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| Time for Dinner |
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Sales have ended for this event. Tickets may still be available at the door.
If you would like to support the Growing Healthy Youth project, but were not able to get a ticket, feel free to contact us. |
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| Description |
 It's Time for Dinner!!
Chef Gordon Drysdale of Pizza Antica fame has developed a creative five course menu using sustainable and local ingredients. He will be present to talk about the menu and his food philosophy with guests. In addition, there will be farmers and other producers in attendance to discuss the production of their foods and the importance of healthy eating for children. We will have advocates and Slow Food leaders on hand to talk about the involvement of Slow Food USA in school lunch reform. This year, in particular, is an important one for Slow Food USA which is launching its Time for Lunch campaign to bring good food into schools across the US and to change federal policy on school lunch. www.slowfoodusa.org/timeforlunch One of the major milestones for the campaign will be orchestrating more than 100 Eat-Ins in communities across the country on Labor Day, Sept. 7, 2009. The Eat-Ins will draw attention to the need for real, healthy food for the more than 30 million children who participate in the National School Lunch Program.
Funds from this dinner will support the Growing Healthy Youth project managed by members of Slow Food Delta Diablo. This is a school garden, taste education and cooking demonstration project at Diablo Community Day School (DCD). DCD is an alternative middle and high school for students in the Mt. Diablo Unified School District who have been expelled from comprehensive schools in the district. In a sense, it is the last chance for these students to complete their education in the district. The school is a small learning community averaging 50 students enrolled in all grade levels. Funding will be used to continue this important work.
Gordon Drysdale brings three decades of experience to his role as Chef/Partner at Bacchus Management and Executive Chef of Pizza Antica. He has been a longtime fixture in the Bay Area dining scene with a reputation for modern, seasonal cuisine with classic roots. It was this approach to cooking that earned him Esquire Magazines Best New Restaurant Award in 2000 for his celebrated Gordons House of Fine Eats.
At Pizza Antica, Drysdale has developed a menu of California-inspired Italian food specializing in thin crust Roman-style pizza. Drysdale allows the seasons to be his guide, creating pizzas using fresh, local ingredients. Award winning pizza along with entrees, salads and house-made desserts has made Pizza Antica, now four restaurants strong and growing, a tremendous success.NOTE: No one under 15 years old will be admitted.
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| Notes |
| This is a fundraising event for Slow Food Delta Diablo's Growing Healthy Youth project. |
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