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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.
