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.

Tuesday, March 4, 2014

Slow Food at Indie Grits tickets on sale now!

It's on! Sunday, April 13, 2014, do join us for a fun, relaxed soiree to celebrate the Midlands' great sustainable chef community:

Design by Jen Ray

Slow Food at Indie Grits sustainable chefs showcase
Date + Time: Sunday, April 13th, 2014, 3pm-6pm
Location: Market Building at 711 Whaley (next to 701 Whaley)
Host: Slow Food Columbia and the Indie Grits Festival
Tickets: $20 general; $15 Slow Food and Nickelodeon members; $10 potluck bringers

Slow Food Columbia and the Indie Grits Festival are partnering again to present the popular Slow Food at Indie Grits “Sustainable Chefs Showcase,” potluck and party on Sunday, April 13th, from 3-6pm at 711 Whaley in Columbia, South Carolina. While tickets will go on sale March 1, festival passes are available now at

Guests will enjoy complimentary hors d’oeuvres by the Midlands’ most sustainable chefs, in a casual setting with lively tunes by the Greater Columbia Society for the Preservation of Soul and a cash bar by The Whig featuring South Carolina-brewed beers and carefully selected wines by AdVintage.

2014 Sustainable Chefs:

Chef Mike Davis, owner, Terra
Chef Wesley Fulmer, Motor Supply Company Bistro
Chef Travis Rayle, Rosso Trattoria
Chef Gordon Langston, Bourbon
Chef Benoit St. Jacques, Rosewood Market and Deli
Chef Alex Suaudom du Monde, owner, Baan Sawan Thai Bistro
Chef Blake Faries, Saluda's
Chef Jessica Shillato, owner, Spotted Salamander Catering
Chef Howard Stephens, The Oak Table 
Chef Milo Klos, Charleston Cooks!
Chef Brandon Reese, Whole Foods Market
Chef Asa Collier, Jake's
Chef Bryan Tayara, Our Local Catch
Chef Branson Stafford, Tombo Grille
Chef Sharon Wright, owner, Good Life Café
Chef Scott Hall, owner, Scott Hall Catering

Each chef’s dish must feature at least one locally, sustainably produced major ingredient.

For a lower-priced ticket, guests are invited to bring a potluck dish to contribute. At this ticket level, guests should bring roughly 20 small portions of a dish made with at least one sustainable, local ingredient. Join us!

Image: Jonathan Sharpe

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