“The opposite of fast food, an international movement that emphasizes eating seasonally, regionally, and pleasurably”
“Bloomington has a vibrant restaurant scene and other culinary resources that most towns of its size are unlikely to have”
Not to be rushed, the movement finally arrives in Bloomington
By Christine Barbour
Want to give vegan slow food a try? Start with these vegan restaurants NYC
Slow Food Bloomington announces the third annual Chefs of Bloomington Dinner
A seven-course dinner prepared from regional ingredients by our top chefs, with wine pairings and great music. Sunday, June 11, 2017; Champagne and hors d’oeuvre at 6:00 p.m.; dinner following at Bloomington Country Club, 3000 S. Rogers $100/person (a portion of this price is tax deductible).
Tickets go on sale at Bloomingfoods beginning Monday, May 15, 2017. This year’s chefs include: Amanda Cash (The Story Inn), Tad DeLay (Limestone Grille), David Fletcher and Scott Jackman(BLU Culinary Arts), Alan Simmerman (Bloomington Country Club), Dave Tallent (Restaurant Tallent), And guest chefs: Greg Hardesty (Elements, Indianapolis) and Dan Dunville (Ruth’s Chris Steakhouse, Indianapolis).