Slow food nation, cakes for dad 

Last week, Alice Waters, head of Slow Food USA, announced the first Slow Food Nation, a grand-scale national event scheduled for May 1-4, 2008 at Fort Mason in San Francisco. Many plans are afoot, including a marketplace of regional foods; a food film festival curated by Tom Luddy, director of the Telludride Film Festival; a living museum focusing on salmon, honey and corn; a sustainable fish market showcasing under-utilized species; a demonstration school garden; an American wine bar and food booths that represent San Francisco's diverse cultures.

In the works are Slow Food dinners in restaurants around the city; a 24-hour slow food restaurant and art installation in the Mission and a sustainable institutional food service day. Among those kicking off the event at a lunch at Greens were Carlo Petrini founder of Slow Food, and Eric MacDougal, director of Slow Food Nation, who said the event kicks off a campaign to raise America's consciousness about how food is produced and distributed. Visit www.slowfoodnation.org for updates.

A CAKE FOR DAD

If you missed Emporio Rulli's St. Joseph's Day zeppole in mid-March, you have a second chance on Father's Day, when the pastry department makes a big version ($36) of this scrumptious cake topped with a crisp, heart-shaped beignet and filled with vanilla sponge cake, Italian pastry cream, whipped cream and amarena cherries. Order by June 14.

2300 Chestnut St., San Francisco, 464 Magnolia Ave., Larkspur, (415) 924-7478

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Patricia Unterman

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