Tomatoland: Chefs United!
DiStasi Restaurant & Banquet Center, 400 Wyoming Ave, Cincinnati, OH 45215
Monday, October 28, 2013
5:30pm - 9:00pm
$75 (Slow Food Cincinnati members), $100 (non-members), $25 (to add wine pairings)
Please join Slow Food Cincinnati Monday, October 28, 2013, when we host our annual fund-raising dinner at DiStasi Restaurant & Banquet Center at 400 (formerly Sturkey’s) in Wyoming, Ohio.
Our special guest for the evening will be James Beard Award-winning food journalist & author Barry Estabrook, whose book – “Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit” – we will be celebrating. In honor of this eye-opening account of the light and dark sides of modern agriculture, 5 culinary craftsmen will unite to… serve up a truly memorable meal with Good, Clean & Fair ingredients as the centerpiece.
Cocktail artisan Molly Wellmann of Japp’s will lead things off during happy hour in the bar, crafting designer drinks for our guests.
In the dining room, our celebrity chefs demonstrate the bounty and diversity of the region:
- Salad course by Chef Stephen Williams of Bouquet Restaurant and Wine Bar in Covington, KY
- Fish course by Chef Todd Kelly of downtown Cincinnati’s Orchids at Palm Court
- Main course by Chef Steven Geddes of Local 127 in downtown Cincinnati
- Dessert by Pastry Chef Megan Ketover, also of Orchids at Palm Court
Coffee will be provided by Cincinnati’s own Deeper Roots Coffee.
Tickets for this multi-course dinner celebration are $100 / $75 for members of Slow Food USA, Cincinnati chapter, plus $25 for optional wine pairings and can be purchased here. To receive the $25 Members-Only discount code, email firstname.lastname@example.org. Tickets will be sold in advance until 11:59 PM on Wednesday, October 23, 2013.
Become a member of Slow Food USA here, and be sure to select “OH – Cincinnati” as your Primary Chapter.
For questions or details about the event, please contact Adam Pratt, Membership Chairman of Slow Food Cincinnati – email@example.com or (513) 259-3540.