There’s a lot in the works over at Slow Food Southern Arizona.
The first event, which is a Garden to Table Dinner with Gallery of Food & Bodega, sold out rather quickly so keep a close eye on these next two events happening in May.
Slow Food Southern Arizona’s President and Executive Chef Barry Infuso is thrilled to be back in action this spring and is already looking ahead to the fall.
“As we start to venture out into some semblance of normalcy, Slow Food of Southern Arizona is back to shine a light on those local purveyors who have managed to keep their doors open and businesses going through the difficult past two years,” said Infuso. “Our events are designed to help support the work of those local food heroes. I look forward to seeing our members at these events.”
Here’s a look at what’s happening during the month of May.
Flying Aprons Cooking Class: “Pasta Abbondanza!” Italian Heritage Pastas & Sauces Workshop
Tuesday, May 3 from 11 a.m. – 1 p.m.
This class is encouraging you to ditch the box and make it fresh because nothing beats the authentic taste. Plus, top it with a sauce recipe handed down through generations, add some fresh Parmesan, and the result is molto bene.
The menu reflects executive chef and certified culinary educator Barry Infuso’s Italian heritage and as president of the Slow Food Southern Arizona chapter, a commitment to a world in which all people can eat food that’s good for them, good for the planet, and good for those who produce. You’ll learn a variety of ways to make the dough, use a pasta machine to roll it, hand form the bow tie farfalle, and hand-cut the fettuccine. The family sauce — perfected by his Nona — has just six ingredients.
Tickets to the in-person workshop are $75, it’s limited to just 16 seats, and the class will be held at the Catalina United Methodist Church kitchen at 2700 E. Speedway Blvd.
For more information, visit slowfoodsouthernaz.org.
Slow Food Tucson’s luncheon class with Bellisimo Restaurante Italiano
Friday, May 15 from 11:30 a.m. – 1 p.m.
During this workshop, Casino Del Sol’s executive chef Ryan Clark and his culinary team will discuss the unique local flavors that characterize the cuisine at Bellisimo Ristorante Italiano. Plus, learn how they work with purveyors throughout Southern Arizona to source local grains and flours, produce, and more that they use throughout the restaurants at the Casino.
Seats are $40 per person, will be held at Bellissimo Ristorante Italiano inside Casino del Sol, and all attendees will receive a 25% discount card for a future visit to any of the restaurants at the Casino.
Luncheon Class MENU
- Focaccia Bread – with Modena balsamic, Arizona estate olive oil, and a spice blend
- Farmer’s Market Salad – with hand-selected produce from the Tucson Farmers Market
- Cacio e Chiltepin – with house-made spaghetti, butter, Parmigiano Reggiano, black pepper, and chiltepin
- Bellissimo Tiramisu – with chocolate sponge cake and Marsala cream
- House Selected Red or White Wine or non-alcoholic beverage
For more informaiton, visit slowfoodsouthernaz.org.
Slow Food Southern Arizona was founded back in 1999 and is part of Slow Food International, which got its start in Italy in 1986. The purpose was to promote local cuisine using local ingredients in the “wake of fast-food chains proliferating around the world.”
Today Slow Food international has more than 80,000 members in over 100 countries. Each group holds events that celebrate those who produce artisanal, local products, produce, and work toward a more sustainable environment.
To keep up with all upcoming events, visit slowfoodsouthernaz.org.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
