We are pleased to offer a popular cheese-making class hosted by Sheana Davis, renowned cheesemaker, culinary educator, and founder of The Epicurean Connection. This event will also be a fundraiser for our chapter’s many projects.
During the class, we will be divided into workstations; each station will make a 2-3# wheel of Creme de Ricotta, a fresh cow’s milk cheese. And each of us will take home some of the cheese, as well as whey, cheesecloth, cheese ladle, recipe card, and cheese trail map.
Bring a mason jar and cooler to take home a sample of the cheese.
When we finish making the ricotta, we’ll enjoy a tasting of Sheana’s artisan cheeses, salad, and wine.
Sheana Davis has enthusiastically supported the artisan and farmstead cheese movement for over 20 years. Together with Ben Sessions, they break down the barriers to cheese production by making it accessible, easy, and fun! They are offering this special class as a way of supporting Sonoma County North.
We’ll be in an open-air state-of-the-art artisan studio with plenty of parking.
Come to support our chapter’s projects and have fun, taste and learn, and have a hands-on interactive experience making cheese!
Join Slow Food Russian River and Slow Food Sonoma County North as we honor our 2019 Snail of Approval farm awardees:
Be Here Farm + Nature – Sonoma County
Bernier Farms – Healdsburg
Laguna Farm – Sebastopol
We are excited to announce that we are also launching our Artisan Producer Snail of Approval program and awarding our first Snails to:
DaVero Farms & Winery – Healdsburg (olive oil)
Tilted Shed Ciderworks – Windsor
Our 2019 Snail of Approval renewal honorees:
Backyard – Forestville
Black Piglet – Sonoma County
Diavola Pizzeria & Salumeria -Geyserville
Estero Cafe – Valley Ford
The Naked Pig – Santa Rosa
After the ceremony we will enjoy “nibbles & bites” from our Snail of Approval restaurants, farms, artisan producers and our own Slow Food Sonoma County North Events Committee. Along with wine & other beverages.
Snail of Approval recognizes these food-related providers in Sonoma County for making significant contributions to transform our food system to one that is, good, clean and fair.
Do you like to try new recipes and share the results with a small group of friends? Do you enjoy discussing a dish’s ingredients and process of creating it? If you said YES, then join us for dinner based on recipes each guest prepares from My Kitchen Year, by Ruth Reichl.
Lynn Davis’s home in Windsor
The address will be sent when you register.
This is how it works. Get a copy of My Kitchen Year—and select a few recipes that appeal to you. When you register, your host will contact you to select which recipe you should prepare and how many people it should feed (a recipe that serves 4-6 people is usually sufficient).
Please also bring a beverage to share.
At dinner you’ll get to know each other and discuss your experiences preparing your dish. You may also nominate your own favorite cookbook for another Slow Table meal.
To register, please RSVP to firstname.lastname@example.org.
Ruth Reichl, My Kitchen Year
My Kitchen Year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself–and for her family and friends–represents a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My Kitchen Year reveals Reichl’s most treasured recipes, to be shared over and over again with those we love. (Amazon)