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Instructor: JENNIFER FELMLEY
Date: Sunday, June 29, 2014
Time: 1:00 PM – 3:30 PM
Join Chef Jenn, culinary nutritionist and local cooking school teacher, for a farm fresh, organic vegetarian cooking class. CSA stands for Community Supported Agriculture and like many small farms Suzie’s Farm relies on the support of CSA Shareholders to keep the farm moving forward. By being a CSA shareholder, you’ll receive a CSA box bursting with freshly harvested produce, including items grown specifically for you. Come pledge support to local farmers and learn to feed yourself and your family with healthy, delicious, and local produce from Suzie’s Farm. The best part of a CSA box is you never know what your will get (that means no menus in advance), it is a great opportunity learn about some new veggies you may have never thought to try. Come learn about which of Suzie’s Farms CSA’s right for you.
Recipes: Chef Jenn will create a vegetarian meal from start to finish using the produce that was handpicked for the CSA boxes that week.
Craft whole wheat pizza dough using local beer, smother it in farm-fresh toppings, and cook it in a wood-fired oven
Take a tour of a bucolic farm, then use local beer and fresh ingredients to craft a whole wheat, wood-fired pizza with expert guidance
Pizza may be one of the world’s most ubiquitous foods, but that only makes it more fertile ground for invention and customization. In this class, you’ll craft your own whole wheat pizza dough using local beer, top it with fresh meat and produce from Suzie’s Farm, and cook it to perfection in a wood-fired oven. The workshop includes hands-on instruction from culinary expert Jenn Felmley, as well as a tour of the farm.
* Craft Your Own Whole Wheat Pizza
Use local beer, fresh meat, and fresh produce to craft your own whole wheat, wood-fired pizza
* Tour Suzie’s Farm
Admire the bucolic grounds, fresh seasonal produce, and free-range flocks of the 140-acre farm
* Bolster Your Recipe Book
Depart with new, creative ways to incorporate delicious ingredients into pizza recipes
Each event is capped at 20 participants; each event requires a minimum of 14 participants in order to take place.
From event website:
Join us for an exclusive & intimate waterfront dinner party for 160 guests. No lines, no worries, everyone has a seat at the table.
Tickets go on Sale – May 1, 2014 for previous guests and May 9, 2014 for public.
We’ll start with a very Happy Hour with hosted cocktails and beverages, small bites an amazing Silent Auction.
Enjoy Bayou Brothers (SD Music Awards – Best Blues Band)
with Queen of Steam, Michele Lundeen.
Whitney Shay Quartet will delight us during dinner!
A seat at the table for every guest!
Four-course wine dinner!
VIP Table Hosts – 64 VIP tickets available
Cathryn Beeks & Troy Johnson
Dave Good & Lafayette
Flor Franco & Chad White
George & Beth Varga
Janine Harty & Robin Henkel
Randy & Marie Jones
Tim Mays & Jim McInnes
Bayou Brothers, with Michele Lundeen
Whitney Shay Quartet
Alchemy, Cultural Fare & Cocktails
Cafe Chloe, Chef Katie Grebow
Carnitas Snack Shack, Chef Hanis Cavin
Driscoll Wharf – Port of San Diego
EcoCaters – Chef Adam Hiner
Green Flash Brewing
Local Habit – Chef Nick Brune
Mary’s Organic Chicken and Free Range Duck
Romesco’s Mexiterranean Bistro
Sadie Rose Baking Company
Six One Nine Vodka
Snake Oil Cocktail Company
Solare – Ristorante Italiano, Chef Accursio
Temecula Olive Oil Company
The Art Institute of CA – San Diego Culinary School
The Blind Burro’s Chef Sara Polczynski
Venissimo Cheese, Gina Frieze
From event website:
Pedal, Pick, & Grin is a fun, family-oriented farm experience focused on picking your favorite Summer Veggies, pedaling around our farm, and grinning from ear to ear!
When: Saturday, August 23rd, 10am – 4pm
Where: Suzie’s Farm – 2570 Sunset Avenue, San Diego, CA 92154
What: Get out in the fields to pick your own Summer Veggies straight from the plants. If that’s not your thing, visit our “Pick Yer Own” Zone for freshly harvested veggies that are pre-picked for your convenience. Choose our 10 lb box ($20) or our 2 lb cone ($5) and fill it with your choice of our delicious certified-organic Summer Veggies.
Pedal, Pick, & Grin is a free event to attend and is open to the general public. Pre-registration is not mandatory, but those interested in attending can RSVP through our web-store.
Schedule of Events:
- 9:30am: Doors
- All Day: Blender Bike
- All Day: Fermentation Station
- All Day: Face Painting
- All Day: Seed Swap
- 10:00am: Group Ride from BLAH
- 10:00am – 11:30am: Farm Tour
- 10:30am – 12:30pm: G Burns Jug Band
- 12:30pm – 2:00pm: Farm Tour
- 12:45pm – 1:15pm: Bike Parade
- 1:30pm: Lady Bug Release
- 1:30pm – 3:30pm: Gary Hankins & The Summer Knowledge
- Blender Bike – Turn your freshly picked summer veggies into salsa on the Whole Foods Blender Bike!
- Fermentation Station – Make a jar of pickles or dilly beans!
- Face Painting – For the kiddos or anyone young at heart!
- Seed Swap – Looking for seed for your community/school garden or even your own home? Come pick up seed from us. Have seed that you saved and would like to share with the public? Bring it by so others can enjoy the fruits of your labor!
- Bike Parade – Our annual Pedal, Pick, & Grin tradition. Bring your Bike to the farm for a ride around the fields led by Lucila. Don’t forget to decorate your bike too!
- Lady Bug Release – Get covered in lady bugs as you help us release these beneficial bugs into the field!
- Group Ride – Join the group bike ride from Blind Lady Ale House to our farm.
Our weekly public tours will start at the Information Station. Public tours consist of a 90 minute walkabout through the fields while learning the history and operations of our farm. Tours will be specially priced for the day at just $5/person.
From event website:
Join us for a special book signing, food tasting, and grilling demonstration as we partner with Sunset Magazine to present The Great Outdoors Cookbook. This event will feature demonstrations using a variety of outdoor cooking techniques such as solar, charcoal, and wood-burning, using Chino produce. The event will run from 11 am – 1 pm, and in addition to selling this book, we will have our usual pantry items available.
From event website:
Chef Jenn Felmley
Private Chef & Culinary Director
Join us on Sunday, August 24th beginning at 5pm for an evening filled with cooking, eating, socializing and educational seminars lead by Chef Jenn, a private chef who has logged countless hours as Collaboration Kitchen’s Culinary Director as well as teaching classes around San Diego County at various farms and Great News Cooking School. She’s worked behind the scenes cooking for you at EVERY CK EVENT and now it’s time she comes out from behind the curtain!
Italian Seafood Salad with Octopus, Shrimp, Bay Scallops and Mussels
Grilled Local Collars with Citrus Soy Dipping Sauce and Fennel, Orange and Radish Salad
Spice Crusted Seared Yellowtail with Seaweed salad
Creamy Oyster Stew
Hand Chopped Salmon Sliders on Brioche Buns with Arugula and Wasabi Mayonaise + Rice Wine Vinegar Pickled Cucumbers
Seared Catch of The Day Coriander and Carrot Purée Topped with Micro Cilantro