Just in time for the pumpkin pie, Slow Food Great Valley Chapter is hosting its’ Annual Harvest Dinner at the Larsa Banquet Hall between Turlock and Denair on Nov. 7. All-star chefs will work their magic with local ingredients presenting a full course meal featuring “Sweet Potatoes and More!”
The full course dinner will be prepared by some of the top chefs in the region including, Constance Bearden, of Chartwells Higher Education, CSU Stanislaus; Bryan Ehrenholm of Manteca Unified Vocational Academy of Culinary Arts; Jesse Layman of Sparrow Lane Vinegar and Oil Company; Julie Moreno of Rancho Piccolo Organics; and Robert West of SYSCO Foodservice.
The collaborative effort of these experienced chefs will result in a communal fall feast to celebrate and offer tribute to the local food cornucopia of Merced and Stanislaus counties.
The “more” includes a featured partner for Slow Foods, local company Ag Link, who has teamed up for this event to raise awareness about the slow food movement in the Central Valley. Ag Link will be offering a sneak peek at its latest project, Ag Link Connect to local food enthusiasts attending the event.
Slow Food Great Valley recently became aware of Ag Link’s efforts and quickly engaged the company to partner in their 4th Annual Harvest Dinner.
“Slow Foods is an international movement supporting local, sustainable agriculture through education and awareness,” said Rosie Burroughs of the Slow Foods Great Valley Chapter.
“Joining forces with Ag Link was natural, the synergies are indisputable and they are a great company to work with.”
This year, the number of mobile devices exceeded the number of people on earth. Ag Link Connect, coming early 2014, will enhance the local food movement with engaging technology for local businesses to promote good food, farm fresh and local fun.
“Ag Link is committed to helping local agribusiness find new markets using advanced Internet tools,” said owner Jana Nairn. “We are honored to be able to showcase Ag Link Connect with people who are committed to making a difference in the local slow food movement.”
