Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


Ready for the Holiday Mixer?

Please join us in celebrating the season at our Holiday Mixer with Saltbox at the Hotel Palomar on Wednesday, December 12th from 5:30 – 7:30.

Chef Simon Dolinky will prepare complimentary bites from the Saltbox kitchen using seasonal and local ingredients. Cocktail specials, local beer and California wine will also be available.
This event will be held on the rooftop deck so, bring a jacket!

Please Register by Monday, December 10th.
We hope to see you there!
Happy Holidays from Slow Food Urban San Diego!

Those funny persimmons…

Photo By: Kiyoshi Togashi courtesy of Epicurious.com

They are pumpkin orange, tomato round, and berry sweet. They are a mystery to many but once a slice of this unique fruit is picked off a plate at the farmer’s market and the tongue gets a taste of that subtly sweet flesh, there is no turning back: every fall you will look for those little globes of deliciousness gracing your favorite orchard’s table. You can add persimmons to that must-have list of other unique fruits like pomegranates and Asian pears (which are also in season right now).

So what to do with your bounty? If they make it home without you ravenously snacking on your stash, here’s a great salad from Epicurious.com to add a little healthy and locally sourced holiday cheer to your Thanksgiving table:

Rainbow Chopped Salad

Dressing:

  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons finely chopped shallot
  • 1/2 tablespoon honey
  • 1/4 cup hazelnut oil or extra-virgin olive oil

Salad:

  • 6 cups chopped romaine hearts
  • 4 cups sliced red cabbage
  • 1 large Fuji apple, halved, cored, diced
  • 1 Asian pear, halved, cored, diced
  • 2 Fuyu persimmons, peeled, seeded, diced
  • 3/4 cup hazelnuts, toasted, husked, coarsely chopped
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled blue cheese (optional)

Dressing:
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

Salad:
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.

Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

Happy Thanksgiving!

Read More http://www.epicurious.com/recipes/food/views/Rainbow-Chopped-Salad-363733#ixzz2Cq4BuSCh

Mama’s Kitchen Pies!

It’s not too late to help a great organization and enjoy some tasty Thanksgiving pies. Here’s the lowdown from Mama’s Kitchen’s Pies website:

Mama’s Kitchen’s Pie in the Sky Bake Sale Sells Thanksgiving Pies from October 1st through November 21st

Each November since 2005, dozens of San Diego restaurants, bakeries, and caterers donate thousands of pies that volunteers then sell to family, friends and colleagues. Delicious apple, pumpkin, pecan and no-sugar-added apple pies cost $20 each ($15 is tax deductible), providing over six hearty home-delivered meals to a Mama’s Kitchen client and a tasty Thanksgiving dessert to the buyer.

Mama’s Kitchen is the only organization that prepares and delivers free nutritious home-cooked meals for every day of the year throughout San Diego County to men, women and children affected by AIDS or cancer.

For more information and to order pies, go to Mamaspies.org.