Audio By Carbonatix
As if December didn’t bring enough reasons to throw a party, the folks at Slow Food Phoenix are celebrating local bounty, the people who produce it, and even people who write about it.
Local scribes/foodie gals-about-town Sharon Salomon and Gwen Ashley Walters each contributed articles about Phoenix’s food culture (originally published in Edible Phoenix magazine) to a new national anthology of culinary writing, Edible: A Celebration of Local Foods.
So they’ll be guests of honor at Slow Food’s Holiday Party on December 20, where the evening’s menu will feature local recipes from the book:
Pineapple Gazpacho by Gwen Ashley Walters
Chile Rellenos by Barbara Fenzl Gingerbread Lamb with Fig Sauce by USA Lamb
Quiessence Restaurant, profiled in an article by Salomon, will make a special seasonal dessert for a sweet finish.
The event is BYOB, and tickets are available on Eventbrite. Seating is limited, and books are also available for purchase. Check-in is at 6:30 p.m. for the 7 p.m. dinner at AndyFood Culinary Studio in Scottsdale.
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
