Fast food, bad. Slow food, good.
Slow Food Nashville is a branch of the international organization Slow Food, which promotes taking extended pleasure in cooking and eating food, with a focus on local traditions and ingredients. Along with Martha's at the Plantation and Nashville Wine and Spirits, Slow Food Nashville presents a High Summer Harvest Dinner beginning at 6:30 p.m. on Wednesday, July 28, at Martha's. The five-course dinner, which is $50 per person (inclusive), will pair local products and regional favorites with summer wines. On the menu is Tennessee cantaloupe wrapped in mint leaves with aged Benton's country ham; green and red tomato stack with basil, Alabama goat cheese and black peppercorn oil; shrimp salad in romaine leaves with watermelon salsa; fresh corn cakes with pulled pork shoulder and Camp Dogwood onion barbecue sauce; and blackberry jam cake with fresh peach sorbet. Reservations are required; call 353-2828. Check out the other goodies available from chef Martha Stamps at her new Web site, www.marthasattheplantation.com.
Stamps is one of 21 chefs worldwide who will be participating in Epcot's Festival of Food and Wine the weekend of Oct. 1 at Disney World. The following weekend, she will be one of four chefs cooking fried chicken at the fabulous Southern Foodways Alliance Symposium in Oxford, Miss. The SFA, an affiliated institute of the Center for the Study of Southern Culture at the University of Mississippi, celebrates, teaches, preserves and promotes the diverse food cultures of the American South. To find out more, visit www.southernfoodways.com.