Tucson, AZ--- April marks the return of Slow Food of Southern Arizona’s (SFSA)special events calendar. Founded in 1999. SFSA is part of Slow Food International founded in Italy in 1986 for the purpose of preserving local cuisine using local ingredients in the wake of fast-food chains proliferating around the world. Today Slow Food international has over 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. SFSA President and Executive Chef Barry Infuso is thrilled to be back in action, with three delectable spring events, and more coming in 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 & businesses going through the difficult past two years. Our events are designed to help support the work of those local food heroes. I look forward to seeing our membership at these events.”
SFSA SPRING EVENTS
Sunday, April 24, 2022, 2 – 5pm: Slow Food Tucson Garden to Table Dinner ~ Gallery of Food & Bodega. $55pp
The first Slow Food event of the year! Enjoy a fabulous dinner prepared by Gallery of Food Chef/owner Kristine Jensen and learn about "Tucson Food Drop" a unique way to support local growers and chefs while enjoying the bounty of Southern Arizona. The first 20 guests to sign up for this event will receive an invitation to a private tasting of the wines of Italy – “Say Vino”. All guests will also receive $5 off initial Farm Drop orders.
Tucson Appetizer Board
Father Kino’s Meyer Lemon Hummus Nopalito Salsa Traditional Escabeche & Marinated Jalapeños
Queen Creek Olive Oil Infused Goat Cheese House-made Crackers Family-Style Dinner Merchant’s
Family Style Dinner
Garden Green & Sorrel Salad Curly Carrots, Mesquite Honey Pistachios, Tepary Beans & Feta Apple Cider Vinaigrette Pan Cristal made with Hayden Mills Heritage Flours
Heartquist Farm Lamb Empanadas Ramona Farms Red Supai Polenta with Desert Pearl Mushrooms, Darkloom Tomatoes & I’itoi Onions
Farmers’ Market Grilled Vegetables with Spring Garlic
Meyer Lemon Olive Oil Cake with Dreamflower Herbs & Preserved Meyer Lemon
Dos Manos Honey and Citrus Glaze Mesquite Smoked Almond Stuffed Date
BYOB or Cheri’s Desert Harvest Prickly Pear and Limeade, Mineral Water
Tuesday, May 3, 11am-1pm, Flying Aprons Cooking Class: “Pasta Abbondanza!” Italian Heritage Pastas & Sauces Workshop: Farfalle & Fettuccine with Marina & Pesto with Executive Chef Barry Infuso. $75 per person
When it comes to pasta, ditch the box and make it fresh – nothing beats the authentic taste! Top it with a sauce recipe handed down through generations, add some fresh Parmesan and the result is molto bene! The menu reflects Certified 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 will learn a variety of ways to make 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. Pesto’s bright, clean flavors are a great alternative for a warm weather sauce.
CLASS NOTES: The in-person class, limited to sixteen, will be held at the Catalina United Methodist Church kitchen, 2700 E. Speedway Blvd. You will receive an email with class details (everything you will need will be provided) 3 days in advance. Please use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely. Please contact us if you don’t receive the class information.
Friday, May 15, 11:30am -1pm: Luncheon Class at Bellissimo Ristorante Italiano at Casino del Sol. $40 per person (includes tax and tip). All attendees will receive a 25% discount card for a future visit to any of the restaurants at the Casino.
Enjoy a fabulous lunch while Casino Del Sol’s Executive Chef Ryan Clark and his culinary team discuss the unique local flavors that characterize the cuisine at Bellisimo Ristorante Italiano. Learn how they work with purveyors throughout Southern AZ to source the finest local grains and flours, fresh produce and more that they use throughout the restaurants at the Casino.
Focaccia Bread, Modena balsamic, Arizona estate olive oil, spice blend
Farmer’s Market Salad, hand-selected produce from the Tucson Farmers Market
Cacio e Chiltepin, house-made spaghetti, butter, Parmigiano Reggiano, black pepper, chiltepin
Bellissimo Tiramisu, chocolate sponge cake & Marsala cream
House Selected Red or White Wine or N/A Beverage
To become a member of SFSA or to register for any of the above events visit slowfoodsouthernaz.org