Posts filed under ‘Events’

Twin Cities Chocolate Extravaganza

[NOTICE: sign up again at Campus Activities by 3pm Friday] 

Slow Food Carleton Convivium will be taking students to Twin Cities Chocolate Extravaganza on November 3rd Saturday.

  • WHAT: A delicious chocolate fair in Minneapolis
  • WHEN: Nov 3rd, Saturday. 12pm-2pm (We leave campus at 11am and come back by 3pm)
  • WHY: It’s chocolate!!!
  • HOW: Sign up at Campus Activities by 3pm Friday Nov 2nd. Pay $10 for ticket.¬†

(Depending on the # of participants, from $0 to $10 which is subsidized by CSA budget will be refunded on Saturday.)*This trip is sponsored by Metro Art Funds and CSA.

postcard-3-front.jpgpostcard-4-front.jpg

More information about the event at http://www.mspchocolateshow.com/

October 31, 2007 at 9:56 am 21 comments

Iron Chef Carleton (Halloween Special)

Come and witness the first official Iron Chef Carleton competition.

Tom Weishan from Cujokra (the successor of Chairman Kaga) will host the event.

artc.jpg

Each team will prepare appetizer, main dish and dessert in 90 minutes.

The dishes that reflect the theme of “secret ingredient,” will be judged by four beautiful residents of Culinary House.

Based on the creativity, presentation, and taste of each dish, the winners will be determined.

All the necessary equipment and side ingredients will be provided by Slow Food Carleton Convivium.

At the end of the event, the prize will be given to the winners with the honorable title “Iron Chef Carleton.”

  • WHERE: Culinary House (Jewett House: 216 Union)
  • WHEN: October 27th, 2007 Saturday 5pm
  • WHAT: Iron Chef Carleton Halloween Special

iron-chef-carleton.jpg

October 26, 2007 at 10:03 am Leave a comment

Coming Up Soon:

Halloween Special Iron Chef Carleton

Become the Iron chef and win the chef costume for Halloween!
Two teams of three members will compete for the title on Saturday October 27th, 2007
The competition starts at 5pm at Culinary House.
The ingredients will be provided, but participants are allowed to bring one secret ingredient and personal cooking equipment.

Sign up as a team of three by sending email to baiks@carleton.edu

Also! Don’t forget we’re selling the International Festival Cookbook in the bookstore:

Loved the foods at the International Festival last spring?
Want to know the recipes and share them with others?

The International Festival Cookbook is now available at Carleton bookstore for $4.95

Happy Friday!
Steph

October 19, 2007 at 5:55 am Leave a comment

1st Guest Chef Event

The first-ever guest chef that Slow Food Carleton Convivium held was a very successful! We enjoyed the food and the company while coming up with a beautiful love poem. Thank you for the chefs (Khanh and Xiaozhou) who prepared the delicious dishes and the guests who made the event enjoyable and fun. There will be many more chances in the future since we want to make Guest Chef as one of our regular events. :)

heartichoke.jpg

Heartichoke 2
Poem

Title: Heartichoke
Khanh: Artichoke where is your heart?
Zoe: I’ve been pulling out leaves but my search is for naught
Saeyoon: Tough the journey might be
Erik: my search will not in vain
Xiaozhou: [tba]
Piaomu: [tba]
Bethany: [tba]

Recipes
1. Simmered Kabocha (Japanese Winter Squash) in soy sauce (Saeyoon)

1 medium Kabocha

2 tbsp soy sauce

3 tbsp sugar (optional)

3/4 cup water (or dashi stock)

1) Wash and cut kabocha into slices, about 1-inch.

2) Leave skin on.

3) Put dashi soup stock, sugar, soy sauce, and kabocha slices in a pan.

4) Place the pan in high heat and bring it to boil.

5) Turn down the heat to low.

6) Simmer kabocha until the liquid is almost gone.

7) Serve warm or cold.

 

2. Steamed Artichoke with dip (Saeyoon) from www.artichokes.org

3 whole artichokes

1 tbsp Horseradish

4-5 tbsp Mayonaise

1) Wash artichokes under cold running water.

2) Cut off stems at base and remove small bottom leaves.

3) Stand artichokes upright in deep saucepan large enough to hold snugly.

4) Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.)

5) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)

6) Turn artichokes upside down to drain.

7) Cool completely; cover and refrigerate to chill. Makes 4 artichokes.

 

3. Snow White (Tofu with shrimp by Xiaozhou) [tba]

 

4. Stir-fried beef and onion (Xiaozhou) [tba]

5. Shrimp (Xiaozhou) [tba]

6. Chicken Salad (Khanh) [tba]

October 13, 2007 at 12:00 pm 2 comments

International Festival

International Festival

Cookbook

May 19, 2007 at 3:33 pm Leave a comment

Cheese Tasting

April 14, 2007 at 4:51 pm Leave a comment

American Artisan Cheese

Pictures from American Artisan Cheese Event
American Artisan Cheese

April 14, 2007 at 4:15 am 1 comment

Field Trip: Sheperd’s Way Farms

April 7, 2007 at 10:48 am Leave a comment

Official Launching Party

Banana Walnut Muffin

March 21, 2007 at 4:22 am Leave a comment

Information Meeting

February 5, 2007 at 4:20 am Leave a comment


Welcome!

We're the Slow Food Carleton Convivium, a college branch of Slow Food USA (see about section to learn more.). This blog is a place for members to post news, recipes, photos, and other slow food related stories. Have fun!

Categories


Follow

Get every new post delivered to your Inbox.