Find current and future Slow Food events below and an archive of past events here.  Non Slow Food events and announcements are on the Announcements page, and reference information can be found on the Links page.  

Event fees cover the cost of the event and provide support for our 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.


Hors d’Oeuvres
Chilled Asparagus Soup with Tarragon Crema, and
Oysters & Calamari Ceviche with Polenta Crackers

Mustard and Beet Greens with Grilled Radish, Sweet and Sour Rhubarb, Fresh Herbs, and Salt-Cured Egg Yolk &
Smoked New Potatoes, Green Beans, and Soft-Cooked Egg

Coal-Roasted Eggplant with Lebnah and Pickled Raspberries &
Fresh Pasta with Braised Shallots, Roasted Peppers, Confit Tomatoes and Carrot Top Pesto

Rose water ricotta cream and homemade limoncello-soaked berries with pine needle 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

Annual Colvin Ranch Dinner

When: Saturday, August 6 from 4:30 pm to dusk

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 feed beef raised entirely on this land – an amazing variety of beef with vegetable and pasta dishes and a delightful dessert as the sun sets on this historic farm on the south Thurston County prairie.

Where: Colvin Ranch, one of our area’s grass fed beef ranches, is at 16816 Old Hwy 99 SE, Tenino, WA 98589
Cost: Tentatively $75 for members, $85 for non-members.

Check back for registration link and menu.

Family Ice Cream Social

Annual Slow Food Family Ice Cream Social (and this year with pizza) – Karen and George Bray’s Picnic House – afternoon on Saturday August 20. For the whole family. Save the date and look for more details later this summer.

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 – 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.