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.

Sunday, February 7, 2010

Local Chef Honored w/James Beard House gig in NY...

...and Slow Food Columbia* gets a little shout out from Otis Taylor in The State Newspaper! Click here to read all about Slow Food member, Chef Mike Davis, and his West Columbia restaurant Terra in Sunday's paper.

Getting invited to cook at the James Beard House in NYC is huge! As most of you know, the James Beard Awards are the Oscars of the restaurant industry. Word on the street is that if you're invited to cook at the James Beard House, then you're likely being vetted for future accolades.

From http://www.jamesbeard.org:
"We invite chefs to participate in events at the James Beard House in New York City and at events abroad to allow people to experience America’s dynamic cuisine first hand. We also administer the annual James Beard Foundation Awards, which recognize and honor excellence among chefs, cookbook authors, food journalists, restaurant designers, and others working in the food and beverage industry."

Kudos to Chef Davis and the staff at Terra!

*Don't forget that on Saturday, February 27, 2010 from 4:00-6:00 PM, Slow Food Columbia will host a Barbeque Dinner (with vegetarian options) 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, quantities are limited, and (we're thrilled to report) space is filling up fast for this very special event.
Buy your tickets today!

(photo of Chef Mike Davis reposted from The State Newspaper)

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