Get Ready for the 5th Annual Eat Drink Local Week!
FOR IMMEDIATE RELEASE
November 14, 2011
EAT, DRINK AND CELEBRATE- LOCALLY, OF COURSE
SFC joins Urban Roots as beneficiary of 5th Annual Edible Austin Eat Drink Local Week
(AUSTIN, TX)— Edible Austin Eat Drink Local Week, Austin’s premier local food and drink event, is returning for its fifth year; and this time with bigger and better events to tantalize the taste buds. Serving as one of the driving forces behind the sustainable food movement in Central Texas, Edible Austin Eat Drink Local Week successfully raises awareness of the bounty of products grown and made in our region. Their success is achieved each year by partnering with Austin’s favorite restaurants, providing guests with fun and exciting events and raising generous funds for the Sustainable Food Center and Urban Roots. Guests are invited to dine at over 50 participating restaurants that will feature a locally sourced menu, and to attend eight signature events throughout the week that raise awareness of Austin’s vibrant local food scene. This year, Edible Austin Eat Drink Local Week will double its fundraising goal to $80,000.
In its first year, Edible Austin Eat Drink Local Week raised over $8,000 for Urban Roots, a youth development program that uses sustainable agriculture as a means to transform the lives of young people and increase access to healthy food in Austin. Once a small program under the YouthLaunch umbrella, Urban Roots is now an independent, non-profit organization thanks to the fundraising efforts of Edible Austin Eat Drink Local Week.
Sustainable Food Center is excited to announce that they will serve as a beneficiary of this year’s Edible Austin Eat Drink Local Week for the first time alongside Urban Roots. SFC cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food. In addition to producing three of the area’s largest farmers markets, SFC’s programs include Grow Local, Farm Direct, The Happy Kitchen and Sprouting Healthy Kids. With the help of Edible Austin Eat Drink Local Week, SFC can look forward to continued growth as an organization, much like Urban Roots.
By hosting the week-long event in December, guests can enjoy a bountiful selection of local ingredients grown during Central Texas’s most robust growing season. Diners are encouraged to try a special entrée featured on participating restaurants’ menus crafted entirely from locally sourced ingredients. Those who participate can also experience a variety of activities each day of the week to meet local farmers, brewers, distillers, coffee roasters, chocolatiers; sample and shop for local food artisan holiday gifts; help select the Official Drink of Austin; and more.
New to this year’s lineup is an Online Chef Dinner Auction, featuring eight of Austin’s favorite chefs. Bidders won’t want to miss their chance to bring a celebrity chef into their home or private venue for an unforgettable culinary experience for eight of their closest friends and family. This is a first ever fundraising component of Edible Austin Eat Drink Local Week. Participants can access the auction now and view dinner details by visiting www.edibleaustin.com/auction.
MEDIA CONTACT:
Bread & Butter Public Relations
Ali Slutsky
815.210.7454
ali@breadandbutterpr.com
Mary Mickel
501.350.3422
mary@breadandbutterpr.com
Edible Aria is not affiliated with Edible Austin. While we’re huge fans of theirs, the naming is purely coincidental.
Like this:
Take Back Our Food; The Scourge of Industrial Farming
“Cutting the Curd” gets political with Heather Squire, the coordinator for Occupy Wall Street‘s (#OWS ) food preparation and delivery. From washing dishes to feeding over 3,000 people in a single weekend, Heather explains how she and the food team in Zucotti Park have devised a large-scale food distribution system: The Peoples Kitchen.
Delving into another facet of the food justice movement in tandem with Occupy Wall Street is dairy farmer and activist Lorraine Lewandrowsky and fromager Tia Keenan. The group discusses cheese economics and the plight for more transparency (sic) which comes from more small dairies and less industrial farming and processing. Learn how you can help this movement, from volunteering to sending food supplies or attending the Occupy Big Food movement.
Related Articles:
- From Slow Food USA
- From Civil Eats
- From the Institute for Agriculture and Trade Policy
- From Mother Jones
The Silk Road – Asian Food and Wine Pairing Event
Journey down the Silk Road from China to the Middle East, and experience exquisite Asian cuisine paired with unique wines and spirits.
This unique culinary experience includes seven food and wine pairings from local Asian restaurants including Koriente, Swad and Kala’s Kuisine (and many more), a Japanese tea bar sponsored by Zhi Teas, and a silent auction. Sommeliers Rachel Wilson and Claudia Alarcón will be your guide to this fun evening covering each food region and wine pairing.
Vegetarian options are available. Must be 21 or over to participate.
All proceeds benefit SAHELI for Asian Families, which provides critical services to domestic violence, sexual assault and trafficking survivors.
![](http://rencooks.files.wordpress.com/2011/10/invitation-front-corrected-copy.jpg?w=495&h=683 "Invitation Front\\" class=")
THE SILK ROAD
An Asian Epicurean Journey
Saturday, October 15th, 2011
7:00 pm to 10:00 pm
Mexican American Cultural Center
600 River St, Austin TX 78701
SAHELI specifically addresses the cultural and language needs of Asian and other immigrant families affected by domestic violence. Our values and mission are reflected in our programs, which integrate culture and language specific direct services, educational programs, and community-based initiatives and advocacy.
SAHELI represents six words that define our services:
Support, Advocate, Heal, Empower, Listen, and Inform.
SAHELI for Asian Families
Phone: 512.358.6318 x 200
Fax: 512.777.4539
Hotline: 1-877-281-8371
www.saheli-austin.org
Rally For Real Food
The much-anticipated Rally For Real Food was held on the steps of the Capitol in Austin, Texas earlier today. The energetic crowd cheered a raft of passionate speakers including Ronda Rutledge (Executive Director, Sustainable Food Center), Eric Herm (Farmer, author of Son of a Farmer, Child of the Earth), Neil Carman, PH.D. (Sierra Club, Lone Star Chapter), Judith McGeary (Executive Director, Farm and Ranch Freedom Alliance) and Mike “The Health Ranger” Adams (Editor, Natural News) about the right to know what’s in our food.
Many thanks to Mike LaRocca of Beanitos for organizing this important event! Thanks also to the sponsors, vendors, volunteers and attendees who helped make today’s rally a success.
Rally For Real Food
(Click to see the photostream from today’s event. You are welcome to reuse these pictures, but please credit ediblearia.com for the original)
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Pearl and Culinary Institute of America to host benefit for Foodways Texas
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Foodways Texas August 30th, 2011 PEARL AND CULINARY INSTITUTE OF AMERICA TO HOST BENEFIT FOR FOODWAYS TEXAS
All Star Chef Line-Up Dinner plus Molly O’Neill to Speak
The Pearl, in partnership with The Culinary Institute of America, San Antonio, to sponsor benefit for Foodways Texas an all-star evening of chefs including Jason Dady chef and restaurateur of The Lodge; Elizabeth Kossick, Latin Cuisines Specialist for The Culinary Institute of America, San Antonio; Tan Nguyen of Central Market, San Antonio; Jesse T. Perez, Burbank graduate and executive chef, consultant for Alamo Cafe; Rebecca Rather restaurateur of Rather Sweet Bakery & Café and author of “The Pastry Queen”; and Andrew Weissman, restaurateur of Il Sogno & Sandbar and CIA grad on Thursday, Sept. 8 from 7 pm to 10 pm. ”We’re thrilled that Pearl Brewery and The Culinary Institute of America, San Antonio are helping to introduce us to San Antonio. Both Pearl and the CIA are in tune with the food cultures of the area, so forming this relationship is ideal for Foodways Texas and we hope it continues well into the future,” said Marvin Bendele, executive director of Foodways Texas. “There is a rich culinary history in the city and surrounding areas and we hope to document that history and emerging food cultures through our oral history program.” During the event, Molly O’Neill author of One Big Table; A Portrait of American Cooking, will speak about immigrant foodways, while guests enjoy a meal celebrating a variety of cuisines focused on the San Antonio region. Copies of the book signed by the author will be available for purchase courtesy of The Twig Book shop. Keeping with Foodways Texas mission, the dinner highlights Texas products with Texas crafted cocktails, wine and beer with a Master Sommelier pairing Texas wine. Tickets are $150 per person including beverages and dinner. All proceeds to benefit Foodways Texas, which preserves the vibrant foodways of Texas through oral history projects, documentary films, recipe collections, and scholarly research. To purchase tickets, go to http://texasfoodwaysatpearl.eventbrite.com/ . ### |
ABOUT FOODWAYS TEXAS
Foodways Texas is an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas. By joining and supporting Foodways Texas, you become part of a movement to preserve the vibrant foodways of Texas through oral history projects, documentary films, recipe collections, and scholarly research. You will join us in highlighting the state’s distinctive foods and food cultures at our annual scholarly symposium, supporting educational food-based seminars, promoting local food networks, and partnering with universities and other non-profit organizations to educate future generations about healthy and sustainable food practices. For more information on Foodways Texas, go to http://foodwaystexas.com/.
ABOUT THE PEARL
Pearl, a former brewery that operated from 1883 until 2001 and a landmark just north of downtown, today is a groundbreaking culinary gathering place where you can eat, live, learn and play on the banks of the San Antonio River.
The 22-acre Pearl site is home to the Culinary Institute of America, San Antonio and Aveda Institute San Antonio, the year-round Pearl Farmers Market. Pearl restaurants include Il Sogno Italian Osteria and the Sandbar Fish House and Market, both by CIA graduate and James Beard Award-nominated chef Andrew Weissman, and La Gloria Ice House by CIA graduate chef Johnny Hernandez. Pearl is also known for the Melissa Guerra Latin American kitchen store, the Twig book shop, Adelante Boutique, Run Wild Sports, The Synergy Studio and Bike World. The Center for Architecture houses the AIA San Antonio and the Architecture Foundation of San Antonio. Office tenants at Pearl include the San Antonio Hispanic Chamber, the Nature Conservancy, the CE Group, WestEast Design Group and other creative firms. Event space includes the Pearl Stable, the Pearl Studio and the newly completed Pearl Park, a community gathering space, which includes amphitheater seating overlooking a stage alongside the San Antonio River Walk.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, and certificate programs in culinary arts and wine and beverage studies. As the world’s premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), and an international location in Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry. For more information, visit http://www.ciachef.edu.
