MARKET – 6th November 2011
Sadly Summer is over, but Autumn has its own charms.
Lots of seasonal produce will be on offer this coming Sunday.
Nick Miller will be discussing sustainable beekeeping and the new Hardwick hive designed specifically for that purpose.
For those who expressed an interest following the Octobe market, Nick email address is jnm@stjohnschambers.co.uk.
Nick is also planning on roasting some chestnuts.
We would love to see you there.
Slow Food Market and Harbourside
Central Bristol will be the place to be this coming weekend. Take advantage of the second extended holiday to come on down to Corn Street for the Slow Food market on Sunday but also for the Harbourside weekend long activities.
Your very own Nick Miller will be cooking in the Sunday market. Current plans are asparagus with Hollandaise but recipes may well change to showcase the best of the products available.
Make Friends with Fish – 10th and 17th May 2011 at Source
Slow Food Bristol and Source (the fantastic food venue in St Nicholas’ Market) are running a course on fish on two Tuesday evenings next month.
On either 10th or 17th May from 6.30 pm to 8 pm you can learn how to chhose, gut and fillet fish and crab.
The courses cost £35, but you get to take home your lesson and you get a filleting knife, recipes, a Fish Guide and a Slow Food Bristol bag.
Book direct with Source or at the Slow Food stand in the market on 1st May 2011.
The Source website is: Source [info@source-food.co.uk]
AGM
Please note that an AGM is due. The confirmed date is 16th May 2011 and the venue Source in St Nicholas’ Market.
If you have not received Phil Sweeny’s email, please contact Nick Miller at jnm@stjohnschambers.co.uk.
If you have received the message, please confim your attendance or otherwise and let Nick know whether you would like to stay on for a meal.
Slow Music back, 27 March, chanson and petits plats
Slow Food Market on Sunday 1st May 2011
The next award winning Bristol Slow Food Market is on 1st May. Come and join us at St Nicholas Market between 10.00am and 3.00pm for a delicious mix of artisan food stalls and special menus. As part of the overall celebration of all things slow Source Food Market will be serving a Slow Lunch. See the market page for a full list of producers.
The market is on the up and up at the moment with several new, exciting producers. Also there are now adjacent art and book markets. With the better weather, what better place to spend a Slow Sunday.
Carol Trewin Young Food Writers Award
Advanced Salumi Course in Italy
2nd ADVANCED SALUMI (CURED PORK) COURSE, 3–6 FEBRUARY 2011, CAMAIORE, TUSCANY
After the outstanding success of the first Advanced Salumi Course, it is running again in February 2011. The theoretical part of the course will again be taught by Giancarlo Russo, co-author of the Slow Food guide to the salumi of Italy. The same three skilled Tuscan pork butchers are lined up to teach the practical sessions.
Cheese School Discount for Slow Food Members
Looking for the perfect pre-Christmas experience for your friends and colleagues? Want an alternative to the usual Christmas set-menu? Wondering what Cheeses to serve on the perfect Christmas cheese board and how to keep the whole family happy?
Cheese School is run by Fiona Beckett, (The Guardian’s wine columnist), and Jess Trethowan of Trethowan’s Dairy .At this wonderful event you will have the unique chance to meet and talk to cheese makers, cheesemongers, brewers, bakers and other fantastic local producers who make Cheese School an unmissable event full of passion, knowledge sharing, insight and education.
Cheese School will reveal the mystery about how one simple ingredient – milk – can turn out so many different ways, how cheese is made and matured, how to create the perfect cheesy Christmas, and how matching cheeses to your drinks can create the perfect end to the perfect Christmas meal. It will give you recipe ideas for using cheese beyond the tried and tested favourites and it will show you what to look out for when you’re buying cheese and how to keep it in peak condition once you get it home.
The event is on December 16th, 6.30 -9pm in the beautiful and very special medieval setting of St Thomas the Martyr in central Bristol. Tickets are usually priced at £40 but Trethowans are kindly offering a 10% discount for Slow Food members on individual tickets and a 25% discount for a group booking of 10 people or more.
For more information see www.cheeseschool.co.uk
Call Cathy on 07590 902390 or email cathy@trethowansdairy.co.uk for booking info
Culinaria event on 17th November – Book now!
On Wednesday 17th November, Culinaria on Chandos Road in Bristol will host ’An Evening in the Fish Soup’ with Stephen Markwick.
To mark the publication of A Well Run Kitchen, the second volume of recipes and culinary reminiscences of one of the West Country’s, indeed the UK’s, most eminent practitioners of classic Anglo-continental cooking in the lineage of Elizabeth David, George-Perry-Smith, et al. There’ll be a classic Markwick fish soup (the one with both aioli and rouille) follwed by some select local cheese, and Stephen will talk about, and sign, the book. Cost £10 for members, £12 for non members, with drinks extra, to be settled on the night, which kicks off at 8 pm.
In addition, Slow Food members are invited to meet at Culinaria before the event, at 6.30 pm, for a meeting at which we can discuss progress and plans. We’ll also have news from Slow Salone in Turin, attended as usual by a Bristol team.
To book the Fish Soup Supper, either ring Nick Miller on 0797 6072942 or email him (jnm@stjohnschambers.co.uk) RSVP re the mini AGM if possible too.
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