3rd Annual Snail of Approval Award Party at Jackson 20
Sunday, September 22, 2013 from 2:00 PM to 5:00 PM (EDT)
San Francisco, California
London, United Kingdom
Join us to honor and celebrate the latest round of Snail of Approval winners! We have an exciting line up of chefs, farmers, and artisans to add to the growing roster. This unique event is an opportunity to mix and mingle with the individuals dedicated to shaping our food community.
Chef Brian of Jackson 20 has created the delicious menu below utilizing locally sourced goodies for you to enjoy on the patio. September is the perfect time of year for drinks and a pig roast!
Charcuterie Board (house made by Jackson 20)
Assortment of Cheeses
Southern Field Pea Hummus with Fry Bread
Farm Fresh Deviled Eggs
Whole Hog Barbeque (Longview Farms)
Late Summer / Early Fall Squash
Lamb, Goat, and Vegetarian Tacos
Ice Cream Sandwiches (Moorenko’s)
Cocktails, Wine and Beer
For more information on the Snail of Approval program and to see prior winners please visit us at http://www.slowfooddc.org/snail-of-approval/. Special thanks to Brooklyn Brewery for sponsoring our chapter and providing beer for this event! Tickets will be $55 at the door for everyone!
When & Where
Slow Food DC
The Slow Food DC (SFDC) chapter is a community that promotes and celebrates local, seasonal, and sustainable food sources; works to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and supports the right of all people to enjoy good, clean, fair food.
SFDC represents the national capitol area, including Washington, DC, Virginia and Maryland. Members come from a wide variety of professions and backgrounds. We organize dinners, tastings, tours, lectures, and community outreach events providing SFDC members an opportunity to explore the richness of our region’s culinary heritage in addition to the diverse array of food and drink from around the world represented in our foodshed. It is our goal to connect our eaters with the biodiverse and sustainable food producers, as well as increase public awareness of slow eating.