Date(s) - Sep 25, 2014
6:00 PM - 9:00 PM
Denver Botanic Gardens
Bonfils-Stanton Lecture Series at Denver Botanic Gardens
The bounty of fruits and vegetables grown in Colorado’s North Fork Valley where Bone summers inspired her to become a master canner, a gardener and author of the memoir/cookbook, “At Mesa’s Edge.” But nine months out of the year she lives in New York City. Adapting the culinary opportunities of country living to the realities of city life was a challenge but the process led to a new way of cooking that merges the thrifty traditions of the past with the time constraints of the urban lifestyle. Two more books have come out of this study: “Well-Preserved,” a small-batch canning book that explores ways to use home-canned foods, and “The Kitchen Ecosystem,” Bone’s newest book (set to be released in September 2014), which investigates the integration of recipes to create the healthiest and tastiest foods. This talk will change the way you look at the food you buy, prepare and discard, and will help you understand why the food you make tastes the way it does.
6 p.m. Social hour and tasting hosted by Slow Food Denver (included in price)
Menu – Using Eugenia’s creative recipes and delightful sense of place as a guide, we’ll take the best of what we can get our hands on, and use her recipes to taste the best of what is available.
7 p.m. Program and lecture
8:30 p.m. Book signing by author
All lecture programs: $15 member, $20 non-member. Space is limited so register early!
Slow Food Members are welcome to register for the discounted member price of $15, please click on reciprocal member price, no identification required.
Full details and registration can be found here: