Archive for July, 2008

On July 14th a small group of Slow Food members (including 2 from the Essex campus!) took a tour of the Vermont Butter & Cheese Co. facility. We were fortunate enough to have Allison Hooper herself guide our tour and explain both the company history and the current day operation.

Allison brought us through a wonderful tour, covering the entire facility, from pasturization, cutting curd, aging, and packing of the butter and various cow’s and goats’ milk cheeses. She also treated us to a wonderful tasting of the delicious products they carry. My favorites were the cultured butter with sea salt crystals and the creamy goat cheese. Visit our photo gallery to see more of the tour and spectacular cheeses!


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From our secretary:


Jenny spoke about Slow Food as a group. We are the largest campus convivium in the country. There will be a trip to Vermont Butter & Cheese Company on Monday July 14th at 2:00pm. We will be leaving from 7 School St. and meeting at 1:15pm. Chef Tom will try to attend the tour.

Slow Food will be going on a tour to Wellspring Farm on July 21st. We are going to pick whatever vegetables are in season to contribute to our Chef’s Table dinner. The Chef’s Table meal will be on July 23rd. The proceeds will be used to send students to Italy for the Terra Madre Convention in October, as well as towards the Slow Food NECI fund.

Paul suggested that some of the money in our Slow Food NECI fund should go towards a tasting menu or for an informal survival meal (similar to the pig roast) for Slow Food Members.

Slow Summer Dinner:

Wednesday, August 20, 2008

A dinner to showcase the bounty of summer, focusing on Vermont foods. Paul suggested a tapas style menu for that meal. We decided that we will discuss the 8/20 Survival Meal more once we establish the details for the dinner on 7/23.

Ryan suggested that for the second slow food meal, we do a tour of summer across the U.S., using local Vermont food.

We will be doing a practice run of some of our dishes after we pick up some produce at Wellspring Farms. We talked about local advertising for the Chef’s Table Dinner. We will be contacting local newspapers to get news out about the meal. Possible print advertising may include: Times Argus, Seven Days, or Burlington Newspaper.

Jenny said we need a team of 5 to prep in the kitchen prior to the event, a team of 5 in the kitchen Wednesday night, and a team of 5 servers. One member of the team of 5 servers will be announcing each course. Chef Tom will be the one to decide who will be working which station the night of the event and the days prior to.

Frank suggested that we ask guests if they would like to donate their sky miles to the students going to the convention. Chef Tom, in a previous meeting, brought up the sky miles idea, perhaps setting an envelope next to the biscotti upon departure.

If any one has a dish to be used in the menu, please email Paul.Davino@student.neci.edu, so that he can have the proper Italian spelling for the dishes.

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Meeting tonight!

Hi all,

Don’t forget, we have a Slow Food meeting this evening at 6:30 at 7 School St. We’ll be introducing the group and the Slow Food concept to new members, discussing the Slow Journey Through Italy fundraiser on July  23rd, and I’m sure we’ll have several other bits to get through. We now have an 8-course tasting menu for this event!

Reminder: Tomorrow is the Vermont Butter & Cheese tour at 2pm.

Hope to see many of you tonight!

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