The Medium is the Message: Slow Dinners Tomorrow Night

kimchi A long-fermented tradition: Sohui Kim and her mother Hwiok transform local cabbage into 50 gallons of kimchi. And Sohui puts together a dazzling menu for tomorrow’s Slow dinner. Photograph: Akiko Nishimura

Normal 0 false false false MicrosoftInternetExplorer4

I was once told by Carlo Petrini, the founder of Slow Food, that Americans eat fast and drive slow, while Italians drive fast partly so they can take their time eating. So, add to the canon exhorting Americans to learn from Italians in matters gastronomic, Douglas Gayeton’s portrait of his life in a small Tuscan town and the food and drink artisans who were his neighbors.

With a foreword by Petrini and an intro by longtime Petrini interlocutor Alice Waters, the publisher of Slow: Life in a Tuscan Town has tweaked the traditional book tour by staging multi-course feasts hosted by like-minded restaurants around the country tomorrow, November 18. (The medium is the message, after all.)

There are two in our vicinity: Nick&Toni’s in East Hampton—whose slow cred includes hosting a farmers market in its parking lot, underwriting a greenhouse at a local school, and serving a menu of regional Italian specialties all winter long. And the Good Fork in Red Hook, Brooklyn—whose cozy interior is as handcrafted with thoughtful materials as the food, which is a delicious union of Korean, French and American influences (Yes, we’re thinking of the steak and eggs over kimchi rice.) Find the complete list of restaurants and reserve you space here .

Newsletter

Brian is the editor at large of Edible East End, Edible Long Island, Edible Manhattan and Edible Brooklyn. He writes from his home in Sag Harbor, New York, where he and his family tend a home garden and oysters. He is also obsessed with ducks, donuts and dumplings.