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Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

Chef's Diary: A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta.

Written by Grist Magazine
09/04/2008
Slow Food USA board member and Iowa chef Kurt Friese attended the big food celebration in San Francisco last weekend known as Slow Food Nation. He might be biased, but he'll say it anyway: Slow Food Nation rocked. He loved the populist feel of the free events, he was energized by the hubbub of the crowd, but most of all, he reveled in the amazing food. In the spirit of the event, he offers a recipe that requires top-of-season tomatoes, cooked -- you guessed it -- nice and slowwwww. He swears... Read more...

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