I am beyond grateful for Chef Matt Vawter and his team, our incredible volunteers, supportive board members, Laura & Rich of MASA Seed Foundation, Mara King and Jonnie Long of Wolf’s Tailor, Daniel & Talia Haykin of Haykin Family Cider, and the Escoffier team that helped serve.
Our financial and in-kind supporters, PineMelon, Wodify, Staub, and Shea Kluender Photography made this evening possible for us to host, while still bringing in revenue from all of the generous Silent Auction donors and winners and from each attendee who raised a paddle to contribute directly to Slow Food Denver.
Attendees of the event helped to make the evening incredibly impactful for the children in our Seed to Plate classes, the participants of the Food Ethos Denver Workshops, our Snail of Approval awardees, and our staff team & instructors. It is our hope to continue our Farm Dinner gathering annually to continue to build community around Slow Food Denver- the enthusiastic support and presence of our guests has been essential to this dream. Thank you to everyone that supported this annual event.
Until we are able to celebrate at the next Farm Dinner, we have a few opportunities and upcoming FED Workshops that we would love for you to join.
PineMelon: You may have had an opportunity to meet PineMelon at the Farm Dinner and hopefully snagged their coupon. If not, they still have an exciting offering available! Please take advantage of their promotion that is exclusively available to the Slow Food Denver community. Get $35 off your first order of $75+ w/ code: SLOWDOWN (expires 9/30/24). If you haven’t tried PineMelon, please know they are my favorite grocery service as they prioritize local food and farmers market products. Please check them out and order the most delicious local groceries today!
October 20th, FED Workshop: How to Butcher & Cure a Hog
We are excited to announce our collaboration with River Bear American Meats for our next FED Workshop. Chef Andrew Gumpel will be breaking down and curing a hog from MetaCarbon Farm that also provided the hog for our Farm Dinner. The afternoon will start with a tour of their facilities before learning how to cure the different parts of the hog and sampling the charcuterie offerings. October is the traditional time that meats were processed to store for the winter and we invite you to celebrate this ancient practice. Seating is limited, so buy your tickets now!
November 13th, FED Workshop Panel Discussion: The Intersection of Food & Culture
We are bringing together Black, Indigenous, Latinx, and Asian-American local chefs, farmers, and food leaders to talk about their work in the Denver metro area. Moderated by Soul Food Scholar Adrian Miller, you can purchase tickets here for our event in collaboration with Patagonia. While there are plenty of tickets, they are going very quickly. Reserve your spot today.
Volunteer with Seed to Plate: Our children’s cooking & gardening classes are well underway and we could use more hands in the kitchen. As an Instructor for many years, when I knew I had a volunteer assistant joining me, it meant that I was able to do more with the children and give them more opportunities to engage. We welcome you into our classrooms to directly volunteer with our Instructors.
As our organization continues to grow, your continued support whether it is as an attendee at events, volunteering with any of our programming, dining at our Snail of Approval restaurants, or offering direct financial support, please know that we are grateful that you are a part of our community!
I am very much looking forward to celebrating with you throughout the coming year and at Farm Dinner 2025!
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