A Slow Taste of Tuscany @ Onesto November, 18
Nov 11, 2009 St. Louis, chefs, events, menus, missouri, restaurants, slow food, sustainable agriculture
A Slow Taste of Tuscany
St. Louis, MO / November 10, 2009 / www.slowfoodstl.org/sfstl_tuscan_dinner.pdf – Wednesday, November 18, 2009, join Slow Food St. Louis and Welcome Books as they team up with Onesto Pizza & Trattoria to present a celebration and special dinner commemorating the release of Welcome Books’ new book: SLOW: LIFE IN A TUSCAN TOWN.
In the spirit of The Oxford Project and American Farmer, SLOW: LIFE IN A TUSCAN TOWN, by Douglas Gayeton, is a magical and utterly unique portrayal of rural Italian life, and a tribute to the region’s kaleidoscope of charming local characters whose livelihoods and shared culture center on the growing, preparing, eating, and everyday pleasures of food. Gayeton’s imaginative and interactive portraits are layered with handwritten notes, anecdotes, recipes, quotes, historical facts and sayings that cleverly bring context and color to the subject of each sepia toned image. The book also features a preface written by Slow Food International founder, Carlo Petrini, and an introduction by notable Slow Food USA member, Alice Waters.
With support from Zagat, in celebration of the book’s release, Welcome Books has contacted leaders of Slow Food and other sustainable food organizations nationwide to host dinners across North America.
As Slow Food St. Louis co-leader, Bill Burge said, “When Welcome Books contacted me about finding a local Italian restaurant doing things ‘Slow’, Vito was the first person I thought of. Every Wednesday we see him hounding the best farmers at the Maplewood Farmers’’ Market to source the finest products he can for his customers. He obviously feels it’s the right thing to do, and we couldn’t be more pleased to have the opportunity to have teamed up with Vito and Michele.”
The dinner will feature
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Tags: Michele Racanelli, Onesto, Slow Food St. Louis, Slow: Life in a Tuscan Town, Vito Racanelli, Welcome Books, zagat
Zagat on What Pros Want / Food Blogging Fairness
Jan 3, 2008 general food
Zagat published a list of “What the Pros Want in 2008.”
Restaurant industry insiders weigh in on what they’d like to see more of – and less of – in the New Year
My favorite We Need More(s):
…American charcuterie and cheeses on restaurant menus.”
- Michel Richard, chef-owner, DC’s Citronelle and Central
“To-go packaging made from recycled materials. Sustainable products and foods made and raised by artisanal, small farms. Foie gras!”
– Karen and David Waltuck, owners (David is chef), NYC’s Chanterelle
My favorite We Could Do With Less:
“The words ‘celebrity chef’ and my being misrepresented as one.”
– Paul Kahan, chef-owner, Chicago’s Blackbird
Because when I was a cook eating in Blackbird in ‘99 he’s the guy that signed my menu: “Cook what you love” and he embodies it.
The We Could Do With Less I take personally:
“Blogging by non-food professionals/experts: I’d rather see more accomplished food writers/critics who I respect reporting on food and dining. Let the professionals do their work. Blogging these days is often too influential in negative ways for chefs and restaurateurs.”
– Roland Passot, chef-owner, SF’s La Folie, among others
However low-tier I may be, I am now a legitimately published writer and have, however closely, dodged the crosshairs of this comment. Still, for several months I was just a guy with a blog; yet I feel I have been respectful about my comments on the St. Louis food scene, and food in general, by simply calling it like it is and always being sure to reference that it is my opinion.
Now admittedly, I have typed up a couple less than flattering posts that I decided to shelve, but there in lies the respect.
What do you think? Have I been fairly writing about food as an amateur?
And furthermore, if the less seasoned writers of the world never write about food, who then becomes the professional?
Tags: blackbird, food blogging, paul-kahan, zagat
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?