Slow Food Southern Arizona, the Tucson chapter of the organization launched in 1986 to protest a proposed McDonald’s in Rome has named Ryan Clark as its new Chairman of the Board. Clark, a local three-time Iron Chef Tucson winner follows local restaurateur Don Luria, well known for the now closed and highly respected Terra Cotta.
For those that aren’t familiar with the organization, Slow Food provides workshops, tastings, and special events to increase exposure to those who are in the business of preserving heritage foods, customs and recipes in farms, markets and restaurants. Visit the Slow Food Southern Arizona website for more information.
The first of these events is the 2nd annual F & B Tasting hosted by Agustin Kitchen and Slow Food Southern Arizona on Sunday, April 27th from 5 -7pm at Mercado san Agustin located at 100 S Avenida Del Convento. The event will showcase offerings from local restaurants including Acacia, Agustin Kitchen, Pasco, Proper, Prep & Pastry and Zona 78; breweries including Dragoon, Borderlands, Ten 55, and Old Bisbee Brewing; as well as wineries Arizona Stronghold, Callaghan, Dos Cabezas and Pillsbury.
For more information, visit the F&B Event Page on Facebook.
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