Culinary Workshops at Slow Food Nations

Traditional cook Benedicta Alejo Vargas gave us a taste of whats to come during a special preview workshop earlier this month, demonstrating the ancient technique of nixtamal and her three-corn tortilla with red, blue and yellow native corn varieties from Michoacan. The chefs were blown away – in our day of modern kitchen appliances, she keeps tradition and craft alive.

At this year’s Slow Food Nations, experts like Benedicta are coming from all over the world – from Japan and Baja, to Wisconsin and South Carolina – to share their craft with you.

Check out the diverse collection of culinary workshops we have at Slow Food Nations below.

Saturday, July 14th

Taste Exploration of American Honey

A Biodelicious Future
July 14, 9:00 am - 10:30 am

In this guided tasting, you'll learn how honeybees make honey; how terroir and nectar source determine the honey's color, aroma and flavor; and how to engage your senses to pick out aromas and flavors in different varieties of honey.

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$50

Storytelling with Food

July 14, 9:00 am - 10:30 am

Food media was once dominated by national media companies like the Food Network. Now you have an opportunity to build your own food network on a local level!

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$50

The Whole Grain Experience

A Biodelicious Future
July 14, 11:30 am - 1:00 pm

Reinvent your home kitchen with ancient and heritage grains, and impact both the health of the planet and your body!

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$50

The A to Zs of Olive Oil

A Biodelicious Future
July 14, 11:30 am - 1:00 pm

Gain a deeper appreciation for the complexity of extra virgin olive oil, practice evaluating the quality of olive oils and become a more discerning taster.

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$50

Sunshine in your Salumi

A Biodelicious Future
July 14, 2:00 pm - 3:30 pm

The story of salumi begins with sunshine and soil, clean water and open space. In this hands-on workshop, you'll learn about the importance of sourcing and sustainable grazing

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$50
SOLD OUT

The Ancient Art of Tortillas

Flavors of the World
July 14, 2:00 pm - 3:30 pm

Traditional cook Benedicta Alejo Vargas will demonstrate the ancient technique of nixtamal and her three-corn tortilla with red, blue and yellow native corn varieties from Michoacan.

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$50

Critters and Cocktails

Flavors of the World
July 14, 4:30 pm - 6:00 pm

Enjoy an authentic, edible insect dish from the Oaxacan region of Mexico. It will be paired with a unique twist on a traditional agave based cocktail to match the flavor profile of the edible insects.

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$50

Sunday, July 15th

Aw, Shucks! An Oyster Tasting

Flavors of the World
July 15, 11:30 am - 1:00 pm

In this hands-on workshop, you'll learn about the taste of place in oysters and sustainable sourcing from around the continent.

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$50
SOLD OUT

Slow Wine 101

A Biodelicious Future
July 15, 11:30 am - 1:00 pm

At its center, Slow Food reflects a commitment to change and thoughtful food consumption. Similarly, Slow Wine establishes the same conscientious practice from vineyard decision to the enjoyment of the wine itself. In this workshop, you will be guided through a tasting and discussion of six specially selected Slow Wines from Italy, California and Colorado.

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$50
SOLD OUT

The Magical Mix of Cheese, Beer and Charcuterie

A Biodelicious Future
July 15, 2:00 pm - 3:30 pm

When cheese meets beer, and beer meets charcuterie, there is a spark that lights our tongues on fire. What is this magic, and how can we fan the flame?

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$50

Slow Sake Time

Flavors of the World
July 15, 2:00 pm - 3:30 pm

Taste one of the best sakes on the Slow Sake lists: Fukuju-Junmai and Junmai Ginjo. Walk through the process of making sake and how to taste sake’s deliciousness.

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$50