GWCC Event- Pecan Praline:
Samsung and Atlanta’s Le Cordon Bleu College of Culinary Arts Bring Pralines to KBIS
There’s nothing better than chocolate chip cookies just out of the oven… unless pecan pralines are cooking on the stove. Samsung and Atlanta’s Le Cordon Bleu College of Culinary Arts, gave Georgia’s legendary peach cobbler a run for its money as the southern dessert of choice, baking up some wholesome goodness at the 2009 Kitchen & Bath Industry Show this past weekend. In the world of snickerdoodles, sandies, and marshmallow treats, there’s some tough competition, but the chefs from the culinary school created pecan pralines and chocolate chip cookies so delicious the sweets flew off of the new Samsung FTQ387 electric range. Using the Samsung FTQ387, which includes a Fast Boil feature that cuts down boiling times by 6 minutes compared to traditional burners, Executive Chef Todd Kazenske, Chef Stephen Deihl, and students cooked up hundreds of pecan pralines for hungry on-lookers. These sweet treats were the talk of the show and received high marks from both Atlanta natives and out-of-towners. Using the FTQ387’s Three-Fan True Convection Oven, baking all of those chocolate chip cookies was easy as pie (no pun intended). The unique three-fan technology ensured that each and every cookie on the baking sheet cooked evenly. True, peach cobbler may remain Georgia’s signature dessert, but with the new Samsung electric range, serious culinary talent, and hungry booth attendees, who knows how far the pecan praline can go… and let’s not even get started on those chocolate chips. Mmmm… Thanks again to our friends at Le Cordon Bleu Culinary Arts, Atlanta – hope to see you all again soon! |
Chinese Southern Belle Tapas
![]() On May 31, 2009, I volunteered for Slow Food to attend the Chinese Southern Belle Tapas Held at Urban Oasis B&B in Atlanta's historic neighborhood, Inman Park, new friends from around town (and from MD, OK, CA) mingled and munched over a dozen selections of Chinese Southern Belle Asian Tapas creations, including Plum Wine Sangria (couldn't keep punch bowl filled), 5-Spice Roast Beef, "Keng's Wings" Original Honey Braised Wings and local/organic Garlicky Greens Stir-Fry.
Big thanks to our partners--Sevananda Natural Foods Market; Slow Food Atlanta; Urban Oasis; New Tricks; China Cafeteria; Le Cordon Bleu College of Culinary Arts; and Chinese Southern Belle, LLC. Everyone seemed to enjoy the fun, delicious evening making new connections and supporting "good, clean, fair food" (a portion of proceeds benefit Slow Food Atlanta). Slow Food Strawberry Shortcake Celebration
![]() On May 16, 2009-Slow Food Atlanta and the Slow Food student chapter at Le Cordon Bleu College of Culinary Arts will be preparing and offering servings of strawberry shortcake from Morningside Market strawberries.*Those students Me and two others. Slow Food is a membership based organization that works to counteract fast food, fast life and the disappearance of local food traditions. Last year Slow Food organized fundraising efforts that sent many Morningside Market farmers to Terra Madre, a bi-annual conference in Italy that offers voice and visibility to the rural food producers who populate our world.
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What is Slow Food ?Slow Food is a non-profit, eco-gastronomic member-supported organization founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Today, we have over 120,000 members worldwide. We believe everyone has a right to enjoy good, clean and fair food. We believe the food we eat should taste good, that it should be produced in an earth-friendly manner, and that food producers should receive fair compensation for their work. We consider ourselves co-producers, because by being informed about our food production and making choices in support of good, clean and fair food, we become a part of the process. Defense of BiodiversitySlow Food believes the enjoyment of excellent food and drink should be combined with efforts to save the countless traditional grains, vegetables, fruits, animal breeds and food products that are disappearing due to the prevalence of convenience food and industrial agribusiness. Through the Ark of Taste and Presidia project (supported by the Slow Food Foundation for Biodiversity), Terra Madre, and RAFT (Renewing America's Food Traditions), Slow Food seeks to protect our invaluable food heritage. Taste Education By reawakening and training their senses, Slow Food helps people rediscover the joys of eating and understand the importance of caring where their food comes from, who makes it and how it’s made. Convivium activities introduce local foods and producers to both members and non-members, while Taste Workshops offer guided tastings with food experts. School initiatives like convivium school gardens offer our youngest eaters hands-on learning experiences about the food they eat and grow themselves. Slow Food created the University of Gastronomic Sciences to offer a multidisciplinary academic program in the science and culture of food. UNISG is another way in which Slow Food brings together the innovations and research of the academic and scientific world and the traditional knowledge of farmers and food producers. Through our Garden to table projects and Slow Food in Campus initiatives, Slow Food in Schools creates meaningful relationships between youth and food. Atlanta boasts a Slow Food on Campus Chapter at Le Cordon Bleu Atlanta Culinary College, in order to educate and inform the future cooks and chefs about a sustainable food future. Coming soon: Slow Food on Campus at Emory University Linking Producers and Co-producers Slow Food organizes fairs, markets and events locally and internationally to showcase products of excellent gastronomic quality and to offer discerning consumers the opportunity to meet producers. For more information about events like Salone del Gusto, Cheese, Slow Fish, Aux Origine du Goût and A Taste of Slow as well as other local events, visit the Events page. Slow Food Events
![]() 3rd Annual Ice Cream Social
Peachtree Road Farmer's Market I Scream, You Scream . . . Slow Food fans will get the opportunity to vote for the best homemade, old-fashioned -- but not necessarily traditional -- ice cream flavor! The Ice Cream Social, which is in conjunction with the Peachtree Road Farmers Market, will take place in the garden of St. Philip's Cathedral on Peachtree Road on Saturday, June 27 from 12 noon to 1:00 p.m. Contestants will include renowned local chefs and ambitious amateurs. Shaun Doty (Shaun's), Cynthia Wong (Cakes & Ale), Ford Frye (JCT Kitchen), Nicholas Crawford (Murphy's) and Chrysta Umberger (Restaurant Eugene) are already on-board. We want you too! Not into competition? Join us as a participating judge. Not into judgement? Just come and enjoy! Come Every Year! Peachtree Rd Farmers Market |
Slow Food Club PotluckStarting on Thursday 8/20 and from then on the 3rd Thursday of every month, we will have a pot-luck mid day picnic in the LCB office park. More details later.
Slow Food USA's Time for Lunch Campaign (Eat-Ins)![]() "Time Out For Lunch" Eat-In at Emory University
We are pairing up with the Slow Food Club at Emory University, staging an "Eat-In" in hopes of raising awareness about the upcoming renewal of the "Child Nutrition Act". We are making a statement about the need to greatly improve the quality of school lunch requirements nationwide, and to show our commitment to this issue. The "Eat-In" will begin at 5:00 PM at the Clairmont Playing Field. There will be live music and lots of fun! (alcohol not permitted, uniforms not necessary). The Event is going on Labor Day September 7, 2009 Slow Food: Georgia Organics![]() Event Name Attack of the Killer Tomato Festival Event Subtitle Host Georgia Organics Date August 9, 2009 Time 1:00 PM - 6:00 PM Description Join us as we pay homage to the summer wonder, the mighty tomato! Teams of chefs, mixologists, and local farmers will feature creative tomato dishes and drinks at this hip event featuring live music from the Spazmatics, chef demos, tastings and drinks. All proceeds will benefit Georgia Organics. Bionade, a new organic soda making its way to Georgia this summer, will also be featured.
Participating chefs include: Gerry Klaskala of Aria, Keira Moritz of Pacci Ristorante and AltoRex Rooftop Lounge, Kevin Maxey of Craft, Joe Truex of Repast, Linton Hopkins of Restaurant Eugene and Holeman & Finch Public House, Anne Quatrano of Abattoir, Bacchanalia, Star Provisions, Floataway Café and Quinones, Steven Satterfield of Miller Union, Jay Swift of 4th & Swift, Kevin Gillespie of Woodfire Grill, David Larkworthy of 5 Seasons Brewing Company, Hugh Acheson of Five and Ten and The National, Scott Serpas of Serpas True Food, Hector Santiago of Pura Vida, Gerry Mennie of Livingston, Billy Allin of Cakes & Ale and Shaun Doty of Shaun’s 18 and up event. Tickets will be for sale at the door. All pre-purchased tickets after July 30th may be redeemed at the WILL CALL station on the day of the event. Cost $50 per person, $45 for GO members, $90 VIP ticket available which includes admission to an expanded open bar during the entire event. Tickets include tastings from all chefs/farmers, samples of the mixologists’ drinks, 5 Seasons Brewing beer, and live music from the Spazmatics. Location Info JCT. Kitchen 1198 Howell Mill Rd NW Atlanta, GA 30318 County Fulton Contact Info Name: Jennifer Owens Tel: 678-702-0400 Email: [email protected] |