fees cover the cost of the event and provide support
programs, such as Farmers Market cooking demonstrations. In 2010, we
sponsored delegates to the international Slow Food event, Terra
Madre in Torino, Italy.
Farm to Table Dinner at Pigman’s Produce Patch
Join us for a mostly vegetarian dinner in Nisqually Delta.
When: Saturday July 9, 2016. 4 pm to dusk
Where: Pigman’s Organic Produce Patch
What: The evening will feature a vegetable-inspired dinner sourced from Pigman’s, located in Nisqually Delta and prepared by local chef and Slow Food Member, Ben Witten. After a tour of the farm lead by Jan Pigman, sit down at the long table to enjoy a delicious five-course meal featuring organic, seasonal produce; local shellfish; and Washington wine and local cider.
Chilled Asparagus Soup with Tarragon Crema, Oysters
Calamari Ceviche with Polenta Crackers
New Potatoes, Green Beans and Soft-Cooked Egg
Mustard Greens with Grilled Radish, Sweet and Sour Rhubarb, Basil & Mint, Topped With Salt-Cured Egg Yolk
Coal Roasted Brown Butter Cauliflower with Lebnah and Pickled Raspberries
Fresh Egg Pasta with Snap Peas, Braised Shallots, Roasted Carrots, Confit Tomatoes and Carrot Top Pesto
Rose Water Ricotta Cream and Homemade Limoncello-Soaked Berries With Pine Needle Butter Shortbread Wafers
Dinner at the farm is relaxed and casual. Come and share a place at the table!
Cost: $55 for members, $65 for non members. Register at
Interested in participating as a volunteer? Contact Ben Witten at email@example.com
Annual Farm Dinner at Colvin Ranch
Farm Dinner at Colvin Ranch
When: Saturday, August 6 at 4:30 -8:30 pm
What: This is a long-standing Slow Food Greater Olympia tradition – our fifth exciting year with the Colvins as our hosts for this fundraiser – and we can’t wait for yet another mouth-watering feast! The evening will feature a hayride around the ranch to learn about grass fed beef raised entirely on this land, with a menu to include a delicious variety of beef cuts paired with seasonal vegetables and homemade pasta dishes. Enjoy a delightful dessert as the sun sets on this historic farm on the south Thurston County prairie. Your chefs for the evening are Treacy Kreger and Christine Ciancetta of St. Andrew’s House.
Proceeds from this and all our Slow Food of Greater Olympia events will go directly to our efforts to support a thriving local food system through our tasting demonstrations at the Olympia Farmers Market, our market demo internship, sponsorships for our delegates to the Terra Madre food conference, future events and potlucks, and our annual donation to GRuB (http://goodgrub.org/).
Where: Colvin Ranch, one of our area’s grass fed beef ranches, is at 16816 Old Hwy 99 SE, Tenino, WA 98589
Cost: $75 for Slow Food members and students; $85 for non-members. We are raising funds to support efforts to bring food education to the larger community with a special emphasis on reaching out to those who could not fit this dinner into their family budget.
To purchase tickets: by cash or check, email firstname.lastname@example.org. Buy tickets online here:
Family Ice Cream Social and Pizza Party
Slow Food Family Ice Cream Social and Pizza Party
When: Saturday, August 20. Stop by anytime between 1:30 and 5 pm
What: A mix of visiting, play and great food designed for the whole family. Between 1:30 and 3 pm Christine Ciancetta will help us all make small pizza’s in the wood fired oven George Bray built for their families picnic house. We’ll follow that at 3 pm to 5 pm with sorbet and ice cream.
Bring: Either your favorite special pizza topping to go on the prepared tomato sauce and cheese we will provide OR a dish or topping to go with the ice cream. The pizza oven works best with your best topping sparingly added to each pizza – so bring your special nettles pesto, fresh roasted peppers or eggplant or the Italian anchovies, etc. you have saved for a special occasion. Challenge yourself to feature local products in your dessert option. Dishware is provided.
For Kids: The picnic house is situated on a large acreage with plenty of room for kids to roam or set up croquet or bocce ball. Bring your badminton, Frisbee, etc. if you like.
Cost: Contributions of $5 or $10 per family depending on your family size and how long you can join us will defray our modest event costs
Where: At Karen and George Bray’s Picnic House near the east side portion of Priest Point Park.
The picnic house is on a private road called 33rd lane NE off East Bay/Boston Harbor and north of Priest Point Park (the private road should not to be confused with 33rd Ave NE off of Gull Harbor Rd). Here is how to find it:
As you get north of Priest Point Park from Olympia on East Bay Drive/Boston Harbor Rd, look for a private road – 33rd Lane – which is the first road on the right north of Priest Pt. Park. The parking area for the event is about a block down that road on the right between two homes. The picnic house is behind one of the homes. Look for the Slow Food banner and signs directing you to the Picnic House.
Help us plan – let us know you are coming at http://doodle.com/poll/d48zapqt4unmq5ut
Olympia Farmers Market Food Demonstrations
Demonstration Dates: June 19; July 3 and 31; August 14 and 21.
Share your love of local products available at the Olympia Farmers Market as you help our TESC student intern, Rita Stevens, and our chef leaders at the Sunday Slow Food demonstrations. You can join the team for Sunday morning or afternoon, or the whole day. Come help the chefs, handout recipes, and share why you like Slow Food.
Join the team by selecting the date and time that works for you and providing your contact information. Sign up at
https://www.surveymonkey.com/r/FLW2TMG – the survey form also lists the chef for each date. Check out our facebook page for May 15 to see the food demo team in action on that cool Sunday.
Here is one of the recipes Slow Food shared on Sunday May 15, at the Olympia Farmers Market
Marinated Radishes with Parsley
1 large bunch baby radishes
1 tablespoon chopped Italian (flat-leaf) parsley
3 tablespoons high quality olive oil (extra virgin, first cold pressed)
salt and freshly ground black pepper
1 tablespoon lemon juice
Instructions: using a mandoline or sharp knife, slice the radishes very thin. Place radishes in a medium bowl and add parsley, olive oil and pepper. Let marinate for 1 to 24 hours. Before serving, season with salt and lemon juice. Stir well and serve.
(Be sure to add salt only after marinating. If the salt is added earlier, it draws water from the radish and makes the mixture watery.)
Serving suggestion: toss radishes with a salad, or serve as part of an antipasti plate with a bowl of marinated radishes, cheese, olives, and cured meat.