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Category Archives: Slow Food USA

Members-Only Event Kick Off and Rest Easy Recipe

Rest Easy

Rest Easy

Kicked off our first Members-Only event of the year at The Rest this Thursday, May 15th, 2014 to much success! We loved seeing everyone who came to support Slow Food Utah and sample the exceptional menu by Caleb Cannon, Sara Lund, and Brandon Cagel. The menu featured Ark of Taste Flavors like American rye whiskey, tupelo honey, and California Meyer lemon. The menu will be available to the public from May 15 – June 15. If you couldn’t join us Thursday, make sure you visit The Rest while the menu is still available.

Caleb Cannon, Bar Manager at The Rest, created a specialty cocktail for the event which he also submitted to the Ark of Taste Cocktail Competition done by Slow Food USA. On June 23rd, winners will be announced and we wish him the best! Team Caleb! The cocktail, appropriately called the ‘REST EASY’, was such a hit, and people asked for the recipe, so here it is:

REST EASY

1 1/ 2 oz. High West Double Rye
1/2 oz. St. Germain
1/2 oz. Tupelo Honey Syrup
3/4 oz. Fresh California Meyer Lemon Juice
2 drops Lavender Bitters

Combine all ingredients in shaker with ice. Serve chilled.

Special thanks to our continuous and new members. We have some more exciting Member-Only events this year. You can become a member, and join us by clicking here,

Extended thanks to the team of The Rest, your hospitality and support of Slow Food Utah made the event possible. And of course Slow Food Utah Board Member, Chantelle Bourdeaux, for organizing the event. Contact Chantelle at slowfood@xmission.com for additional information on future Members-Only events. Cheers!

Slow Food Utah Features Ark of Taste Seeds at the 2013 People’s Market Seed Swap

It may be the depths of the Utah winter, but as we approach the end of January spring is closer than it seems. For gardeners and growers, its the perfect time to be pouring over seed catalogs, inspired and tempted by pretty pictures and delectable descriptions of page after page of edible plants and flowers.Continue Reading