Slow Meat 2014 – Opening Ceremony
You’re invited to join us for the opening ceremonies, where over 100 Slow Food leaders, ranchers, policy makers, and delegates from across the nation will gather to embark upon a journey that could change the way we look at meat production and consumption in the United States.This once-in-a-lifetime opportunity gives you a unique chance to learn and network while enjoying a tasting demonstration from some of the most remarkable chefs in the world of Slow Food.
When: Friday, June 20th, 4:00 pm – 9:30 pm
Where: The Springhill Suites MSU Denver and Auraria College Campus Hospitality Learning Center.
Who: Anyone with a desire for great food, an inquisitive mind, and a passion for improving our food system.
Cost: $85 for Slow Food Members, $100 for Non-members
Tickets can be purchased through this link:
The Night in Detail:
Bison Fabrication: A journey two years in the making.
In 2012, a young bison weighing in at just under 100 pounds was born out at Sweetwater Bison ranch, outside of Sweetwater, Colorado.
Like his mother before him, this young calf would spend his days moseying through the fields, feeding entirely off the crisp grasses of the plains and cool, clean mountain water. Now, in 2014, Slow Meat 2014 honors this animal, which has grown to weigh over 1,000 pounds! Even though its life is over, its journey is far from complete. The Rocky Mountain Institute of Meat will perform a bison fabrication hosted by Chef Jon Emanuel of Project Angel Heart for the delegates and guests of the Slow Meat Symposium. The crowd will experience the art of butchery while six of Denver’s best chefs will be claiming cuts to use in meals for the Saturday night delegate dinner.
Keynote speaker for Slow Meat, Allan Savory, a Zimbabwean biologist, farmer, soldier, exile, environmentalist, and winner of the 2003 Banksia International Award and the 2010 Buckminster Fuller Challenge. He is the originator of holistic management. Savory will deliver his keynote address at 5:00 PM
Slow Meat Chef Spotlight
Following the keynote speaker and during the bison fabrication, Slow Meat guests will be treated to a tasting prepared by some of the hottest chefs working in Slow Meat. Each chef’s dish will celebrate the balance of meat and produce in the spirit of better meat. . . less. The menu will feature the sustainably harvested proteins from such producers as Black Cat Farm, Niman Ranch, and White Oak Pastures. These farmers and ranchers understand what it means to ensure their practices are ecologically sustainable and that the animals are humanely treated.
The chefs will include:
- Eric Skokan, Black Cat / Bramble & Hare (Boulder)
- Andrea Reusing, Lantern Restaurant (Chapel Hill, NC)
- Drew Deckman, Deckmans (Baja and other locations)
- Carrie Balkcom, American Grassfed Association (Denver)
- Bob Perry, Chef-in-Residence University of Kentucky College of Agriculture (Lexington, KY)
- Daniel Hyman, Spring Hill Suites / Auraria Hospitality Learning Center (Denver)
- Matt Collier, The Kitchen Boulder
Erica Ronemous, who participated in the #HeroesLive contest won 2 FREE tickets to this awesome event with her photo! When using the #HeroesLive hashtag on any social media stream, you have the chance to win free tickets to all kinds of events!
“Shout out to my friends at Heroes Like Us! We had a wonderful time visiting your booth at the Colorado Urban Winefest and sampling your wonderful beet Carpaccio dish. We won tickets to the Slow Food USA’s Slow Meat Opening just for using Instagram and posting to #heroslive! I am so excited to be able to attend this event! You have a great organization and look forward to attending many more events!”