NEW YORK and DENVER, July 19, 2019,/PRNewswire/ — Today, Slow Food USA will kick off the third annual Slow Food Nations, a three-day international meals competition on Larimer Square in Downtown Denver, Colorado from July 19 – twenty-first. Opening with a Colorado-themed block birthday celebration and ending with a zero-waste network supper made from rescued leftover meals from the weekend, Slow Food Nations will characteristic over one hundred unfastened and ticketed cooking demonstrations, meals tastings, family sports, block events, and talks focused around meals this is easy, honest and right for all. Festival access is free.
The weekend is expected to draw 20,000 attendees for the three days.
Two hundred cooks, farmers, educators, and makers, inclusive of Alice Waters, Ron Finley, Drew Deckman, Kristen Essig, Caroline Glover, Jennifer Jasinski, Sandor Katz, Adrian Miller, Kevin Mitchell, Davia Nelson, Urvashi Rangan, Steven Satterfield, Alex Seidel, Alon Shaya, and Pierre Thiam will be collaborating inside the activities. Weekend highlights include:
The Kitchen Counter Demo Stage:
Senegalese Chef Pierre Thiam will exhibit fonio, a forgotten historic “miracle grain” from West Africa.
New Orleans chef Kristen Essig will join professional Sheila Bowman of Monterey Bay Aquarium Seafood Watch and Colorado chef Sheila Lucero to discover sustainable seafood.
Culinary historian Adrian Miller and chef Kevin Mitchell will offer a journey to Africa as they invent exclusive tastes and the usage of substances of the African Diaspora. They will share tales of how the ingredients traveled to the new world and what these components mean to African Americans and the Southern meals canon.
Block Parties and Tasting Events
On Friday, July 19, Colorado Fare will collectively carry farmers, cooks, and makers to show off the quality tastes of Colorado and the nation’s wealthy food and beverage tradition.
Food Over Fire, on Saturday, July 20, will discover cultural traditions, innovative techniques, and unexpected preparations over the open hearth.
Chefs Steven Satterfield, Caroline Glover, Kristen Essig, Eric Lee, and others will collaborate to host the Zero Waste Community Supper on Sunday, July 21, to repurpose all of the rescued food from the weekend with this circle of relatives’ fashion meal.
Pop-up experiences and intimate dinners will appear at some stage in the weekend in restaurants and at farms around the city, which include an Indigenous dinner and a series of one-of-a-kind Airbnb Social Impact Experiences together with a Slow Beer Tasting, a farmers’ market excursion, and collaboration dinner with Row 7 and chef Caroline Glover with visitor cooks.
Slow Food Summits:
Slow Food Summits allow exploring the way of life, innovation, and cutting-edge topical issues related to proper, easy, and honest meals. Summits are hosted at the University of Colorado Denver’s College of Architecture and Planning and begin with a one-hour talk followed by a 30-minute celebration over small bites and beverages related to communication.
Trailblazer and visionary chef Alice Waters and farmer Ben Burkett explore the intersection of guerrilla gardens, college-supported agriculture, seasonal cooking, and the electricity of sharing meals — and how those create social and environmental alternatives.
Applegates Gina Asoudegan and rancher Greg Gunthorp will debate regenerative agriculture and the future of meat.
Respected podcaster and The Kitchen Sisters manufacturer Davia Nelson will host a storytelling summit on how to prepare and conduct interviews for produced radio segments and discover your voice as a host.
The Taste of Yucatan Peninsula arms-on workshop is an extraordinary opportunity to enjoy an ancient dish by the notable, younger, growing star of Mexican gastronomy, chef Regina Escalante Bush. Learn the strategies and history of Cochinita and apprehend why Regina’s homeland of Mérida has impacted the global culinary scene. Tickets are $60.
The Injera a hundred and one workshops will observe the history of the maximum crucial thing of any Ethiopian meal as chef Genet Gabeye, firstly from Addis Ababa, Ethiopia, demonstrates the manner of creating the bread, mixing the dough, and developing the starter. Tickets are $60.