Slow and Sinful Gala 2014 – Fourth Annual Celebration of Prince Edward County Bubbly

Join Us At The Fourth Annual Slow and Sinful Gala

The Slow and Sinful Gala is back on the calendar and will be held November 29th at Highline Hall in Wellington; doors open at 7 pm. The evening will feature sinfully delicious offerings, both savoury and sweet from some of the best chefs working in the County today. Each culinary item will be matched to a local, champagne-style wine from our very own terroir.

Sparkling wine is a growing sector of the County wine industry with 8-10 sparkling wines now being produced in a variety of styles including: méthode champenoise, méthode ancestral, Charmat and Prosecco, award winners among them. This year we’ve added a new sparkling cider from The Old Third that was recently rated 92 by Michael Pinkus, on its first release.

Join the Slow Food the County group Facebook page https://www.facebook.com/groups/5483052782/ and follow the developments as we confirm new and returning local chefs and wineries.

Coveted items from local artists and vendors will be offered for auction and have, in the past, included paintings and sculpture, dinners, sporting-event tickets, food baskets, and spa services. The bidding can get quite competitive but is all part of the fun.

Little Bluff will provide music for the evening and the dancers in the crowd will find their upbeat music conducive to that activity. Last year’s event closed with a packed dance floor.

Profits from the event go to the many agricultural and healthy food endeavors that Slow Food the County supports each year. For more information see the Programs tab – Where the Money Goes – on this website.

Tickets are $75 per person, includes all bubbly samples and meal. An early bird draw will be awarded at the Gala, only those purchasing before November 6 will be eligible. Tickets can be purchased here:


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Sophiasburgh Picnic Update – Salads and Fiddlehead Farms

Another Sophiasburgh Picnic update. Slow Food the County will be providing summer fresh salads with veggies from Fiddlehead Farms, http://www.fiddlehead-farm.ca/, free of charge. Picked Wednesday and Thursday, prepared on Thursday morning and fresh to you in the afternoon. Please let us know if you are coming so that we have enough food for all. Just check off the I’m coming button on our event page. https://www.facebook.com/events/609664182488242/

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Sophiasburgh Picnic Update – Angelo Bean’s Neapolitan Panino

Sophiasburgh Picnic update. One of the food vendors will be Angelo Bean. He will be selling his Neapolitan Panino – a variation of the Neapolitan street food “Salsiccia e Friarelli” (sausage and rapini)
He starts with a demi-baguette made especially by Humble Bread, that is cut in two and every panino has a crunchy point. The wine infused sausage is served with a San Marzano tomato sauce infused with Pecorino Toscana, sautéed onions, 3 colour peppers, four types of mushrooms, rapini and a drizzle of extra virgin olive oil. Hot peppers self serve. The panino is served on a sturdy paper plate and a napkin, it is skewered and adorned with a pickled hot pepper. Read all about Angelo and his sausages at http://www.angelobean.com/ And the picnic event details are at
https://www.facebook.com/events/609664182488242/ Hope that you can join us.

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Sophiasburg Slow Food Picnic

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Join us at 5 pm, Thursday August 21st for a Slow Food picnic featuring the bounty of the farms, wineries and artisans of the Sophiasburgh region of Prince Edward County (Northport, Demorestville, Fish Lake)

This is a free event great for the whole family and will also feature a Producers Fair with many excellent local vendors from the PEC area.

We will have local food vendors, Slow Taco and Angelo Bean on site to purchase food featuring ingredients from Sophiasburgh. And New Moon Kitchen with dessert and Pyramid Farm & Ferments with Kombucha by the glass! The Slow Food PEC group will also be preparing summer fresh salads, sides and beverages to enjoy with your meal.

LOCATION: The event is taking place at Three Dog Winery (1920 Fish Lake Road)  and wine is available to purchase by the glass and enjoy on their beautiful patio.

TOUR: Before you come over for dinner, head up the road to Fiddlehead Farm    IMG_2330
(978 Fish Lake Road) and enjoy a guided tour of an organic farm, starting at 4pm.

Hope to see you there!
Please R.S.V.P at  Facebook Slow Food The County event page.

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la tavola delle verdura – vegetarian supper 8 March

wedding-brueggelHillier Hall and Slow Food the County invite you to la tavola delle verdura March 8 at 7 PM at historic Hillier Hall. Five courses of vegetarian Italian fare, celebrating wild mushrooms, fresh pasta and polenta, braised root vegetables and winter greens, featuring the award-winning wines of Stanners Vineyard. The family style meal is offered by Jane Macdonald (Fork in the Road Catered Cuisine) and Chef Paula Watts (Pasta Tavola). $60 per person (plus $2 PayPal service charge), includes a wine pairing with the four savoury courses and direct trade coffee with dessert.
Menu per la tavola delle verdura


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Mardi Gras picMARDI GRAS PARTY!
Slow Food the County 

Swing to the sounds of Bluzone & Janet Davies and enjoy an evening filled with the tastes and cheer of the vibe of New Orleans’s annual Mardi Gras. Come dressed with your beads and get ready to party.

Creole Creations by Chef Michael Hoy. Cash Bar.                       bluzone w jan final

Saturday, February 22nd
7:30 ‘til whenever we stop dancing.            
106 Bridge St. (formerly Harvest Restaurant) in Picton.

Tickets are $55 (plus online service charge) per person and we are limited to 60 people.  BUY your tickets here:

 


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Slow Food Almanac 2013

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Dear Slow Food Supporters,

We are pleased to present the new 2013 Slow Food Almanac to you.

As in years past, we have sought to paint an up-to-date picture of the complexity of the Slow Food movement, revealed through the many articles, images and interactive links that describe our work as exhaustively as possible.

The Almanac is divided into three sections – our themes and campaigns, biodiversity and education. These three concepts, rich in meanings, exemplify the hundreds of concrete, everyday experiences that have characterized our network’s journey.

A network that is increasingly widespread, creative, positive and aware that every day through its actions it communicates that when faced with the paradoxes of the current food system, we must respond with determination and an ability to trigger significant changes. A network that teaches us that the energy contained in all the faces you will see as you leaf through the Almanac has an enormous potential, and that all together we can contribute to a slow but radical transformation.

So my invitation to you is to leaf through this publication, to discover all the actions that the Slow Food and Terra Madre network is undertaking around the world: to guarantee access to good, clean and fair food for everyone; to fight the absurdity of a hyper-industrialized food system with no concern for the well-being of people or the environment; to preserve the wealth of biodiversity; and to educate the adults of today and those of tomorrow about how to guarantee a better future, cultivated with care and love.

To read the Almanac, click here.

Carlo Petrini
President of Slow Food

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Slow and Sinful in the Wellington Times

Slow and Sinful

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Slow & Sinful Gala 2013

final-version-posterSlow Food the County announces its 3rd annual Slow and Sinful Gala, to be held on November 30th at the Wellington Community Centre in Prince Edward County. Doors open at 7 pm and the cost for the evening is $75 per person. Tickets can be obtained here at slowfoodthecounty.ca. An early bird prize of a trio of County wines will be presented at the event to the lucky ticket holder who purchased tickets before November 11th.

The Slow and Sinful Gala is Slow Food’s major fund raising initiative. Check out ‘Where the Money Goes’ here.

The evening will commence with oysters on the half shell and a glass of sparkling wine. Food stations will provide tasty, savoury and sweet offerings from some of the county’s best chefs, paired with thoughtfully selected sparkling wines to enhance the effect on the palette.

This year’s theme is a “Celebration of the Vineyard” and the vintners have provided us with something to celebrate. There will be a diverse selection of champenoise-style wines including a couple of blanc de noirs. Varying degrees of dryness/sweetness have given the chefs something to play with in designing their recipes and there will of course be a couple of bruts throwing their weight around.

The participating vineyards are: Huff Estates, Hinterland Estate Winery, The Grange Vineyards & Estate Winery, 3630 Wines, Keint-He Winery & Vineyards, Lighthall Vineyards, Casa Dea Estate Winery, Karlo Estates, Harwood Estate Vineyards and By Chadsey’s Cairns. The County Cider Company will provide an artisanal apple cider. There will also be non-sparkling wine for those who prefer to party without bubbles and something for the non-drinkers as well. Read more about what you can expect to experience Wineries 2013 .

The event offers a glimpse of what the county has to offer and the chefs will be working with locally produced meats and vegetables. This year’s chef lineup is Sebastien Schwab, now chef de cuisine at Milford Inn, Michael Hoy from Chef Michael Hoy Culinary, sisters Paula and Victoria Watts from Pasta Tavola, Meghan van Horne of The Regent Café, Chris Wylie of The Manse Boutique Inn, The Agrarian Bistro and Café, and Rebecca Brown who runs The Pink Lunch Pail. And finally the students from Loyalist College Culinary Arts Program will join us again to test their newly acquired culinary skills – they haven’t let us down yet. Get more of a taste of what will be offered by these amazing chefs here.

Little Bluff whose extensive repertoire includes everything from up-tempo dance music to soulful ballads will provide the music. There may even be dancing! Check out their amazing song list here: http://www.littlebluff.ca/music.html

Tickets can be purchased here:

 

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If you would like to help us spread the word about this event, please download and print the Slow Food Gala poster and arrange to have it put up in your workplace or favorite local business. You can also RSVP and share the event via facebook here:  https://www.facebook.com/events/634699596574794/

Be sure to follow us on Facebook and Twitter (@SlowFoodPEC) for updates on the Gala and other Slow Food initiatives: https://www.facebook.com/groups/5483052782/

Come for Prince Edward County Winegrower’s Association’s Wassail weekend and stay for the Gala: http://www.thecountywines.com/

For more information please see the additional docs and/or contact
Peta Shelton sheltonpeta@gmail.com 613 503 2262
Peter Fleming pcfleming@yahoo.com 613-476-5722

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Slow Food AGM Producers Fair

smallplateJoin us at our AGM and Producers’ Fair at 1 PM, Sunday 21 April at Casa Dea Winery on Greer Rd.

Hear about new local food initiatives. Help plan for and volunteer at future Slow Food activities!

The afternoon starts with complimentary pizza, followed by a short business meeting and then our producers’ fair. Confirmed producers and vendors are:

  • Valley Pine Farms with their locally grown and milled flours
  • Angelo Bean with samples of his wonderful sausages
  • Thyme Again Farms, taking orders for organic turkeys for this fall and Xmas, selling local garlic and other farm products and signing folks up for their CSA
  • Meghan Van Horne of the Regent Farm, selling her Barley Days sourdough, sourdough olive bread, baguettes and preserves and pickles
  • Pyramid Ferments will have some of their wonderful fermented sauerkrauts, kimchi and other products available.
  • Ed & Sandy Taylor with fresh crop maple syrup, parsnips and Jersualem artichokes
  • The Wonderful Weiner Wagon and Farm 77 will have local sausages for sale

Meet the folks behind the 24-7 Producers Collective, the Wellington Farmers Market and the new Picton Farmers Market. Join Fiddlehead Farm’s CSA, talk to the Accidental Farmer about his organic pork, talk to Stonehouse Farms about their chickens, ducks, rabbits and eggs. And who knows who else will come.

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