We're so excited to officially announce that on Saturday, February 27, 2010 from 4:00-6:00 PM, we will host a Barbeque Dinner to celebrate local, fair, sustainable food and raise awareness of the Slow Food mission. The dinner will be held at City Roots Farm, the much-anticipated new organic & sustainable urban farm in Rosewood near Owens Field. Tickets for this dinner can be purchased online only -- buy your tickets today!.
The family-style meal will feature pulled pork BBQ made with pastured pork from Emile DeFelice's Caw Caw Creek farm. The buzzworthy new restaurant Smoke Southern Barbeque Revival will slow-cook the pork at their extensive outdoor kitchen in Blythewood. Vegetarians can dig into macaroni and cheese and all-veggie sides from local vendors. Smoke owner Tom Hall has enlisted his infamous local bluegrass band, The Plowboys, to play live as well.
Attendees will be encouraged to bring their families and come an hour or two early to volunteer on the farm, run by local architect Robbie McClam and his family.
Slow Food Columbia, a local chapter of the world-wide organization Slow Food USA, was formed in the winter of 2008 to support good, clean and fair food in the Columbia area. Slow Food Columbia hosts workshops, potlucks and other events throughout the year that celebrate local and seasonal flavors; showcase regional chefs, farmers and artisan producers; strengthen connections between members of the local food community; and educate the public about the importance of knowing where their food comes from.
Tickets for the February 27th event must be purchased ahead of time and can be purchased here: Buy tickets to Terra Madre Day event.
Slow Food members: $10
Kids under age 6: Free
Slow Food Columbia is one of 200+ Slow Food USA chapters, located in Columbia, South Carolina. Our mission is to support the movement behind GOOD, CLEAN and FAIR foodways in the Midlands and beyond. Our convivium hosts workshops, potlucks and other events throughout the year to celebrate local + seasonal flavors; to showcase the culinary talents of our region's chefs, farmers, + artisan producers; to strengthen connections between members of our local food community; and to educate the public about the importance of knowing where your food comes from.