Calling All Chefs

A chef plays a powerful role in the preservation of biodiversity and food traditions. Join us as we officially launch Slow Food USA Chefs’ Alliance at Slow Food Nations. Together, we can promote and celebrate good, clean, and fair food for all.

The Slow Food Chefs’ Alliance is network uniting chefs around the world who are committed to defending and celebrating biodiversity, food traditions, local cultures, and artisanal food producers. It is an international alliance that is building bridges among producers, chefs, and patrons.

At Slow Food Nations, there are plenty of opportunities to engage with fellow chefs and expand your culinary senses. Interested in decreasing your restaurant’s food waste? Join Steven Satterfield as he explores alternatives to food waste in the kitchen. Curious about food philanthropic solutions? Gather ideas by listening to chefs Rick Bayless and Frank Bonanno discuss their own insight experience with food as philanthropy.

Events for Chefs at Slow Food Nations

Rare and Raw Ingredients

SOLD OUT

Global Spice Journey

Come with us on a journey around the globe, as Chef Simone Cormier leads you in her quest to source the spices of the world. As national spice coordinator for Allegro Coffee Company, Chef Simone has travelled the world in search of the finest spices and their use in heritage cuisine. Discover a world of

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$39
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In Praise of Ancient Grains

A Biodelicious Future, Flavors of the World
July 15, 2017, 11:00 am - 12:00 pm

The gluten intolerance of our stomachs has given rise to innumerable chemical replacements for commodity wheat. Can this demand also generate interest in heritage staple grains, like millet, teff and buckwheat?

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$35

Deeply Rooted: John Coykendall’s Journey to Save Our Seeds and Stories

A Biodelicious Future, Dig into Farms, Love the Earth
July 15, 2017, 3:00 pm - 4:30 pm

Join John Coykendall, Christina Melton and Vince Hayward for a screening and discussion of the film, "Deeply Rooted." For nearly four decades, John Coykendall’s passion has been preserving the farm heritage—the seeds and stories—of a small farming community in Louisiana. A Tennessee native, the 74-year-old horticultural genius is a true Renaissance man and a celebrity

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$15
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The Story of Corn

This panel will highlight four Slow Food Turtle Island Association delegates — Native American corn growers and seed keepers — who will share the story of corn/maize in terms of traditional practices, nutritional value, farming methods, and protection efforts. Thanks to IIE and the Christensen Fund for supporting the participation of Slow Food Turtle Island

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Free
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The Grain Chain

A Biodelicious Future, Dig into Farms
July 16, 2017, 11:00 am - 12:00 pm

Follow the journey of grain from seed to table. Join us for a panel discussion to uncover just what goes into making the loaf of bread you eat or the whiskey you drink. This panel includes all the players in the “grain chain” that are striving to return heritage grains to your table and are

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Free

Exporing Tasty Traditions

Chasing Tradition: Food Stories from Mexico

A Biodelicious Future, Flavors of the World, Indigenous Voices
July 15, 2017, 10:30 am - 12:00 pm

Get delicious access to the premiere of the Recipe Hunters' three short documentaries about indigenous foods in Mexico: Chile Serrano de Tlaola, Frijoles nativos de Tepetlixpa, and Maguey Honey del Altiplano Mexico. The Recipe Hunters themselves will give you behind-the-scenes details on their international experiences hunting down recipes around the world. They will be joined by

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$15
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Heritage Breed Pig Butchering Demo

Snout to Tail
July 15, 2017, 1:30 pm - 3:00 pm

Chef Hosea Rosenberg and Head Butcher Nate Singer of Blackbelly in Boulder, CO share the differences between old-world European butchering and preservation, and current methods defined by the USDA. This workshop will teach you about butchery techniques and cuts for ham, bacon, sausages, salami and everything in between. Finish up by sampling a selection of

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$52
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Local Foods, Global Voices: an Exploration of Indigenous Food Traditions Around the World

News stories from Northern Kenya to Vanuatu often focus on famine, disasters and drought; yet indigenous peoples are busily maintaining vibrant food and land stewardship traditions that have provided for their communities over thousands of years. Herding communities in East Africa maintain an intimate relationship with the food and medicinal plants across wide swaths of lands

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Free

Stocks and Broths

Love the Earth
July 16, 2017, 11:00 am - 12:30 pm

Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. The recipes you'll learn in this workshop place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use

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$52
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Critter Cooking: The Art and Science of Insect Cuisine

Come learn how—and why—to add edible insects to your diet! Join Rocky Mountain Micro Ranch's founder, Wendy Lu McGill, in a lively discussion and cooking demo to learn about this delicious, nutritious and sustainable whole food. Edible insects are likely the first animals eaten by humans, are regularly eaten by two billion people around the

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$39
SOLD OUT

Tortilla Making & Traditional Michoácan Cuisine

A Biodelicious Future, Flavors of the World, Indigenous Voices
July 16, 2017, 3:00 pm - 4:00 pm

Benedicta Alejo Vargas invented a three corn tortilla with red, blue and yellow native corn varieties from Michoácan. At this tortilla-making workshop, she will explain the ancient technique of nixtamal and the mysticism that is related to these corn varieties in Purepecha indigenous culture.

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$52

Let’s Talk Sustainability

Make It Work: The Story Behind Good Food Businesses

Justice is Served, Love the Earth
July 15, 2017, 1:00 pm - 2:00 pm

So people love your sustainable food brand. Great! But how do you expand — acquiring more inputs, labor, and capital — while retaining values of sustainability and quality? That's a question these guests have faced in a variety of forms, and you're invited to raise questions about their approaches and experiences.

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$35

I Got 99 Problems but Taste Ain’t One

Love the Earth, Snout to Tail
July 16, 2017, 3:00 pm - 4:30 pm

In this workshop, we'll explore the idea that the sustainability of our food systems, landscapes and communities depend on the sustainability of our businesses. Kate Kavanaugh and Josh Curtiss of Western Daughters Butcher Shop and Clint and MaryKay Buckner of Boulder Lamb invite you to explore the world of businesses that are trying to make

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$20

Sustainable Seafood

Something Fishy, The Joys of Slow Food
July 15, 2017, 6:00 pm - 8:00 pm

A celebration of sustainable seafood featuring creations from Chef Jennifer Jasinski and Pastry Chef Eric Dale from Crafted Concepts (Rioja, Bistro Vendôme, Euclid Hall, Stoic & Genuine and Ultreia); Paul Reilly of Beast & Bottle and Coperta; Drew Deckman from Deckmans in Baja, Mexico; and Renee Erickson of Sea Creatures Concepts in Seattle. This event

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$150

Waste Not: The Endless Unsustainability of Restaurants

Love the Earth
July 16, 2017, 9:00 am - 10:00 am

Carrot tops, pork bones, vegetable skins... how much organic matter ends up in a restaurant's dumpsters? And more importantly—how can we minimize waste and maximize the utility of our ingredients?

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$35

Regenerative Economics

Dig into Farms, Justice is Served, Love the Earth
July 16, 2017, 9:30 am - 12:00 pm

What is growing and changing in the field of regenerative investment and economics? This is the focus of our dynamic morning session. We'll begin with an hour-long panel discussion, then break into an hour of small group discussion. The session will conclude with a half-hour of reconvening to share what has evolved in our understanding.

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$50

SOS! Save Our Seafood

Justice is Served, Something Fishy
July 16, 2017, 12:00 pm - 1:00 pm

Fish: It’s a slippery issue. Hidden underwater, our marine resources are not easy to study or understand. What state are our seas in? Can we influence the market? Is there a future for small-scale fishers? Just when we think land is in sight, we find ourselves out in the open sea again, unsure how to

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FREE

Like Water and Chocolate: A Future of Scarcity

A Biodelicious Future, Flavors of the World
July 16, 2017, 3:00 pm - 4:00 pm

Coffee, chocolate, Red Ripper cowpeas, Bradford watermelon: The recent boom in healthy and artisanally driven foods has given certain ingredients a halo, but the demand doesn’t take into consideration the natural and political factors that could eventually lead to their disappearance. Learn about ways in which we can sustain our favorite foods, and discover new

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$35