Slow Food Knoxville is one of over 850 local convivium worldwide. Our mission is to support local growers, encourage sustainable practices, and preserve artisanal methods by cultivating the creation and enjoyment of food in the Tennessee Valley region through education, dialogue, and example.
Because this is a difficult time with the holidays approaching, we are offering the Christmas Pudding and Egg Nog workshop for a donation of any amount to help cover materials.
Set aside any pre-conceived notions you may have about Christmas pudding. IT IS NOT FRUITCAKE! It is actually quite delicious, and we can promise you that the egg nog is as well!
This will be a really fun class- whether you are feeling holiday-weary or are just getting started, come spend a few hours with us and jump-start your holiday cheer at the Glowing Body.
Putting the Dickens into the Christmas Pudding: Renewing Holiday Culinary Traditions
Saturday, December 19th, 3pm until 6pm
The Glowing Body
711 Irwin Street, Knoxville 37917
Does Plum Pudding really have plums in it -- what exactly is mince-meat -- is Turkish Delight legal in the US? Join Slow Food Knoxville for an afternoon of culinary history and holiday cheer as we learn to make the chef d'oeuvre of the holiday feast: the grand dame of the Christmas table. . . Christmas Pudding! We will create and taste steamed puddings of all sorts and explore the merits of different fats: suet, shortening, butter and duck/goose fat in recipes as well as both sweet and savory applications of the steaming-in-a-mold technique. In addition guests will learn to make a hard whiskey sauce and master the technique of lighting your pudding ablaze before serving -- while doing minimal damage to your home and guests.
The class will be led by Haesel Charlesworth, culinary advisor for Gourmet Foodservice Group and former director of the preservation kitchen at Blackberry Farm. While we wait for our puddings to steam we will sample homemade egg nog, made with local cream and eggs and regionally produced whiskey and rum. Cheers and see you there!
1st Annual Slow Food Potluck at Holston River Park, Knoxville
Thank you to everyone who joined us at Holston River Park for our first Slow Food Knoxville event. Over 50 people came out for what turned out to be a delicious feast of an assortment of homemade dishes, local cheeses and milks and teas! We are just thrilled with the attendance at our first event.
Below is a list of the wonderful dishes and drinks that were shared. Folks are welcome to post requests for recipes on this forum. Or, feel free to send your recipe to
info@slowfoodknoxville.org. Amy will compile the recipes and share them here. We'll be posting information about future events as the details are finalized. We welcome your input!
How to Go Slow
A good primer for anyone who wants to learn how to "go slow" in 1000 words, or less:
Go slow
Potluck dishes & drinks shared....yum, yum.
- Fried Green Tomatoes
- Roasted Garlic Potato Salad
- Cucumbers and Yogurt
- Raw Churned Cow Buttermilk
- Mint Tea
- Hibiscus Tea
- Kimchee
- Raw Whole Cow Milk
- Raw Goat Milk
- French Inspired Little Egg Sandwiches
- Zucchini Casserole
- Cow Milk Cottage Cheese
- Cold Wax Bean & Onion Salad
- Cornbread
- Corn Tomato Salad
- Roasted Beets
- Salad Sally
- Cucumber Dill Salad
- Buttermilk Biscuit
- Blackberry Pie
- Eggplant with Sofrito
- Bean & Potato Salad
- Summer Zucchini Pasta
- Sourdough Bread
- Rosemary Cornmeal Crackers & Ricotta Cheese
- Pumpkin Honey Muffins
- Rhubarb Cobbler
- Carrot Casserole
- Napa Slaw
- Green Beans & Roasted Potato Salad with Rosemary Vinegarette
- Summer Polenta Cassarole
- Asian Cole Slaw
- Guacamole
- Plum Upside Down Cake
- Pesto
Posts
