free, or are morning people rather than evening people. Voilà—the Slow Food Kaffeeklatsch.
We will meet at Stauf’s in Grandview and have the opportunity to sample any of their coffees, using their remarkable Clover coffee maker. President Mark Swanson has suggested that they might have some coffees from Jamaica and Kona on hand for us to try. Food from their new baker, Cup Cake Yum Yum, which sources all organic and local ingredients, will be available as well. We’ll have a cup of coffee and chat about Slow Food, or the chapter, or upcoming events, with whoever feels like coming to join us.
Terra Madre Reception
North Market Dispatch Kitchen
59 Spruce Street, Columbus
Sunday, November 14, 5:00–7:00 p.m.
Slow Food members only; no charge
Slow Food members are invited to the North Market Kitchen to help us welcome Central Ohio’s Terra Madre delegates back from Italy! We will have refreshments and light snacks on hand and, along with members of the press, will hear first-hand accounts of the delegates’ travels and experiences.
There is no charge for admission, but space is limited, so only the first 50 current, paid members of Slow Food USA to sign up will be allowed in.
Middle West Spirits Tour and Reception
Middle West Spirits
1230 Courtland Ave., Columbus, OH
Thursday, November 11, 7:00-9:30 p.m.
$19 member / $24 nonmember + $1.99 service fee
Please join us for a tour and tasting at Middle West Spirits, followed by a social gathering at the home of two of our Slow Food Columbus Members, Molly Kurth and Christy Cook. After the tour and tasting, we will enjoy some cocktails based on Middle West’s OYO vodka and seasonal foods (prepared by Basi Italia’s chef, John Dornback) that can serve as your inspiration for the upcoming holiday season.
A new addition to the Short North, Middle West Spirits is a micro-distillery that draws inspiration from its surroundings. They are mindful of the immense resources they have nearby and make every effort to use them. They are also students of time-tested distilling traditions: proud to use the first copper still of its kind in North America, from a company that’s been making the gold standard for nearly 200 years.
Ohio River Valley Winery Tour
Ohio River Valley
Saturday, September 11, 8:30 a.m.–9 p.m. or so
$99 all-inclusive: tour, transportation, lunch, and dinner
We are excited to announce that we will be partnering with Columbus Food Adventures to offer an exclusive, full-day tour of the wineries of the Ohio River Valley. We will see where and how some of the best Ohio wines are made, learn about the history of Ohio wine, and taste a wide variety of wines.
This scenic and educational tour will include tastings at four wineries, souvenir wine glasses, lunch, dinner, and transportation, as well as wine with dinner. Dinner will be at the farm-to-table-focusedWildflower Café in Mason, Ohio, where local, seasonal and sustainable ingredients are used to create classy comfort food. The tour is amazing value at $99 for a one of a kind day.
We will leave downtown Columbus at 8:30 a.m. and return after dinner. The wineries we will be visiting are:
Kinkead Ridge—Ron Barret and Nancy Bentley sold their lauded Oregon vineyards and came to edge of the Ohio River with a mission – make wines worthy of the area’s lost fame. If national and international press is the metric, they succeeded. Their whites are always strong and their red Bordeaux blend, Revelation, has been Ohio’s top wine in every Ohio vs Michigan Wine Clash.
Valley Vineyards—Valley Vineyards just celebrated its 40th anniversary and remains a pioneer in the recapturing the viticultural history of the Ohio River Valley. Now run by the third generation of the Schuchter family (their roots in Morrow are deeper than the vines!), Valley produces a complete range of wines from refreshing light whites to full-bodied and ageable Cabernet Sauvignons as well as ice wines and port.
Meranda-Nixon—The story of Meranda-Nixon has been featured in the Wall Street Journal as Seth Meranda and Tina Nixon revitalized their family tobacco farm by turning to viticulture. In just a few years they have become a quality leader in Ohio wines with a variety of wines from a surprisingly lovely pink Catawba (a throwback to the area’s original viticultural fame) to Chardonnay and full-throttle Cabernet Sauvignon which has fooled people into thinking it was from Napa.
La Vigna—The newest winery in the area, the picturesque La Vigna has come on strong with just two vintages released. Simply named White and Red, these wines from classic French varieties are continuing to uphold the new standard of quality in the Ohio River Valley.
Shake the Hand That Feeds You
Flying J Farm
5329 Van Fossen Road, Johnstown
Saturday, August 14, 5:00–11:00 p.m.
$35 member / $45 supporting member / $20 ages 12 and under /
$60 nonmember (tickets on sale after August 1)
Join us at Terra Madre delegate Dick Jensen’s Flying J Farm for our third-annual farm-to-table dinner! Last year’s Otter Creek dinner and our inaugural Shake the Hand That Feeds You dinner were our signature events for each year: the teamwork and conviviality at each exemplified the spirit of Slow Food.
This year’s incarnation of the event will feature the upscale farm-to-table comfort food that has become the signature style of our chef, Kevin Caskey of Skillet Rustic Urban Food. Grass-fed burgers, brisket and a country bean pot will lead off a menu that promises to be both sustainable and delicious. A dessert of churned ice cream (perhaps with a special guest) will follow. Afterward, in a nod to the origins of the event and to the Ark of Taste, Highland Estates pawpaw liqueur will be available, as we watch the Perseid meteor showers overhead (overnight camping and a wood-fire breakfast are available for an additional $10; RSVP firstname.lastname@example.org to reserve spots).
As a “thank you” to our loyal members, tickets are available to members only until August 1, and at a jaw-dropping price: $35, all-inclusive ($20 for ages 12 and under; given likely demand we ask that members purchase no more than a pair of tickets each for nonmember guests.) Those who are willing and able to do so may support the farm further by purchasing a ticket at the $45 level instead, to help cover some very substantial losses that Dick has experienced in the past year (in particular, his cow barn, which cost $28,000 above the insured value to replace). Our goal is to make the dinner as accessible as possible to our members while helping to preserve what has become a very special place for Slow Food Columbus. Nonmembers are welcome to attend at the regular price of $60 and are encouraged to support the farm with an additional $10 donation.
Tomato Sauce Canning Workshop
North Market Dispatch Kitchen
59 Spruce Street, Columbus
Wednesday, August 11, 6:30–8:30 p.m.
$8.99 member / $12.99 nonmember
Tomato season is here! In a hands-on workshop, Hounds In The Kitchen writer Rachel Tayse will guide participants to make and can sauce from local tomatoes. She will demystify the canning process, offer tastes of fresh and preserved tomato products, and provide recipes.
The price of the workshop includes a jar of sauce to take home.
Jorgensen Organic Farms
5851 East Walnut Street, Westerville
Saturday, July 24, 5:00–11:00 p.m.
$80 member / $95 nonmember
Join us at Jorgensen Organic Farms for a midsummer dinner in a field of sunflowers! Tour the backyard that produces the mint for Jeni’s Backyard Mint ice cream and enjoy the bounty of Val Jorgensen’s sustainable farm. Thanks to the generosity of the people involved, you can enjoy your dinner knowing that you are helping to send Central Ohio farmers and chefs to Terra Madre, Slow Food’s biennial sustainability conference in the fall. (To read more about the team of delegates that was selected for Terra Madre, click here.)
We will begin with tours of the farm and then move to the barn for appetizers and drinks. After our happy hour, we will proceed to a single long table shaded by long rows of sunflowers, planted especially for this dinner, where we will enjoy a convivial Italian-style meal with musical accompaniment. A team of cooks and assistants, headed by American Culinary Federation Columbus Chef of the Year 2008 David Wolf, will produce a unique and unforgettable open-air experience.
It’s a dinner you won’t want to miss.
Off the Menu: The Flavors of Thailand
Nida’s Thai on High
976 North High Street, Columbus, OH
Sunday, April 25, 2010, 6:00–9:00 p.m.
$37 member / $45 nonmember + $1.99 service fee
Please join us as we explore the true tastes of Thailand with Nida Perry and the staff at Nida’s Thai on High.
Structured as an 8 course small plate tasting dinner, this meal will use its wide variety of dishes to demonstrate how true Thai cooking can create delicious offerings from ingredients that are often underutilized in the United States. It will also illustrate the ways in which Thai food, as served and consumed in Thailand, can be quite distinct from the Thai food that is typically consumed by Americans.
The price of admission includes the eight-course tasting menu, tax, and gratuity; cocktails will also be available à la carte.
Rick Bayless WOSU Chefs in the City Book Signing
Dispatch Kitchen at the North Market
59 Spruce Street
Thursday, April 15, 2010, 4:15-5:00 p.m.
Free (first 35 to sign up have reserved spots)
Slow Food Columbus and Local Matters, in conjunction with Taco Trucks Columbus and Taco Nazo, present WOSU’s Chefs in the CityBook Signing with Master Chef Rick Bayless, host of the PBS television series, Mexico: One Plate at a Time and the winner of Top Chef Masters, in the Dispatch Kitchen on the second floor of the North Market.
Thursday April 15, from 4:15–5:00 p.m. ONLY!
We will have two of Chef Bayless’ favorite cookbooks for sale; additional signed copies will be available after the event. Taco Trucks Columbus will be present to provide food from one of Columbus’ taco trucks, Taco Nazo. Proceeds from this and all Chefs in the City 2010 events will directly fund children’s educational programming on WOSU TV.
James Beard Award Reception
The Dispatch Kitchen at the North Market
59 Spruce Street, 2nd Floor
Sunday, March 21, 3:30–5:00 p.m.
No charge / donation accepted at door
It’s not every day that a Columbus chef is named a semi-finalist for a James Beard Foundation award. In fact, to our knowledge, it’s never happened before. But this year, Chef Kent Rigsby, Slow Food member and architect of our chapter’s First Anniversary Dinner just over a year ago, and Chef Magdiale Wolmark, whose Dragonfly Neo-V restaurant was featured in Kurt Friese’s A Cook’s Journey: Slow Food in the Heartland, became the first.
We want to honor that achievement, and we want to give the members of the community the opportunity to do so as well.
The North Market has generously offered us the Dispatch Kitchen, where a few of our group’s home cooks will produce passed appetizers and refreshments. (To help defray their costs, donations will be accepted at the door.) The chefs and their families will be in attendance to meet you and yours and to join us in celebrating the recognition that they’ve earned and helped to bestow on Columbus.
We hope you can attend. If you can, a quick email email@example.com would help us get a rough head count. (And if you can’t, we hope you’ll congratulate them yourself next time you see them.)
Taste Education: Château Belgrave Vertical Tasting
The Twisted Vine
1816 West Fifth Avenue, Columbus
Wednesday, February 17, 6:00–9:30 p.m.
$30 member / $40 nonmember + $1.99 service fee
Join us at The Twisted Vine for a unique taste education event: a vertical wine tasting. A vertical tasting is an opportunity to engage in a controlled experiment, in which the thing being tasted is held constant and the period in which it was produced is allowed to vary, to isolate the effects of time (or things that vary with time, like climate) on taste.
In this case we will sample six consecutive vintages (1995-2000) of Château Belgrave, a Grand Cru Bordeaux from the Haut-Médoc appellation. The proximity of the vintages means that variation in sunlight, rain, temperature, and so on will probably produce more variation in the taste of the wine than will age, so we will focus on the differences that those variables can make in a given growing season. Master Sommelier Matthew Citriglia will join us at the tasting and offer his perspective on these issues.
The tasting begins with a reception at 6:00 p.m., with the vertical to begin promptly at 6:30; late arrivals will be difficult to accommodate. Cost includes samples of the six wines as well as a white Bordeaux at the reception; food will be provided both at the reception and during the tasting.