Archive for June, 2009

American Indians and the Slow Food Movement
Excerpt:“Today, genetically modified crops, biopiracy, environmental degradation and the growing distance of tribal members from traditional food production and consumption threaten many of these indigenous food products.”

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Whether you’re touring Chilean vineyards or picking sand plums in El Reno this summer, we want to know about it! Email us so we can share summer food adventures among our Slow Food community: slowfoodokc@yahoo.com.

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Joie de Vivre

Slow Food OKC‘s 4th Annual Wine, Cheese, and Cured Meats of the World was held on May 14th. This year we journeyed to France for vin, fromage, et charcuterie.

A snapshot of my plate. So much flavor! That’s a close-up of mimolette from the Mediterranean Deli. The name comes from “mi-mou” meaning “half soft.”
Maturing the cheeses involves storing them in damp cellars and turning them every week. At the same time the surface of the cheese is brushed to remove cheese mites which feast on its surface. As the cheese ages, evidence of mites can be seen in the pitted and moon-like surface which appears on the cheese.
Wines, Cheese, and Cured Meats of the World
Wines, Cheese, and Cured Meats of the World
Wines, Cheese, and Cured Meats of the World
The variety of cheese and meat, their textures and flavors, presented an adventure in eating. The setting was wonderful: delicious new foods, friendly people, beautiful surroundings.
mini creme brulee and maple chocolates
Bite-size crème brûlée  and decadent chocolates.
mini creme bruleesWines, Cheese, and Cured Meats of the World

Overheard at the 4th Annual Wine, Cheese, and Cured Meats of the World:

“That’s transcendent.”
“That negates the need for chocolate and potato chips.”
[Speaking of the mind-blowing ganache squares with coarse salt sprinkles. Amazing.]
“I want to rub that all over my body.”
[Speaking of the St. Andre Triple Cream cheese. Its “triple-cream” status means it has no less than 75% butterfat for every 100 grams of cheese. It’s about 50% richer than the average Camembert, and it gets that way by adding more cream to the already rich curds during the cheese-making process.]

Thanks to:
La Baguette and La Boucherie
Mediterranean Deli
North Oaks Wine and Spirits
Prairie Thunder Baking
Ann Parsons and Jerry Connell
Platt College

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