Wine, Culture and Lore with Filippo Bartolotta

We have invited Filippo Bartolotta, an Italian sommelier, to offer us two evenings of entertainment and fun around the foods and wine of Italy.

Both evenings offer amazing wines to sip and enjoy while learning of the wines as well as producers of food. We will learn about some of the finest producers and their products.

Dinner and Wine

Guest will have the chance to enjoy a true Tuscan cooking experience. Using menu selections from locally harvested ingredients, our own pork, shellfish, and Chilmark greens, we will begin the evening with cooking demonstrations. The evening will flow into learning about products and wine of Italy. The Italian Filippo will of course bring amazing wines and wine knowledge.

Discover step-by-step how to make a satisfying, full Italian meal from appetizers to dessert, including the art of making pasta.

Do you want to know how to keep your spaghetti from sticking together or what wine to serve with dinner? Come with your questions and we will have fun learning the answers.

In addition to the tasting of quality wines, we will explore extra virgin olive oils, balsamic vinegars, chocolate, cheeses and salamis, all under the guidance of Filippo. The evenings will be filed with good humor and unsurpassed knowledge.

Why Italian wine and products?

Italy is a culture steeped in food traditions. Italians are intimately tied to the products not just of their country, but of their region or even more correctly of their home town. They take a special pride in the olive oil grown in the nearby countryside, the special fish found only in their bay or the grape varietal grown only on their hillsides. This special connection between food and culture is what has made movements like Slow Food resonate so deeply in Italy. It is why Italians still shop at the local open air market on Fridays or prefer to buy the prosciutto raised nearby to one trucked in from Spain.

Winemaking in Italy in some ways has been modernized. There are some monocrops of vineyard or wineries producing over a million bottles… but on average, the landscape of Italy is still a patchwork of thousands of small family run vineyards, interspersed with olive oil crops, vegetables, and woodlands. The average vineyard in Italy is a mere 2 hectares, an entirely different scale than the mega-wineries in the “new world”. These small wineries have passed down winemaking knowledge from generation to generation. Many never even transitioned to using chemicals, so they were “organic” before even knowing the buzz word existed (and still might not even bother to mention it on their label). Filippo is an ambassador of this wine world, and comes with endless knowledge of this patchwork of wineries all over Italy. He will transport you to the world of small producers, wine on the family table, special grape varietals and old and new winemaking techniques.

Thursday
$75
Upon receipt of payment, you will be e-mailed with location

Filippo Bartolotta is a wine journalist, writing for major European and American wine publications such as Decanter and serving as the editor for the bestselling L’Espresso Italian Wine Guide (English version). He also teaches about wine at the prestigious University of Siena and hosts countless wine events each year in Italy and abroad. Filippo works with the winemakers association “Vini Veri” (“Real Wines”) a group of organic and biodynamic producers and he has attended their alternative to Vinitaly, a special wine expo of “natural” wines outside of Verona. Filippo strives to connect participants at his events and visitors to Italy with a sense of place, the real Italy, through careful exploration of authentic tastes and towns. He has developed a series of unique events with the Siena Tourism Board creating an emotional connection for participants between a specific Sienese wine, food, work of art and the territory of Siena. Through their senses, participants experience the land and its products, both artistic and agricultural. His unique, entertaining style and his incredible breadth of knowledge create the ideal environment for anyone to fall in love with wine and in the process to fall in love with Italy.

Visit his website

March 5

We have invited Filippo Bartolotta, an Italian sommelier, to offer us two evenings of entertainment and fun around the foods and wine of Italy.

Both evenings offer amazing wines to sip and enjoy while learning of the wines as well as producers of food. We will learn about some of the finest producers and their products.

In addition to the tasting of quality wines, we will explore extra virgin olive oils, balsamic vinegars, chocolate, cheeses and salamis, all under the guidance of Filippo. The evenings will be filed with good humor and unsurpassed knowledge.

Why Italian wine and products?

Italy is a culture steeped in food traditions. Italians are intimately tied to the products not just of their country, but of their region or even more correctly of their home town. They take a special pride in the olive oil grown in the nearby countryside, the special fish found only in their bay or the grape varietal grown only on their hillsides. This special connection between food and culture is what has made movements like Slow Food resonate so deeply in Italy. It is why Italians still shop at the local open air market on Fridays or prefer to buy the prosciutto raised nearby to one trucked in from Spain.

Winemaking in Italy in some ways has been modernized. There are some monocrops of vineyard or wineries producing over a million bottles… but on average, the landscape of Italy is still a patchwork of thousands of small family run vineyards, interspersed with olive oil crops, vegetables, and woodlands. The average vineyard in Italy is a mere 2 hectares, an entirely different scale than the mega-wineries in the “new world”. These small wineries have passed down winemaking knowledge from generation to generation. Many never even transitioned to using chemicals, so they were “organic” before even knowing the buzz word existed (and still might not even bother to mention it on their label). Filippo is an ambassador of this wine world, and comes with endless knowledge of this patchwork of wineries all over Italy. He will transport you to the world of small producers, wine on the family table, special grape varietals and old and new winemaking techniques.

Thursday 6 to 8 pm
$85
Upon receipt of payment, you will be e-mailed with location

Filippo Bartolotta is a wine journalist, writing for major European and American wine publications such as Decanter and serving as the editor for the bestselling L’Espresso Italian Wine Guide (English version). He also teaches about wine at the prestigious University of Siena and hosts countless wine events each year in Italy and abroad. Filippo works with the winemakers association “Vini Veri” (“Real Wines”) a group of organic and biodynamic producers and he has attended their alternative to Vinitaly, a special wine expo of “natural” wines outside of Verona. Filippo strives to connect participants at his events and visitors to Italy with a sense of place, the real Italy, through careful exploration of authentic tastes and towns. He has developed a series of unique events with the Siena Tourism Board creating an emotional connection for participants between a specific Sienese wine, food, work of art and the territory of Siena. Through their senses, participants experience the land and its products, both artistic and agricultural. His unique, entertaining style and his incredible breadth of knowledge create the ideal environment for anyone to fall in love with wine and in the process to fall in love with Italy.

Visit his website

Kombucha, sometimes mistakenly referred to as a mushroom, is a symbiotic, probiotic colony of yeast and bacteria (the friendly type). Kombucha Tea is made by combining the culture, with a mixture of black tea, and sugar. The ingredients are allowed to “ferment”, usually from 7-10 days. The resulting beverage contains dozens of elements, many of which are known to promote healing for a variety of conditions.

Demonstration, instructions, and your own mother culture to take home and use again and again.

2:00- 4:00 PM

Bring a jar! $45 per person, includes instructions and culture

$45

Option 1 $65.00 Facebook Friend $50.00

4 pm to 9 pm

Cost $75 ($65 for Slow Food Members)

Farm to Table Dinner

Join us for an afternoon and evening of gathering local food, preparing it and sitting together for a meal. We will meet at a farm where we will gather the provisions for our meal. We will meet the farmer and learn about the farm, the life and a bit about the products. We will return to the kitchen where together we will prepare a complete meal.

$75/participant ($65 for slow food members). Limited to 14 guests. Includes farm tour, cooking class, dinner and recipes.

A portion of the proceeds will go directly to Slow Food.

Join us for a seven day Harvest Cleanse to honor the change of seasons and to clear the body, mind and spirit, allowing us to feel lighter, more energized and deeply connected.

October 18th – October 25th
7 days of Supplements
3 Detoxification Yoga Classes
2 Cooking Classes
2 Oxygenating Foot Baths

Sunday 18th 3-5 Cooking Class
Monday 19th 6-7 Yoga
Wednesday 21st 6-7 Yoga
Friday 23rd 6-7 Yoga
Saturday 24th 9-11 Cooking Class
Register by 10/13 $285.
After $300.

To sign up or questions
508-693-1963 or drdary@slavinchiro.com

Bring a jar! $65 per person, includes instructions and culture

$65

Option 1 $65.00 Facebook Friend $50.00

What exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? There is a fantastic range of whole grains now available, from amaranth and teff to Chinese black rice and quinoa.

We will demystifies them all with a thorough grain-by-grain primer, followed by  contemporary recipes. Join us as we learn more about grains and how to prepare them with pressure cooking.

Everyone knows the health-promoting value of eating whole grains, but how can we prepare delicious dishes on a moment’s notice? We will demonstrate preparing normally long-cooking grains in the pressure cooker and share strategies for keeping cooked grains on hand for last-minute meals.  We will introduce a wide array of whole grains to the class and cook a variety dishes using them, including kamut, quinoa, black rice, and millet. After the demonstration, we’ll eat!

Maximum: 20
$55 per person including food and recipes

6 – 7
Private tour of a local farm on Martha’s Vineyard with the farmers, who will share with us their knowledge of the land and crops

7 – 9
A delicious seasonal dinner will be made with fresh produce from the farm, then paired with organic wines and enjoyed while watching the sunset

Maximum: 8
$150 per person including food and recipes

Rain date July 14th

Tour this beautiful family farm known for their salad greens, fresh vegetables, and island-grown shiitake.

9 – 10
Join us for a farm tour with the farmers of this land who will share with us their knowledge and their stories of the farm and gardens

10 – 11
Expand your repertoire for using these flavorful mushrooms, which are prevalent in traditional Japanese cuisine and folk medicine. They are a complete protein, as well as a rich source of B vitamins. Learn tips and techniques for cooking with these mushrooms and other fall vegetables

11 – 12
We will share a freshly prepared lunch under the trees of this lovely Martha’s Vineyard farm

Maximum: 10
$95 per person including food and recipes

A certificate will be emailed or shipped to you or the recipient within 48 hours. Special instructions for us may be added at time of purchase.

Certificate Value

Basket $100.00 Tractor $150.00 The Whole Farm $300.00