Discover Our Economic Vision

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Food History Project of SLO County

April 8, 2019 @ 5:30 am - 7:00 pm

| $10

Greetings Food History Project Members!

Spring is here! The local hills are as green as can be and you needn’t travel hours to see wildflowers galore.

Last month’s meeting at the Filipponi Ranch Tasting Room was quite a treat. Thank you again to Herb, Dianne, Julie, Dana, Scott and the Filipponi crew. Herb gave a reminiscent discussion about growing up on the dairy farm with the influence of his Swiss-Italian parents. Things have sure changed but what a treat to hear first hand his real life experiences.

Coming up on Monday, April 8 from 5:30-7:00pm, we return to SLO Provisions for a discussion with our venue host and co-owner, Steve Bland and Chef Sam Campbell. They will talk about the dynamics of working with the local farmers and purveyors to curate their farm to table cuisine. Small samples will be provided by the chef. We will be collecting $10 at the event to help cover costs. As always, you are welcome to come in early and purchase a full meal or glass of wine to enjoy before we begin.

Please RSVP to [email protected] as we will have a limit of 25 guests.

Details

  • Date: April 8, 2019
  • Time:
    5:30 am - 7:00 pm
  • Cost: $10
  • Event Category:

Venue

  • SLO Provisions
  • 1255 Monterey St.
    San Luis Obispo, CA 93401     + Google Map

Greetings Food History Project Members!

Spring is here! The local hills are as green as can be and you needn’t travel hours to see wildflowers galore.

Last month’s meeting at the Filipponi Ranch Tasting Room was quite a treat. Thank you again to Herb, Dianne, Julie, Dana, Scott and the Filipponi crew. Herb gave a reminiscent discussion about growing up on the dairy farm with the influence of his Swiss-Italian parents. Things have sure changed but what a treat to hear first hand his real life experiences.

Coming up on Monday, April 8 from 5:30-7:00pm, we return to SLO Provisions for a discussion with our venue host and co-owner, Steve Bland and Chef Sam Campbell. They will talk about the dynamics of working with the local farmers and purveyors to curate their farm to table cuisine. Small samples will be provided by the chef. We will be collecting $10 at the event to help cover costs. As always, you are welcome to come in early and purchase a full meal or glass of wine to enjoy before we begin.

Please RSVP to [email protected] as we will have a limit of 25 guests.