The Village Voice 8th Annual Choice Eats Tasting Event will feature 50+ handpicked restaurants from all five New York City boroughs on Friday, March 13th at Metropolitan Pavilion. Guests will sample the best dishes from restaurants reviewed and heralded in the Village Voice along with complimentary craft beer pairings, wine and liquor beverages. VIP, Early Entry, and General Admission tickets will be available.
Unless we act now, proposed new rules will have a devastating effect on the small and medium-scale family farmers and businesses responsible for putting local, sustainably produced foods on our plates.
One does not need an occasion to enjoy a special cocktail, but at our Slow Food NYC December Slur, we have one: we will be toasting Professor Jerry Thomas, considered by many grateful drinkers to be the father of American mixology, and The Pegu will be serving one of its signature seasonal libations, the Tom & Jerry, in his honor.
What could be better than a triathlon of running, yoga, and eating to raise money for improvements in our local food system? Slow Food NYC's latest event will generate the funding for the 2nd Annual Producer Summit.
Join Slow Food NYC at this competitive, all-duck "quack" down, where dueling chefs will deliver delectable duck dishes for your delight. To accompany your tasty treats, you can sample spirits made in New York featuring ingredients grown in New York!
It's the Slow Food NYC monthly Happy Hour! It's fun, social, and informal. But it's also your opportunity to talk to the leadership of Slow Food NYC and let us know what you think. Got a great idea for an event? Looking for ways to get involved? Want to learn more about Slow Food? Just looking to have a relaxing drink with other "Slow" minded people? The Slur is your opportunity — free and open to everyone.
Slow Food NYC works to create a food system based on the principles of high quality and taste, environmental sustainability, and social justice—in essence, a food system that is good, clean and fair. We seek to move our culture away from the destructive effects of an industrial food system and towards the cultural, social and economic benefits of a sustainable food system, regional food traditions, and the pleasures of the table.