Pause with us – Slow Food Brisbane’s Slow Lunch

Was a great success!  Thank you to all who attended.

 

Slow Food Brisbane’s latest recipients of the Snail of Approval Award

in recognition of their contribution to Slow Food’s philosophy of Good, Clean, Fair food sourced locally.

Congratulations Arran, Jenni and Rino!


‘Pause with us’ lunch on Ekka Wednesday.  Thanks everyone for supporting Millen Farm!

Read more from Mary-Anne and Margie.

 


Pause* with us for a Slow Lunch – Ekka Wednesday – 12 noon on 15th August

where we celebrate the pleasure and diversity that our locally grown foods offer us.

 

August 15th is Ekka Wednesday, a winter holiday in our glorious part of the world, but August 15th is also Ferragosto, a major public holiday in Italy, Slow Food’s birthplace, established to celebrate the good food of the harvest and to provide time for much needed rest at the end of a long period of labour in the fields

Italian chef Rino will draw on his knowledge of and passion for local produce to create a four course menu of taste sensations. (We have sampled some of these courses and they are delicious!).

More details about our guest speaker and the menu soon.

*Pause Restaurant is an acclaimed restaurant in the heart of Samford Village committed to using local produce.(https://pausesamford.com.au)

Event: Slow Food Brisbane’s Ekka Wednesday Slow Lunch
Date:   15th Augustat 12 noon  Venue:  Pause Restaurant, Main Street, Samford Village
Cost:     $70 for Slow Food Members and guests.  Drinks may be purchased as required.
RSVP:    6thAugust 2018 please to  slowfoodbrisbaneinc@gmail.com or by completing the RSVP form.
Bookings are essential and pre-payment is necessary.

Payment: Please pay Slow Food Brisbane: Bendigo Bank: Acct: 144743507 BSB: 633 000 and include your name in the reference field.

Profits to Millen Farm – a valuable local community initiative working to expand the local food system in the region. (www.millenfarm.org)

Slow Food Brisbane supports Good, Clean and Fair Food for all Protecting Food Diversity