Food. Slow food. For me, it is an outlet. A time of reflection and focus. An opportunity to shed the rigors of the day and to spend time making a healthful, real meal for my family and friends. I love food and adore cooking – especially when I am working with locally sourced, sustainable ingredients. I was intrigued when I first heard the term ‘slow food’. Contrary to it’s name, it does not literally refer to cooking food slowly. Rather it is a celebration of eating good, clean and fair food.
GOOD food made from healthy plants and animals, CLEAN food that is good for both the earth and our bodies, and FAIR food that is accessible to all.
Slow Food chapters around the world gathered together to recognize and enjoy the fruits of their local communities. As a part of Slow Food Bluegrass, we were treated to an evening of bourbon cocktails, farm fresh food courtesy of Chef Colin Simmons of the Foxhollow Farm Store and Foodie-Girl’s very own pate of the south. Food, fun and fellowship… my ideal way to spend an evening! Find out more about all things Slow Food and how you can get involved. It is a delicious experience, welcoming to all!
Chef Colin’s menu was decadent and artful, each item meant to be eaten in one or two bite-fulls, a variety of handheld presentations blanketing the table. My most boisterous ‘OH MY GOSH THIS IS SO GOOD’ moment came courtesy of the sorghum and bourbon glazed Marksbury Fram pork belly. This succulent, slightly sweet, nosh was topped with a perfectly fried quail’s egg, the yolk runny and rich. The deviled eggs with Maggie’s cayenne pepper were a highlight as well, providing everything you want out of a deviled egg, including a light welcome kick on the tongue, courtesy of the heat from the cayenne. We were spoiled on this evening and savored every last bite!
Being the Bluegrass Chapter, it was only natural for a bourbon cocktail to be featured. I was touched to find the recipe for Z’s Old Orange Fashioned highlighted at the bar, the ideal libation to enjoy on such an evening.
With a variety of events and programs promoting local food in our community, there are many ways to get involved with slow food, starting with something in your local area.
Lindsey McClave has a deep love for food, wine and travel. While she has no intentions of becoming a chef or a sommelier and doesn’t consider herself an expert in any culinary area, she is obsessed with learning.
She says, “the one thing I’ve taken away from my wine travels is that wine is meant for everyone – rich, poor, and everywhere in-between.” Whatever cooking becomes to you, she encourages you to find that foodie place, embrace it and run with it.
