Baltic Slow Food Comes to DC
Apr 20, 2009
By Gustav Plato
LatCham's Supply Chain Venture Forum will have a special treat for its participants. Slow Food's Washington DC Chapter and Clyde's restaurant is teaming with Latvia's famous Chef Martin Ritins to add a unique flavor to the 2009 business program.

Business program participants will be able to experience the unique slow food business model that is rapidly gaining worldwide attention. Attendance is very limited but those unable to participate will be able to view the event and read about it through a variety of venues.

The following press announcement was released by LatCham member USBF and Slow Food.

The Washington, DC Chapter of Slow Food USA Celebrates Latvian Cuisine with Chef Martin Ritins of Latvia’s Sole Fine-Dining Restaurant, Vincent’s.

Martin Ritins, Chef and President of Slow Food Latvia, brings the flavors of Latvia to Washington, DC

This summer, Slow Food’s Washington, DC Chapter and Clyde’s Restaurant Group are bringing the flavors of Latvia to the Nation’s Capital. On Friday, May 15, 2009 from noon to 1:30 pm, Chef Martin Ritins, Executive Chef of Vincent’s Restaurant in Latvia, and Chef Kenneth Clay of Clyde’s will shine some light on the little-known cuisine of this Baltic country.

Chef Ritins, owner of Latvia’s sole fine dining restaurant, will conduct a cooking demonstration of Latvian cuisine with Chef Clay. In addition to the demonstration, various Latvian appetizers will be passed at the standing reception. The interactive event will also see Chef Ritins mingle with guests at the reception and answer their questions about his cuisine.

As Latvia is situated close to the eastern shore of the Baltic Sea, its cuisine tends to be very fish-focused. Additional common ingredients found in Latvian cuisine are cultivated locally, such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. Typical Latvian cuisine uses very little spices and few ingredients, such as Latvia’s stereotypical dish of boiled grey peas with bacon.

The event will be held at Clyde’s restaurant at 707 7th Street, Washington DC, and will be open to United States Baltic Foundation (USBF) Board members, participants in the USBF business program being held on May 14th and 15th, as well as all Slow Food DC members.

USBF is a nonprofit organization that deals with the promotion and development of relations between the United States and the Baltic countries of Estonia, Latvia and Lithuania.

Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

The press release was prepared by Dusty Lockhart, ThreeLockharts Communications

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